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  • May 7, 2012
    Article

    How BPI Was Slimed? Some Blame Slow Reaction. 2

    Top executives for Beef Products Inc. (BPI) admit that they had never heard of The Daily, a year-old news organization publishing primarily via iPad, before last month. But with a March 5 story that reprised criticism of BPI's signature lean finely textured beef (LFTB),The Daily helped ignite a media firestorm that left the Dakota Dunes-based firm fighting for its life just three weeks later....More
  • May 2, 2012
    Article

    Lean Never Looked So Good at the Northeast American Culinary Federation Conference

    The beef checkoff, through a partnership between the Northeast Beef Promotion Initiative and the New York Beef Industry Council, made a positive impact on the nearly 400 culinary students, chef instructors and restaurant operators at the 2012 Northeast American Culinary Federation (ACF) Conference held in Niagara Falls, NY, on April 27-29. ...More
  • May 1, 2012
    Article

    How Will Agricultural Stocks React To Rising Food Prices?

    Many factors -- including the higher price of oil, poor weather reports from around the globe, and strong demand from Asia -- are pushing the price of food higher on a global scale. The World Bank food price index showed an increase of 8% in the cost of food between December and March, according to Reuters....More
  • May 1, 2012
    Article

    Amazing Tastes For National Burger Month

    In honor of May Beef Month, here are the 11 most decadent burgers from across the country. In Las Vegas, where everything is over the top, Holsteins at The Cosmopolitan of Las Vegas is serving the Gold Standard, a dry-aged beef sirloin burger with smoked bacon, aged goat cheddar cheese, tomato confit, baby arugula and garlic-chive aioli....More
  • May 1, 2012
    blog

    Domino’s Pizza Rejects HSUS Resolution 8

    “Domino’s Pizza shareholders overwhelmingly rejected a request to study ending the use of pork from suppliers who confine pregnant pigs in crates. Some fast-food companies, including Burger King, McDonald's and Wendy's, have pledged to phase out the use of pork from such suppliers,” according to an AnnArbor.com report....More
  • Apr. 30, 2012
    Article

    South Korean Officials Asked To Address Public Concern Over U.S. Beef

    South Korean President Lee Myung-bak directed officials to handle policies with the "safety and health of the people in mind" as his government is under pressure to halt American beef imports following a recent BSE case in the U.S....More
  • Apr. 30, 2012
    blog

    Celebrate May Beef Month With Roper Apparel

    May is finally here, which means producers are in the midst of spring planting and getting the pairs and fences ready for summer grazing. May also means Beef Month, and we are celebrating on the blog with a recipe contest featuring beef. Each week, a winning recipe will be selected, and the champion chef will take home a $125 gift certificate for a pair of boots, courtesy of Roper Apparel....More
  • Apr. 30, 2012
    Article

    Mizzou Collegiate CattleWomen Announces Third Annual Meet Your Meat

    Mizzou Collegiate CattleWomen is pleased to announce the third annual Meet Your Meat, a program focused on promoting the beef industry to University of Missouri (MU) students. Meet Your Meat will provide beef industry educational resources to the Columbia community on May 2. Many people want to know where their food comes from, so this is an excellent opportunity to talk to beef producers firsthand....More
  • Apr. 24, 2012
    Article

    U.S. Chuck Steaks Popular In Hong Kong

    In recent years, fast-casual restaurant chain Fairwood has been featuring more U.S. grain-fed beef entrées at its Hong Kong locations. Fairwood recently concluded a joint promotion with beef checkoff contractor the U.S. Meat Export Federation (USMEF) that showcased its new “Steak on Fire” menu. The promotion also received extensive backing from Fairwood in the form of print, television and point-of-purchase advertising....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

    Unfounded Consumer Backlash Bashes LFTB

    With lean finely textured beef (LFTB), we’re producing beef that is safe, healthy and nutritious, along with drastically increasing the efficiency of the industry,” says Dale Woerner. He’s a Colorado State University assistant professor of meat science....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. 23, 2012
    Article

    LFTB Furor Pressures Cattle Market

    There are too many moving parts to say with certainty how much the furor over lean finely textured beef (LFTB) will ultimately cost beef demand and for how long. Related economic dominos continue to fall, though....More
  • Apr. 23, 2012
    Article

    Expert Presents The Facts Of Lean Finely Textured Beef

    CEV Multimedia, Ltd., recently released a video on lean finely textured beef (LFTB), a segment within iCEV’s newly launched “Hot Topic” series, educating people on the facts of LFTB and crushing myths associated with the “Pink Slime” controversy....More
  • Apr. 21, 2012
    Article

