Meat Science Review Meat Science Review: Enhancing the beef round for retail display Shannon Cruzen, PhD Judson K. Grubbs, PhD Yuan H. Brad Kim PhD Steven Lonergan, PhD Elisabeth Lonergan, PhD June 25, 2015 No Comments Appearance of retail beef cuts is a major influencer of consumer purchasing decisions.Read More
2014 consumer trends Q&A with NCBA Retailers and restaurants can benefit from the strong demand for beef. Sam Gazdziak October 22, 2013 No Comments Many external forces, from droughts and other natural disasters to rising corn prices, have greatly impacted the price of beef in recent years.Read More
Meat Science Review Extended aging on retail shelf life of four beef muscles M.J. Colle M.E. Doumit R.P. Richard September 16, 2013 No Comments The 2010/2011 National Beef Tenderness Survey revealed that post-fabrication aging times for subprimal cuts in cold storage facilities ranged from 1 to 358 days for retail subprimals, and 9 to 67 days for foodservice subprimals.Read More
