COLLEGE STATION, Texas — A new report from the Texas A&M University College of Agriculture and Life Sciences Department of Agricultural Economics will help consumers understand and prepare for anticipated changes in the price of key cuts of beef, pork and chicken for summer and beyond.
The Texas A&M University Food Price Predictor study integrates historical data, current market trends and predictive models to offer a detailed projection of future retail meat prices. Timed with grilling season, this report assists consumers in effectively planning for summer barbecues.
The lead author for the report is Dr. Simon Somogyi. . .
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