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The farm bill is still moving, but the toughest amendment fights were pushed into today’s session. ASA President Scott Metzger joins us to discuss the risks of tariff actions on soybean exports, concerns over trade policy and production costs, and the importance of Farm Bill updates.
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PLC and NCBA Chief Counsel Kaitlynn Glover reacts to the USDA’s new Grazing Action Plan, regulatory relief for ranchers, and the industry’s efforts to improve access to public lands.
Corn and sorghum exports remain strong; soybean demand lags.
Secretary Rollins is signaling a possible reopening of the southern border to Mexican feeder cattle as officials work to manage the threat of the New World Screwworm.
Nebraska Farm Bureau President Mark McHargue joined us to discuss wildfire recovery efforts in the state, impacts to agriculture, and conditions heading into the spring planting season.
Higher energy activity likely keeps fuel and fertilizer costs elevated.
Building on the USDA’s recently released Grazing Action Plan, the agreement formalizes collaboration between the USDA, Forest Service, and Bureau of Land Management to ensure more efficient, transparent, and responsive grazing management across federal lands.
USDA’s Quarterly Grain Stocks report shows increased supplies across all major commodities, with corn, soybeans, and wheat stocks all rising compared to a year ago. Lewis Williamson with HTS Commodities discusses producer and market sentiment ahead of the key report.
Acre shifts reflect margins, costs, and market opportunities.
Dry conditions remain a concern as Texas farmers prepare for another planting season.
SBA Administrator Kelly Loeffler breaks down the Grocery Guarantee Program, its goals for expanding farmer access to capital, and its potential impact on food production and prices.
Lower shipping costs alone will not restore export competitiveness.
Rising fuel costs will soon increase grain transportation expenses.
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.
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UT Extension also offers tips to help consumers stretch their grocery budgets, including meal planning, sticking to a shopping list, and choosing store or generic brands.
Tuesday, 2/3, 4-6 PM CT, Booth #606.
FarmHER Chris Nellis and her daughters navigate loss while carrying on a 300-year farm legacy, milking cows in upstate New York.
Tennessee 4-H members Jayden Hesson and Matthew Rochford joined us to discuss how 4-H is helping young leaders plan for the future of agriculture.
Matt Brockman, Communications Director for the Fort Worth Stock Show and Rodeo, joined us with a look at how the legendary event is moving forward—weather and all.
The West Carroll Parish Ag Expo represents more than farming — it is about the future of agriculture, where tradition meets innovation, and where the backbone of Northeast Louisiana continues to thrive.
Auction manager and West Texas A&M University student Presley Graves joined us to discuss the growth of StockShowAuctions.com and its impact on youth in agriculture.
Company Formally Transitions From Rural Media Group To RFD Network, Unveiling First New Logo In More Than 25 Years And Accelerating Investment In Original Programming
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.
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