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Favorable weather and hard work are leading to high strawberry yields and steady crowds at Green Acres Farm, a u-pick destination in Cochran, Georgia.
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Beef is leading the decline as slaughter drops and supplies tighten.
Paul Neiffer joined us to explain how USDA’s base acre expansion will be calculated, outline key deadlines for farmers, and discuss how the changes tie into farm program decisions and the broader Farm Bill outlook.
Chad Fiechter joins us to discuss Purdue’s precision ag study, challenges in capturing value from technology, and what farmers should consider when investing in and adopting these tools.
Ethanol demand held together last week, but lower production and thinner stocks put more focus on export strength. Production capacity is also strengthening over time and benefiting soybean farmers.
Farm Bureau Economist Dr. Faith Parum discusses USDA’s efforts to expand fertilizer capacity, signals for farm profitability, and AFBF’s Farm Bill expectations.
Expanded export financing could provide greater support for ag sales abroad if buyers and lenders use the additional tools.
Authorities say the drones were recovered during a routine inspection after being stolen last month.
Kansas Congressman Derek Schmidt joins us to discuss House passage of the Farm Bill, its potential impact on farm profitability and stability, key policy compromises, and the outlook for Senate consideration.
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.
A more independent UAE could add long-term pressure and volatility to energy markets, affecting fuel and fertilizer costs.
Clean power growth remains strong, but slower deal-making could affect future rural energy and land-use opportunities.
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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Wilder Blue Ranch in Louisiana brings rare Clydesdale horses to the South, offering visitors a unique farm experience and hands-on ag education.
Record auction prices accompany more than $1.4 million in scholarships for young exhibitors in Mississippi.
Smoke in Chimneys hatchery’s partnership with a local restaurant is helping bring farm-raised fish to the table in Roanoke. Real Virginia takes us there to learn more.
Congressman Gary Palmer of Alabama joined us to discuss federal overreach, transparency efforts, and legislative solutions impacting agriculture on this week’s Champions of Rural America.
For Chrystal Castelloe, farming is more than her job. It is a sense of freedom. The North Carolina Farm Bureau takes us to Castelloe Farms and Sale Barn Farm to learn her story.
Join Them For A Special Gaither Gospel Hour This Friday at 6 PM ET
Strong demand persists despite short-term price pressure.
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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