The three main palatability characteristics of beef are flavor, tenderness and juiciness (Savell 1987, Lyford 2010, McBee 1967), with tenderness and juiciness being primarily physical properties.
If you don’t believe the global factors affecting the U.S. cattle market are numerous and complicated, you probably haven’t heard Dan Basse, president of Ag Resource Company, give an economic outlook.
Two Rivers has announced a partnership with legendary baseball and football player Vincent Edward “Bo” Jackson to launch Bo Jackson’s 34 Reserve, the latest in Two Rivers’ line of premium offerings for the foodservice market.
As a meat scientist, I try to be precise in referring to beef cuts. But at the same time, I must be aware of the alternative names for those cuts which may have historical, regional or marketing significance.