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Non-Cattle Specific Topics
Coffee Shop
Canadian Company Switches to US Beef
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<blockquote data-quote="js1234" data-source="post: 1342989" data-attributes="member: 17596"><p>1. I have noticed that burgers with bacon in the patty has become a bit of a fad or fashionable thing to do, now that it's gained some popularity its almost shot up to .00001% of all ground beef sold. </p><p>2. Maybe because it tastes good, they are clean and well staffed, have a good business model from a franchise perspective and have a value system that resonates well with Middle America.</p><p>3. Camera grading etc. has been used for years in plants where live graders couldn't keep up with chain speed, if you've ever seen cattle graded, you'd be surprised this hasn't become more automated sooner.</p><p>4. It will mean nothing to the dairy industry, fed dairy cattle will very often out grade their beef counterparts as will fed cows that grade Standard or Commercial and go into the HRI trade. Old grinder cows that are going into processed products, are Cutters, Canners etc., no matter what breed they are.</p><p>5. I have. I don't think you completely understand what grading is, what it does, what being graded means, how grading happens. </p><p>Being graded and inspected are 2 different things. As such, having a good Quality Grade and/or Yield Grade doesn't necessarily make beef safer nor being a No Roll or Canner less safe. </p><p>6. The Beef Industry has been my families only business for over a century, so yeah, how to produce beef that brings more dollars for less dollars with more people wanting more of it has crossed my mind a time or two.</p></blockquote><p></p>
[QUOTE="js1234, post: 1342989, member: 17596"] 1. I have noticed that burgers with bacon in the patty has become a bit of a fad or fashionable thing to do, now that it's gained some popularity its almost shot up to .00001% of all ground beef sold. 2. Maybe because it tastes good, they are clean and well staffed, have a good business model from a franchise perspective and have a value system that resonates well with Middle America. 3. Camera grading etc. has been used for years in plants where live graders couldn't keep up with chain speed, if you've ever seen cattle graded, you'd be surprised this hasn't become more automated sooner. 4. It will mean nothing to the dairy industry, fed dairy cattle will very often out grade their beef counterparts as will fed cows that grade Standard or Commercial and go into the HRI trade. Old grinder cows that are going into processed products, are Cutters, Canners etc., no matter what breed they are. 5. I have. I don't think you completely understand what grading is, what it does, what being graded means, how grading happens. Being graded and inspected are 2 different things. As such, having a good Quality Grade and/or Yield Grade doesn't necessarily make beef safer nor being a No Roll or Canner less safe. 6. The Beef Industry has been my families only business for over a century, so yeah, how to produce beef that brings more dollars for less dollars with more people wanting more of it has crossed my mind a time or two. [/QUOTE]
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