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. Commentary: New rules un-COOL
2. Oil edges up on book squaring, but posts big weekly drop
3. Cattle theft and brands
4. Cattle Outlook: Cattle on feed down nine consecutive months
5. Supplementation on summer pasture
6. Beef is the centerpiece of many wacky minor league stadium menus

1. Former Eastern Livestock CEO, CFO sentenced for federal crimes
2. Post-tornado composting a solution for disposal of dead livestock
3. TSCRA works with sale barns to catch Houston cattle thief
4. More beef cows in worst drought regions than a year ago
5. Michigan hay buyers should plan purchases early
6. New animal identification rules aid disease traceability

1. Commentary: In praise of animal foods
2. What’s on America’s grill this weekend?
3. Meat industry associations quick to attack the new MCOOL rule
4. Seven jobs more dangerous than farming
5. NASA backs 3D food printer to feed growing population
6. Post-tornado composting a solution for disposal of dead livestock