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Democratic lawmakers are renewing the effort to end what they call “factory farming,” while livestock groups like NCBA call the legislation a jumbled mess.

Although the U.S. restaurant industry has shown remarkable resiliency, a new study from The NPD Group says they still have a long road ahead to get back to pre-pandemic levels.

Producers may not know they have an anaplasmosis problem until they see dead cows or bulls older than 2-years of age. The disease can be devastating because it targets the older stock.

Chr. Hansen puts a new product into the US market, BovacillusTM, consisting of two strains of different species of Bacilli.

The Product Quality Research program includes the study of beef quality, muscle traits and characterization, carcass traits, muscle tenderness and yield, flavor and palatability, and new technologies.

USDA’s semi-annual Cattle Inventory report on Friday confirms the U.S. inventories of beef cows, replacement heifers, feeder cattle and calf supplies are declining. The ongoing drought will accelerate the trend.

This summer’s hot, dry weather is increasing the risk of fire in the hay fields. Producers are reminded to provide proper maintenance and regularly inspect the equipment.

Over the last decade, the American Hereford Association reports a 150% growth in marbling and an 86% growth in rib eye area. AHA’s feedout programs give producers data to make more informed breeding decisions.