steak

The T-Bone steak is a step closer to becoming Oregon's State steak.  Supporters of the legislation says Oregon’s state vegetable is the potato, so why not make the T-Bone the state steak?   "Mr. President, thank you for this rare opportunity.  The stakes have ne...

Oregon could soon have an officially designated state steak.  A bill in the legislature aims to honor the T-Bone.   “It features two premium cuts, the strip steak and the tenderloin, symbolizing the diversity and strength of ranching operations across the state," noted Oregon Cattlemen’s Association President-Elect Diane Wirth.  She added her group unanimous...

Steakhouses are struggling to recover from the COVID-19 pandemic. Top steakhouses that provide a dining experience and high-priced cuts of beef see the Delta variant as a possible threat to travelers and group events. Several chains said they are better prepared amid the pandemic this year since adding outdoor dining and home delivery, should the latest surge or new government restrictions scare

Because of stay at home orders nationwide, consumers are staying home, eating at home, and that’s translated into many families purchasing more and more meat. Julie Anna Potts, North American Meat Institute President and CEO, said the demand is not a result of more people saying home and hording. ...

Memorial Day weekend is often considered the unofficial beginning of summer, and this weekend looks to be great to break out the barbecue to grill some meat.   USDA Economist Annemarie Kuhns said you are paying less for ground beef this year to make those burgers.  ...

The seasonal grilling period is poised to increase demand for meat, according to statistics compiled by Oklahoma State University.  The Food Demand Survey found consumers’ willingness-to-pay for steak increased 9% this month.  Meanwhile, consumers say their willingness-to-pay for chicken breast increased 1.2%, and 2.45% f...

Researchers at Washington State University have discovered that tenderness in steak is an inherited quality.   Frank Hendrix says U.S. beef often has a tenderness problem, and ranchers are potentially losing out.   “Studies show that if you have a guaranteed tender carcass animal, he’s worth $345 more than a normal carcass.”   There is al...