Category: Special Feature
Former Meat Board Staffers Donate to Honor Late Colleague
Staff alumni of the National Live Stock and Meat Board have donated $1,160 to the American Meat Science Association (AMSA) Scholarship Fund in honor of
Feedlot Schools Aid Next Generation
By Heather Smith Thomas Contributing Editor Many states have feedlot schools with programs to help the next generation in the fed cattle industry. For example,
HEADS UP: 2024 Weather Rides a Roller Coaster
By Burt Rutherford Contributing Editor Adios El Niño and howdy La Niña. That’s the weather event that will shape, by and large, what happens in
DDG CUBE SUPPLEMENTS HELP Studies Show Sound Stocker and Fed-Cattle Performance
By Larry Stalcup Contributing Editor Producers always strive to improve grazed stocker cattle performance and profitability. Feedyards buying those cattle want animals that will perform
TEXAS TECH VET SCHOOL STUDENTS ENJOY CLINICALS
By Larry Stalcup Contributing Editor When Amarillo’s Texas Tech University School of Veterinary Medicine (SVM) welcomed its first students in 2021, a major purpose was
U.S. Beef Production From a U.K. Perspective Part 2
By David MacKenzie Contributing Editor Editor’s Note: David MacKenzie, beef and sheep director at HARBRO Limited, leads a team charged with changing and improving the
Breakthrough BRD Technology Reenters the Market
By Patti Wilson Contributing Editor Those of us who handle cattle know the most redundant problem we face is bovine respiratory disease (BRD). In fact,
El Charro Café Tucson, Arizona
By James Coope Contributing Editor El Charro Café has been a staple in Tucson’s local restaurant scene for more than a century. I’ve dined
Meat Board Staff Unites in Chicago
By Walt Barnhart Contributing Editor About 60 former National Live Stock and Meat Board staff and their spouses and guests got together in the Chicago
Higher Cattle Prices, Nutrition Research, Checkoff Success Highlight TCFA Convention
By Larry Stalcup Contributing Editor Todd Wilkinson hasn’t minced many words in his term as this year’s National Cattlemen’s Beef Association (NCBA) president. Thus, it