McDonald's ditches frozen beef for West Coast Quarter Pounders – OCRegister

There’s something new at McDonald’s this week, and it’s not just the chain’s reboot of its Quarter Pounder burger.

It’s what goes with it, an 8 1/2-inch napkin that’s as wide as a sheet of letter paper.

“Fresh beef cooked when you order,” it reads. “So hot & juicy, you’ll need a bigger napkin.”

A huge napkin for a huge launch.

“This is the biggest thing we’ve done since all-day breakfast,” said Tim Brown, operations development manager for the chain.

McDonald’s in Southern California is going public with the new Quarter Pounder this week, changing its footing with competitors such as Wendy’s and In-N-Out Burger that don’t use frozen beef.

As stated on the napkin, the new Quarter Pounder is:

Made with beef patties that are pre-shaped but never frozen.

Made to order, instead of having pre-made burgers waiting under heat lamps.

It’s been 13 months since McDonald’s announced it would phase out frozen beef, but the project has been in the works for two to three years, Brown said.

The rollout began on the East Coast. Now that it has reached the West Coast, Chicago-based Brown and other company reps are making the rounds in Southern California to spread the word. the campaign includes new TV commercials and events for social media influencers, including a pop-up display near USC on Wednesday, May 9.

And for good measure, there’s a new, limited time sandwich called Garlic White Cheddar made with creamy garlic aioli and garlic chips on a quarter pound burger or chicken breast on a toasted artisan roll.

On Tuesday, Brown was in Grand Terrace with Todd Horner, who with his family owns and operates more than 30 McDonald’s throughout Southern California. They were showing off the kitchen in one of Horner’s restaurants.

McDonald's executive Tim Brown flips a Quarter Pounder patty at a restaurant in Grand Terrace. (Fielding Buck, Southern California News Group)
McDonald’s executive Tim Brown flips a Quarter Pounder patty at a restaurant in Grand Terrace. (Fielding Buck, Southern California News Group)

“You basically cook two-sided,” Brown said at the grilling station where the beef goes under a press “like the George Foreman-type grill” for 60-80 seconds.

Reaching down to a knee-high refrigerator/freezer, he said “This is a new piece of equipment that we had to do for fresh beef. The reason we had to upgrade the refrigerator was because it opens and closes so much throughout the day that we had to put a stronger compressor in there to make sure it maintains the proper temperature of 34-40 degrees throughout the day.”

When a customer makes an order, the sound of a cowbell comes from a computer monitor, telling a cook to start grilling.

In addition to equipment upgrades, McDonald’s had to get its five beef suppliers throughout the United States on board and train its staff on new safety procedures. Employees wear one-use plastic gloves when handling the raw meat.

The decision to change the Quarter Pounder was based on customer requests, Brown said, and their response will determine what McDonald’s does next. Smaller patties for other sandwiches, such as the Big Mac, are still frozen.

Customers have already noticed a difference in the Quarter Pounders, said Horner.

“There’s such positive feedback. I literally haven’t had a complaint about it yet when I go out and talk to a customer. It makes me know we’re doing the right thing.”

Horner likes it as well.

“It almost makes it seem lighter,” he said of the meat patty. “When I bit into my first one, I said the bun seems different. It’s the same bun. But the ingredients are a little more highlighted and the cheese favor comes out a little more.

“My favorite is seeing people cut into it and see the cheese melt down the meat on the inside.”

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China-US Trade Dispute Looms Over Montana Beef Export Deal … – U.S. News & World Report

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China-US Trade Dispute Looms Over Montana Beef Export Deal …
U.S. News & World Report
BILLINGS, Mont. (AP) — The brewing trade war between China and the U.S. arrives at an inopportune time for Montana ranchers seeking to close a multi-year deal to export up to $200 million of beef through Chinese e-commerce giant
China-US trade dispute looms over Montana beef export dealVirginian-Pilot

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Get jacked with Beef Ref's personal workout plan – SB Nation

On Jan. 9, 2017, a star was born, in the form of a jacked referee officiating the national championship between Clemson and Alabama. His name is Mike Defee, a Big 12 referee since 2006 and a college football ref since 2001.

