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
The hour-long webinars will focus on implementing timed artificial insemination and selection programs designed to achieve a high level of fertility in commercial cow herds.
OSU Extension beef cattle specialist Dave Lalman discusses how producers should provide extra protein sources for their cattle when fall forage begins to lose its nutritional value.