    Wholesale Beef Prices Jump

    Packers bought back some price leverage last week with reduced slaughter....More
  • Apr. 18, 2012
    Article

    Culinary Professionals Are Confident While Cooking With Beef

    The beef checkoff strives to help simplify beef for the consumer—from the supermarket to the table. In order to do that, the checkoff created a “Confident Cooking With Beef” brochure -- a one-stop, go-to resource for consumers, food writers, health professionals and meat case managers. The brochure illustrates how easy it is to prepare and cook beef, helping Americans learn how to build a healthy diet with beef....More
  • Apr. 18, 2012
    blog

    The Pioneer Woman’s Grilling Tips 1

    Ree Drummond, The Pioneer Woman, is best known for her blog, where she chronicles life on the ranch -- sharing her adventures as an ex-vegetarian who can now whip up sizzling steaks and buttery desserts with ease. She is a best-selling author of two cookbooks, a novel and a children’s book, and her charismatic posts show her readers what life is like on a cattle ranch. I believe she is one of the best advocates for agriculture we have, and in a recent post, she shares her top 10 tips for grilling the perfect steak....More
  • Apr. 16, 2012
    Article

    Consumer Price Index Moves Up

    Consumer prices rose .9% in March, according to information from the U.S. Bureau of Labor Statistics. The increase is largely due to higher prices for gas and clothing, says Commissioner Stanley Suchman....More
  • Apr. 16, 2012
    blog

    Wear Green To Support Agriculture Tomorrow! 4

    Make plans to sport a green shirt tomorrow, April 18, for the third annual “Wear Green To Support Agriculture Day!” Wear green to work and strike up a conversation with consumers about the importance of agriculture in their daily lives....More
  • Apr. 12, 2012
    Article

    Consumer Confidence In Beef Still A Concern

    Although interest in beef production is high, in part because of record-high prices that producers have been fetching, some producers have concerns about rising prices for food and gasoline, which could make consumers less likely to buy pricey cuts, says an Ohio State University (OSU) Extension expert....More
  • Apr. 10, 2012
    Article

    USMEF Immerses Korean Bloggers In U.S. Beef

    A group of 10 influential South Korean bloggers recently received a total immersion in U.S. beef, enjoying a four-part program that involved cooking with American beef, product tasting, a chef’s cooking demonstration, and a beef sampling event for the bloggers’ visitors. Funding for the program was provided through the USDA Market Access Program (MAP) and the beef checkoff program....More
  • Apr. 9, 2012
    Article

    Beef Gains Unlikely Defenders

    Consumer groups are troubled by a beef controversy related to lean finely textured beef (LFTB) - but not in the way you'd expect. At Consumer Federation of America (CFA), there's regret the "yuck factor" has drowned out the science behind LFTB....More
  • Apr. 3, 2012
    Article

    Producer Alliance Addresses How Food Is Grown And Raised

    The movement to raise the voices of America’s farmers and ranchers and facilitate the dialogue about today’s food is gaining momentum. The U.S. Farmers & Ranchers Alliance (USFRA), a unique organization that is a collaboration of more than 75 farmer- and rancher-led organizations and agricultural partners, is creating new ways for farmers and ranchers from all types of agriculture to reach consumers – whether that’s in the national news scene, popular culture or social media....More
  • Apr. 3, 2012
    Article

    What Makes Some Food Awful And Other Food Offal? 1

    Once again, the U.S. cattle industry finds itself in the midst of a media firestorm. As has happened time and time again, an unfounded media slander campaign against a perfectly safe meat product has been splashed across the front pages, sensationalized on TV news programs, and gone viral on the Internet. ...More
  • Apr. 2, 2012
    Article

    Governors Defend Lean Finely Textured Beef; Tell Media 'Dude Its Beef'

    Governors and lieutenant governors from Texas, Iowa, Kansas, Nebraska and South Dakota came together to defend the safety and nutrition of lean finely textured beef (LFTB). The group took a walking tour of the Sioux City, NE, BPI facility that produces the product, which was followed by a lively press conference that was also attended by Under Secretary for Food Safety Elizabeth Hagen, STOP President Nancy Donley and Gary Acuff, Ph.D., director of the Center for Food Safety at Texas A&M University....More
Editor's Picks
  1. Crisis Reaffirms My Rural Appreciation  
  2. Three Challenges To Cow-Calf Profitability  
  3. Temple Grandin: LFTB Underscores Transparency Need  
  4. Election Time Means Packer Ban Resurfaces  
  5. Vilification Of LFTB Reaches From Industry To Consumers  

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