CHICAGO, ILL. (RFD NEWS) — Virtual fencing technology is transforming farm management with solar-powered cattle collars, giving ranchers unprecedented control over their herds via smartphone.
Elena Chavez with Halter joined us on Thursday’s Market Day Report to discuss the company’s latest developments, including raising more than $200 million in Series E funding at a $2 billion valuation.
Chavez explained how the technology works, allowing ranchers to manage full herds remotely through the company’s trademarked “Cow-gorithm.”
She noted that while Halter is based in New Zealand, it’s also available across the U.S. Field visits to hundreds of ranches in Colorado have confirmed strong demand, and feedback from early adopters has been positive, with ranchers praising the system’s ability to simplify herd management.
Chavez added that the recent Series E funding will accelerate growth, expand availability, and further benefit ranchers by enhancing operational efficiency.
The company’s virtual fencing technology represents a potential shift in cattle management, offering a modern, data-driven approach to traditional ranching practices.
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.
