The beef industry is changing. Cattle are forward contracted at a historic volume; consolidation is rampant and foreign ownership is threading itself throughout the industry. Identity and certified programs capture much of the market through to slaughter, while feeder cattle continue to swap countries just as readily as they do provincial borders.   Export markets demand…

At the heart of every beef operation is her people. Those passionate and committed persons who strive to produce the best possible food. Behind the hard-working cow calf, yearling, backgrounding and cattle-feeding operators, are families and teams of employees, scientists, farmers, veterinarians and a multitude of service providers. Like most things in life, they are in integrated…

And today, it also lends credibility to the value of the calf for the cattle feeder and to the packer as a carcass. The end product is always beef and in the future advanced genetic improvements may also be predictable and palatable to the plate. Phenotype or the visibly physical characteristics of the bull were…