Large carcasses are forcing retailers to cut more of the middle-meat steaks thinner to meet package and cost restrictions. But does that move the beef business away from consumer preferences? Dr. Russell Cross, professor of meat science and former head of the Animal Science Department at Texas A&M University, discusses a conundrum that has long plagued the beef business—what’s economically necessary for producers presents big challenges for wholesalers, retailers and most importantly, consumers. Read more…