Twitter was abuzz about his arms that Monday night, and rightfully so.

All the attention caught Defee off-guard, especially given this wasn’t his first high-profile game.

“I was completely taken aback,” Defee told SB Nation via phone interview. “The very nature of what we do is, we’re just trying to be invisible, so that no one knows you’re really there. And to have had that happen, I was just blown away.

“My appearance, the way I dress, has been consistent for a number of years. And I’ve worked a lot of big games. I worked the Rose Bowl prior to the national championship, I worked the semifinal of the Cotton Bowl: Alabama and Michigan State. It’s just funny in today’s society, all it takes is one person with Twitter, or whatever, and all of the sudden, it gets out there.”

So, how does he stay so fit?

Defee lifts every week, and he mixes in cardio three times a week, varying between running, going on a StairMaster, or spinning.

“I mix things up,” Defee said. “As you get older, you can’t sustain the kind of intense workout load that you can when you’re younger. So I’ve learned to manage that as I’ve gotten older. I’m 56 and so on average, I try to be in the gym about four days a week. From a lifting perspective, I kind of rotate body parts.”


Bench press:

  • 135 pounds X 20 reps
  • 185 X 12
  • 225 X 8-10
  • 250 X 6-8
  • 275 X 4-6
  • 225 X 8-10
  • 205 X 10

Incline press:

  • If barbell, 3-4 sets X 8-10 reps, 205 pounds
  • If Smith machine, 3-4 sets X 10 reps, 225 pounds
  • If dumbbells: 3-4 sets X 10 reps, 80-100 pounds

Pec Deck or fly machine: 4 sets X 10 reps, 190 pounds


Military press: 4 sets X 10 reps, 135 pounds
Dumbbell lateral shoulder flies: 3 sets X 10 reps, 30-35 pounds
Dumbbell horizontal shoulder flies: 3 sets X 10 reps, 25 pounds


Smith machine squats: 4 sets X 10-15 reps, up to 225 pounds (Defee’s lower back injury keeps him light here)
Incline leg press: 6 sets X 8-10 reps, up to 720 pounds
Leg extensions: 3 sets X 10 reps, 150 pounds
Leg curls: 3 sets X 10 reps, 110 pounds
Calf raises: 4 sets X 15 reps, 210 pounds


Standing bar curls: 3 sets X 10 reps, up to 135 pounds
Single arm dumbbell curls: 3 sets X 10 reps, 45 pounds
Preacher curls: 3 sets X 10 reps, 80-90 pounds


Brain crushers: 3 sets X 10 reps, 125 pounds, and 10 close-grip press reps immediately following
Tricep extensions: 3 sets X 10 reps, 60 pounds
Overhead rope: 3 sets X 10 reps, 80 pounds
Tricep dips: 3 sets X 10 reps


Behind-the-neck lateral pull downs: 3 sets X 10 reps, increasing from 140 to 160 pounds
Front lateral pull downs: 3 sets X 10 reps, increasing from 150 to 170 pounds
Narrow grip seated cable rows: 3 sets X 10 reps, increasing from 130 to 150 pounds
Barbell shrugs: 3 sets X 10 reps, 225 pounds

“Rest periods for me, relative to workouts,” he said. “In the offseason, I’m usually working at home or on my ranch.”

How about all that time on Saturdays spent chasing football players around? How many steps does that take?

“In a given game, 7,000 to 8,000 on average. Other positions usually do more!”

But we didn’t just talk about gainz!

Defee gave me a glimpse of what it’s really like to be a referee. He refs part-time, working as the manager for an electrical construction and maintenance company in Southeast Texas.

How did your referee career start?

“I actually got into officiating football relatively late age,” Defee said. “I was about 33, 34 years old, something like that, and my son had moved into playing for the [high] school. And I actually used to play a lot of golf, and one of the guys I played with was a high school referee and he’d been after me. He thought I’d as much as I enjoyed football, I’d like that.

