USMEF News | Diversifying U.S. Beef Chuck And Round Cuts Seminar Summary Now...
USMEF News
Diversifying U.S. Beef Chuck And Round Cuts Seminar Summary Now Available
USMEF partnered with the checkoff-funded Beef Innovations Group (BIG) in a seminar July 25-26 at Colorado State University as U.S. packers, processors and purveyors identified ways to increase sales and profitability of U.S. beef chuck and round cuts.
With nearly all markets open to U.S. beef, the BSE issue is gradually moving behind the U.S. industry. The United States is unique in the beef products it produces and has commanded premium prices in many international markets. That, coupled with increasing global beef consumption and a weakened U.S. dollar, drives a need to identify cuts that can work in international markets.
The information exchange between seminar participants, including BIG members and USMEF staff, helped those focused on domestic marketing understand international needs and vice-versa. New ideas were explored and “next steps” were identified. For an overview of the seminar, including links to presentations and photos, visit the Diversifying U.S. Beef Chuck and Round Cuts seminar page.
USMEF News
Diversifying U.S. Beef Chuck And Round Cuts Seminar Summary Now Available
USMEF partnered with the checkoff-funded Beef Innovations Group (BIG) in a seminar July 25-26 at Colorado State University as U.S. packers, processors and purveyors identified ways to increase sales and profitability of U.S. beef chuck and round cuts.
With nearly all markets open to U.S. beef, the BSE issue is gradually moving behind the U.S. industry. The United States is unique in the beef products it produces and has commanded premium prices in many international markets. That, coupled with increasing global beef consumption and a weakened U.S. dollar, drives a need to identify cuts that can work in international markets.
The information exchange between seminar participants, including BIG members and USMEF staff, helped those focused on domestic marketing understand international needs and vice-versa. New ideas were explored and “next steps” were identified. For an overview of the seminar, including links to presentations and photos, visit the Diversifying U.S. Beef Chuck and Round Cuts seminar page.