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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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Daryl Tatum, a meat scientist with Colorado State University, talks about the role marbling plays in the beef-eating experience.

Breeding for high quality and retaining heifers over generations, Mike Kasten sees results. The Millersville, Missouri, rancher has used artificial insemination (AI) for decades, finishing the progeny and collecting data.

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Whether eating in a restaurant or cooking at home, we choose food items that taste good.

The first requirement for a pleasant experience in eating a piece of meat is that it must be tender.

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A tour of a beef plant guided by Dr. Temple Grandin, Professor of Animal Science at Colorado State University and widely considered to be the world's leading expert on humane animal handling at meat packing plants. This video provides an honest look at how cattle are handled at meat packing plants. This video is courtesy of American Meat Institute.

Watch a video explaining the results of the latest National Beef Quality Audit, funded by the Beef Checkoff, which provides a road map for the beef industry to continue improving the quality and acceptance of beef.

The first National Beef Quality Audit of fed cattle was conducted in 1991, with subsequent audits in 1995, 2000, and 2005. Findings of the 2011 audit have been reported by the National Cattleman’s Beef Association.

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