by: James Mitchell, Ph.D., Assistant Professor & Extension Livestock Economist, Department of Agricultural Economics & Agribusiness, University of Arkansas and Kenny Burdine, Ph.D., Extension...
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: Canadian Journal of Animal Science
Authors: Stephanie A. Terry, John A. Basarab, Le Luo Guan, and Tim A. McAllister
Abstract
Globally, there are approximately one billion beef cattle, and compared with poultry and...
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: Livestock Gentec
In the ever-evolving landscape of agriculture, the future of cattle herds hinges on strategic planning and embracing cutting-edge technologies. Among these technologies,...
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...
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: Oregon State University
Introduction
For over a century, the word temperament has been used to define the fear-related behavioral responses of cattle when exposed to...
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...
Source:
The United States produced 17.6% of the world’s beef using only 6.1% of the world’s cattle in 2021 (FAO). Additionally, the amount of beef...