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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SELECT BEEF: WHO WANTS IT?

by Miranda Reiman What was exceptional yesterday is average today. That’s true in the cattle business and especially apparent in high-quality beef production. “Without paying attention to shifts in the market, it can be easy to assume what worked when you started still works now,” says Paul Dykstra, of the Certified Angus Beef ® (CAB®) brand. “It’s hard to argue there’s ever been true demand for Select, rather than simply a price point for those indifferent…

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DRIVING DEMAND: RETAIL

CAB VOLUME LEADING DIVISION SELLS MORE OF EACH QUALIFIER By: Abbie Burnett 2021 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…

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Beef tenderness research identifies factors influencing eating quality

K-State researchers have studied cuts of beef to better understand how each needs to be managed in order to provide the most tender products to consumers. K-State meat scientists studied three beef cuts to see how fat content, connective tissue characteristics and muscle structure influence tenderness MANHATTAN, Kan. — There is nothing like biting into a nice juicy steak where the savory flavors burst in your mouth, but if that meat is tough…

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Raising Freezer Beef: Meeting Customer Expectations

Amanda Blair Professor & SDSU Extension Meat Science Specialist A trend that has become more prominent in recent years is for ranchers to finish a few animals and sell beef direct to the consumer. Consumers have a desire to know where their beef comes from, value the story and are seeking ranchers to purchase beef from. At the same time, ranchers have been seeking opportunities to add value to their cattle and reduce…

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Will Seasonality Patterns for Beef Export Sales and Commitments Hold in 2021?

Elliott Dennis, Assistant Professor & Livestock Extension Economist, Department of Agricultural Economics, University of Nebraska – Lincoln Trade occurs when price differences between the two locations are large enough after accounting for transportation cost, exchange rates, tariffs, etc. Exports vary throughout the year since prices reflect current and future supply and demand situations. Seasonality in cattle production, meat demand, and market disruptions are some examples of why wholesale beef prices increase and decrease…

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2020, Has it Changed How Consumers Shop for and Consume Beef?

Mike Estadt, OSU Extension Educator, Pickaway County (originally published in Ohio Farmer on-line) Is this our future? Place an order on MunseeMeats.com that will be filled and stocked in this Automated Farmers Market. You then receive a confirmation QR code that your order is ready. When you arrive at the locker you simply scan the QR code and retrieve your order from the self-serve lockers. Photo: Jason Mauck If we answer this question…

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Beef Production Almost Equal to Last Year

David P. Anderson, Professor and Extension Economist, Texas A&M AgriLife Extension Service After all 2020’s curve balls, here we are with 4 weeks left in the year and total beef production is almost the same amount as last year at this time. Through the week ending December 5th, 25.08 billion pounds of beef have been produced compared to 25.2 billion pounds last year. That difference will likely be made up in the next…

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Things to Consider before Harvesting a Market Animal at Home

Brianna Buseman, Youth Meat Nebraska Extension Educator Carol Schwarz, Nebraska Extension Educator Home harvest is very labor intensive and requires a lot of planning. Photo credit Troy Walz. Many people are looking for opportunities to buy market animals to harvest at home, which has led to many questions about the best way to complete that task. Prior to making the decision to try home harvest, there are a few important things to consider:1.  Food…

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Freezer Beef Sales Explode During COVID-19 . . . Will Your Customers Be Ready to Buy Again?

Mike Estadt, OSU Extension Educator, Pickaway County Do you know if your freezer beef customers are satisfied? It is well documented that early in the coronavirus pandemic, major meat processing facilities across the United States became supply bottlenecks due to employee infections shutting down production.  In response to seeing less meat available in the retail case, or limits on the amount of proteins that a consumer could purchase, farm raised, direct marketed meat,…

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