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Moving forward, lower quality grades in May and lighter carcass weights combined with shorter fed cattle supplies may be expected, driving premiums into the high-quality cattle and beef markets.

As beef producers, we know beef is healthy, nutritious, a great source of protein and tastes delicious! But, do you think consumers know all of these things?

The Meat Institute partners with the Information Technology-Information Sharing and Analysis Center to enhance cybersecurity for the meat and poultry industry.

The National Bio and Agro-Defense Facility offers the highest level of biocontainment labs and safety protocols, is the first of its kind in the U.S. and will allow scientists to study critical animal diseases.

Undercover video campaigns, staging protests at grocery stores and posting graphic content on social media are common activist tactics, but here’s a look at a recent trend of court cases – and unfortunately, “wins.”

It’s one thing to tell students about livestock production; it’s another thing to show them. Here’s why one Iowa school is turning heads and opening people’s eyes to the opportunities in livestock production.

The Food and Drug Administration is changing guidance for using implants in beef cattle after June 2023.

More than 400 participants gathered at the tenth Water for Food Global Conference to discuss innovative ways to improve water and food security by increasing farmers’ resiliency to a changing landscape.

Missouri forage producers should begin removing seed heads from tall fescue grass pastures soon to reduce toxic endophytes that thwart herd health and profits.