Six thousand Black Angus cattle chew on rolled barley, silage, cottonseed and molasses, fattening up in three rows of shaded ...

Vermont Business Magazine Vermont State University (VTSU), in partnership with the Northeast Grass-Fed Beef Initiative (NGBI) and Sodexo, is launching a transformative project to establish a ...

Grass-fed beef isn’t just about better nutrition or flavor. Labels, farming methods, and price all matter when deciding if it ...

Costco shoppers are buying up Kirkland frozen beef patties instead of shelling out for higher-quality meat. Here are the ...

Miki and her husband Nick Vericella, a third-generation cattle rancher, are passionate about trying not to waste any part of ...

Australias cattle industry is undergoing a major transformation as grain-fed beef production rises to meet strong ...

Martin Merrick and Tommy Moyles take a look at the final award winners for the inaugural CBV awards; dairy farmer finishers.

Vermont State University says that all of the ground beef it serves on campus is sourced locally. But other cuts are ordered ...

Nutrition and bull management are key factors behind higher open cow rates in cattle herds this breeding season.

By Dr. Dwight Roseler , Adjunct Professor, Department of Animal Sciences, The Ohio State University ...

In this week's Dairy Management, Aidan Brennan looks at what should be in the dry cow mineral, grass covers and more cuts to ...

Your local butcher is an expert in all things meats, so don't neglect to ask them for what feels like a special favor here ...