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Follow practical information for the beef producer on essential topics including management, reproduction and calving, new technology, facilities improvement, beef quality, and feed and nutrition.

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Ag economist Ted Schroeder of Kansas State University discusses how premiums filter back from beef consumer to beef producer.

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I consider beef cow stress one of the top issues facing the cattle industry today, including how producers may induce stress in their daily management practices.

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This spring Texas, Oklahoma, Kansas and Nebraska have all experienced devastating wildfires. Unfortunately, wildfires in the Midwest will always be a threat. When these disasters hit, what options do producers have for maintaining cows when forage resources suddenly become tight?

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Inevitably, at some point in your employment duration, you will ask yourself, “Is it time for me to make a job change?”

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Ensuring a quality beef-eating experience starts at the ranch when the calf is born and continues until the steak is presented to the consumer as a final, cooked product.

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Research at South Dakota State University has examined the effect cow nutrition has on meat quality of their offspring.

SDSU Extension meat specialist Amanda Blair and graduate students fed 140 cows either a positive energy diet or a negative energy diet during mid-gestation.

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