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More than 40 packers and processors observed the success of the beef checkoff's entry into value-added products recently at the Texas Beef Council R&D Ranch in San Antonio. Three members of the beef industry's new product development team presented new beef products already on the market like a Rotiss-a-Roast for delis and a hearty beef stew. The new product team also advocated fabrication of beef carcasses by individual muscles rather than cuts. Beef muscles provide more opportunities for developing new products. |
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