The beef industry’s main tool for quantifying red meat yield dates back to a small research study done in the 1950s, and it’s only about 40% effective at predicting actual saleable product today. But producers, packers, academia and industry are gathering together to modernize the measurement.
“Sometimes our work in science does have a lifespan, and we’ve just got to be aware of how the world and the market and the industry evolves around us,” said John Stika, president of Certified Angus Beef ®, on the most recent episode of #TheAngusConversation.
He is helping to bring together dozens of experts on this topic to not only identify the challenges with the current system, but to present solutions that could work for everyone. Ready to learn more? Search for this episode anywhere you get your podcasts or click here: https://www.angus.org/…/the-angus…/e5-red-meat-yield
