“It seems to me that the folks who want to buy vegan burgers...they would appreciate it not being labeled as meat or a meat food product,” said Andy Gibson, Mississippi’s Commissioner of Agriculture and Commerce.
Americans eat nearly 50 billion burgers a year—about 3 burgers a week for each person in the U.S. While May 28th is National Burger Day, we can’t help but add a slice of cheese to celebrate all over again!
Researchers from the College of Veterinary Medicine have developed a faster, more efficient method of detecting Shiga toxin-producing E. coli, or STEC, in ground beef, which often causes recalls of ground beef.
Foodborne illnesses is a big problem, but a Purdue University study shows few people use thermometers in cooking meat. Celebrity chefs have a role in educating consumers to use proper cooking temperatures.
As grilling season kicks off, the focus is now on demand, as major companies like Tyson and McDonald's are already warning consumers meat prices could climb with ASF continuing to claim China’s hog herd.
The maps are made using seven-day forecasts based on four weather parameters – temperature, humidity, wind speed and cloud cover. Each parameter plays a significant role in the overall heat balance of feedlot cattle.
It is no secret that beef slaughter weights have increased significantly in recent years - about 200 pounds on average since 1996 in fact. Several factors have influenced that trend, but mostly, cattle feeders hav
Numerous controlled and blinded trials have shown that in high-risk calves arriving at feedlots or stocker operations, mass treatment with an antibiotic significantly reduces BRD sick pulls and mortality.