Beef Quality

The 10-ounce ribeye steak on your plate looks quite a bit different than what your grandparents ate. Through the years, the cattle industry has taken large strides when it comes to genetics and feeding, and these innovations have led to a different class of carcass.

Ag economist Ted Schroeder of Kansas State University discusses how premiums filter back from beef consumer to beef producer.

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

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.

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?

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.