Beef Retail

Elite nutrition experts learn about beef in Kansas City

The Kansas, Missouri and Nebraska beef councils recently hosted “A Nutrition Adventure: Connecting Food, Farm and Science” for 43 elite registered dietitians from Kansas, Nebraska, Missouri, New York, Minnesota, Washington, Utah, Kentucky, California and Florida. FULL STORY »

Has the economy impacted restaurant consumers?

The National Beef Checkoff recently released the findings of an online study conducted in January 2012 designed to measure consumers’ purchasing habits at foodservice establishments based on current economic pressures facing Americans. FULL STORY »

Oscar Mayer carves out bigger slice of lunch meat market

Thanks to food companies like Oscar Mayer, consumers now have a plethora of options at their grocer’s deli case. In addition to more varieties of pre-sliced, prepackaged lunch meat, companies also are revamping classic flavors by adding new spices, herbs and all-natural options. FULL STORY »

Cowboys can’t afford another lightning strike

The old saying that lightning never strikes twice in the same place has been disproven by the beef market which has been reeling from lightning strikes, first by lean, finely-textured beef, and more recently by the discovery of a cow with bovine spongiform encephalopathy (BSE). FULL STORY »

Smashburger makes Canadian debut in Calgary

Smashburger, America's fastest growing "better burger" restaurant, is introducing their fresh approach to burgers to the Canadian market. FULL STORY »

Food price increases to slow down Play video

Last year grocery prices went up 6.4 percent. The USDA says food prices will continue to go up this year, but not as fast as they did last year. The USDA’s Bob Ellison has more. FULL STORY »

Beef prices strong, but cost, consumer confidence concerns remain

Although interest in beef production is high in part because of record-high prices producers have been fetching, some producers have concerns about rising prices for feedstuff and gasoline, which could make consumers less likely to buy pricey cuts, an Ohio State University Extension expert says. FULL STORY »

Commentary: Mistakes, missteps, misunderstandings

Maybe it’s still too early for a post-mortem on lean, finely textured “Dude, it’s beef!” But the litany of errors in positioning and promoting the product would fill a how-not-to-do-it marketing manual. FULL STORY »

Commentary: Re-think the pink

Maybe it’s too late to resurrect the reputation of textured lean beef, but framed differently, its ‘exposure’ as an ingredient in ground beef can be positioned as a positive for both industry and consumers. FULL STORY »

Getting what you asked for and not liking what you get

Americans have an enormous appetite for hamburger. By most estimates, ground beef consumption accounts for more than 50 percent of total beef consumption. Over the past few years, both the total demand for ground beef and specifically, the demand for lean ground beef have increased. The industry has responded by providing ever higher proportions of lean ground beef, in part, by using processing technology that includes lean finely textured beef (LFTB). FULL STORY »

Cargill cuts "pink slime" output, sees hamburger price rise

Agribusiness giant Cargill Inc said on Wednesday it would cut production of meat scraps critics call "pink slime" and said consumer resistance to the filler could lead to higher hamburger prices during the grilling season beginning this spring. FULL STORY »

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