The governments of Canada and Ontario have provided over $12.2 million to support 213 projects aimed at improving the health and resilience of farmland....
Source: South Dakota State University, Christina Bakker, Assistant Professor and SDSU Extension Meat Science Specialist
Value in the beef industry is driven by quality and...
The U.S. beef industry is constantly evolving, with producers striving for maximum efficiency and high product quality. Since 1991, the average beef hot carcass...
Dark-cutting beef continues to be a costly challenge for the beef industry, impacting carcass value and reducing consumer appeal at retail. New research from...
In modern beef production, genetic selection has become an essential strategy for improving carcass quality and meeting evolving consumer demands. By leveraging advances in...
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: The Pennsylvania State University
For many us, meals start with a meat entrée. As meat-eaters we expect that the meat we buy comes to...
Source: Alberta Beef Producers
Research Institution: University of Alberta and University of Guelph
Lead researcher: Dr. Stephen Moore and Dr. Stephen Miller
Objectives: Identify a panel of...
Source: Beef Cattle Research Council, www.beefresearch.ca
Dark cutting is a stress-related condition that is severely penalized in youthful (under 30 months) carcasses within the Canadian grading...
Beef quality is a critical factor that influences consumer satisfaction, market value, and overall profitability in the beef industry. While numerous variables impact beef...