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Four ways artificial intelligence helps these farmers manage their business.

While plant-based alternatives once dominated headlines, new research shows a decline in vegetarianism and a surge in consumer willingness to pay for nutrient-dense beef.

The state-of-the-art facility marks a new era for Idaho’s 100% job-placement meat science program, bridging the gap between academic research and industry needs.

Cargill’s Johnathan Wells explains how a 30% increase in heart rate translates to lost pounds — and why breaking the fly life cycle is the key to protecting your bottom line.

From city roots to cattle country, Dr. Erika Nagorske has built a career where trust is the most vital tool. She proves that in veterinary medicine, deep human connection is just as important as the clinical science.

Despite a historic 15% Prime grade achievement, heavier carcass weights and excess backfat are creating new hurdles for the Certified Angus Beef brand.

From the fallout of Oklahoma’s poultry lawsuit to the looming threat of screwworm, NCBA’s Ethan Lane warns that ranchers are increasingly left to carry the burden of regulatory and legal shifts.

New reports highlight the concerning transboundary spread of a new serotype that evades current vaccines and increases the risk of introduction to the U.S.