As a Texas food producer, your livelihood depends on securing the consumer’s trust. It doesn’t matter whether your herd is large of small. Meat scientists estimate there are 542 potential consumers just for the steaks and roasts of a single beef animal. Your management at the cow-calf and stocker level makes a significant difference in whether or not those 542 consumers have a good, wholesome eating experience.
TBQA is not about spending more money or buying into a here-today, gone-tomorrow trend. These proven beef quality practices are just better methods of doing the same jobs you’re already doing. The main focus of the program is food safety. Eliminating residues, blemishes and foreign objects is critical to maintaining consumer confidence and acceptance of beef as the protein of choice in their diet.