Consumers often associate a bright-red color with beef freshness and wholesomeness. Higher-than-normal-pH conditions are an example of a color deviation in which beef failed to have a bright-red color, leading to discounted carcasses and economic losses to the meat industry.
While it's impossible to predict those types of factors that could affect the industry, initial estimates for the meat and poultry industry indicate a strong year, with increased meat supplies for processors.
Be it on TV, in magazines, scrawled across social media feeds or somewhat bizarrely trumpeted as the hot new thing by multiple fast-food chains, plant-based meat alternatives are being hyped as save-the-day innovations ad nauseum. What's really going on here?
Steakholder Rewards shares beef know-how with consumers and rewards them for connecting with the brand and purchasing the beef at locations that feature it.
With more consumers increasing snacking activity, merchandisers are in position to boost meat and poultry revenues with new options and by spotlighting the proteins' attractive attributes.
Omaha Steaks pioneered the direct-to-consumer food channel, and it continues to drive process, product and distribution innovation across all channels it serves today.
When one asks Bruce Simon and Todd Simon, fifth-generation owner/operators of Omaha Steaks, how growth has come for the 102-year-old, Omaha, Neb.-based, direct-to-consumer marketer of steaks and gourmet foods, the answer appears contradictory at first.
The notice proposes updated Salmonella performance standards for raw ground beef and new performance standards for beef manufacturing trimmings for establishments that produce more than 50,000 pounds of these products per day.