New TAMU record provides insights on long term rooster, red meat and beef costs

COLLEGE STATION, Texas — A brand new record from the Texas A&M College School of Agriculture and Lifestyles Sciences Division of Agricultural Economics will assist customers perceive and get ready for expected adjustments in the cost of key cuts of red meat, beef and rooster for summer season and past.

The Texas A&M College Meals Value Predictor learn about integrates historic information, present marketplace traits and predictive fashions to provide an in depth projection of long term retail meat costs. Timed with grilling season, this record assists customers in successfully making plans for summer season barbecues.

The lead creator for the record is Dr. Simon Somogyi. . .

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