| Compiled by Burt Rutherford Achieving value-added cattle, both for your calves and cull cows, isn’t hard. And the returns are well worth the effort. That and more awaits you in this week’s Trending Headlines. |
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As a chef and businessman in a profession demanding perfection, Chef Scott wants it all--delicious and nutritious beef produced by America's ranchers. Listen to Chef Scott in his own words. |
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| By Amanda Radke With sluggish markets, cow-calf producers are facing razor thin margins. Here are three resources to help crunch numbers to help stay in the green. |
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| Compiled by Burt Rutherford Go for a behind-the-scenes tour of the Yamaha production facilities in Newnan, Ga., and check out the new 2017 Yamaha ATV and side-by-side (SxS) vehicles. |
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| By Nevil Speer Data show beef demand is slipping. What are the implications? |
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| By Troy Marshall It’s been said that there is not a lot of difference between the cutting edge and the bleeding edge. How cattle producers anticipate, adapt and analyze trends in their business will determine which one they land on. |
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| Source: BEEF Check out the latest issue of BEEF available online now. |
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