BEEF
The “grass fed” beef label is going out to pasture, along with “naturally raised” claims for other livestock.
Cattle futures are following the equity markets and clearly remain quite volatile.
Cow-calf production occurs across most of the U.S. in a wide variety of production environments.
When will the plunge in the cattle market be over?
The winter season is a great time to gather friends, family, and food!
An increasing amount of consumers want to know more about their food and are looking for local products. Beef producers have started to catch onto that trend and are seeing success in starting their own branded beef programs.
Feeding calves and the 100-yard dash share one thing in common; in both instances it is nearly impossible to start poorly and expect to win.
Safety protocols in place during processing and tips for ground meat safety in the home.
About 50% of the red meat we eat is in the form of hamburger.
To better explain the procedures and technologies involved in quality and yield grading, the beef checkoff’s research team has developed a guided simulation and learning module.
Costs are going up, production is stagnant and prices are falling.
New research from K-State suggests consumers may prefer beef enhanced by important omega-3 fatty acids.
Cost control is the key to long-term success in the cow-calf business.
Demand will be increasingly important as greater supply hits supermarket meat counters.
Cash cattle prices took a drubbing this week with fed cattle prices $4 to $5 lower at $144 to $145 per cwt. Dressed sales were reported $4 to $6 lower at $228 per cwt.
The Beef Industry Long Range Plan includes strategies for a stronger industry.
A couple of top SEC football teams got a boost to their protein intake this preseason thanks to their local cattlemen’s association feeding them beef.
While he was a sensation on social media, the new Hamburglar didn’t succeed at his main job: promoting McDonald’s sirloin burgers.
The nation’s beef cow herd has started down the path of the largest expansion in 25 years.
National, random independent survey finds smallest opposition ever.
What do you think of when you hear the phrase ‘intensive grazing’?
Pounds, efficiency and quality are important components of the beef business.
Beef from Ireland is making it’s way across the Atlantic to the U.S. for the first time in nearly 20 years.
Cattle rustling is not an Old West crime. It’s very much alive today.
U.S. beef hasn’t been traded to the European Union for more than two decades and the quality of beef isn’t quite up to snuff.
Award applications for the 10th annual checkoff-funded National Beef Quality Assurance (BQA) Award now are being accepted.