“So I came into it, and really, really enjoyed it, and found out that I didn’t know near what I thought I knew as a fan. My knowledge was a conglomerate of Friday night, college, and NFL football, and what I really thought I knew was dramatically different. So I started going to clinics to try and get better because I didn’t even want to cost anyone the game because of my incompetence. And through that pursuit, I ended up meeting a number of people that liked the way I worked and my approach to football, and helped me get into small college football in 2001, in the Southland Conference.”

How big of a jump was high school reffereeing to college?

“The one thing I think most officials coming out of Texas have an advantage, is that Texas high school football is played under NCAA rules, one of the few states — there was always one other state I can remember, they were NCAA rules. From that perspective, it was pretty straightforward. But the dramatic difference was size and speed of the game, they’re dramatically different. And it was equally as big moving from the Southland Conference up to the Big 12.”

Is crowd noise ever a factor for you or your crew?

“The truth is, you’re aware that there’s noise, there’s emotion. But if you’re going to work at an elite level on a consistently high basis, high-level of performance, you have got to learn how to focus and concentrate.

“Every down, every [official on the field] has a different pre-snap routine. So when a play’s over with, there’s a sequence of events that takes place, taking you to the next snap. You work the play, you do your tees, you get to the dead ball, and you work your pre-snap routine, and it’s just one play at a time.”

The score isn’t much of a factor in refereeing, either?

“There’s many, many times I walk off the field and couldn’t begin to tell you what the score was. I’ll have to ask guys ‘hey what was the final?’ I may be generally aware if the score’s close, potential for overtime, something like that. But other than that, the score is just irrelevant to me.

“One of the common comments I get from people that see me work games is, ‘Oh man, you have the greatest seat in the world in the game.’ They don’t really understand that you don’t watch the game, we watch each position. We work elements of a play, or aspects of that given play. So you don’t really, it’s not like you’re watching the game as a fan, you’re just working.”

Defee is lighthearted about how quickly his guns went viral.

“The thing for me was, and I talked to a lot of officials, I did not want that to overshadow the work of the crew in that game,” Defee said. “Because I thought the crew in that game did a really, really nice job.

“The other thing is, it brings positive attention to officiating, and it’s great, because it’s really rare that we get a whole lot of positive feedback.”

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The beef business: surviving and thriving – High Plains Journal

It’s one thing to start, another to survive.

What makes the difference?

That may seem like a trick question with subjective answers, but ranchers will cite common denominators and tricks of the trade that apply.

The rest, they’ll say, comes down to faith; you’ve got to have a lot of that, too.

For the young people just out of college and looking to graze a herd, for the couple who quit their day jobs to do the cow thing full time, for the family who decided to transition from one breed to another.

What’s the recipe for success?

Three cattlemen and women give their best advice:

Have a plan: For both day-to-day and worst-case scenarios. “If you wait until you’re in the middle of the drought, it’s too late,” says Joe Leathers, manager of 6666 Ranch, near Guthrie, Texas. “If you wait until the fire has completely devastated your country, you’re going to be sitting there in the middle of smoking ashes.”

For the practical-minded, it’s about being on the same page with your family and partners, Lydia Yon says. The matriarch of Yon Family Farms, near Ridge Spring, South Carolina, says that was the case for her and husband, Kevin. “People around us were building a new house and we were building a commodity shed,” she says. “Someone was buying a new car and we were buying a new mixer wagon. Everything we made, we put right back into the operation and avoided purchases of non-tangible things we couldn’t pass on to our children.”

See the big picture, not just what’s outside your door, Yon says. It’s the little, everyday things that have been their key to survival. Her family applies that to their role as a seedstock producer, paying special attention to the genetics they stack in their Angus herd. “They need to be the right kind of genetics that will provide that end consumer with the delicious eating experience they crave.”

“The decisions you make, I don’t care how small your operation is, affect a lot more people than just you,” Leathers adds. Be conscious of that.

