Beef News

Meat Institute and Beef Checkoff Unveil ‘Kid Pleaser’ Recipes

Washington, DC, May 23, 2018 – New kid-friendly recipes that use delicious prepared beef products to encourage children to consume more fruits and vegetables were unveiled today by the North American Meat Institute (Meat Institute), a contractor to the Beef Checkoff.   Encouraging healthy eating among children is a significant challenge for many moms, but research shows that…

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Bread, Milk, and Forages!

By : Allen M. Gahler, OSU Extension Educator, AgNR, Sandusky County (originally published in Ohio Farmer on-line)   Well, winter has come and gone, and despite the many scares that mother nature provided, and the warnings well ahead of time that the local weather reports around the state gave with each storm that approached, many…

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Around the round

By Jill Seiler   Highly versatile, the beef round rises above the grinder. Imagine your job is to sell beef as a menu solution, beyond the classic presentations of prime rib, filet mignon, strips and sirloin. Those are known for tender, flavorful and juicy steaks, but also known for hefty price points. Could your job…

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Adverse Weather Conditions and Livestock Losses

By : Heather Gessner, SDSU Extension Livestock Business Management Field Specialist, SDSU Economics Department, Courtesy of iGrow.org   As South Dakota livestock producers dig out of the snow left from the April 13 and 14th blizzard, they should be keeping track of death losses due to the storm. Death losses of calves higher than what…

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Checking in on Beef Sustainability

By : Heidi Carroll, SDSU Extension Livestock Stewardship Field Specialist & Beef Quality Assurance Coordinator, SDSU Animal Science Department, Courtesy of iGrow.org   2018 Animal Care Wednesday Webinars Husbandry Practices in the Spotlight Sustainability. Beef sustainability and the U.S. Roundtable for Sustainable Beef (USRSB) was the topic for the March 7th Animal Care Wednesday Webinar.…

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