Genetic bootstraps
By: Miranda Reiman You decide. Each time you buy a bull, keep a heifer or cull a cow, you choose a future for your herd and, collectively, for a beef industry that is either blessed or burdened with...
View ArticleAccuracy is Golden
By Laura Conaway Cattle feeders are a driven bunch. Striving toward goals and playing the odds are part of their daily routine. For Allan Sents and his team, quality has been in the cards for many...
View ArticleDid you know…Premium grinds are a cut above
By: Larry Corah Is ground beef the favorite American meat today? Well, many would say so, and a recent white paper suggested it could amount to 55%-60% of all foodservice and retail beef sales. Ground...
View ArticleDid you know…Consumer taste sets target for beef
By Larry Corah With recent advances in cattle and beef prices, a common question among producers is, “Can we maintain beef demand?” One fact brings some comfort: as an industry, we are producing the...
View ArticleScience Behind the Steak
By: Jill J. Dunkel A little late night brain storming between two animal scientists has led to a project that could bring more Prime yield grade 1 carcasses to packing houses across the country. Prime...
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