Learn from others: “Glean from those who have survived in the past; go talk to them,” Leathers advises.

The Yons listened to people who were older and wiser and who wanted to bestow advice to the young couple when they got started. They haven’t stopped. “The very smartest day of our lives was the day we graduated with our animal science degrees,” Yon jokes. “Ever since, we’ve learned how dumb we can become.”

Relationships: Jerry Bohn, owner and recently retired manager of Pratt Feeders, Pratt, Kansas, ties it all back to the men and women he’s worked for, alongside and hired. “It’s the people,” he says. “People, relationships, being a part of the community, that’s really what it’s all about and what made my career successful.”

For Yon, relationships and the awareness that people may be observing from afar drive her toward success. Both led to land offered for lease, owner’s willingness to finance cattle. “People are watching what you do,” she says. Because of those relationships, “we expanded without a lot of huge investments.”

Think outside your fences: With decades under his hat, Leathers encourages young people to “be an independent thinker. Too many people aren’t.”

Yon credits youth and passion for success in starting something from scratch. Looking back, “to us it didn’t feel unusual that two people, with children under the age of 5, would start a farm with 100 acres and basically nothing,” she says. People told them they couldn’t and “we got experience, got involved and got busy.”

Choose good partnerships: “What can you do to be different?” Bohn asks. He credits partnerships with Certified Angus Beef and U.S. Premium Beef as some of the best Pratt has made. With CAB, “our involvement caused us to do a paradigm shift,” he says. Prior to 2003, Pratt Feeders was selling more commodity cattle. “We began to look at high-quality cattle, producing for high-end markets.” Today, Bohn says, close to 70 percent of the cattle in their feedyards are destined to sell on a grid.

Get experience, manage for risk, figure out your strengths and outsource your weaknesses. Those and more can take a person from merely surviving to thriving.

It’s about being realistic with every decision you make, Leathers says, and there will be plenty. As young people, “it’s easy to have rose-colored glasses. Survival has a definite connotation of bruises and a little blood. It’s not always going to be fun and you’re going to have to weather the storm.”

It’s all worth it in the end. On that, they agree.

The three presented at the recent Cattle Industry Convention & NCBA Trade Show in Phoenix, Arizona, in a Cattlemen’s College session titled, “True Stories of Beef Business Survival.”

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The battle between the beef industry and Silicon Valley's lab-grown meat startups is heating up – Business Insider

Herd of CowsFlickr / Marc Dalmulder

  • The US Cattlemen’s Association (USCA) has filed a petition to the USDA arguing that lab-grown meat startups should not be able to call their products “meat,” since they do not come from slaughtered animals.
  • Though so-called “cultured meat” products are not available in restaurants or supermarkets yet, a number of startups are attempting to make it more commercially feasible.
  • The debate will likely intensify.

For the first time, a major part of the US beef industry is taking aim at tech startups creating cultured meat — also known as lab-grown meat or clean meat — that’s grown in a lab using animal cells.

The US Cattlemen’s Association (USCA) has filed a 15-page petition to the USDA asking the agency to strictly define “meat” and “beef” as animals raised and slaughtered.

The group, comprised of farmers across the US, argues that lab-grown meat does not meet that definition, and that labeling cultured products as “meat” will confuse consumers. 

“[The government] should require that any product labeled as ‘beef’ come from cattle that have been born, raised, and harvested in the traditional manner, rather than coming from alternative sources such as a synthetic product from plant, insects, or other non-animal components and any product grown in labs from animal cells,” the USCA writes.

By filing an official motion, the country’s ranchers are showing cultured meat startups that they are prepared to fight for that definition.

In the petition, the USCA mentions Memphis Meats, Just (formerly called Hampton Creek), and Mosa Meats, — three startups that are racing to bring lab-grown meat to market.

Recent venture capital investments could make that more commercially feasible. In January, Tyson Foods announced that it had invested in Memphis Meats, joining the startup’s list of prominent backers, including Bill Gates, the food giant Cargill, and Richard Branson. In 2016, Tyson also bought a 5% stake in Beyond Meat, a company that makes plant-based burgers, chicken, and sausage. 

