There are factors that might add to the live animal weight but not be included in the hot carcass weight. All beef animals are not created equal. Therefore, the dressing percentage is not ...

While the number of cattle slaughtered on a weekly basis is published on Agriland every week, at a recent farmer meeting, a farmer representative has suggested that the total beef carcass weight of ...

A growing dairy influence continues to reshape Ireland’s prime cattle kill, pulling down average carcass weights and affecting grading across the board, according to Bord Bia’s Seamus McMena min.

There are two key metrics in deciding if a beef carcass is worthy to become a steak or a hamburger − marbling and ribeye area. Purebred dairy steers are known to excel in their ability to marble.

“Being able to see their finished product in the beef project is something that we have been able to accomplish in previous years by having carcass shows with posters for all market animals and ...

Those calves would be ready to market at weaning in the fall of 2026. Those calves would become yearlings in 2027 and eventually become marketed as finished “A Maturity” finished cattle or beef ...

With the days growing shorter and the temperatures dropping, it's time to embrace those cozy comfort foods that warm the soul. One sought-after, cold-weather classic is beef stew. Made with tender ...