Category : Mythbusters

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Mythbusters, The Meat Market
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Three steps for dry-aged beef

A lot of flowery adjectives get tossed around when the topic of dry-aged beef comes up. Some food writers call the process “artisanal.” To others, it’s “old-world” and “earthy.” Those descriptors may be enough to entice intrigued diners to make the leap — and spend the extra $$$ for a dry-aged option — but they fail to […]

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Mythbusters
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Becoming an insider

Everybody who works for the Certified Angus Beef brand was once relatively uninformed, at least if you go back to school days or previous careers focused elsewhere. Internships and seminars are great ways to learn, and current fall intern Jayne Godfrey, University of Illinois at Champaign-Urbana, knows that — plus a few other things about the brand, […]

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Mythbusters, The Meat Market
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Mythbuster Monday: highway robbery at retail

We suspect many cattle producers have walked into a grocery store, seen a CAB® brand filet mignon priced at $25/lb., and were tempted to call the police to report that the grocer was committing highway robbery. Myth: Retailers are ripping us off with those high-priced tenderloins, based on our steer prices Fact: Cutting demonstrations and […]

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Mythbusters
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Top myths…busted!

Ever since we kicked off our Mythbuster Monday series back in January 2011, it’s been the source of some of our most popular content. But that’s not why we love it. (Or not entirely why we love it. I mean, who doesn’t crave a little popularity?) We love the series because it gives us a […]

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Mythbusters
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Mythbuster Monday: Not just the middle that counts

A cattleman presented to a room of his colleagues, telling them that they focus on Angus, coordinating their business relationships and managing the cattle right in an effort to qualify for the Certified Angus Beef brand. He said it was the most profitable target. But at last month’s Cattle Industry Convention and Trade Show, the moderator was quick to […]

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