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Noble Research Institute and Merlin Tuttle’s Bat Conservation will explore the intersection between natural bat habitats and bat-driven pest management in grazing animal and nut tree orchard environments.

BCI Cattle Chat discusses heat feeding, adjusting rations and feeding times, water consumption, and the heat from fermentation.

Certified Angus Beef and Sysco note first year successes, further initiative supporting the beef community.

Beef packers were forced to pay up to acquire inventory last week and the result was a boost to feedyard profits and increasing packer losses. Pork prices and margins saw little change.

Soybeans Make New Lows....Again and Pull down Corn and Wheat

Neither Choice nor Select is driving the business. As a result, the Choice/Select spread is increasingly irrelevant in the marketplace. Rather, Modest-or-better marbling is the true cutoff in terms of value differentiation.

Cattle producers are continuously seeking better ways to do things, and this is why the cattle industry has continued to raise high quality beef to feed the world.

Calves fed quality nutrition help meet the needs of cattle buyers allowing you to generate additional value.

The Martin-Gatton College of Agriculture, Food and Environment Meat Cutting School offers fun and impactful hands-on workshops, adding valuable skills to the labor force in Kentucky’s meat processing industry.