Category : The Meat Market

unspecified-7
Mythbusters, The Meat Market
0

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 […]

Read More
Scott Jillian
Hot topics, Research, The Meat Market
0

Every number has a story: -2.26

You might say it’s an even number, divisible by 2. But what relevance can we find in -2.26, a negative carried out to two decimal places? You’d never guess it unless you just read the article, but that’s the estimated “own-price elasticity” of the Certified Angus Beef ® brand. Still, that does not clarify it much […]

Read More
Print
Hot topics, On Target, The Meat Market, Uncategorized
0

Raising the Steaks

A Rancher’s Guide to Applied Meat Science

I’ve never been much of a gambler myself. Maybe I value my money too much. It’s possible I take enough other risks and therefore have never had an urge to sit down at the table and leave my financial fate in the hand of a dealer. But in the cattle business, I think it’s fair […]

Read More
BruceLongo feature
Hot topics, The Meat Market
0

Nice to Meat Ya: Bruce Longo

People ask Bruce Longo all the time, “How did you get from selling wheel chairs for a living, to reporting the price of a PISMO?” OK, that won’t make sense for a few lines here, but stay with me. These days, Bruce has a lot to do with the price of a PISMO and everything […]

Read More
The Meat Market
0

Five star beef drives demand

While traveling, either out of spontaneity or lack of planning I often find myself at the mercy of my smartphone and online searching abilities to find a place to eat. Luckily there are websites like Trip Advisor specifically made to help find quality restaurants, and I have relied on them more than a time or […]

Read More
1 2 3 6