After serving frozen beef for more than four decades, McDonald’s announced it will begin making one of its signature burgers with fresh, not frozen beef by mid-2018.

Prescribed burning (also called controlled burning) is a popular grassland management tool across the country. These burns, when conducted carefully, can serve to maintain and restore native grasslands, control weeds, improve forage quality and even prevent wildfires.

Small-grain cattle grazing in the Southwest and Southern Plains states is likely being hampered by drought and wildfires. Wildfires have burned hundreds of squares miles in the panhandle of Oklahoma and Texas as well as in southeast Kansas and eastern Colorado.

In the cattle industry, we’re not short of opinions. However, there is just some advice we shouldn’t take. With science, research and economics as evidence, heed caution before embracing the five myths below.

As with many questions, the answer is: “It depends.” We start our investigation to understand what it depends on by looking at two hypothetical but realistic employees.

Beef and dairy cattle have steadily grown larger for the last 30 years, thanks to improved genetics and nutrition. This sounds like great progress, but bruising in finished cattle causes a substantial $35 million loss to the beef industry annually.

You, as a beef producer, never want to receive a phone call that one of your beef carcasses has drug residues and is not fit for human consumption. That call implies the producer did not read the label correctly, overdosed the animal or did not comply with the required withdrawal time.

When Roy McCallister arrived on the scene of a major traffic accident involving 90 head of feeder calves, his Bovine Emergency Response Plan (BERP) training immediately kicked in.

It’s that time of year again when cattle are itching to graze fresh new pastures and young calves have a newfound freedom running through green grass.

Regardless of where the markets are at, considering the economic impact of incorporating a creep feed into your management might be the difference between getting ahead and leaving money on the table.