Research paper - Certified Angus Beef
Research Proposal
Beef – It’s what’s for Dinner
The USDA statics sheet shows that in 2010 the United States consumed 26.4 billion pounds of beef (“U.S. Beef”). This consumption enhanced the retail value of the beef industry to seventy-four billion dollars. Now the billions of people who made up these statics have no clue what Certified Angus Beef (CAB) or Laura’s Lean Beef are or even mean. Furthermore terminology used on menus, such as CAB, Laura’s Lean, prime, choice, yield grade, marbling, may cause many people to feel overwhelmed. However, particular items which have gained more recognition at the checkout lines and on menus are niche beef products. Two of the most common niche beef products are Certified Angus Beef and Laura’s Lean Beef. Understanding the quality standards associated with Certified Angus Beef and Laura’s Lean Beef should allow people as valuable consumers to make smarter decisions associated with meat sciences. Certified Angus Beef, also known as CAB, has a history and all three parts of qualifications needed to be granted CAB certification, marbling and maturity, uniform and consistent size, and quality appearance and tenderness. Laura’s Lean Beef, has its own history, regulations and health benefits. Laura’s Lean Beef and Certified Angus Beef are specialized niche products that are available to all consumers and have specific quality standards that are necessary for its consistent product since 1985 and 1978, respectively. As overwhelming variations of certain types of meats are sold, the consumers may be unsure which type is best suit for them when in fact there actually is the higher quality meat offered and that is Certified Angus Beef.
Certified Angus Beef offers a list of qualifications that allow it to be a niche product that can provide consumers with a high quality, tasteful product. The first qualification starts with the pedigree and hide. All cattle must be fifty one percent of the Angus breed. Also, all cattle must be
Beef – It’s what’s for Dinner
The USDA statics sheet shows that in 2010 the United States consumed 26.4 billion pounds of beef (“U.S. Beef”). This consumption enhanced the retail value of the beef industry to seventy-four billion dollars. Now the billions of people who made up these statics have no clue what Certified Angus Beef (CAB) or Laura’s Lean Beef are or even mean. Furthermore terminology used on menus, such as CAB, Laura’s Lean, prime, choice, yield grade, marbling, may cause many people to feel overwhelmed. However, particular items which have gained more recognition at the checkout lines and on menus are niche beef products. Two of the most common niche beef products are Certified Angus Beef and Laura’s Lean Beef. Understanding the quality standards associated with Certified Angus Beef and Laura’s Lean Beef should allow people as valuable consumers to make smarter decisions associated with meat sciences. Certified Angus Beef, also known as CAB, has a history and all three parts of qualifications needed to be granted CAB certification, marbling and maturity, uniform and consistent size, and quality appearance and tenderness. Laura’s Lean Beef, has its own history, regulations and health benefits. Laura’s Lean Beef and Certified Angus Beef are specialized niche products that are available to all consumers and have specific quality standards that are necessary for its consistent product since 1985 and 1978, respectively. As overwhelming variations of certain types of meats are sold, the consumers may be unsure which type is best suit for them when in fact there actually is the higher quality meat offered and that is Certified Angus Beef.
Certified Angus Beef offers a list of qualifications that allow it to be a niche product that can provide consumers with a high quality, tasteful product. The first qualification starts with the pedigree and hide. All cattle must be fifty one percent of the Angus breed. Also, all cattle must be