Just could be the first to get its meat to stores. Last year, the company said it plans to do so by 2018. Memphis Meats and Mosa Meats say they will start offering their products to the public in 2021.

We have made progress in all areas that needed improvements — creating fat tissue, creating color, moving towards serum-free culturing — but we’re not there yet,” Mosa Meats CEO Peter Verstrate previously told Business Insider.

Proponents of meat-mimicking foods like cultured meat and plant-based “meat” argue that it’s more environmentally friendly than raising traditional livestock. Globally, traditional animal farming accounts for about 18% of greenhouse emissions, uses 47,000 square miles of land annually, and exhausts 70% of the world’s water.

As startups improve their meat alternatives, the debate over what can legally be considered meat will likely continue to intensify.

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2018 Cattlemen's beef board officers named – High Plains Journal

Cattle producers Joan Ruskamp of Dodge, Nebraska, Chuck Coffey of Springer, Oklahoma, and Jared Brackett of Filer, Idaho, are the new leadership team for the Cattlemen’s Beef Promotion & Research Board, elected unanimously by fellow Beef Board members during the 2018 Cattle Industry Convention in Phoenix. Ruskamp will serve as chairman, Coffey will serve as vice chairman and Brackett as secretary/treasurer to lead the national Beef Checkoff Program for the coming year.

Newly elected CBB Chairman Joan Ruskamp and her husband, Steve, operate a feedlot and row-crop farm west of Dodge, Nebraska. She is a graduate of the University of Nebraska at Curtis, where she earned an associate degree in veterinary medicine in 1980. Ruskamp has been very active in the beef industry, with service to numerous producer organizations. In addition, she has been a 4-H leader for about 20 years, an EMT for more than a decade and a religious education teacher for nearly 30 years.

Vice Chairman Chuck Coffey is a fifth-generation rancher who grew up in the hill country of Harper, Texas. He earned his bachelor’s and master’s degrees in range science from Texas A&M. Coffey taught agriculture at Murray State College in Tishomingo, Oklahoma, after completing his master’s in 1985. Eventually, he chaired the department until he joined the Noble Foundation as a pasture and range consultant in 1993. He is extremely passionate about ranching and feels blessed to be able to work on the ranch every day.

This year’s Secretary/Treasurer, Jared Brackett, is a fifth-generation cow/calf producer from Filer, Idaho. He graduated from Texas A&M with a degree in agriculture economics and is a diehard Aggie football fan. Brackett is also a past president of the Idaho Cattlemen’s Association and continues to serve on a number of other livestock committees and boards.

Executive committee

The 12-member CBB Executive Committee includes the Board’s three officers and eight members elected at-large. The CBB members elected the following members to its 2018 Executive Committee: Amelia Kent of Louisiana; Bill King of New Mexico; Paul Moss of Tennessee; Don Smith of Texas; Jana Malot of Pennsylvania; Jack Parent of Vermont; Irv Petsch of Wyoming and Rob Von Der Lieth of California. CBB Vice Chairman, Chuck Coffey, will serve as chairman of the Executive Committee, and, as immediate past CBB Chairman, Brett Morris of Oklahoma will serve as an advisor to the committee.

The Executive Committee operates under the direction of and within the policies established by the full Board and is responsible for carrying out Beef Board policies and conducting business and making decisions necessary to administer the terms and provisions of the Act and Order between meetings of the full Board.

Operating committee

The Beef Promotion Operating Committee was created by the Beef Promotion Research Act to help coordinate state and national beef checkoff programs. The 20-person committee includes 10 members of the Cattlemen’s Beef Board, among them the Board’s three officers and seven other members of the Board elected at-large by Beef Board members. The other 10 members are appointed from the Federation of State Beef Councils.

