Editors’ note: This article summarizes key takeaways from the peer-reviewed study “Relating the Canadian and Japanese beef grading sites.” It is an interpretive overview for...
The following research summary is sourced from the South Dakota State University Animal Science Research Report 2024. This study examined how long-term grazing intensity...
Researchers at Colorado State University evaluated a proprietary essential oil blend (EOB) made from cinnamaldehyde, oregano, and thymol as a potential alternative to the...
Source: Oklahoma State University
Research has shown that during gestation in beef cattle, maternal nutritional status has the potential to impact developmental programming outcomes of...
A recent research project led by Cheryl Waldner and colleagues at the Western College of Veterinary Medicine has found that the 2018 shift to...
A recent study published in Translational Animal Science offers a detailed look at the preferences and values of beef industry participants regarding calf handling...
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...
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...
Based on a recently published study from the University of Illinois Urbana-Champaign, researchers have uncovered key insights into how greenhouse gases—especially nitrous oxide—are released...
A newly published study from the University of Missouri has revealed that both beef and dairy cattle in the United States have been widely...