Trends in the food business affect people far beyond restaurant diners and retail shoppers. They reach back to the farm and ranch to shape the way food is produced, keeping consumer demand for high-quality, sustainable beef top of mind in… Continue reading
Washington, DC – The U.S. hides and skins industry accounts for nearly $3.4 billion in total economic output, according to a new economic impact analysis conducted by John Dunham and Associates for the North American Meat Institute (NAMI), an affiliate… Continue reading
“The prosperity of this entire industry lies with the consumer.”
Ag economist Ted Schroeder made that statement during the recent Beef Improvement Federation meetings in Manhattan, Kan., June 15-17, but it summed up the theme of the opening session.
Schroeder… Continue reading
By: Katrina Huffstutler
Today’s food supply is safer, more affordable and more available than ever before, and yet consumers are more skeptical than they’ve ever been. Here’s what you can do.
Two trends 45 years in the making have collided,… Continue reading
By: Jason Vance
COLUMBIA, Mo. – Cattle expansion may boost pasture values but move beef prices lower.
The 2015 Missouri Farm Land Values Opinion Survey says grassland prices have moved higher and the expectation is for pasture values to continue… Continue reading
By: Blair Fannin
COLLEGE STATION – Anne Burkholder, Nebraska feedyard operator and author of the Feed Yard Foodie blog, says cattle producers should tell their story and become more transparent in developing relationships with consumers.
“Consumers are very curious about… Continue reading