
Articles
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3 weeks ago |
drovers.com | John Nalivka
We are experiencing the market’s response — uncertainty and volatility —toward the imposition of global tariffs in a market that is “wrongly assumed to be an environment of free trade.” Most Americans have little, if any, knowledge of trade and tariffs. In the last 60 days, that all changed and so here we are. Trade is important to the U.S. beef industry — both exports and imports. Regarding exports, the U.S. produces the largest quantity of high-quality, grain-fed beef in the world.
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Jan 27, 2025 |
drovers.com | Morgan Marley Boecker |Mark Johnson |Maggie Malson |John Nalivka
Taking care of your herd is part of the job of every stockman, and it’s the right thing to do. While you’re not committed to cattle care for recognition, you could be rewarded for holding a current Beef Quality Assurance (BQA) certification. Through two incentive opportunities, Certified Angus Beef (CAB) and Sysco are recognizing producers who go above and beyond to show commitment to their herd.
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Jan 27, 2025 |
drovers.com | Mark Johnson |Maggie Malson |John Nalivka |Jennifer Shike
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Jan 27, 2025 |
bovinevetonline.com | Says Vilsack |Jennifer Shike |Maureen Hanson |John Nalivka
The National Pork Producers Council (NPPC) recently raised concerns about the scientific validity and practicality of reaching the goal of protecting public health through the USDA’s Food Safety and Inspection Service’s (FSIS) proposed “Salmonella Framework for Raw Poultry Products.”Under the regulation, FSIS would classify certain Salmonella levels and serotypes in raw poultry products as adulterants and, therefore, prohibit them from entering the food supply, NPPC explained in Capital Update.
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Jan 27, 2025 |
bovinevetonline.com | Says Vilsack |Maureen Hanson |Jennifer Shike |John Nalivka
Cold, snow, wind, and more – winter in the northern climates brings extra challenges for dairies and their animals. “We think a lot about heat stress, but cold stress also is a factor on many dairies,” stated Dr. Heather Dann, President of the W.H. Miner Institute, Chazy, N.Y. on a recent episode of The Dairy Nutrition Blackbelt podcast. Fortunately, lactating cows produce a lot of heat.
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