Beef Consumption

By: Joe Brown Email
By: Joe Brown Email

“I use the word complacency. We set back, everybody thought beef was king.”

Pork and poultry producers can use genetic selection to produce measurable results a lot faster than beef producers can, and they used that advantage to begin a 20 year erosion of the beef industry’s market share that began in the late 1970s and didn’t stop until 1998.

“We had our competing parts of the protein beating us up. They applied technology, they went the extra mile, they did the things that we need to do. Now we’ve realized, not only have we done a better job of promoting our product, of making people aware of the health strengths that we do have with the product we have today, we’re educating, not only domestically, but the foreign market too.”

Eddie Balzek owns and operates mound creek ranch in Leona. We asked if producers could track their product all the way from the field to the fork.

“You can, and we all need to. We need to always be open to criticism.”

And following your product gives you the information needed to make quality judgments about consistency.

“We go back to the drawing board, and genetically we’ll tweak it, and move on to build that better product, to raise the bar, to raise the bar on quality and consistency, and the expectation of our customer base; we want the consumer to expect the best, because that keeps the pressure on us to produce the best.”

For the last ten years, there has been a strong demand for U.S. beef, and we asked if one day, consumers might have an opportunity to order a mound creek steak from a steak house menu?

“That’d be nice…. laugh.”

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