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Beef Quality

Learn to utilize the industry’s Beef Quality Assurance (BQA) program standards, which focus on animal handling, and the safety, quality and popularity of beef.

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You have to eat it. That’s really the only way to know if a steak is going to be good or not.

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In this video from the Center for Accountability in Science, Dr. Joseph Perrone explains the judicious use of antibiotics in livestock used for food and why the term "antibiotic-free" isn't actually healthier for consumers.

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Eat a different kind of fat and fewer carbohydrates. Or is it the other way around? Over the last 40 years, consumers have been led one way or the other, which begs the question: Where’s the protein?

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As a meat scientist, I try to be precise in referring to beef cuts. But at the same time, I must be aware of the alternative names for those cuts, which may have historical, regional or marketing significance. These common names could make them more identifiable to certain folks in certain scenarios.

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Cattle producers have long recognized the need of proper husbandry and stewardship for the animals entrusted into their care.

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Producers allocate checkoff dollars through National Cattlemen’s Beef Association to various research organizations for studies on consumer desires in beef qualities. Research has shown tenderness and taste as primary factors in whether people buy beef.

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