Regenerating the land is achievable, but it is not a recipe. It starts with a belief that soil, water, plant, animal and human are all connected, meaning every decision must work with this natural rhythm and not in spite of it.
Beef is not just for dinner. It’s for the benefit of the earth.
Many at the Noble Research Institute raise cattle and are otherwise engaged in production agriculture outside of their full-time jobs. Others grew up on farms and ranches. These are their stories.
Pasture managers may dread droughts. However, with proper planning and preparation, they can minimize the damage and keep operations running smoothly.
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.