By Mindy Ward
Delta Farm Press
Why is it that a beef steak at a food-chain restaurant tastes different than one at a high-end restaurant? It could be because of the quality grade purchased by the owner.
In the marketplace, there is greater value for higher-quality grades of beef. Too often, consumers don’t understand the difference, but they are not alone. Jason Morris finds beef producers can get quality and yield grade mixed up, resulting in unrealized gains.