A king-sized candy bar. A few more zeros in your bank account. A truck with more horsepower. Bigger is always better. But is that true when it comes to the size of pigs?
New research from University of Illinois meat scientists proves cooking pork to the new USDA standard of 145 degrees Fahrenheit can improve taste, juiciness and tenderness.
U.S. Meat Export Federation (USMEF) Economist Erin Borror says recent trade developments with Japan, Mexico and Canada, are very important breakthroughs for the U.S. red meat industry.
As rain pushes corn planting season back yet again, farmers may be better off sticking with poor stands than replanting, says University of Missouri Extension agronomist Bill Wiebold.
New research shows that higher levels of protein after weight loss my reduce fatty liver disease. Increased protein during weight maintenance also reduces risk of type 2 diabetes, researchers say.
