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.

The question is: “Who is going to flinch first?” Dan Basse, president of AgResource Co., said that’s what he and his team ponder when looking at this “plateau” phase in the agriculture markets.