Grazing the Net
Greg Henderson and Friends
Our editors spend some time roaming the web looking for stuff cattle people and others in agriculture might find useful or entertaining.
'Pink Slime' Comeback
Jun 18, 2014
Lean, finely textured beef (LFTB), or 'pink slime' as the news media likes to refer to it, is making a rebound after nearly disappearing from store shelves and restaurants in 2012. Ground beef prices have been through the roof in recent months and now consumers don't seem to be as concerned with the safety issues that ABC News tried to frighten them with. For instance, in 2010 ground beef averaged $2.25/lb. Now, it is more like $4/lb. The price change has been plenty of incentive for Cargill and Beef Products Inc. to continue their partnership. Cargill has now been labeling the product as containing LFTB and even started a website to address any concerns consumers might have about the hamburger.
Steaklockers for All
Ever wanted to pull a dry-aged steak right out of your own kitchen? Well, now you don't have to wait any longer. Thanks to a group of former steakhouse employees, consumers can now perfect the art of dry-aging steak in their own homes. If all goes well, the "Steaklocker" will be available for purchase later in the year at a price of $950. However, if you pitch into the Kickstarter campaign right now a Steaklocker can be yours for nearly half that at $555. Personal wine cellars, cigar humidors and cheese smokers have been all the rage, but forget about all of that nonsense, we want a Steaklocker!
Scientists Couldn't Eat This Burger
Researchers in Japan think they've found the perfect way to eat a hamburger. It requires eaters to put their thumbs and pinkies at the bottom of the bun with the middle three fingers on top. The hamburger is then rotated around until it is devoured and results in no spillage onto the plate, table or floor.
We'd like to see those scientists eat a Holy Cow burger. The mammoth of a burger has 17 types of beef, contains 2,500 calories and costs about $42. Good luck getting your hands (or mouth) around that!
High Prices Continue
All areas of the beef industry continues to see higher price gains.
Andrew P. Griffith from the University of Tennessee reports that fed cattle traded $2 to $3 higher than the previous week. Beef cutout values were up $1.59 from the previous week as well, with Choice carcasses bringing $29.10 more than last year. Select graded cattle saw an even bigger increase at $39.29 over last year’s market price. Slaughter cows and bulls both sold at $1 to $2 higher.