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
A SCOTUS ruling on Trump’s tariffs could have long-term implications on the authority of future administrations to control U.S. trade policy, according to RFD-TV legal expert Roger McEowen.
The Sheinbaum–Rollins meeting signals progress, but the focus remains on fully containing screwworm before cross-border movement resumes.
RaboResearch says China’s pivot from mass production to innovation-driven growth could reshape global pesticide supply chains — and influence prices and product access for U.S. farmers in the coming years.
Farmers for Free Trade Executive Director Brian Kuehl shares more about the tour to gather farmers’ insights on the economic challenges they face in the ag economy.
Expect modest relief on several produce lines, mixed protein trends into holiday buying, and softer veg-oil costs — a good week to sharpen forward buys selectively.