Center of the Plate

Center of the Plate

Ranchers know the up side to the having the lowest number of cattle in the U.S. in the since the 1950s — low supply and high demand. However, the challenge on the consumer end of things is for beef to remain the feature in the center of the plate. Certified Angus Beef Vice President of Production, Dr. Larry Corah shares
Corah: “It is important that we maintain center of the plate prominence for beef industry because we are going to see per capita or per person consumption decline. But we also want to see beef as THE product that consumers prefer. Of the proteins on the market today, beef is the preferred protein. But we are going to see them consume it a little bit less often. For example restaurants share that some of their good customers would come out weekly — maybe even twice a week on a occasion. Now they are seeing them every two weeks or a little more infrequent visitation. So there are trends occurring but we still need to keep the kind of product in front of them and quality of the product in front up them.”
Corah continues that the beef industry is currently in a good position.
Corah: “At this point, as a industry we are producing a tremendous product. A product desired by the consumer so the beef industry is really in a good position now from the standpoint of the buying public.”

 

Previous ReportMicrobes Benefit Livestock Health
Next ReportImportance of Food Chain Value in Ireland