Current Progressive Cattle digital edition
advertisement
breadcrumbs

Beef Quality

Learn to utilize the industry’s Beef Quality Assurance (BQA) program standards, which focus on animal handling, and the safety, quality and popularity of beef.

LATEST

Beef and dairy cattle have steadily grown larger for the last 30 years, thanks to improved genetics and nutrition. This sounds like great progress, but bruising in finished cattle causes a substantial $35 million loss to the beef industry annually.

Read more ...

Just missed it. Just missing a flight, a deadline for a major rebate or watching your child’s winning shot at a ball game. The feeling is much the same.

Read more ...

The 10-ounce ribeye steak on your plate looks quite a bit different than what your grandparents ate. Through the years, the cattle industry has taken large strides when it comes to genetics and feeding, and these innovations have led to a different class of carcass.

Read more ...

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

Read more ...

You have to eat it. That’s really the only way to know if a steak is going to be good or not.

Read more ...

In this video from the Center for Accountability in Science, Dr. Joseph Perrone explains the judicious use of antibiotics in livestock used for food and why the term "antibiotic-free" isn't actually healthier for consumers.

Read more ...