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
Duane Simpson, CEO of the National Council of Farmer Cooperatives (NCFC), joined us in Monday’s Market Day Report to share his perspective on the USDA’s plan and potential impact on producers.
U.S. Farmers Navigate Harvest Pace, Costs, Policy Shifts
While treatable with a vaccine, anthrax is a dangerous threat to cattle herd health if not identified and treated immediately.
Smaller flocks and lower lay rates are pressuring table egg supplies, even as hatchery activity edges higher.
Smaller slaughter numbers across beef and pork signal tighter supplies into late 2025, while record-low veal production highlights ongoing structural changes in the sector.