Top Tweets for #beefMonth
When feed and water are unavailable, cattle shrink about 1% per hour for the first 3 to 4 hours and then roughly 0.25% per hour for the next 8 to 10 hours. Weight loss can increase dramatically when transport stress is added.
#BeefMonth
Sources : Dr. B. Karisch and Dr. J. Parish
For live cattle, the new initial limit will be $8.50/cwt., up $1.25. New expanded limit for live cattle is $12.75/cwt. For feeder cattle, the new initial limit will be $10.75/cwt. up $1.50. New expanded limit for feeder cattle is $16.00/cwt.
#BeefMonth
Source : CME Group
The total beef production in the United States is estimated to be 25.547 billion pounds in 2026. In 2027, production is forecast to decline by 0.9 percent to 25.310 billion pounds.
#BeefMonth
Source : US Department of Agriculture; Economic Research Service
Keep dinner simple and satisfying with this Country Style Foil BEEF and Veggies recipe! Just wrap it up, cook, and enjoy a warm, filling meal with minimal effort.
Find the recipe here: https://t.co/iwXNcrbzcC
#BEEFmonth #FooteCattle
A study found children who had a higher intake of beef at 6–12 months were associated with better attention at 3–5 years of age. These findings support the role of beef as an early food for cognitive development.
#BeefMonth
Sources V. C. Wilk, M. K. McGuire & A. J. Roe
Meet some of the faces behind Texas beef.
These ranchers work hard to care for their cattle, support their communities and strengthen agriculture through Farm Bureau.
May is National #BeefMonth, and we’re proud to celebrate hardworking Texas ranchers.
For a 1 to 1.5-inch steak, sear one side for 3 minutes, flip and sear the other side for 3 minutes, then move to indirect heat and cook each side for another 3 minutes. This creates a flavorful crust without overcooking the interior.
#BeefMonth
Source : The Meat Stick
Hot carcass weight is the weight of a carcass prior to chilling. A beef carcass consists of 70-75% water. As the carcass chills, water will be lost through evaporation. In just the first 24 hours a carcass can lose up to 2-5% of its initial weight.
#BeefMonth
Source : UW-Madison
Game-winning performance starts with better protein.
From the field to the table, fuel up with locally raised beef from NextGen Beef Company this #BeefMonth.
Shop now: https://t.co/G1Ro6k7tkS
Texas holds 14.08% of the total U.S. cattle population with 12.2 million head. Nebraska is 2nd with 6.98% of the total U.S. cattle population with 6.05 million head. Kansas is 3rd with 6.87% of the total U.S. cattle population with 5.95 million head.
#BeefMonth
Source : Rob Cook
Can’t beat this view! Happy #BeefMonth
Cows with below target BCS will have generally poorer fertility than those which meet the targets (as well as reduced milk production). One study reported that calving to conception interval decreased by 6 days for every 1 unit change in BCS.
#BeefMonth
Source Richard Laven, PhD
Take your pie crust from standard to standout with this BEEF Tallow Pie Crust recipe from Beef: It's What's for Dinner! Perfect for homestyle favorites like pot pie and quiche.
Find the recipe here: https://t.co/mY42WaicmN
#BEEFmonth #FooteCattle
The 5-Area steer price surged to a new all-time high of $264.96 on Friday, climbing $18.97 in just 21 days from $245.99 on 4/24.
#BeefMonth
Source : National Beef Wire
Cooked meat should be allowed to “rest” after cooking and before cutting. This permits the juices to be reabsorbed into the fibers of the meat. General rule of thumb is to rest the meat for 5 minutes per inch of thickness.
#BeefMonth
Source : ThermoWorks
📷 : Fit Foodie Finds
As you break out the grill this weekend, don't forget to celebrate Beef Month!
DYK: This year, beef cattle are expected to consume 9% of the corn crop - nearly 1.5 billion bushels. 🥩🌽 #beefmonth #cornfed #corn #missouricorn
Storms with hail 1¾ to 3¾ in in diameter can cause significant bruising. Cattle sold within 15 days of such storms may experience significant trim loss, but by day 49 bruising appears to return to baseline levels.
#BeefMonth
Sources T. S. BS, L. U. , L. P., DVM, PhD & T. M., PhD
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