It’s been two years since the Smokehouse Creek Fire ripped across the Texas Panhandle and into Oklahoma. Two years since Texas’s biggest wildfire in recorded history made national headlines and broke the hearts of millions who followed the story.

“Schwauuuuhhh!” You hear the distinct cattle call my father has consistently sent ringing through Draper’s Valley in Virginia for at least the 35 years I’ve been alive. It’s the same call my older sister and I have comically attempted to replicate throughout the years to no avail.

The latest issue of Progressive Cattle magazine is available. To view it, make sure you're logged into your agproud.com account. If you do not have access, click "Subscribe" in the top-right corner of agproud.com to add permission to view.

The latest issue of Progressive Cattle magazine is available. To view it, make sure you're logged into your agproud.com account. If you do not have access, click "Subscribe" in the top-right corner of agproud.com to add permission to view.

Some beef producers are fascinated by an old Spanish breed that may revolutionize high-end restaurants with tender, delicious steaks. Learn more about the Rubia Gallega breed, the Old Cow or Vaca Vieja, and the newest breed association, the American Rubia Gallega Association.

Lone Star Ranch took the plunge with virtual fencing to better utilize pasture and eliminate fencing challenges in tough terrain.

Agriculture has had many challenges for a very long time, and one of those challenges is the lack of young people going into the industry. Dale and Janet Veseth, who have been raising efficient beef cattle on their family-owned ranch near Malta, Montana, since 1942, are passionate about encouraging young ranchers.

The latest issue of Progressive Cattle magazine is available. To view it, make sure you're logged into your agproud.com account. If you do not have access, click "Subscribe" in the top-right corner of agproud.com to add permission to view.

The latest issue of Progressive Cattle magazine is available. To view it, make sure you're logged into your agproud.com account. If you do not have access, click "Subscribe" in the top-right corner of agproud.com to add permission to view.

Doug Lathem and Chad Schoonover weren’t trying to prove any kind of point when they made the decision to convert their farming and beef cattle operation near Dalhart, in the Texas Panhandle, to organic production. But when they sat down and took a good, long look at their resources, operating costs and market, it became clear: If they wanted to give the next generation a shot at coming back and making a living on the place, the conventional route wasn’t going to cut it.