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RFD-TV’s exceptional team of meteorologists delivers daily forecasting for all of Rural America! Click here for today’s weather and more weather-related news.
The latest developments point to shifting export routes, higher congestion risk, and continuing cost pressure for grain, fertilizer, and energy shipments.
RealAg Radio host Shaun Haney joins us to discuss the latest developments surrounding the Trump/Xi summit, what the negotiations could mean for U.S. agriculture, and
trade enforcement concerns.
trade enforcement concerns.
Huma Chief Sales and Marketing Officer Fred Nichols joins us to discuss rising interest in carbon-based products, soil health strategies, and fertilizer cost concerns.
The lower outlook follows months of drought stress across major winter wheat regions, where some producers have abandoned fields or shifted acres to grazing instead of harvest.
Current estimates indicate the federal government could be forced to return more than $150 billion to importers.
Balancing Regulatory Compliance and Economic Viability
Cattle producers may get some credit relief, but land and facility borrowing costs likely remain high.
Ethanol plants kept production steady, but softer gasoline demand and lower exports may limit near-term momentum.
Aimee Bissell discusses Iowa planting progress, weather conditions, fertilizer costs, and concerns over early crop development.
Farm CPA Paul Neiffer discusses SDRP payment limits and offers advice for those seeking higher limits.
May is National Beef Month!
Each May, the agriculture industry celebrates the thousands of American farmers, ranchers, and processors in the beef industry who help keep our economy strong and food on our tables.
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Programming Spotlight
About Us
Gatsby Gottsch Solheim and Raquel Gottsch Koehler take the reins at Rural Media Group, ushering in a bold new era for rural storytelling
About Us
Gottsch championed Rural America and changed the history of rodeo forever.
Latest Lifestyle Stories
The uncommon delivery has kept one farmer busy caring for four newborn kids at once.
“‘Good Ol’ USA’ embodies all the feelings of celebrating America250.” Spirit Of America Out Everywhere June 26th
The country artist’s “Stand By Your Pan” blends vintage-inspired recipes with stories, humor, and Southern hospitality.
In honor of America’s 250th birthday with each pup named after a national park.
Dr. Jeffrey Gold joins us on Rural Health Matters to discuss the early warning signs of arthritis, the challenges facing rural populations, and steps individuals can take to manage joint health.
The Natchitoches facility is raising endangered species while supporting conservation efforts across the region.
UT Institute of Agriculture reporter Charles Denney visited a class at Ijams Nature Center in Knoxville, where students in the School of Natural Resources traded traditional classrooms for hands-on outdoor learning.
National Beef Month Spotlight: Recipes
RFD-TV’s Tammi Arender visited ZK Ranches in Springfield, Tennessee, to cook some of their homegrown beef, including Date Night Filet Mignon!
Quick to prep and packed with flavor, this dish is a bold way to kick up any weekend spread.
Justin Wilson’s Seven Steaks Étouffée is a slow-simmered Cajun beef stew made with 7-bone chuck steak. It’s perfect served over rice (or Étouffée) for a rich, comforting meal.
Justin Wilson’s Hominy and Chili Casserole is a hearty, flavor-packed dish that combines canned ingredients for a comforting Cajun twist.
Tender beef shanks slow-baked with carrots, potatoes, and onions in a wine-spiked Cajun sauce—sealed in a cooking bag to lock in every bit of bold, savory flavor.
Justin Wilson’s Peanut Butter Baked Beef Brisket is a rich, tender roast slow-baked with a savory peanut butter sauce. You’ll love this bold twist on classic braised brisket, garontee!
Slow-simmered Cajun beans cooked in corned beef stock for rich, Southern flavor—just like Justin Wilson used to make.
A rich, flavorful stock made by simmering corned beef with Cajun seasonings. Justin Wilson’s Eazy Corned Beef Stock recipe adds depth to beans, stews, and classic Southern dishes.
A down-home, one-pot wonder with a Cajun kick.
This cast-iron Meat Lover’s Pizza is loaded with beef, sausage, ham, pepperoni—and ALL the cheese. It’s deep-dish, crispy-edged, and unapologetically extra.
All your cheeseburger faves—on a pizza! Beef, bacon, pickles, and melty cheese in every bite. It’s bold, beefy, and totally crave-worthy.
Paula pays tribute to Savannah’s rich Irish history by making a traditional Shepherd’s Pie with a twist! She mixes ground beef and lamb in this ultra decadent dish.
A Southern comfort classic! Justin Wilson’s Cheesy Hamburger Grits blend beef, cheddar, and bold seasoning for a hearty, flavorful meal.
Lean Ground Beef, fresh parsley, and cumin are formed into meatballs and served in flatbreads for a light and fresh summer main dish.
These Easy Roast Beef Sliders are perfect for potlucks and parties, or a quick and easy dinner main dish you can prepare in advance. Thinly sliced Deli Roast Beef is sandwiched between rolls and baked with cheese until golden and delicious.
This quick and easy beef recipe comes together in under 30 minutes and celebrates peak-season summer produce.
Ready for grilling season? Throw beef Strip Steaks and corn covered in a spicy, smoky seasoning mix on the grill for an easy, flavorful Mexican-inspired meal.
This show-stopper holiday main dish recipe will impress any guest lucky to sit at your table! The crunchy, salty pistachio crust on the succulent, slow-cooked ribeye roast pairs perfectly with the rich mushrooms, shallots, and red wine sauce.
In this go-to summer grilling recipe, Beef Back Ribs are marinated in an Asian-inspired marinade and then grilled to perfection.
A spicy sauce made with chili sauce and crushed red pepper flakes gives these Spicy Beef Back Ribs amazing flavor.
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.
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