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Anonymous
We went to a presentation by the R&D Ranch yesterday, sponsored by our Beef Checkoff folks. These guys are not cattlemen. They are in the business of developing new ways to market beef. Between them, they had over 100 years of developing and marketing new products. One of them developed the KFC Chicken Nuggets, one did the Steakum sandwich. A meat scientist talked about the work they're doing on analyzing different muscles to see how they can add value. They've convinced packers to sell a cut of beef that used to go into the grinder for ground beef to smaller companies that divide it up into three muscles. One of those muscles is used for the Rotiss-a-Roast; one is used in the precooked pot roast. They say it adds $5 to the carcass value. That's not a lot; but when you consider how many thousands of carcasses go through a packing plant in a year, it could add up to serious money. Lunch was the new Boneless Beef Filet. It's a 3-6 oz filet built to compete with boneless chicken breast. Also tried samples of some other new stuff. The beef ham tastes like ham. About thirty percent of people in the US don't eat pork for various reason, religion, health, etc. And was surprised at how good the Cheesburger Fries were. A whole different look at the cattle business. If you get a chance to go to one of these, take the time.
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[email protected]