The cattle and beef industry, along with the rest of the U.S. and global economy, is in uncharted waters with the coronavirus pandemic. There are many unknowns about the timing, severity and aftermath of the disease.

Wholesale beef prices typically increase seasonally from February into March but have showed only scant improvement from the February low three weeks ago.

By understanding how Deerfield Farm, a Connecticut dairy farm, finds ways to add value to their supply chain, we can better understand how other farmers in the region may replicate such a methodology.

It’s common for food-service providers and retailers to communicate they are committed to sourcing food from sustainable beef production systems. Most sustainability definitions note the necessity of an economic or financial component.

In multiple circles the cattle industry has a renewed sense of optimism with possible beef cow herd expansion being thoroughly discussed again. Underlying this optimism is a growing view that many cow-calf operators are nearing a situation of being not only able to physically add breeding stock, but also that operators have forward-looking profit expectations that warrant expansion.