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Developing a supplementation strategy with precision that includes technologies to improve feed efficiency regardless of stocking method is fundamental to maximizing resources.

CEO Greg Hanes discusses the Cattlemen’s Beef Board five-year strategic plan that identifies and sets priorities for the organization, as well as calls for more collaboration within the beef industry.

Purdue University, Indiana University and the University of Notre Dame have joined the Midwest Center of Excellence for Vector-Borne Diseases. One of the labs will target Culex mosquitoes, carriers of West Nile virus.

Premium cut quality, ease of maintenance and durability define new mid-sized trailed mower line.

Marbling has more influence on tenderness, juiciness and flavor of cooked beef than the other types of fat. As a result, marbling and Beef Quality Grades are typically the biggest driver of beef carcass value.

A significant portion of the public has been convinced ruminants are a major cause of climate change, but the reality is that ruminant agriculture can actually more carbon neutral than any other form of agriculture.

Sustainable Beef LLC received a giant boost in its efforts to bring a new, 1,500 head per day beef processing facility online with a commitment from Walmart.

Edgewood Locker Inc. of Edgewood, Iowa, will receive $200,000 to invest in a new refrigeration system. This is just one of 111 projects to be funded through USDA’s Meat and Poultry Inspection Readiness Grant Program.

Pete and Meagan Lannan, owners of Barney Creek Livestock, are innovative ranchers who found a way to raise beef cattle amid exorbitant land values in Montana’s Paradise Valley.