At the Certified Angus Beef 2016 Annual Conference, The National Provisioner editor-in-chief Andy Hanacek spoke with Tom Ryan of Flocchini about developing the whole-muscle Certified Angus Beef sausage and frankfurter as well as what the reception was at the Taste Drive.
Every decision about investing checkoff dollars into beef promotion, research, education, information and foreign-market development aimed at building consumer demand for beef is directly tied to long-range planning.
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