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Roger, left, and Gary Kerce butcher a hog as they prepare to barbecue pork in a trailer he takes to fairs and competitions in Columbu in 2003.
Anthony's Steakhouse 7220 F Street, Omaha . Look for the giant replica of a black Angus steer just off I-80 to find this Italian steakhouse serving full-flavored dry-aged beef, eggplant parmigiana in meaty-tasting sauce, and the city's best onion rings.
The impact that livestock have on the environment varies depending on the animal, the type of food it provides, the kind of feed it consumes and where it lives, according to a new study on livestock ecosystems.
New Zealand's beef industry faces brighter prospects in 2014 with strong international demand, combined with tight local supply, according to a new report released by agribusiness banking specialist, Rabobank.
For many alumni and friends of Western New Mexico University, the end of the year is a traditional time for giving.
Make this Friday a wine day at Royal Orchid Sheraton Hotel & Tower, as Sheraton Social Hour returns with a collection fine wine and cheese.
Cattle are the biggest source of greenhouse gases, accounting for more than three-quarters of all emissions from global livestock, a survey shows.
Testing hay for nutrient value is always a good idea. But this year it's especially important for cattle producers gearing up for spring calving.
Himba women in traditional daily garb corral a cow for milking in this September 21, 1997 file photo in Namibia's arid northwest.
Once through the doors of B&E Meats and Seafood in Burien, you might notice the hum of fluorescent lights, a waft of freshly-smoked salmon, or the large case and it's hand-painted sign exclaiming that this refrigerator contains the highest quality of grass fed beef.
Beef-cow herds in northern California this year didn't have green pastures like these to graze; dry weather crimped hay production.
Warm fresh baguette stuffed with piles of sauteed beef and onions and peppers, all drenched in melted provolone cheese.
The burger category continually remakes itself. New concepts are created. One-offs morph into multi-unit endeavors.
Tuesday: Choice of one: Chicken fillet on bun or yakisoba. Choice of two: lima beans, corn, tossed salad and peaches.
Among the many upscale restaurants along the Northern California coast, none is more classy or as distinct as the 66-year-old Shadowbrook in Capitola.
Our chefs are busy preparing for the evening and both our bar and dining room will be open tonight.