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Texas Farm Bureau takes us behind the scenes at USDA’s sterile fly facility, considered a first line of defense against New World Screwworm, a fight Texas Ag Commissioner Sid Miller fears is “futile.”
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The Texas Agriculture Commissioner says crews are still working to contain fires while farmers and ranchers begin assessing damage.
Volunteer firefighters describe devastating scenes as crews continue battling multiple fires across the region.
USMEF President and CEO Dan Halstrom joins us to discuss China’s renewed access for U.S. beef facilities, the outlook for exports, and key conversations taking place at this week’s Spring Conference.
Passing a farming operation to the next generation causes incredibly complex challenges, so estate planners often use the QTIP Trust, a powerful estate-planning tool, to bridge the gap.
Operating debt remains manageable in many areas, but rising non-accrual loans show why careful cash-flow management matters in 2026.
Strong rail and ocean demand support grain movement, but weak barge traffic and high diesel costs keep freight pressure elevated.
Corn exports remained active the week of May 7, but weak soybean, cotton, and sorghum sales kept attention on China and late-year demand.
Conservation programs may work better when they recognize yield risk and cash-flow pressure during adoption.
Cotton growers can use the survey to compare nutrient, herbicide, and pest-management practices against national production benchmarks.
Drought and Planting Shape Weekly State Agriculture Recap
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.
Trending Stories
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- Gramoxone Phaseout Leaves Growers Reviewing Paraquat Weed Options
- Michael Peterson reflects on honoring America’s soldiers and re-releasing his classic hits
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Gatsby Gottsch Solheim and Raquel Gottsch Koehler take the reins at Rural Media Group, ushering in a bold new era for rural storytelling
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Gottsch championed Rural America and changed the history of rodeo forever.
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Richlands Dairy & Creamery says its direct-from-farm model is helping connect consumers more closely to where their food comes from.
What started as a small field trip for fifth graders has grown into a multi-day agriculture education event serving nearly 2,000 students.
The two-year fellowship focuses on developing leadership and policy skills for the next generation of agriculture advocates.
Higher food costs are showing up beyond the grocery aisle, with some major restaurant chains shrinking their U.S. footprint.
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Like a lot of things, the more you fall in love with a hobby, the more you realize how much you don’t know. Backyard Smart answers the lawn-and-garden questions homeowners seek.
Renowned songwriter, Ben Chapman stopped by to talk about fatherhood and upcoming album Feet On Fire
Feet On Fire Out Friday, May 22nd
North Dakota FFA President Cole Anderson joins us to discuss the upcoming state convention, leadership lessons, and what FFA means to students across the state.
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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- Virginia farm kid, Spencer Hatcher is keeping real Honky Tonk music alive!
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