Beef Quality

Today’s consumers are more critical than ever in deciding what food items to buy. They are looking for assurance that the meat they purchase is safe and does not contain harmful substances.

Animal welfare issues and concerns about humane handling of livestock have led to some new certifications for animal products.

The mind of a cow and the human male

In order to understand a key element of cattle handling, we must first explore the concept of the male human’s brain and the “nothing box.”

The gap is widening between key indicators of demand for premium and commodity beef, according to an updated research paper from Kansas State University (K-State) titled “Defining and Quantifying Certified Angus Beef (CAB) Brand Consumer Demand, 2013 Revision.”

Summer time often brings a few infectious ailments to beef cows. Common problems include eye infections and foot rot. Treatment of affected cows will often involve the use of antibiotics.

Hawaiian chef Keoni Chang wants the peace of mind that comes from knowing his customers—everyone who shops at the 32 Foodland supermarkets across the Islands—will go home and prepare meals that make them happy.