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Just like cows, kids experience ups and downs—from small frustrations to unexpected moments—but there is still good in every day.
Latest News
Strong ethanol output supports corn demand despite export weakness.
Strong crush margins — now at multi-year highs — are encouraging processors to expand production.
Crop insurance remains essential as risks and costs rise.
Rural driving conditions increase the risk of serious collisions with animals.
Weak soybean sales and soft wheat demand contrast with solid corn export strength.
AFBF Economist Dr. Faith Parum break down new survey findings on fertilizer affordability and producer sentiment heading into the 2026 growing season.
The National Pork Board recognized John Parker for more than 40 years of advocacy and leadership.
Rising corn and soybean prices may lower expected payments for producers
Market Day Report Weekend and Commodity Talk Extends Market News and Ag Coverage
Georgia Rep. Jaclyn Ford reflects on her farming roots and cotton gin experience, saying agriculture drives her work and rural policy priorities in the state.
Sen. Roger Marshall joined us to discuss rising input costs, farm support efforts, and legislation aimed at strengthening domestic fertilizer supply.
May is National Beef Month!
Each May, the agriculture industry celebrates the thousands of American farmers, ranchers, and processors in the beef industry who help keep our economy strong and food on our tables.
Trending Stories
- DOJ And USDA Escalate Beef Antitrust Pressure Campaign
- USDA Chief Economist: Cattle Herd Rebuild Signals Appear, but Weather and Forage Raise Questions
- USDA, DOJ Meat Packer Investigation Advances as Settlement Announcement Looms
- Farm Bill Advances as Lawmakers Stress Need for Stability in Ag Policy
- Union Pacific and Norfolk Southern Refile $85B Rail Merger Application
- House Panel Advances Agriculture Funding Bill with Changes
- Spring Crank Up Tractor Show Highlights Tennessee’s Farming Heritage
- Pseudorabies Case Sparks Biosecurity Push Across U.S. Swine Industry
Programming Spotlight
About Us
Gatsby Gottsch Solheim and Raquel Gottsch Koehler take the reins at Rural Media Group, ushering in a bold new era for rural storytelling
About Us
Gottsch championed Rural America and changed the history of rodeo forever.
Latest Lifestyle Stories
Dr. Jeffrey Gold provides insights on supporting aging populations in rural communities on this week’s Rural Health Matters segment.
Katie Keener with the National Women in Agriculture Association joins us to celebrate women in agriculture and spotlight programs and initiatives aimed at empowering female producers across the country.
National Beef Month Spotlight: Recipes
RFD-TV’s Tammi Arender visited ZK Ranches in Springfield, Tennessee, to cook some of their homegrown beef, including Date Night Filet Mignon!
Quick to prep and packed with flavor, this dish is a bold way to kick up any weekend spread.
Justin Wilson’s Seven Steaks Étouffée is a slow-simmered Cajun beef stew made with 7-bone chuck steak. It’s perfect served over rice (or Étouffée) for a rich, comforting meal.
Justin Wilson’s Hominy and Chili Casserole is a hearty, flavor-packed dish that combines canned ingredients for a comforting Cajun twist.
Tender beef shanks slow-baked with carrots, potatoes, and onions in a wine-spiked Cajun sauce—sealed in a cooking bag to lock in every bit of bold, savory flavor.
Justin Wilson’s Peanut Butter Baked Beef Brisket is a rich, tender roast slow-baked with a savory peanut butter sauce. You’ll love this bold twist on classic braised brisket, garontee!
Slow-simmered Cajun beans cooked in corned beef stock for rich, Southern flavor—just like Justin Wilson used to make.
A rich, flavorful stock made by simmering corned beef with Cajun seasonings. Justin Wilson’s Eazy Corned Beef Stock recipe adds depth to beans, stews, and classic Southern dishes.
A down-home, one-pot wonder with a Cajun kick.
This cast-iron Meat Lover’s Pizza is loaded with beef, sausage, ham, pepperoni—and ALL the cheese. It’s deep-dish, crispy-edged, and unapologetically extra.
All your cheeseburger faves—on a pizza! Beef, bacon, pickles, and melty cheese in every bite. It’s bold, beefy, and totally crave-worthy.
Paula pays tribute to Savannah’s rich Irish history by making a traditional Shepherd’s Pie with a twist! She mixes ground beef and lamb in this ultra decadent dish.
A Southern comfort classic! Justin Wilson’s Cheesy Hamburger Grits blend beef, cheddar, and bold seasoning for a hearty, flavorful meal.
Lean Ground Beef, fresh parsley, and cumin are formed into meatballs and served in flatbreads for a light and fresh summer main dish.
These Easy Roast Beef Sliders are perfect for potlucks and parties, or a quick and easy dinner main dish you can prepare in advance. Thinly sliced Deli Roast Beef is sandwiched between rolls and baked with cheese until golden and delicious.
This quick and easy beef recipe comes together in under 30 minutes and celebrates peak-season summer produce.
Ready for grilling season? Throw beef Strip Steaks and corn covered in a spicy, smoky seasoning mix on the grill for an easy, flavorful Mexican-inspired meal.
This show-stopper holiday main dish recipe will impress any guest lucky to sit at your table! The crunchy, salty pistachio crust on the succulent, slow-cooked ribeye roast pairs perfectly with the rich mushrooms, shallots, and red wine sauce.
In this go-to summer grilling recipe, Beef Back Ribs are marinated in an Asian-inspired marinade and then grilled to perfection.
A spicy sauce made with chili sauce and crushed red pepper flakes gives these Spicy Beef Back Ribs amazing flavor.
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.
Latest Stories
- #PLANT26: Tennessee Row-Crop Farmers See Rapid Planting Progress After Much-Needed Rain
- Cattle Market Outlook: U.S. Red Meat Production Declines as Auctions Gain Ground
- Rural Money: New USDA Base Acre Plan Could Reshape Program Decisions This Fall, Neiffer Says
- Purdue Long-Term Farm Study Finds Precision Ag ROI Not Guaranteed Across Operations
- Arkansas Couple Turns Farm and Bakery into a Destination Stop
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