NEWS
The Market's Fine Print
John Harrington DTN Livestock Analyst
Thu Apr 25, 2013 03:59 PM CDT

While there's still plenty of time to unthaw the Weber and order a new apron that says "the cook is well marinated," the grilling season is definitely off to a slow start.

A very slow start.

What the winter of 2012-2013 lacked in terms of extreme snowfall and bitter cold tempts, it made up for in longevity. With the first of May just a week way, I shouldn't still be dressing in four layers or ordering hot soup for lunch.

And I'm not the only meat-lover shivering from the near absence of spring fever. From coast-to-coast, millions of would-be grillers ...

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