Today’s consumers are more critical than ever in deciding what food items to buy. They are looking for assurance that the meat they purchase is safe and does not contain harmful substances.

Beef’s versatility, client demand ensures it holds its own among other proteins Consistently preparing high-quality, healthful and tasty meals challenges the best family cook.

BQA programs continue to add value Every workforce has some degree of training. Skill will probably differ depending on what level of training you receive.

Although meat is delicious and nutritious, it is also complex. For decades, scientists around the world have been studying the conversion of muscle to meat and the factors that influence meat quality.

The USDA Beef Quality and Yield Grading system was designed to provide a basis for determining a fair price for animals at each stage of the beef production process. In addition, the system can help consumers select beef of desired quality.

Would a human medical doctor advise a woman to lose weight while she was pregnant? Probably not. Yet that’s exactly what happens to a large percentage of beef cows as they advance through pregnancy.

The USDA estimated the amount of corn harvested as silage in the U.S. during 2013 at 117.85 million tons with a conservative value of $7.5 billion.

There are many tools in the beef industry that producers can use to improve their operations. However, there are few tools out there that are as easy and as helpful as the beef quality assurance (BQA) assessment.

The U.S. cattle industry’s Beef Quality Assurance (BQA) program was originally created in the 1980s as a grassroots-driven and voluntary process control system to better meet consumer demands related to the safety, quality and wholesomeness of beef.

A cowboy friend of mine went into an antique store the other day, and the owner tried to buy the hat right off his head because they “fly off the shelf” when offered for sale.