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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Better yield measurement means fairer grids, more precise breeding targets, and more dollars for truly efficient cattle.
“A can for your favorite pie, bread, or whatever, it is probably Illinois-grown.”
