Current Progressive Cattle digital edition

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.


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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Whether eating in a restaurant or cooking at home, we choose food items that taste good.

The first requirement for a pleasant experience in eating a piece of meat is that it must be tender.

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A tour of a beef plant guided by Dr. Temple Grandin, Professor of Animal Science at Colorado State University and widely considered to be the world's leading expert on humane animal handling at meat packing plants. This video provides an honest look at how cattle are handled at meat packing plants. This video is courtesy of American Meat Institute.