Though rooted in tradition, this father-daughter duo is stepping into new territory, using genomic testing and creating their own specialty beef label to add value and increase efficiency in their operation.
While livestock fly control may already be in the cattle management plan—have you considered the possibility of insecticide product resistance? Is feeding garlic an option? Here are some tips to consider.
The Certified Angus Beef (CAB) brand is expanding to include grass-fed product, to “provide premium beef for every liking,” at select stores and restaurants.
Despite facing headwinds in late 2022 through the start of 2023, U.S. beef exports may be looking up, according to data released by USDA and a report compiled by the U.S. Meat Export Federation (USMEF).
A total of $4 million has been pledged by Taco Bell, Cargill and the National Fish and Wildlife Foundation to aid Intermountain West ranchers in conservation and regenerative practices across cattle grazing lands.
“No food choice results in more greenhouse gas emissions than beef,” says the Environmental Working Group’s Scott Faber, after petitioning USDA to prohibit low-carbon beef claims and require independent verification.
When it comes to meat, what is your state most hungry for? Data shows meat eaters across the nation are looking for variety and tend to have a geographic component to recent consumer preferences.
While everyone looks forward to the main course, there’s an entire industry focused on the “leftovers.” On April 21, celebrate the “invisible industry” through National Rendering Day!
With persistent drought conditions across many states, indications show the current cattle cycle may not be nearing an end anytime soon. Here’s a look a historical trends and what we might expect in the coming months.
