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Cull cows represent about 20% of the gross income in commercial cow calf operations, so understanding the major factors impacting cull cow prices is important to your bottom line.

Beef Checkoff educates the hospitality industry on how beef is raised, from pasture to plate, during James Beard Foundation Webinar series.

Molly K. McAdams, Ph.D., has joined the Texas Beef Council (TBC) as its new executive vice president. She replaces Richard Wortham, who will retire in December after 30 years with TBC.

Kim Stackhouse-Lawson was named the first director of Colorado State University’s Sustainable Livestock Systems Collaborative.

As the COVID-19 pandemic brought beef shortages, consumers may have noticed some different cuts of beef when their traditional selections were sold out.

This video showcases the key principles of BQA and applies them in a relatable real-world setting.

At a point in history when a novel virus dominates the news cycle and impacts our lives daily, another novel virus has emerged in the United States – this time, in the cattle population.

A Texas Tech researcher has received funding from both USDA and NCBA for a project to evaluate the distribution of antimicrobial resistance (AMR) genes and the occurrence of horizontal gene transfer in high-risk cattle.

To those raising beef, this year’s opportunities might look similar to the past. But for those in the business of selling the protein? The horizon looks quite different.

Sustainability was a mindset at Beef Northwest and Wilson Cattle Co. long before the term became a buzzword, earning the sister organizations the Certified Angus Beef ® Sustainability Commitment to Excellence Award.