The U.S. beef industry generates a lot of 50-percent-fat trimmings, or 50s, because we slaughter more steers than cows and because our feedlot finishing process is designed to generate the largest percentage of well-marbled, choice-grade cattle. So there’s been an ongoing question ever since Americans fell in love with the burger: How does a country that predominantly produces fat trimmings make so many burgers that average only about 20 percent fat?
Over the past 20 year
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