From science to market: OSU Ag Research advances understanding of dark-cutting beef
From muscle chemistry to consumer perception to processor decision-making, OSU researchers are building a clearer picture of how quality impacts beef value
From muscle chemistry to consumer perception to processor decision-making, OSU researchers are building a clearer picture of how quality impacts beef value
OSU alumna and celebrated rancher reflects on her time as a female collegiate livestock judging competitor in the 1950s and building her 70-year-old ranch.
The leadership development opportunity is open to OSU Extension county educators, district/area specialists and Community Nutrition Education Program coordinators.
The Oklahoma State University Beef Extension program will host five Rancher's Thursday Lunchtime Series sessions in April and May. The hourlong webinars will focus on research updates now available on heifer development.