As a beef producer, I have the luxury of having a deep freezer full of beef at my disposal. As a result, we grill pretty much year-round. But for most folks, May is the month to dust off the grill and start grilling again; luckily, this also coincides with May Beef Month, so it’s the perfect time to start talking steak with our consumers....More

When you think of lobster, chances are you think of a special occasion. At $24/lb., most folks are certainly not going to eat lobster on a regular basis. Likewise, many are becoming increasingly concerned that the rising price of beef -- particularly the higher-value cuts like the ribeye and tenderloin -- is making our product too expensive for consumers. Is beef becoming the new lobster? Say it ain’t so!...More

Today is Monday, and for many, it’s a day to go meatless. College campuses across the country have adopted the Meatless Monday routine, offering vegetarian lunches to kick off the students’ school week. To counteract this trend, many college students are fighting back, promoting the importance of animal protein in the diet....More

A new beef checkoff study is evaluating Millennials, which consists of 80 million people in the U.S., or one-fourth of the population. The study revealed that “this generation really enjoys beef, but they also have some beef issues, many of which relate to consumer education.”...More

Have you ever heard the phrase, “overfed but undernourished?” This aptly describes the two-thirds of Americans who are considered overweight or obese. As a society, we are eating plenty, but are we getting the nutrients we need to thrive? And, if not, how does this impact our daily performance, longevity and future generations?...More