Beef

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Since their establishment, New York City steakhouses have played a significant role in the meat industry.

In many circles, if you’re talking versatile and delicious, the conversation turns to a cut that is humble yet elegant: the beef brisket.

The three main palatability characteristics of beef are flavor, tenderness and juiciness (Savell 1987, Lyford 2010, McBee 1967), with tenderness and juiciness being primarily physical properties.

If you don’t believe the global factors affecting the U.S. cattle market are numerous and complicated, you probably haven’t heard Dan Basse, president of Ag Resource Company, give an economic outlook.

Following years of tightening beef supply — and subsequent record beef prices — America’s beef farmers and ranchers are expanding their herds.

Current research has implicated bovine lymph nodes as a potential source of Salmonella contamination of ground beef.