Source: Pennsylvania State University
Having a beef animal custom butchered for personal home consumption has been a long-standing, common practice for beef producers in the...
Source: BCRC, https://www.beefresearch.ca/
Beef carcass grading is an important step in delivering consistent beef products to consumers. Grading places carcasses into uniform groups of similar...
Source: Canadian Roundtable for Sustainable Beef
The Canadian beef industry has just released a Status Update of its 2020-24 National Beef Strategy outlining many goals...
Source: Alberta Beef Producers
PROJECT NO.: 0009-020
RESEARCH INSTITUTION: Agriculture and Agri-Food Canada Lethbridge Research Station LEAD RESEARCHER: Dr. Darryl Gibb
Background: Vitamin A is involved in...
Beef quality is a critical factor that influences consumer satisfaction, market value, and overall profitability in the beef industry. While numerous variables impact beef...
Source: University of Missouri
David R. Jones and William C. Stringer
Food Science and Nutrition Department
Evaluation of beef quality and composition is important to cattle producers,...
The future of cattle herd management is being reshaped by strategic planning and advancements in technology. Among these innovations, genomics has emerged as a...
A recent study from Texas Tech University explored how changing cattle feed ingredients can reduce liver abscesses in beef steers—one of the most common...
Merck Animal Health is taking education on the road with the Safe-Guard® Food Truck Tour, bringing beef producers practical insights on parasite control —...
A study by South Dakota State University explored whether the weight of a beef carcass influences how consumers rate taste, tenderness, and juiciness—the key...