Tag: BEEF
Where’s the Really Exceptional Beef?
Minturn Country Club: Minturn, Colo. By James Coope Contributing Editor The Minturn Country Club … don’t let the name fool you. This isn’t a fancy
Carmine’s Steak House St. Louis, Mo.
By Linda L. Lockwood Contributing Editor I worked in downtown St. Louis for more than 25 years but, since leaving the downtown workplace, I don’t
Why Are We Losing Beef Cows?
By David MacKenzie Contributing Editor As we start 2025, United Kingdom carcass prices have hit an all-time record high, making an 800-pound carcass currently worth
TCFA, NCBA NOT BUYING VILSACK’S MARKETING INTERVENTION PLAN
By Larry Stalcup Contributing Editor Several weeks before President-Elect Donald Trump triumphed over Vice President Kamala Harris, National Cattlemen’s Beef Association (NCBA) twin CEO Colin
Tailgating – a History Lesson
By James Coope Contributing Editor Fall is home to football, food and festivities. Each week, tens of millions of Americans watch football on TV, and
Beef in the 2025 Consumer Landscape: Enduring Trends and New Patterns
By Megan Webb, Ph.D. Contributing Editor Heading into 2025, the American beef industry is proving resilient amid economic challenges and shifting consumer habits. Even
Consumer Demand Remains Robust Despite High Retail Beef Prices
By Larry Stalcup, Contributing Editor It’s the talk at the dinner table. Meat and other foods cost too much. Inflation, a poor economy and other
Mastro’s Ocean Club Scottsdale, Ariz.
By Kristin Mackey Contributing Editor During my travels, I have dined at some top-rated restaurants across the country. When given the choice of great meals,
FROM CANOES TO SEMIS- A Brief History of Livestock Transportation
By Patti Wilson, Contributing Editor Railroad transit of livestock endured until the end of World War II. It faded away with the improvement of roads
Luckenbooths Edinburgh, Scottland
By Lance Geiger, Contributing Editor Haggis, a “pudding” made of sheep offal mixed with oats and onions, is seen by many to be the national