Beef

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Rancher's Prime has curated a deal in which the beef is flown directly into the United States, fresh.

Postnatal heat stress costs the U.S. livestock industry approximately $2 billion annually (St-Pierre et al., 2003), with about $1 billion attributed to swine specifically (Pollman et al., 2010).

National launch of “Tender by Design” now gives operators across the country access to tender, high-quality and competitively priced beef year-round.

Certified Piedmontese revitalizes branding on all snack product lines and launches brand-new lines.

Harry & David Gourmet product line expands to include a selection of fine meats.

Reducing microbial contamination on meat and poultry products is a tricky business.

Grilling is a commonly accepted cooking method used in meat quality research due to its short cooking time and affordability. However, grilling presents a number of challenges to ensure accurate and precise end-point temperatures, even when executed well. When monitoring internal temperature, the end-point temperature is dependent on correct thermometer placement.

Holy Grail Steak Co. and Town & Country magazine announced the launch of a new licensing deal – their Father's Day steak experience, available exclusively online.

Raise American has launched its 100% American, 100% grass-fed, organic beef and flexitarian product line.

Hosts Drs. Francisco Najar & Phil Bass speak with Dr. Dale Woerner of Texas Tech University. Dr. Woerner and two of his graduate students join the podcast to discuss their work in beef research. The beef industry has been active in researching genetics, but the dairy cattle industry also has its share of issues that can hopefully be resolved by cross-breeding. Listen to hear more about the Texas Tech research can benefit both the beef and dairy industry.