Mary Hightower

2 days ago | magnoliareporter.com | Mary Hightower

In keeping interests rates as-is in May, the Federal Open Market Committee is walking a tightrope in trying to cool a still-hot economy while still trying to maintain a strong dollar, said Ryan Loy, extension economist for the University of Arkansas System Division of Agriculture. In its May 7 meeting, the committee — better known as the Fed — kept its benchmark short-term rate at a range of 4.25 percent to 4.5 percent for a third straight meeting.

2 days ago | farmtalknews.com | Mary Hightower

Ribeyes await buyers in the grocery store meat case. Taken May 3, 2025. (U of A System Division of Agriculture photo) Headed into grilling season, consumers have a better grade of beef to choose from as the percentage of beef earning a “choice” grade has increased from about 50 percent in the early 2000s to about 75 percent today. Choice is one of three grades consumers are likely to see in the store.

6 days ago | magnoliareporter.com | Mary Hightower

Headed into grilling season, consumers have a better grade of beef to choose from as the percentage of beef earning a “choice” grade has increased from about 50 percent in the early 2000s to about 75 percent today. Choice is one of three grades consumers are likely to see in the store. There are eight grades defined by the U.S. Department of Agriculture, whose evaluators classify the beef.

6 days ago | magnoliareporter.com | Mary Hightower

When it comes to beef, fat makes for better flavor. Janeal Yancey — known on social media as Meat Counter Mom — is a meat scientist with the University of Arkansas System Division of Agriculture, working in the animal science department. She knows beef. “Beef quality grades are largely based on marbling, which is the little flecks of fat found within the ribeye muscle,” Yancey said.

1 week ago | m.farms.com | Mary Hightower

By Mary HightowerHeaded into grilling season, consumers have a better grade of beef to choose from as the percentage of beef earning a “choice” grade has increased from about 50 percent in the early 2000s to about 75 percent today. Choice is one of three grades consumers are likely to see in the store. There are eight grades defined by the U.S. Department of Agriculture, whose evaluators classify the beef.