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Food executives address the use of antibiotics and how it relates to a tasty eating experience for consumers.

The key to cattle handling is to understand animal behavior and create trust with your herd.

Just as the “swine flu” misnomer for the H1N1 virus hurt the swine industry, “pink slime” is impacting the beef industry.

Don’t cattle do better in colder temperatures? That’s a question University of Minnesota Livestock Extension Educator Emily Wilmes hears in the wintertime.

Look at any meat case in a grocery store or meat market, and there are many choices for the consumer to make when selecting beef products.

How many times have you been grocery shopping or watching your favorite television program and you see and/or hear that organic is better? Or that you should be consuming all-natural? It can be confusing, overwhelming, and frustrating – who do you trust?

Cook Holliday, 77, is a legendary pole vaulting farmer and an American treasure hiding in plain sight.

Not many hunters refer to themselves with the ‘k-word,’ but one especially articulate hunter-philosopher made a powerful case for why those who condemn hunting are dead wrong.