An Angus University session on marketing cattle brings together seedstock producers, commercial cattlemen and industry representatives.

When cows get below their lower critical temperature and get into cold stress, they can adapt by increasing feed consumption to increase their basal metabolic rate and increase heat of fermentation.

The American Angus Association finishes 2023 with its ninth-consecutive year of more than 300,000 registrations and regular and junior memberships totaling nearly 22,000.

A traditional Thanksgiving feast reflects two current trends in food-at-home economics: increased retail food costs vary by category and the supply chain is back to pre-COVID patterns.

As expenses increase and producers evaluate more-efficient management techniques to lower production costs, one alternative may be to incorporate swath, or windrow grazing.

Consumers want to know how beef production contributes to environmental sustainability. AHA-CSU research aims to identify genetic traits that influence cattle’s environmental footprint.