While genetic selection and feeding decisions play a large role in the quality of beef product reaching consumers' plates, a number of studies show cattle health is also a key factor affecting carcass quality.
Seven years after repeal of mandatory country-of-origin labeling, a proposal has been introduced for the Secretary of Agriculture to "determine a means of reinstating" COOL, despite evidence of "no measurable benefits."
Low Carbon Beef, LLC, a cattle certification program that enables cattlemen to earn premiums by reducing carbon emissions, announced it has secured approval as a USDA Process Verified Program Service Provider.
Americans are buying more beef, pork, poultry and lamb than ever. Pandemic purchases helped send meat grocery sales soaring by 20% from 2019 to 2020. Here's the latest from the newly released "Power of Meat" report.
Beef production, and I agriculture in general, has become a pretty contentious issue over the past several years. Most often, the criticism is directed at us while we try to defend ourselves in a graceful manner.