Better genetics results in better cattle – hands down. Superior quality really comes down to genetics. Some you can see and some you cannot. The better the genetics of the breeding animals, the better the calves will be. The quality of animals has always been important for beef and dairy producers and now it is… Read More
Although it may go against conventional wisdom, some studies seem to indicate that meat from older cattle may taste as good as or better than beef from younger cattle. All across the U.S. and Europe, some restaurant menus are offering older, longer aged meat to its customers. While conventional thinking would have most restaurant patrons… Read More
The spring season brings the promise of warm, sunny days as summer slowly arrives. Unfortunately, it can also bring a host of unwelcome health problems for cattle. Spring weather can often vary from day to day, with one day being warm and sunny while the next day may be cold and rainy – or even… Read More
American beef producers have reason to celebrate with the opening of the export market to Peru. Since 2003, Peru’s export verification program has complicated exports for American producers because of certification requirements. A recent agreement between the governments of Peru and the U.S., however, has removed those barriers and paved the way for more beef… Read More