CBB members elected to the 2017 Beef Promotion Operating Committee during the annual meeting in Phoenix include: Michael Smith of California; Robert Mitchell of Wisconsin; Hugh Sanburg of Colorado; Tammy Basel of South Dakota; Janna Stubbs of Texas; Ken Blight of Michigan and Rich Brown on New York.

For more information about your beef checkoff investment, visit

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Boosie Badazz and Kevin Gates Squash Beef – XXLMAG.COM

Any ill feelings between Boosie Badazz and Kevin Gates have officially been put to rest, as the two have finally squashed their beef. After their entourages came to blows in a scuffle back in 2016, Boosie confirms on Instagram that there is no more bad blood between himself and the New Orleans native.

Posting a new video to his page, the Baton Rouge rapper says that he has been speaking to Gates about getting him to perform at the Inaugural Boosie Bash in Louisiana on March 10. Badazz says that he recently had a phone conversation with the “2 Phones” rapper, and is hoping that he can get cleared for travel in time for the special event.

“Talked to Gates earlier,” Boosie says. “Trying to get that boy to come to that Boosie Bash. Tryin’ to pull it off for him. Gotta let the man travel. Man gotta pay his taxes.”

The upcoming concert has a star-studded artist roster including YoungBoy Never Broke Again, Blac Youngsta, and YFN Lucci so far. Gates would require permission from a judge in order to travel, as he was released from prison earlier this month. He served nine months of a 30-month sentence for a weapons-related warrant and is now under mandatory supervision.

If you recall, Boosie and Gates’ teams were involved in an altercation at the Derby Takeover Pt. 2 event in Louisville back in 2016. The tension between them also dates all the way back to 2009 after Gates’ affiliate Nussie was murdered. Someone claimed that Boosie ordered a hit on Nussie but was later found not guilty in the case.

See Boosie’s pitch to get Kevin Gates to come perform at Boosie Bash at F.G. Clark Activity Center in Baton Rouge, La. on March 10 in the video below. You can purchase your tickets here.

See 50 of the Best Hip-Hop Projects of 2017

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BEEF Seedstock 100: The big get bigger – Beef Magazine

The seedstock sector of the beef business not only produces the genetics that cow-calf producers need today, but they look down the road a piece to understand what the beef business will need next year and the years after that.

Not an easy task, but one that the operations listed in the BEEF Seedstock 100 take seriously.

Indeed, the bulls you buy set the tone of your cowherd genetics and the direction of your genetics program. And that’s why, of the many places you can cut costs, buying your genetics isn’t one of them.

Finding and selecting the bulls with the genetics that will work for you is one of the reasons BEEF began compiling its Seedstock 100 list. Now in its 4th year, the BEEF Seedstock 100 list ranks U.S. seedstock producers by the number of bulls sold.

In addition to the Seedstock 100 list, BEEF offers its Seedstock Directory. It’s a listing of many outstanding operations that, while they may not produce the quantity of bulls to make the Seedstock 100 list, provide their customers with excellent genetic quality.

Looking at the Seedstock 100 list over the years, it appears the top 100 operations are getting bigger. Last year, Seedstock 100 operations marketed 56,473 bulls, ranging from 215 to 3,986 bulls. They marketed 1,774 more bulls last year than those on the 2016 list. Keep in mind that most of the Seedstock 100 operation are the same this year.

There are nine operations that marketed 1,000 or more bulls last year, from 1,000 to 3,986 bulls. Those nine operations accounted for 15,831 bulls marketed or 28% of all bulls marketed by Seedstock 100 operations.

Just five of those operations marketed 1,500 or more bulls representing 12,661 bulls or 22.4% of all bulls marketed by Seedstock 100 operations.

There were three states with 10 or more Seedstock 100 operations: Montana (17); Nebraska (16); South Dakota (12). Seedstock operations in these states accounted for 24,483 bulls marketed by Seedstock 100 operations, or 43.4% of all S100 bulls marketed.

