Research adds value to beef

Research adds value to beef

Wilson County News

Providing beef products that are versatile and economical and enhancing beef cuts are part of the initiatives that drive checkoff-funded research for the industry. The Beef Checkoff Program’s latest research includes new cuts from the chuck roll and a study on beef tenderness.

The Texas Beef Council (TBC) incorporates national industry-leading beef research into all program areas utilizing the information to educate consumer and beef producers. Beef products research has resulted in a new line of beef value cuts scheduled for release in 2008, according to the checkoff-funded Beef Innovations Group (BIG). The new lines of value cuts are fabricated form the beef chuck roll, which currently retail as chuck roast and chuck steaks.


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