25 Years of Beef Quality Improvement

25 Years of Beef Quality Improvement

The National Beef Quality Audit marks twenty-five years of continuous improvement this year, as it makes plans to release its latest audit findings this summer. The comprehensive look at beef production, from pasture to plate, is conducted every five years and provides valuable insight for the nation's cattle producers. Jeff Savell with Texas A&M University discusses trends they've seen through the years of the National Beef Quality Audit Save UHL

Savell: "What has been interesting over the 25 years of the quality audit is seeing how cattle have changed. Carcasses are bigger today but one of the best things that has happened is the improvement of quality over time."

 

Savell says that increase in beef quality in turns helps the industry by providing consumers an even better eating experience.

Savell: "Quality is measured by marbling. Quality is measured by percent choice and prime and that has been the one of the biggest changes over time. This continues to have a gradual increase instead of a gradual decrease. So we hope that when cattle producers come together in the summer of 2017 to be able to see the final rollout of the information that there will be a lot of take home messages that will help them see the kind of beef they are producing and how that fits with today's market place."

 

That meeting will happen in Denver on the morning of July 13th. You can learn more about the audits at BQA Dot Org.

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