Beef feeders can look for continued payment of quality-grid premiums from packing plants, said a University of Missouri Extension economist....More

Some cattle producers think they could cut shipping costs in half by selling to Northern Beef Packers packing plant in Aberdeen, SD....More

An animated cutting guide that provides detailed directions on preparing beef cuts to match different international cuisines is now available through the U.S. Meat Export Federation (USMEF), as well as in five different languages through USMEF websites around the world....More

For a good many years now, industry analysts have pontificated about excess feedbunk capacity in feedyards, excess chain capacity in packing plants, and how the industry will have to adjust to a continually shrinking cowherd....More

U.S. beef packing companies are suffering the largest losses in two years as tight supplies of cattle have them paying near record high prices for them....More

The costliest drought in Texas history probably forced ranchers to sell the most cattle to feedlots since December, signaling a surge in U.S. meat supply that may cut costs for processors, including Tyson Foods Inc. (TSN)....More

Cargill Meat Solutions Corp. filed a federal lawsuit against an Omaha meatpacking plant that it says supplied tainted beef that sickened dozens of people....More

Whole Foods Market has launched its seasonal Hearst Ranch grass-fed beef program, which is the result of a partnership between Whole Foods Market Southern Pacific Region and Hearst Ranch Beef....More

Unless you purchased your steak from the farmer down the road, it can be hard to tell exactly where it came from, even if the sticker on the package says local. Thanks to a new pilot program being conducted at Michigan State University (MSU), though, the day may soon be approaching where a quick barcode scan with your smartphone could tell you the exact animal and farm where your steak originated....More

Southwestern Idaho's largest ground-beef butcher plant: Going once, going twice, gone!...More

In the old days, we cooked hamburgers rare, juicy and flavorful. In recent years, because of E. coli 0157:H7, we’ve had to content ourselves with hamburgers that were gray and dry or run the risk of serious illness. 0157:H7 is the relatively new and vicious “Jack-in-the-Box” bacteria that killed four kids in Seattle in 1993. It was seen first by researchers in the 1980s. Since then, it has killed hundreds and sickened thousands more with bloody diarrhea, severe abdominal cramps, and even liver failure....More