Blog: Wheres The Beef
by zionzweetie

Beef is good and getting better

Ranch out to beef

Date:   5/20/2006 4:07:28 PM   ( 16 y ) ... viewed 1826 times

THE BEEF INDUSTRY'S CHECKOFF-FUNDED New Products and Culinary Center effort is dedicated to increasing the value of the chuck and round and providing time-starved consumers with convenient new beef and veal products. It serves as a catalyst for beef and veal product innovation in four key areas, with the R&D Ranch® being the driving force of innovation for the beef industry:

R & D Ranch ® : The place where new beef and veal concepts are born, and the lynchpin of the beef industry’s total new products effort.
Beef & Veal Culinary Center: Ensures today’s new beef and veal products meet consumer expectations through product and packaging evaluation, recipe development and testing, nutrition analysis, and more.
New Product Resources: Helps branded partners build success with consumers through market data, research and insights.
Who We Are

The industry’s new products efforts are led by the R&D Ranch team, which is comprised of a variety of experts with more than 100 years of combined new product experience including meat and food scientists, operations experts, marketers, chefs and culinary professionals who have worked in the meat packing, processing, packaged goods, foodservice and retail industries. Since 1998, the team has participated in the launch of more than 100 new product concepts and is working on several additional concepts for the coming years.

Why New Products

The beef industry created the R&D Ranch concept to jump-start new product development and improve the market price for undervalued beef and veal primals. Beef industry profits currently come from less than one-third of the total beef carcass, principally from ground beef and steaks. The undervalued two-thirds can be a "cash cow" for the beef industry. Through new product development, this two-thirds can be used to create products that offer consumers new conveniences, different flavors and a better eating experience. Producers also benefit from more value for their cattle.

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