When it comes to the color of beef in the store or refrigerator, there is more going on than meets the eye.
The University of Arkansas shows us how they are looking to extend the shelf life of beef products, reduce food waste, and boost the bottom line.
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Herd rebuilding looks slow, keeping cattle prices supported; beef-on-dairy crosses help fill feedlots, while imports temper—but don’t erase—tightness.
“We believe that it is just a matter of days or weeks... before we see New World screwworm in Texas.”
The three-point plan was announced during remarks at the annual meeting of the National Association of State Departments of Agriculture.
