Continual improvement in the quality of beef

Continual improvement in the quality of beef

NCBA Executive Chef Dagan Lynn has worked with beef for more than 30 years.  He says quality matters — especially as consumers have struggled with higher grocery bills. “Beef keeps getting better and better,” he says. “Better genetics, better handling of the product,.  We’ve been doing a little bit of testing on the dry aging in that piece. From nose to tail, the animal lives a pretty healthy life and it really reflects in the product itself.”

He tells Brownfield high-quality beef doesn’t have to break the bank: “Maybe it’s a 5-pound roast. 

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