New resources aim to improve sustainability throughout beef supply chain.

Key priorities include cattle market transparency, COVID-19 recovery and plant-based meat alternatives labeling.

K-State meat scientists studied to see how fat content, connective tissue and muscle structure influence tenderness.

Flexibility remains critical for animal protein industry as foodservice not likely to recover before mid-2022.

Resource available to help better understand the stocker and backgrounding sector of the cattle industry.

Omnivores and flexitarians make up the lion’s share of consumers who are eating plant-based products.