FLAVIO JOSE CARREIRA MASSOCA’s Post

There’s a common belief in the meat industry that grass-fed beef is superior, but that’s a huge misconception! Grain-finished beef is just as good for you, if not better, and many meat lovers don’t realize this‼️ That’s why I’m on a mission to educate consumers about the truth behind grass-fed beef and highlight the real benefits of pure, all-natural, grain-finished beef. Stay tuned to uncover more about the meat industry and gain a deeper understanding of pure, quality beef! 🥩 #BetterThanGrassFed #MeatMyths #undeniablypurebeef #mrmeatmaster #grassfedbeef #grainfedbeef #meatindustry #farmtotable #foodfacts

I must admit, I really didn’t see this problem coming🥓 But as The Wall Street Journal explains, U.S. demand for pork is 9% less than what it was 20 years ago while U.S. farmers produce 25% more pork than they did two decades ago🐽 The resulting glut has shrunk U.S. pork producers’ profit margins to their lowest levels since 1998📉 In the 1960s and early ’70s, beef was king among American consumers and pork held second place, but chicken overtook pork in 1986 as poultry production skyrocketed, making it the cheapest of the big three meats. By 1993, chicken became the most-eaten meat in America🐓 So next time you are enjoying a English breakfast with eggs and bacon, remember you’re doing it for the economy💵 #pork #commodities #meat #markets #trading #protein #commodity #economy

Hello Friends, I have posted an article that is my focus today more than anything else. Why? The real core of our beef industry is in the hands of our amazing farmers. Their day to day decisions affect what we eat, how we eat, and how much it costs to eat. We cannot produce food by turning on the machine. Every meal you eat is the product of time and care of the farm. If the farmer decides not to grow, then we decrease the supply, and yet we still have to eat. The article suggests that farmers have decreased the amount of cattle they have been breeding for a number of reasons. At some point, they will make a decision to INCREASE the number of the herd. That cannot happen overnight, and it cannot happen in a manufacturing plant. The cow that would normally make it to the grocery store or restaurant, will need to be held back to breed. This process can take years to put into action. We dont stop eating beef because of this. Once again this is the supply vs. demand conversation. Lets talk about it. Id love to hear thoughts...

Dive deep into the world of meat evaluation with us! Join our FREE WEBINAR as we navigate the various judging focuses of meat science with Realityworks’ meat cut models for beef, pork, lamb, and chicken. Register here: https://lnkd.in/gY9WEPMN #meatevaluation #butchering #foodscience #meatjudging #culinaryarts #careerexploration #Realityworks

THE MEAT MARKET   Pork and poultry rising prices are following in the hoof-steps of beef, while beef seems to have reached a plateau. Slight increases in Canadian and US production, along with a conservatism among buyers are current factors to bear in mind. The balance of supply and demand is on a tightrope, creating challenges on both ends of the market spectrum.    There continues to be a recurring theme among retail ads: pork, poultry, and processed. Beef is struggling to make it to the retail pages. With Easter just around the corner, this week also brings a showcase of hams and turkeys. The million-dollar question is: with warmer days on the horizon, what will be the favorites on backyard grills this summer?   On the beef side, the narrative is simple: demand is alive, but availability is limited, keeping prices strong (and buyers frustrated!).   On the pork front, interest in pork cuts picked up last week due to Easter. Pork in many forms - from loins to processor cuts - is in demand. Many producers and packers are wishing pigs had four bellies! European pork prices are at a premium, with Brazil offering the best deals, and Canada and the US treading in the middle.   Partnering with CHISHOLM means that you get a Team of industry experts to help you navigate these uncertain waters to find the best strategies to keep moving your business forward. Contact us today: www.rachisholm.com   #importexport #meatindustry #meat #beef #pork #poultry #dairyindustry #dairy #foodbusiness #commoditytrading #commodity #RonaldAChisholm #supplychain #WeAreChisholm #business #growth #TheMeatMarket #strategy #planning

🐖 Meanwhile, with record high beef and chicken prices and *continued rampant avian flu*, "The Wall Street Journal recently reported that the pork industry currently is so efficient it’s producing more meat than anyone wants to eat, and that could mean bad news for the economy." 🐗 Industrial-scale hog farms have steadily increased crop yields, doubling pork production since the 1980s. The USDA has estimated 125 million hogs will be slaughtered this year, producing 28 billion pounds of pork. The top-producing state, Iowa, has more hogs than people. Oye. https://lnkd.in/ePQstBzc

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…

Beef. It's What's For Dinner. Prime, Choice, Select... What are they talking about? 1. USDA Prime - highest quality grade. Very small percentage of cattle this grade. 10.4% graded prime as of 4/13/24 per USDA. 2. USDA Choice - Most frequently produced. Choice carcasses span three degrees of marbling (small, modest, moderate). Certified Angus Beef (CAB), and others, defined as "top choice", "premium choice", or "upper two-thirds choice". 73.68% graded Choice as of 4/13/24 per USDA. 3. USDA Select - 2nd most frequent grading. Common in retail products. This is the "common" beef. 12.60% graded Select as of 4/13/24 per USDA. 4. Ungraded or "no roll" - Carcasses that do not qualify for the above grades. How is the grade determined? Simply put, the amount of fat/marbling is scored in the ribeye muscle at the 12th rib of the carcass. Next time you buy beef, or fire up the grill, you may have a different appreciation when you cut into that steak! https://lnkd.in/e_aFCbG8

What colour do 2D #barcodes need to be on meat, poultry and seafood products? Can they be on glossy labels? How big should they be? Can you stretch them a bit? Aside from EAN and price, what data do they encapsulate? You may have heard that the advantages flow across the #supplychain, with key meat, poultry and seafood suppliers to major supermarkets in Australia and New Zealand using data embedded barcodes. In this video, our Product Specialist Braydon talks about 2D #barcodes for these industries, including the benefits and potential challenges in adopting them and the fact you can print them inline. https://lnkd.in/gA2HPSY4 #IntelligentIdentification #traceability #industrialautomation #manufacturing #barcodes #barcode #supplychain #supplychainmanagement #meat #poultry #seafood #dataembeddedcodes

This study by Colorado State University found that boxed beef stored at -2.7°C for 60 days had a longer retail shelf-life due to lower microbial levels, while beef stored for 75 or 90 days showed similar color but increased spoilage. The findings can be useful for the meat industry when considering extending the storage shelf-life of boxed beef subprimals by storing them in a controlled low-temperature environment. Read the details: https://lnkd.in/gnsFpScd Authors: Sara Victoria González, Chaoyu Zhai, Michael Hernandez Sintharakao, Ifigenia Geornaras,Mahesh N Nair #MeatResearch #MeatScience #BeefQuality #ShelfLife