Beef Retail

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 »

Commentary: Run, retailers, run!

As the pink slime saga continues its sorry sojourn through another news cycle, retailers can’t abandon the product fast enough. But trying to capitalize on the media mess is unforgiveable. FULL STORY »

Taking a look at beef production and consumer demand trends

Beef is still a popular meal choice but consumer preferences are changing. FULL STORY »

Wendy's knocks Burger King out of No. 2 spot

Hamburger chain Wendy's Co knocked Burger King Corp from its spot as the second-largest U.S. hamburger chain in 2011, but sales of both companies continued to lag McDonald's Corp, the country's No. 1 restaurant chain. FULL STORY »

Commentary: What a difference a day makes

Following a tidal wave of negativity surrounding the Harvard report alleging that red meat will kill you, a few media outlets are beginning to offer more substantive food for thought. FULL STORY »

Commentary: Rippin’ on red meat

What would we do without the Harvard School of Public Health? Another month, another study that—surprise!—reaches the exact same conclusion: Red meat is bad news. FULL STORY »

Start a dialogue with the right ag terms

Showing the kinds of words that appeal — and those that don’t — in agricultural messages, research by the University of Florida/Institute of Food and Agricultural Sciences Center for Public Issues Education (PIE Center) recently debuted in a national academic journal. FULL STORY »

McDonald's February sales miss target, Europe blamed

McDonald's Corp on Thursday reported global February sales that missed Wall Street's target as analysts underestimated what effect Europe's harsh winter and economic upheaval would have on sales. FULL STORY »

Nutrition labels coming soon for meat, poultry products

Beginning on Thursday consumers will have convenient access to important nutritional information about the raw meat and poultry products they most frequently purchase according to the USDA's Food Safety and Inspection Service (FSIS). FULL STORY »

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