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The “Discovering True Carcass Value Webinar” sponsored by Certified Angus Beef will explore cutout values and how CAB carcasses add value beyond Choice.

Oklahoma State University Emeritus Extension Animal Scientist Glenn Selk announces he is handing over publication of future Cow-Calf Newsletters to other OSU beef specialists.

National Cattlemen’s Beef Association spokesmen gave an update on the state of the industry and priority issues in Washington, D.C. that may affect cattlemen during the group’s virtual Winter Reboot conference.

Consumers who prefer beef over plant-based protein alternatives said they are willing to pay nearly two dollars more per meal for a burger when dining at a restaurant, according to a study from Kansas State University.

During the Angus University “Revolutionary Marketing” webinar hosted Tuesday, Feb. 16, Troy Marshall shared that cattleman have invested in good genetics and now is the time they can stand out in the marketplace.

Hugh Sanburg, 2021 chair of the Cattlemen’s Beef Board and a cow-calf producer from Eckert, Colo., discusses how the beef industry would be affected without the Checkoff’s research, educational and promotional efforts.

U.S. data shows COVID-19 infection rates are now down to levels not seen since early fall, a sign economic recovery could also take shape. As more consumers venture out to restaurants, it could also help meat demand.

Beef production slowed to a virtual standstill in the South due to extreme winter weather. Heavy demand on electricity and natural gas limited packers from running at capacity, and their need for inventory was limited.