Category : Research

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Hot topics, Research
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Every number has a story: .53

Decades of data from Certified Angus Beef ® brand licensed packers show a typical pen-average fat thickness for finished cattle of 0.53 inch, with a range in those averages of less than .25 to more than 1 inch. Although 0.4 was long considered the target, data across the last 20 years points to barely finished cattle […]

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Scott Jillian
Hot topics, Research, The Meat Market
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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 […]

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Hot topics, Research
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Realistic research

Meat science study: brand can lift perceptions

Asking for a beverage at a restaurant, you might be shocked if the server replied, “What kind? Flavor A, Flavor B or Flavor C?” That’s because you always know a little more about those options, either a brand name or perhaps descriptors like “fresh brewed” or “sweetened.” You don’t just blindly choose a drink. In […]

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Research
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We can cook and we love beef

I hate sad stories. All through college I heard ag speakers and many a professor talk about the fact that young people just don’t know how to cook beef. They’d tell stories of how their mothers slaved in the kitchen all day and they verbally mourned the loss of domestic skills. Then I’d go home […]

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Hot topics, Research
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Reproduction matters, Part II

From “cowculators” and other tools to specific selection and management advice, yesterday’s post on the Applied Reproductive Strategies in Beef Cattle (ARSBC) Symposium was full of take-home points for cattlemen. Today, I’ll continue with helpful advice from day 2 of the conference: Avoid reproductive failures.  Sexed semen and embryo transfer (ET) are more advanced technologies, […]

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