The list of breeds and composites that Seedstock 100 operations offer speaks to both the genetic diversity borne by customer need and demand, as well as breed concentration

On the one hand, Seedstock 100 operation marketed 32 different breeds and composites. But the majority offered these breeds and composites: Angus (75.25%); Red Angus (19.8%); Hereford (15.8%); Charolais and Sim-Angus (11.9% each); Simmental (6.9%); Gelbvieh (5.9%); Limousin (4%); and Brangus (3%). Fewer than 2% of Seedstock 100 operations offered the other 23 breeds and composites.

BEEF assembles the annual list for several reasons, which include monitoring the level of seedstock concentration and the relative market engagement of seedstock suppliers. It’s also meant to recognize the contribution of seedstock producers who make all or a substantial portion of their cattle income from the seedstock business.

BEEF’s Seedstock 100 list is based on the number of bulls marketed last year, as reported by seedstock operations to BEEF. It’s not the number of cattle registered annually or the number of cows listed in inventories with a breed association or other genetic organization.

As such, the BEEF Seedstock 100 list makes no claim to be representative of the seedstock industry as a whole. Neither is it intended to be a proxy of quality and ability. Obviously, seedstock operations successfully marketing fewer than 215 bulls last year (the cutoff for inclusion this year) represent the majority of all beef seedstock operations. At the same time, inclusion on the Seedstock 100 list speaks to a host of supplier attributes associated with marketing so many bulls: customer satisfaction, industry knowledge and commitment, adaptability and the wherewithal to earn repeat business.

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New Food Lion Deals: Shrimp, beef roast, pizza, Coke –

Food Lion has some new deals through Tuesday, 11/28 including bottom round or sirloin tip roast, 93% lean ground beef, flounder, shrimp, Red Baron Pizza. Coke (.89 for 2 ltrs), Pepsi ($2.75 for 12 packs) and more.

See the Food Lion coupon policy under the deals list.

“Extra Helping of Fall Savings” Promotion

Food Lion has a great new “Extra Helping of Fall Savings” promotion and you can get a $20 coupon to use on groceries if you shop 6 times and spend a minimum amount before November 28. Shop any 6 times between October – November 28, 2017.

If you spend $50 or more during each shop using your personal MVP Card, you will get a $20 Food Lion coupon (at the bottom of the receipt with the 6th shop on it) that can be used on your next shopping trip.

You’ll be able to see your qualifying trips at the bottom of your receipt each week. You do not have to collect & save tickets or stamps (which is so nice!). Make sure you use same MVP Card on every trip so they are tracked correctly. Pharmacy, alcohol, tobacco, gift cards, lottery, postage stamps and services do not count toward the $50 amount needed to qualify. See store for any additional exclusions.

These deals are valid from November 24– November 28, 2017.


Celery, bunch, $1.29

Grape tomatoes, pint, $1.39

Fresh cranberries, 12 oz bag, $1.49

Fresh Express spinach, 8 oz, $1.99/lb

Food Lion Russet Potatoes, 5 lb bag, $2.39

Brussels Sprouts, 16 oz, bag, $2.49

McIntosh or Rome apples, 3 lb bag, $2.50

Asparagus, $2.99/lb

Clementines, 3 lb bag, $3.99


Pork back ribs, $3.49/lb

Beef bottom round or sirloin tip roast, $3.99/lb

93% lean fresh ground beef, $3.99/lb

Inland Market Tilapia Fillets, 10 oz, $3.99

Food Lion Arrowtooth flounder or whiting, 32 oz bag, frozen, $5.99

Food Lion raw shrimp, frozen, $5.99

Food Lion cooked shrimp, frozen, 16 oz, $7.99

Hillshire Farm Lit’l Smokies, 12 – 14 oz, $2.50 – .75 or .55 coupon from 11/12 RP

Dairy & Frozen

Land O Lakes butter spread, 15 – 16 oz, $1.50

Lantana Hummus, 10 oz, BOGO

Turkey Hill ice cream, 48 oz, $2.50

Red Baron Pizza, 12 inch, $3.33 – $1/2 coupon from 10/22 SS

Mrs. Smith’s Pies, 35 – 37 oz, $3.50 – .50 or .75 coupon from 11/12 SS AND buy 2 pies and get free Food Lion whipped topping, 8 oz

