VOL. 19, NO. 1 / WINTER 2024 / URNER BARRY'S REPORTER • 37
A RETURN TO THE KITCHEN
The post-pandemic era encouraged
consumers to feed the economy and to
get out and return to normalcy. But 2023
saw some of that amplified buzz fizzle
out as more people re-evaluated their
spending habits.
The Food Industry Association predicts a
lot more cooking at home will happen in
2024. Though consumers grapple with
high prices, those looking for more bang
for their buck can find it more feasible to
prepare meals at home. The latest survey
results show 52% of participants say they
plan to cook more meals home and 53%
say they will eat at home more. While
weekly grocery bills still outpace that of
2022, they currently are still slightly lower
than early 2023.
Article contributed by Natasha Estremera
nestremera@urnerbarry.com
©NDAB Creativity / Shutterstock.com
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Fundamentals of the beef trade from ranch to table
4th Edition
An Urner Barry Publication
publisher of
The Meat Buyer's Guide®
In association with
THE
BEEF BOOK
An Urner Barry Publication
In association with
publisher of
The Meat Buyer's Guide®
An essential resource for people new to the industry, seasoned
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THE BEEF BOOKFundamentals of the beef trade from ranch to table
4th Edition
061119
THE BEEF BOOK Fundamentals of the beef trade from ranch to table, 4th Edition
Fundamentals of the beef trade from ranch to table
4th Edition
An essential resource for people new to the industry, seasoned
professionals or those who want to know more about beef.
The Beef Book: Fundamentals of the Beef Trade from Ranch to Table
is an easy-to-read guidebook complete with detailed descriptions,
infographics, charts and photos to give readers an inside look at
cattle and beef production. This exclusive educational handbook
can be referenced time and time again to improve understanding
across all aspects of the beef industry. From the basics of raising
beef cattle, to slaughter and preparation, The Beef Book will
enhance your knowledge of each stage in the production system.
THE BEEF BOOK
F undamentals o f the bee f tr ade fr om r anch t o table , 4 th E dition
THE
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Fundamentals of the pork trade from farm to table
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An UrnerBarry Publication
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your knowledge of each stage in the production system.
THE PORK BOOKFundamentals of the pork trade from farm to table
2nd Edition
061119
In association with
publisher of
The Meat Buyer's Guide®
An UrnerBarry Publication THE PORK BOOK Fundamentals of the pork trade from ranch to table, 2nd Edition
Fundamentals o
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oduction. This ex
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Roaster
P1100
The characteristics of a
roaster are very similar to a
broiler except for the dressed
weight, which is heavier and
falls between 4.5 and 7.5 lbs.
WHITE
MEAT
WHITE
MEAT
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THE
CHICKEN BOOKFundamentals of the chicken trade from farm to table
An UrnerBarry Publication
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