Angus VNR: A Chef's perspective

Chef Rory Schepisi, owner of Boot Hill Saloon and Grill in Vega, Texas, shares her appreciation of the beef cattle industry and perspectives as a restaurant owner.

1. New animal identification rules aid disease traceability
2. Oklahoma producers have access to new OQBN tool
3. Survey reveals most Americans in favor of COOL
4. Oil ends higher on weaker dollar, supplies weigh
5. Purdue's beef evaluation program receives 10,000th bull
6. Corn planting pace turns from record slow to record fast

1. Michigan hay buyers should plan purchases early
2. Ag markets were mixed to start the new week
3. U.S. cattle placements rise in April as feed costs subside
4. Schwieterman: Cattle futures end week with sharp losses
5. Corn planting pace turns from record slow to record fast
6. New school lunch beef recipes win approval from kids, foodservice

1. Tyson selects panel to monitor animal welfare program
2. BeefTalk: How do we get the next generation to raise beef?
3. 2014 Farm Bill: Are we near an agreement?
4. Farm bill and immigration reform action needed
5. Boxed beef hits record highs, cattle weak to lower