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 J.O. Reagan, NCBA vice president of research and knowledge management, addresses recent beef recalls. Dr. Reagan also explains how the Beef Industry Food Safety Council is playing an important role in developing and implementing industry best practices. Learn more at http://www.bifsco.org.
Leon Kreisler says, "A good operation works hand in hand with stewardship and good conversation because you can't really have one without the other I don't believe." This week, we visit the Oak Knoll Ranch in Salem Missouri. Leon and Helen Kreisler own and operate the ranch and are regional winners of the 2007 Environmental Stewardship Award Program. Learn more about all of this year's regional ESAP winners at http://www.beefusa.org/esap.
 As costs continue to rise, it's important for producers to look at options for keeping costs down. It's also important to get the most value from animals on your operation. This week, we visit Dixon County Feeders in Nebraska where Dr. Terry Mader has information and tips on how to get the most value from calves. Learn more at http://www.fortdodgelivestock.com/beef/beef.htm.
The demand for beef is continuing to increase. That's in part to new products like the beef value cuts. There are several new steaks in grocery stores and restaurants that are giving consumers more beef options. Some of the new value cuts include the Ranch Steak and Western Griller which are both lean cuts of beef. Learn more about the new value cuts at http://www.beefretail.org/newpbeefvaluecuts.aspx.
You can find more on the 29 lean cuts of beef at http://www.beefitswhatsfordinner.com/nutrition/leancuts.asp. |