Carcass Quality
Despite a historic 15% Prime grade achievement, heavier carcass weights and excess backfat are creating new hurdles for the Certified Angus Beef brand.
There’s value in simultaneously improving carcass and maternal traits in your cow herd.
Market swings and heavy lifting ahead for cutout values.
Missouri’s cattle industry is experiencing historic highs. Discover how the Show-Me Select Replacement Heifer Program is helping producers improve genetics, embrace technology and boost profitability.
Could demand be consumer be decreasing and that’s why the cutout has been decreasing? One data series that offers valuable insight into the intersection of beef supply and demand is the cutout value.
Cargill unveils “State of Steak” report, revealing what diners really want from steak in foodservice.
A global leader in food safety and beef quality, Gary Smith’s research helped save the industry in challenging times.
New program helps combat claims of ‘fake Wagyu’ and ensure authenticity.
Quantity and quality of beef produced per cow has drastically increased since 1951.
Success in beef production is about building long-term partnerships and focusing on controllable factors. Through collaboration, all segments of the supply chain can work together to improve beef quality and consistency.
Reviewing the successes and challenges of the first-of-its-kind grid premiums based on genetic merit data.
OSU Beef Extension Cattle Breeding Specialist Mark Johnson answers follow-up questions to what is expected when butchering a beef animal.
The amount of product yielded from a finished beef calf is often misunderstood.
New facility reinforces Walmart’s commitment to building a more resilient, transparent and efficient supply chain for Angus beef — helping Walmart provide quality beef options that meet demand and bring tremendous value to customers across the Midwest.
Technology, genetics and market signals must align to drive meaningful improvements in beef production. Meat scientist Dale Woerner says the industry needs to move from simply measuring weight to understanding the true composition and efficiency of cattle.
One of the oldest U.S. Wagyu breeders, the Reeves family from Washington has been raising Wagyu since the 1990s.
An industry leading opportunity giving Hereford youth real-world experience feeding cattle and understanding carcass data.
Information about Hereford Feedout Program, LMA Auctioneering Scholarship and Toxic Plants and Livestock Health Webinars.
Improvements in genetics, management practices and technology are working together to produce higher fed cattle weights and increased carcass quality.
New program offers two options for Wagyu beef producers — certified meat program and process verified program.
Genetic progress has led to a significant increase in the number of carcasses grading high Choice and Prime over the past decade. It is not a matter of luck, but the result of hard work and dedication.