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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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A part of our responsibility as food producers is ensuring the safety and wholesomeness of our product – beef.

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Health consciousness is an ever-increasing concern – in the political, environmental, social and personal health arenas.

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Due to the reduced (and further shrinking) U.S. beef cow inventory, prices for cull cows (also referred to in a more consumer-friendly manner as “market” cows) have been extraordinary over the past few years.

It’s remarkable to see utility slaughter cows selling today for $70 per hundredweight (cwt). Over the past two years, they have consistently sold for around $60 per cwt.

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Cattle producers are a proud bunch with a history woven into the fabric of the U.S. They’ve battled weather, markets, feed shortages, pests and disease, generally coming out on top.

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Consumers choose USDA grass-fed beef for the following four main reasons: taste, health concerns, ecological awareness and local fare.

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Genetics make a difference in a beef herd. And stacked genetics make an even bigger difference, says Mike Kasten, owner of 4M Ranch, Millersville, Mo.

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