Consumers want more tender beef. How is NCBA supplying that?

The beef industry says consumers want more tender meat. The National Cattlemen’s Beef Association explains about how they are supplying it.

“I think it’s a number of things. The industry has really rallied to provide a high-quality consistent eating experience for our consumers. We’ve seen shifts in management practices, so whether that be control over genetics and things we’re using in terms of eating quality even to low-stress handling and things like that that are contributing to the eating experience that is happening on the live side. As we shift more into the products side, we’ve also had advances in how we’re handling products, chilling, aging, and things like that. We also have provided some additional content of how we’re cooking and preparing products. It’s really been a whole industry effort to help increase tenderness and the eating experience of beef,” said Dr. Jessica Lancaster, NCBA Director of Product Quality Research.

Dr. Lancaster also explains how beef is water-based, and what management strategies producers can use to make sure their product is top-quality.

“About 70 percent of the product is water, and so that’s the same for your muscles, but it also provides a unique opportunity of the management of that product because in beef, we do have an opportunity if not managed correctly, we can get some of those off flavors or some challenges that way. So, how we control and manage that water, even through the cooking process, is incredibly important because that’s what part of what contributes to that juiciness of beef,” Dr. Lancaster said.

For more information, click HERE.

Related Stories
U.S. pork exports could outpace both chicken and beef shipments in the coming decade.
The Association of Equipment Manufacturers’ monthly flash report revealed the sale of all tractors last month was down 21 percent, and combines were down 5 percent from the same point last year.

Agriculture Shows
From soil to harvest. Top Crop is an all-new series about four of the best farmers in the world—Dan Luepkes, of Oregan, Illinois; Cory Atley, of Cedarville, Ohio; Shelby Fite, of Jackson Center, Ohio; Russell Hedrick, of Hickory, North Carolina—reveals what it takes for them to make a profitable crop. It all starts with good soil, patience, and a strong planter setup.
Champions of Rural America is a half-hour dive into the legislative priorities for Rural America. Join Host and Market Day Report Anchor Christina Loren as she interviews members of the Congressional Western Caucus to learn about efforts in Washington to preserve agriculture and tackles the most important topics in the ag industry on Champions of Rural America!
Farm Traveler is for people who want to connect with their food and those who grow it. Thanks to direct-to-consumer businesses, agritourism, and social media, it’s now easier than ever to learn how our food is made and support local farmers. Here on the Farm Traveler, we want to connect you with businesses offering direct-to-consumer products you can try at home, agritourism sites you can visit with your family, and exciting new technologies that are changing how your food is being grown.
Featuring members of Congress, federal and state officials, ag and food leaders, farmers, and roundtable panelists for debates and discussions.
Host Ben Bailey hops in the tractor cab, giving farmers 10 minutes to answer as many questions and grab as much cash as they can for their local FFA chapter.