2014 Cattle Industry Flow Chart
POSTED Aug 22, 2014
Photos from New Mexico at the Darr Angell Ranch, Lovington, NM - July 2014
POSTED Aug 18, 2014
Thank you from Kasey Taylor
POSTED Aug 14, 2014
Charolais-sired Calves Out Weigh Angus Calves
POSTED Aug 12, 2014
Charolais-Sired Calves Out Weigh Angus
POSTED Aug 07, 2014
Special thank you to the Harlan Hecht and Dennis Fischer families of Paynesville, MN for their pick of the DeBruycker Charolais female during the Sale of Excellence.
POSTED Aug 04, 2014
Thank you Frontline Ag!
POSTED Jul 21, 2014
JDJ Maximo A18 P
POSTED Jun 23, 2014
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Choosing the right cut of meat for you and your family isn't always easy.
We've outlined a few ways below that can help you choose appropriately for your lifestyle and needs.
There's a wealth of information that’s listed on the beef packages in your supermarket. The meat package label identifies the kind of beef, the wholesale cut name and the retail cut name. It also includes the weight, price per pound, total price, sell-by date and safe handling instructions.
Other terms you may see on labels can include:
Branded Beef Names
More beef in the supermarket is marketed with a brand name that carries with it a promise to the consumer for attributes such as consistency in taste, tenderness, juiciness and flavor. Every branded beef program is unique, but most have specifications regarding grade, aging and size.
Grain-fed beef is the most widely produced type of beef in the United States. Grain-fed cattle spend most of their lives eating grass in pastures, and then move on to a feedlot where they eat a high-energy grain diet for three to six months. Research shows most Americans generally prefer the taste of grain-fed beef because of its tenderness and flavor-enhancing marbling.
All cattle spend the majority of their lives eating grass in pastures. However, grass-finished beef (sometimes labeled as grass-fed beef) comes from cattle that have been raised on pasture their entire lives. Grass-finished beef is often described as having a distinctly different taste.
According to the United States Department of Agriculture (USDA) definition of “natural” as “minimally processed containing no additives,” all fresh beef is natural.
Certified organic beef must meet stringent USDA regulations and carry the USDA Organic Seal. Both grass-finished and grain-fed beef can qualify as organic.
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