Farming technology has greatly benefited ag for years, and the beef industry is starting to use some of these methods.

JONESBOROUGH, Tenn. (WJHL) — The recently elected president of the National Cattleman’s Beef Association (NCBA), Washington County, Va. farmer Gene Copenhaver, will deliver the keynote address at ...

Cattle availability and where market conditions could be headed are the focus going into summer grilling season.

Andy Dickerson and Nick Hartley stand in a cow pasture at Bahr Farm. Beef cows graze in a pasture at a small farm nestled between Finneytown and College Hill. The 32-acre Bahr Farm has been around ...

Join us for a tour of the University of Kentucky Eden Shale Beef Cattle Farm located in Owenton on Wednesday, May, 8 a.m. to 3 p.m. You will get the unique opportunity for a private tour of the Eden ...

VINING, Minn. — Dave Uhren hasn’t marketed his beef cattle at the local stockyards in nearly eight years. Instead, his family’s grass-fed cattle are all processed locally and sold to loyal customers ...

Beef operations that keep cattle on lifelong grass-based diets may have an overall higher carbon footprint than those that switch cattle to grain-based diets partway through their lives, according to ...

More than 50 wagyu beef farms in Missouri are listed with the American Wagyu Association. Because Japan stopped exporting genetically pure wagyu cattle in 1997, most American farmers crossbreed the ...

Akaushi cattle at Generations Beef in Dane County, Wisconsin. High-grade Wagyu beef can cost up to two hundred dollars a pound. Wagyu refers to four native Japanese cattle breeds whose meat is most ...

DANE COUNTY (WKOW) -- A 152-year-old farm in Dane county is just one of three in Wisconsin to breed a specific type of cattle. The owner of Generations Beef said they began breeding the beef cattle in ...

Minnesota beef producers will vote on checkoff hike this month. Meanwhile, lawmakers consider issues surrounding grazing, ...

Stephanie Ganz is a writer and recipe developer whose work has appeared in BUST, Bon Appétit, The Kitchn, and Epicurious. She’s the author of the Substack newsletter But Wait, There’s More. On a clear ...