PANDEMIC UNDERSCORES BEEF DEMAND TRENDS

by Abbie Burnett It’s been a year. A long, arduous year since last March when grocery stores and restaurants around the world had their business plans radically changed in just a few days. As they adjusted day-to-day operations, one beef industry trend resonated louder: “quality matters.” David O’Diam saw it unfold from his perspective as vice president of retail for the Certified Angus Beef ® (CAB®) brand. Retail beef sales during the pandemic displaced much of…

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Study: Consumers favor ground beef over plant-based alternatives

Ground beef at three fat levels is favored by consumers over plant-based alternatives for taste and flavor, among other areas, according to a study from Kansas State University. K-State meat scientist notes ‘stark’ differences MANHATTAN, Kan. – Consumers overwhelmingly chose ground beef over plant-based beef alternatives in a multifaceted study now being reported by Kansas State University researchers. Ground beef – offered with 10%, 20% and 30% fat -- was strongly preferred for…

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Recipe: ANGRY TEXAN BRISKET RUB

For best results use Certified Angus Beef ® brand YIELDS APPROXIMATELY 2 CUPS Share your great taste! The combination of sweet with a kick of heat is excellent for grilled and smoked beef. Make this Angry Texan Rub for a superb brisket. INGREDIENTS: 3/4 cup paprika1/2 cup fresh cracked black pepper1/3 cup coarse kosher salt1/4 cup brown sugar3 tablespoons granulated garlic3 tablespoons onion powder2 teaspoons ancho chili pepper2 teaspoons cayenne1 teaspoon cumin INSTRUCTIONS: Combine all ingredients…

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So, You Want to Build a Meat Processing Facility? Five Initial Steps to Consider

Christina Bakker SDSU Extension Meat Science Field SpecialistAdditional Authors: Amanda Blair The need for more small meat processing capacity and skilled workers is not a new problem facing rural America, but the COVID-19 pandemic has caused an uptick in those interested in building small meat processing facilities. This interest can be related to a variety of motives: livestock producers with an interest in gaining more control over their end products, processors looking to expand…

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DRIVING DEMAND: RETAIL

By: Abbie Burnett Two million, four hundred and thirty-two thousand. That’s how many cattle it took to supply the 608 million pounds (lb.) of Certified Angus Beef® (CAB®) cuts sold by 3,000 retail partners in fiscal 2020. As the heavyweight champ in brand volume, retail accounts for 55% of total pounds sold. Brand sales have surpassed the supply of USDA Select beef because CAB retail licensees are partners in the mission, says David O’Diam, CAB…

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MADE-FROM-SCRATCH CORNED BEEF BRISKET

For best results use Certified Angus Beef ® brand MADE-FROM-SCRATCH CORNED BEEF BRISKET SERVES 8-10 Share your great taste! The best corned beef brisket made from scratch in a slow cooker. An ideally spiced brine infuses loads of flavor and ensures melt-in-your-mouth tenderness. INGREDIENTS: 4 pounds Certified Angus Beef ® brisket flat3 quarts water, divided3/4 cup packed brown sugar2/3 cup kosher salt1 tablespoon curing salt, Instcure #1 (also known as Prague powder or saltpeter)2 teaspoons whole coriander seeds2 teaspoons…

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Study: Consumers still favor beef as protein source

K-State researchers are reporting that beef is consumed three times more often than plant-based proteins in the U.S. Researchers compare consumption of beef to plant-based protein alternatives MANHATTAN, Kan. – Consumers who prefer beef over plant-based protein alternatives said they are willing to pay nearly two dollars more per meal for a burger when dining at a restaurant, according to a study from Kansas State University. But, the same study notes, those who…

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Extension Meat Specialist Offers Workshops to Tackle Meat Industry Labor Challenges

A hands-on opportunity to learn about food animal processing. When COVID-19 hit the US meat industry in early 2020, many disruptions quickly surfaced impacting our livestock and meat industries. As large-scale meat plants were in the process of slowing their operations, and in some cases even stopping, local meat processors were looked at to relieve the pressures brought forth by COVID-19. As local meat processors stepped up to fill these needs, significant stresses…

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Resource Kit Available for Those Exploring a Meat Processing Business

This “Tool Kit” is designed to be intuitive as entrepreneurs move through the business planning process. A team of Ohio State business and meat science specialists have compiled a Meat Processing Business Tool Kit for people who are exploring the meat processing business. Designed as a decision making aid for people exploring investing in or expanding a meat processing facility, this online tool kit can help entrepreneurs evaluate the business and navigate business planning. The…

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Recipe: INSTANT POT TAMALES

The best beef tamales made in a fraction of the time with an Instant Pot. Follow this step-by-step recipe for an authentic Mexican dish your family will love. INGREDIENTS: 2 1/2 - 3 pounds Certified Angus Beef ® boneless chuck roast, cut into 2-inch cubes16 corn husks3 teaspoons adobo seasoning1 teaspoon canola oil4 dried guajillo chilies, seeded, stems removed and torn apart3 bay leaves1 cinnamon stick2 teaspoons coco powder2 teaspoons coffee2 teaspoons dried oregano1 teaspoon garlic…

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