Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Breeds Board
Double Muscling and Tenderness
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="MikeC" data-source="post: 136110" data-attributes="member: 1604"><p>"Moreover, industry observers say beef is a product that demands improvement.</p><p></p><p>"The consumer wants three things -- quality, consistency and convenience -- and for a long time the beef industry wasn't delivering on any of them," said Wayne Purcell, director of the Research Institute on Livestock Pricing at Virginia Tech in Blacksburg, Va.</p><p></p><p>For instance, 1 out of 5 times, Purcell said, the consumer who paid extra for a choice cut got beef too tough to chew. Consumers had no reliable way to distinguish quality beef, and the market had no way to reward ranchers who raised better cattle. Purcell blamed this failure on fragmentation in the beef business.</p><p></p><p>Cattle raising begins with hundreds of thousands of ranchers, most of whom only own a bull and a couple of dozen cows. The ranchers breed and raise calves that they wean and sell to yearling operators"</p></blockquote><p></p>
[QUOTE="MikeC, post: 136110, member: 1604"] "Moreover, industry observers say beef is a product that demands improvement. "The consumer wants three things -- quality, consistency and convenience -- and for a long time the beef industry wasn't delivering on any of them," said Wayne Purcell, director of the Research Institute on Livestock Pricing at Virginia Tech in Blacksburg, Va. For instance, 1 out of 5 times, Purcell said, the consumer who paid extra for a choice cut got beef too tough to chew. Consumers had no reliable way to distinguish quality beef, and the market had no way to reward ranchers who raised better cattle. Purcell blamed this failure on fragmentation in the beef business. Cattle raising begins with hundreds of thousands of ranchers, most of whom only own a bull and a couple of dozen cows. The ranchers breed and raise calves that they wean and sell to yearling operators" [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Breeds Board
Double Muscling and Tenderness
Top