Cattlemen’s Beef Board | Beef Checkoff ’s Post

Consuming meat is just like consuming beef. When a cow can't produce milk anymore, it is sent to the slaughterhouse for beef. The dairy and beef industries are interconnected. Break the chain, stop dairy consumption. #beef #milk #dairymilk #dairyindustry #dairyiscruel

Know what you’re buying. This picture has store beef(right), and farm beef(left). There is an obvious visible difference between the two but the differences don’t stop there! 1. You may notice the color difference in the picture. The store bought is pumped full of additives and preservatives, including propyl gallate, to protect against spoilage due to long term air exposure. 2. There isn’t a guarantee of where that beef came from, OR how many cows are in it. Yes, it may have the USDA label on it but as long as that animal was packaged in the US, it can be called a Product of the USA. And yes, the meat in the right package is not from one single cow, rather scraps from multiple cows. It may have come from Argentina, Canada, or Brazil. 3. The beef on the left is fresher, darker and is farm raised beef. It is filled with more nutrients & flavor. The ground is also from one cow and not just low quality scraps from multiple cows. So what can you do personally to make sure you’re getting the best beef without breaking your bank account? Check out my comment for some really great information…

The National Beef Quality Audit helps to better understand what “quality” means to different beef industry sectors and the value of those quality attributes. The audit helps the beef industry discover what should be changed to increase the value of beef products. Learn more about the benefits of the NBQA: https://bit.ly/4ag7wyH #BeefCheckoff

Average Amount of Meat from Each Sub-primal Cut Less than half of a live animal’s weight at harvest is actually available as various meat cuts for takehome beef. For example, a 1,200-pound steer with a 62.5 percent dressing percentage yields a hot carcass of 750 pounds. After further processing and de-boning, approximately 527 pounds of meat will be wrapped for consumption. Figure 2 shows the amount of meat that can result from each primal and sub-primal beef cut.

Pot pie producers play in a different ballpark than dessert pie bakeries because the USDA regulates any production of meat, poultry and eggs. Discover the opportunities and challenges in the savory pie market. https://ow.ly/i8Z550TvllU #bakingindustry #foodindustry

Can a steak warrant a $15.00 cost per pound of a steak when the cost is minimal due to the fact that cattle graze on grass and hay where is the real explanation for the absorbent high price of food today

The ever-changing market pressures and stringent operational standards can leave meat, seafood and poultry processors with a full plate. Discover how an industry-specific solution can help: https://brnw.ch/21wJk3a #FoodProduction #Efficiency

The ever-changing market pressures and stringent operational standards can leave meat, seafood and poultry processors with a full plate. Discover how an industry-specific solution can help: https://brnw.ch/21wJk39 #FoodProduction #Efficiency

Know what you’re buying. This picture has store beef(right), and farm beef(left). There is an obvious visible difference between the two but the differences don’t stop there! 1. You may notice the color difference in the picture. The store bought is pumped full of additives and preservatives, including propyl gallate, to protect against spoilage due to long term air exposure. 2. There isn’t a guarantee of where that beef came from, OR how many cows are in it. Yes, it may have the USDA label on it but as long as that animal was packaged in the US, it can be called a Product of the USA. And yes, the meat in the right package is not from one single cow, rather scraps from multiple cows. It may have come from Argentina, Canada, or Brazil. 3. The beef on the left is fresher, darker and is farm raised beef. It is filled with more nutrients & flavor. The ground is also from one cow and not just low quality scraps from multiple cows.

Did you know that dairy producers also contribute to the $1 Beef Checkoff? While their primary focus is on milk production, dairy farmers play a key role in the beef supply by selling male calves, providing beef from culled cows and through the rising beef x dairy crossbreeding trend. Learn more about how dairy impacts the beef industry here: https://bit.ly/3Bl0zQo #BeefCheckoff