If you are in the cattle business, you undoubtedly know the costs involved with keeping your animals healthy and well fed. Of course, the biggest investment comes from the most basic need – feed. This obvious necessity for your cattle can become expensive, but there are ways to help reduce your feed costs while maintaining… 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
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
You don’t see a lot of stories about cows in The New York Times. But recently, there it was in their Well section, talking about how organic meat and milk actually does differ – and not just slightly – from conventionally raised stock, particularly in their levels of all-important omega-3 fatty acids. The Times was… Read More