Misc. Grocery

Del Monte canned vegetables, select, BOGO for .64 each – .40/4 coupon from 11/5 SS or .50/4 printable coupon

Coke products, 2 ltr, .89, limit 10

7UP or Canada Dry products, 2 ltr, .99

French Bread, select, $1.50

Nabisco Ritz crackers, BOGO for $2.50 each – .75/2 coupon from 11/5 SS

Pepsi products, 12 pack cans, 4 for $11, limit 8

Non Food

Frasier Fir Christmas Trees, $29.95 each


Shop & Earn Rewards

Load monthly rewards to your MVP card and then they are automatically redeemed on your next shopping trip when your MVP card is scanned.

According to their website: “Rewards offers must be earned within the same calendar month and expire at the end of the following month. Rewards can be used only at Food Lion, have no cash value and are not transferable. Rewards cannot be used toward the purchase of tobacco, alcohol, prescriptions, gift cards, stamps, services, including money orders, or lottery tickets and are not valid toward the purchase of dairy items in TN, PA or VA.

Rewards are automatically redeemed on the shopping visit after they are earned with use of your MVP Card. Refer to “Rewards Balance” in your MVP Wallet to see what is available for redemption.”

See more details at

Food Lion Coupon Basics

Food Lion does not double coupons.

They have no limits on number of total number of coupons they will take, unless specified in the ad. You may only use a maximum of 10 (ten) coupons for the same item per customer. This includes coupons that are downloaded onto your personal MVP Card.

BOGO items ring up at half price so if you only buy 1, it rings at half price. You can use a coupon on each BOGO sale item.

You cannot use Food Lion store coupons and manufacturer’s coupons on the same item. “Stacking” coupons like that is not allowed per the Food Lion coupon policy.

You can see their entire coupon policy on their website HERE.

E-Coupons: You can now load manufacturer’s coupons to your Food Lion MVP card and when they scan your card at the register and you buy the qualifying items, the discount will come off automatically. I spoke with corporate and they confirmed that these are manufacturer’s coupons and not to be combined with paper manufacturer’s from the newspaper and other sources. She said their policy is only 1 coupon per product. No e-coupons will double. Click HERE for more information.

Quality Guarantee: Food Lion offers a double money back quality guarantee on all Food Lion store brands.




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The "Fast and Furious" beef is over — Tyrese Gibson is finally at peace with Dwayne Johnson – HelloGiggles

Good news, Fast and Furious fans: It looks like Tyrese Gibson and Dwayne Johnson‘s issues are officially over. The Fast and Furious conflict has been ongoing. And only a few days ago, Tyrese Gibson posted a picture of himself, The Rock, and Vin Diesel to Instagram, with a caption that claimed he would he would leave Fast & Furious 9 if Dwayne Johnson was part of it.

Although in another post he was clear that he wasn’t “mad at the Rock,” the fact that Johnson had negotiated a spinoff for himself bothered Tyrese, who’s been going through a particularly difficult custody battle with his ex. He apparently felt the spinoff (and delay of Fast 9) hurt him financially — and in effect, hurt his progress with the custody battle. We’re sure The Rock wasn’t trying to hurt anybody with his actions — c’mon, look at this guy — but we see how it bothered Tyrese.

We just love everybody and want all of our boys to get along, okay!

Although it isn’t clear if Tyrese and The Rock actually talked it out, Tyrese shared an Instagram post with another caption about the issue. This time, he said that he had a “heart to heart” with someone in The Rock’s camp, and the problem was resolved.

The caption further expressed Tyrese’s enthusiasm for the franchise and his excitement to get back to the original fam. He even included a touching shout-out to the late Paul Walker.

“Justin Lin is back in the driver seat that’s exciting cause it going to feel like the true #FastFamily all over again….. When we see Justin we see Paul…..”

I think we’re all looking forward to seeing this #FastFamily united again.

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