Contactless measurement makes changes in tenderness and freshness visible
A short air impulse combined with optical measurement can record viscoelastic changes in beef without touching the sample. A study published on 26 August evaluated this approach during storage. The device applies a dynamic deformation through airflow and records the optical response; from this it derives parameters such as apparent storage and loss moduli.
EU beef supply contracts while the price level remains high
The European Commission’s latest market situation report points to a contraction in EU beef and veal production. In January to May 2026, bovine slaughter numbers were down 4.6% on the same period of 2025; measured in tonnes, production fell by 2.7%. The number of animals declined more sharply than volume, a difference that points to changing carcass weights and category structures rather than a uniform movement across all segments.
Regional processing needs flexibility without a second-class safety standard
The National Cattlemen’s Beef Association (NCBA) has explicitly rejected any approach that weakens federal meat inspection or food-safety standards in the United States. Its 28 August statement combines two positions: it calls for more opportunities for small and regional processors and fewer requirements it regards as unnecessary burdens, but rejects lower inspection and safety requirements.
Forage management becomes a more measurable part of beef-quality work
Canada’s Beef Cattle Research Council is highlighting summer resources on grazing management, water quality, feed testing and forage nutrition. Its 28 August publication links these tools to a new five-year Canadian research and knowledge-mobilisation strategy. The focus is not a single indicator, but the ability to make decisions before feed, water or pasture issues affect herd performance.
Fresh-beef training links carcass work, food safety and product value
From 8 to 10 September, Iowa State University will hold a hands-on Fresh Beef Processing Short Course in Ames. Registration closes on 31 August. The programme is aimed at people working in beef harvest, fabrication and processing, as well as participants from livestock production, marketing, supply and other sectors connected with fresh beef.
