When it comes to the color of beef in the store or refrigerator, there is more going on than meets the eye.
The University of Arkansas shows us how they are looking to extend the shelf life of beef products, reduce food waste, and boost the bottom line.
Related Stories
Market Day Report Weekend and Commodity Talk Extends Market News and Ag Coverage
Sen. Roger Marshall joined us to discuss rising input costs, farm support efforts, and legislation aimed at strengthening domestic fertilizer supply.
Charly Cummings with Superior Livestock Auction joined us to discuss today’s cattle offering, market demand, and what producers should watch as they plan upcoming sales.
David Fisher with the American Lamb Board joined us to discuss a new sustainability program designed to boost producer profitability while supporting stewardship practices.
David Gruchot with USDA APHIS joined us to discuss the growing threat of invasive pests and the steps individuals can take to help protect U.S. agriculture.
Seafood producers gain expanded access to USDA support programs.