I'm a Drover
Optimal genetics
At Pine Ridge Ranch, specific criteria help produce one man’s vision of an efficient animal.
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Primed for growth
Bob Estrin sees potential in changing his herd genetics to fit a niche market.
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The dean of Beef University
It’s a tough job, but someone has to do it. Before a restaurant can add a creative new steak dinner to its menu or before a retailer can stock a ready-made meal, someone has to develop the recipe, test it and taste the results. That, in part, is chef Dave Zino’s job, as executive director of NCBA’s Beef and Veal Culinary Center in Chicago.
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Feeding cattle, building relationships
Nebraska consultant helps clients adjust to a changing beef industry.
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Enhancing Tennessee’s cattle herds
This state’s ag program provides opportunities to help producers and, in turn, create demand for cattle.
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Know your customer
Meat buyer wants top-quality beef, backed by clear information.
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Learning a new system
This KRIRM graduate takes a big-picture view to help manage an iconic Texas ranch.
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Focused on the future
This Colorado State professor inspires others, who in turn, inspire him.
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Milk and meat in Massachusetts
A dairy producer brings a different perspective to the Beef Board.
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Genetics push marketing program
Camp Cooley Beef provides market opportunities to customers.
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A world of opportunity
USMEF President sees growing potential for U.S. beef in export markets
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- Michigan hay buyers should plan purchases early
- Post-tornado composting a solution for disposal of dead livestock
- Seven jobs more dangerous than farming
- New animal identification rules aid disease traceability
- Drought losses in Oklahoma top $400 million for 2012
- Survey reveals most Americans in favor of COOL
