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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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Of the many working pieces to running a successful cattle operation, one cog in the machine must be top-notch in order to achieve a natural ebb and flow: quality grass.

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Meat processing plants across the country have gone offline in response to COVID-19 outbreaks among the workers. 

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In March, the COVID-19 pandemic-affected industries (including the ag industy), businesses and millions of people across the U.S. As fear and panic shopping set in among consumers with the uncertainty of the duration of the virus and social distancing and stay-at-home orders in place across multiples states, the food supply chain was beginning to shake with demand for food exceeding supply.

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Spring has finally sprung in the northern Rockies. Grass is growing, irrigation water is flowing, and it will look green as Ireland for about another four to six weeks till we start going dormant and dry again.

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While some things in life can be put on hold during this time of COVID-19, spring cattle work is not one of those – at least not for long.

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What does it cost to produce 1 pound of beef from conception to putting it on the plate? Aside from a few economists, most would answer, “I have no idea.”

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