2021 Symposium

Targeting Selection to Meet Consumer Demands

K-State geneticist suggests modifications to breeding systems to achieve end product goals.   The gap between consumers and cow-calf producers is wider than the misconceptions about how beef gets from ranch to table. This gap also exists in desired traits between cattle on the ranch and beef in the grocery…

Who Is Today’s Meat Consumer?

Uetz explains the purchasing trends and expectation of today’s meat consumers. Beef is the protein 46% of consumers are most likely to order on their next foodservice trip. “Consumers missed going to a restaurant and sitting down to eat that incredible steak, so they learned to bring it home,” said…