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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.

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It’s interesting to compare the results of the National Beef Quality Audits (NBQA), which are conducted every five years.

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Effects of fatty acids on our health are continually discussed in the media.

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Everyone in the beef chain seems to agree we need more of it.

That’s the simple explanation for a trend that shows hot carcass weights (HCW) have increased 200 pounds in four decades. But for all the opportunities that presents, there are many challenges.

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Agricultural Research Service scientists at the Agroecosystems Management Research Unit in Lincoln, Nebraska, have been conducting some very thorough investigations on the microbes that dwell in cattle manure – what they are, where they thrive, where they struggle and where they may end up.

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Daryl Tatum, a meat scientist with Colorado State University, talks about the role marbling plays in the beef-eating experience.

Breeding for high quality and retaining heifers over generations, Mike Kasten sees results. The Millersville, Missouri, rancher has used artificial insemination (AI) for decades, finishing the progeny and collecting data.

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