Economist Myriah Johnson offers advice to beef producers considering whether they should pull cattle off wheat pastures so grain can be harvested or leave the cattle through graze-out.
The process of bringing beef from pasture to plate is unique and complex. Here are some facts about beef and the industry that produces it.
Evan Whitley, Ph.D., reviews the difference between grain-finished and grass-finished beef to help consumers better understand the labels they find in their local grocery stores.
All Noble cattle carry three forms of identification; a traditional visual tag and two types of electronic identification. Austin Miles, cattle and technology research associate, reviews why.
Meredith Ellis Ulibarri of G Bar C Ranch in Rosston, Texas, is among the Integrity Beef Alliance producers raising calves for a two-year national beef sustainability pilot project. She answers questions about the project.
The entire beef value chain is engaged in a beef sustainability pilot project, which is testing U.S. Roundtable for Sustainable Beef indicators and metrics.
Commercial cow-calf producers can use across-breed expected progeny differences (AB-EPDs) to compare bulls of different breeds and select the right one for their goals.
Hugh Aljoe, director of producer relations, calls 2017 "the year of a new beginning." Here are a few highlights from the year.
When buying land with the goal of producing cattle, consider stocking rate, forage quality and type, soil type and fertility, terrain and slope of the land, water sources in each pasture, number of pastures and traps, working pen availability and condition, fence condition and type, and other infrastructure.
Proper cattle handling during transportation is essential for the safety and well-being of the people and livestock involved.