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Beef Demand Is The Key To Cattle Prices In 2012

Beef and cattle prices increased to new record levels in 2011 and are expected to push even higher in 2012. Several years of declining cattle inventories culminated in late 2011 with a projected 3% decrease in slaughter that combined with lighter carcass weights to result in 3.8% less beef in the fourth quarter of 2011 compared to a year earlier.

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May 23, 2012

Article

Pink Slime, Mad Cow, Meat Glue, What Next? 2

Major news stations across the country are having a heyday with beef these days. Creating controversy around America’s most beloved protein, journalists are quick to attack beef, scaring consumers with reports about pink slime, mad cow, meat glue and more. What’s next? And, how much damage have these derogatory terms done to the beef industry?...More
May 17, 2012

blog

Videos: Sizzling Steaks, Family Dinners, Chef Creations

Two new checkoff-funded “Beef. It’s What’s For Dinner” online advertising video commercials will be making their world debut this week. Just like the classic Sam Elliot spots, these are sure to be instant classics! The advertisements were created by the beef checkoff program and will generate millions of impressions online....More
May 16, 2012

Article

Vilsack: Beef Consumption Steady

U.S. beef consumption has remained strong despite attacks questioning the safety of lean trimmings in hamburger, according to USDA Secretary Tom Vilsack....More
May 14, 2012

Article

Youth “Telling the Beef Story” Video Blog Contest Winners Announced 1

This spring, the beef checkoff launched a new video blog contest designed to engage youth in telling the beef story using the power of YouTube. Video entries had to be two minutes or less and focus on one of eight beef-related topics, including common beef misconceptions, cattle care and beef’s nutritional value. Entries were judged on creativity, topic choice, content accuracy and how beef was positioned....More
May 2, 2012

Article

Sorry, Vegans: Brussels Sprouts Like to Live, Too

I stopped eating pork about eight years ago, after a scientist happened to mention that the animal whose teeth most closely resemble our own is the pig. Unable to shake the image of a perky little pig flashing me a brilliant George Clooney smile, I decided it was easier to forgo the Christmas ham....More
Apr. 25, 2012

blog

Consumer Magazines Brag On Beef 2

Want to improve your strength and endurance, increase your muscle mass while reducing fat, and live a long, healthy life? Beef may be the answer, according to leading health magazines....More
Apr. 24, 2012

Article

How Do You Like Your Meat?

You wouldn’t normally expect to find a thick red steak quietly pulsating in an oversized Petri dish inside a laboratory. But such is the hype around the team scheduled to produce the world’s first lab-grown cut of meat due out this October that I can’t help but imagine it....More
Apr. 24, 2012

Article

Latest Beef Audit Illuminates Consumer Trends

Buyers of feeder cattle are willing to pay a premium for cattle genetics to include black-hided feeders with high genetic propensity to marble and a high lean-to-fat ratio....More
Apr. 24, 2012

blog

What is Beef Demand Doing?

If you judge beef demand by wholesale values, you likely turned a little queasy in March, thinking about those extra replacement heifers prowling the pasture....More
Apr. 23, 2012

blog

Calling All Carnivores: Is Eating Meat Ethical? 9

Thousands of readers entered essays explaining the ethics of eating meat in a contest hosted by The New York Times (NYT). The panel of judges, which includes Mark Bittman, Jonathan Safran Foer, Andrew Light, Michael Pollan and Peter Singer, have narrowed down the essays to a final six. Today is the last day to vote on your favorite; don’t miss your chance to represent American agriculture and select one that most closely aligns with your views....More

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