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
All access premium subscription
Why Upgrade your account?
NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.
Questions about your account or how to access content?
Contact: Desiree Torres [email protected]
Already a member? Log in.
If you are registered, pleaselog-in to access Premium Content.