When the budget is tight, beef is still an option

By Gail Ellis  STILLWATER, Okla. – The price of beef has skyrocketed since 2020, and consumers are looking for ways to trim their grocery budget without sacrificing flavor. “From the beginning of the pandemic to the fourth quarter of 2021, choice box beef, which is equivalent to a carcass level price, is up 28.5%,” said Derrell Peel, Oklahoma State University Extension livestock marketing specialist. “Even when you compare prices from the initial pandemic shutdown when meat…

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NCBA Fights for Definitive Labels on Lab-Grown Meat

WASHINGTON (December 1, 2021) — Today, the National Cattlemen’s Beef Association (NCBA) submitted comments to the United States Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) related to the labeling of meat or poultry products that contain lab-grown animal cells. NCBA believes that the term “beef” should only be applicable to products derived from livestock raised by farmers and ranchers. As USDA-FSIS works to develop regulatory standards for labeling lab-grown, or cell-cultured, protein…

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The Skinny on Fat

Haley Zynda, Agriculture and Natural Resources Educator, OSU Extension, Wayne County Propionate is the only fatty acid that can be converted to glucose in the liver and greater glucose production leads to greater average daily gains and marbling deposition. For those of you who eat beef, fat is flavor. For those of you feeding beef, fat is money. Well, a certain type of fat (intramuscular fat/marbling) is money because it increases your chance…

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