Items Tagged with 'beef quality'

Beef producers continue to address the challenge of improving production efficiency and sustainability while balancing the consumer demand for high-quality, tender, fresh beef. Feeding strategies to improve the efficiency of beef cattle production, such as supplementation of the beta-agonist ractopamine hydrochloride (RH) and the trace mineral zinc (Zn), can positively impact the sustainability of beef production.

Certified Angus Beef recognizes Andres Mendizabal’s research as a way to continue to improve the overall value of a beef carcass.

Beef cattle transporters are receiving notice from major packers reminding them to renew their Beef Quality Assurance Transportation certificate. 

An objective of the present study was to quantify the effects of varying levels of reduced-fat modified distillers grains with solubles (RFMDGS) on carcass characteristics and fresh and processed meat quality.

Increasing consumer interest in forage-fed/finished beef in the United States has led to several research investigations pertaining to the effect of forage quality on carcass characteristics, meat quality and sensorial acceptance.

Dry-aging is a traditional butchery process to store whole carcasses or unpackaged primals or sub-primals under a controlled environment for a certain period of time.