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Total cash receipts from marketings of cattle, calves, hogs, and pigs climbed by 18% in 2025 to $165 billion.
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Higher biofuel mandates boost long-term crop demand, but a tighter D4 market may pressure biofuel feedstocks and pose new soybean oil demand risks.
Firm to Farm: Payment Rule Changes in ‘One Big Beautiful Bill’ Act Sparks Local FSA Entity Confusion
New farm payment rules allow LLC members to have separate limits, but some local FSA offices are still applying outdated policies, creating confusion for producers.
John Mays with Central Life Sciences joins us to discuss the importance of pest management ahead of wheat storage and how protecting grain quality can support stronger marketing opportunities.
According to a tweet from Rep. Anna Paulina Luna, the full House vote on the Farm Bill will be held until lawmakers return from recess.
ASFMRA’s Luke Worrell joined us to discuss farmland market trends, insights from the Illinois Land Values Conference, changing buyer and seller demographics, and the latest outlook on planting progress.
Roger McEowen joins us to explain the USDA appeals process and how farmers should navigate adverse decisions and crop insurance disputes.
Louisiana soybean farmers are moving quickly to get this year’s crop planted during a key window for yield potential.
EPA’s approval gives citrus growers a new disease-fighting tool against greening at a time when production losses remain severe.
Higher input costs are making flexible marketing plans and updated break-even targets more important.
Growers say flavor remains strong despite smaller size of onions.
The House is moving forward with debate on the Farm Bill after a lengthy session in the House Rules Committee cleared the legislation for floor consideration.
Data center growth can bring opportunities, but competition for land, water, and power will matter more in rural areas.
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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Gottsch championed Rural America and changed the history of rodeo forever.
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Strong demand persists despite short-term price pressure.
Geared to Give: Kubota Boosts Support for Veterans in Agriculture During Military Appreciation Month
Kubota Tractor Company President and Army National Guard Veteran Alex Woods discusses the company’s Military Appreciation Month initiatives and long-term support programs for veterans in agriculture.
Dr. Jeffrey Gold explains how springtime brings seasonal changes to agricultural operations and, with them, renewed concerns about safety, allergies, and mental health this week on Rural Health Matters.
Campustown Showdown Founder Christian Calliham shared a sneak peek, explaining how the upcoming Iowa stock show evolved from its sister event, the Aggieville Showdown in Kansas.
Mobile unit supports first responders with equipment and hands-on training
The Farm Monitor takes us along to see how they’re leaning on technology to improve poultry production.
Students say the program builds confidence, teamwork and a sense of purpose.
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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