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For the past 20 to 30 years, PRRS has taken an incredible toll on the farmers and veterinarians striving for the best possible animal health outcomes.
When the daily demands of an operation become overwhelming, long-term strategy is often the first thing to go. But what if hard times are actually the best time to grow?
Is wean-to-market filtration the next leap in biosecurity for producers brave enough to challenge the current paradigms of PRRS control?
New voluntary labeling standards take effect as Secretary Rollins shares her support of mandatory labeling.
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How using phosphate-free cleaners can help the environment while securing biosecurity on your farm.
After a nearly $900 billion surge in growth over the past year, the U.S. food and agriculture industry continues to serve as a primary engine for national commerce, trade and local economic stability across every state, a new study shows.
As construction costs for a standard finishing barn approach $1 million, experts discuss how today’s contract growers can protect their ROI through enhanced biosecurity, manure management and a heightened focus on the first 48 hours of pig reception.
A new reciprocal trade agreement with Ecuador is set to transform a minimal market into a promising opportunity for U.S. beef and pork producers.
Register by May 28 to secure early-bird pricing and save 50% on gate admission to the world’s largest pork trade show.
While all swine operations implement diets and management strategies with the end in mind, 2026 should bring even a sharper pencil to maximize this opportunity.
After two decades of military service and multiple deployments, Michael Williford discovered that the discipline of a soldier and the demands of a hog barn were a perfect match for his next chapter.
EPA is removing DEF sensor requirements to end costly equipment shutdowns and save farmers an estimated $4.4 billion annually.
Genetic selection is a viable tool for reducing incidence of pelvic organ prolapse, but research shows body condition score and perineal score need to be part of the solution.
While the U.S. breeding herd continues to contract, record-breaking productivity is keeping total inventory levels steady at 74.3 million head, according to the March 1 USDA Hogs and Pigs Report.
The story of Landry Mabry’s grand champion barrow is a testament to the power of the livestock community and the heart of the next generation of ag leaders.
Mexico has launched two aggressive investigations into imports of U.S. hams and shoulders. NPPC’s Maria Zieba breaks down the evidence, the potential for summer tariffs, and why the U.S. industry is preparing for a long fight to protect its most vital export market.
After a federal appeals court ruling, Florida’s ban on cultivated meat remains in place, dealing a blow to the industry and reinforcing protections for livestock producers.
Although Mexican consumers love pork in restaurants, home consumption lags behind. USMEF is deploying food trucks and air-fryer demonstrations to teach families how to conveniently prepare U.S. pork, potentially moving the needle for the industry in a “tremendous way.”
From selling commercial tires to serving up 2 lb. pork legends, Jeff Buckler shares how he sold 10,000 tenderloins in a year and put Sadorus, Ill., on the culinary map, one tin pan at a time.
Pig producers squeezed by rising costs and falling hog prices. Chinese authorities intensify efforts to stabilize the market.
You take care of your land and livestock—don’t forget to take care of yourself.
Discover the critical risk factors and proven measures that can help producers break the cycle of disease infection in grow-finish operations.
Here’s a look at the winners of the Lois Britt Memorial Pork Industry Scholarship, the Neil Dierks Scholarship, and the U.S. Pork Center of Excellence Swine Legacy Scholarship.
What do an air fryer, a gas station snack stick and a carnitas taco truck have in common? They are the front lines of modern pork demand. Here’s why the pork industry is leaning into the trends that matter most to the next generation of consumers.
Lindsey Loken doesn’t just sell pork; she builds trust. By turning her butcher shop into a “no-judgment zone” for curious consumers, the owner of Blondies Butcher Shop has become a vital link between the farm and the urban kitchen.
While the fear of PRRS rebreaks remains a major hurdle for producers, veterinarian Reid Philips says a systematic, coordinated approach can turn the “impossible” goal of elimination into reality.
As senior supervisor for Tyson Foods’ genetic nucleus farm, this barn hero proves that showing up and stepping up are the foundation for success as a leader. Here’s how Hannah Bevins retains employees and improves efficiency in the herd.
David Newman is challenging producers to stop thinking “one pig at a time” and start thinking “one pound at a time.” By shifting every American’s diet by just a single pound of pork per year, the industry could see a massive surge in retail sales.
New insights into digestible mineral requirements suggest that a “one-size-fits-all” approach to calcium and phosphorus may be limiting sow longevity and performance.
Most people go to school board meetings to plead for more funding. Illinois pig farmer Josh Maschhoff went to show them how they’re losing it. Here’s why one farmer drove 300 miles to try to put a nutrient-dense protein back on the menu in Chicago Public Schools.