Ground meat should be cooked to an internal temperature of 160 F, measured with a food thermometer, said K-State food scientist Karen Blakeslee. (K-State Research and Extension)

Latest WASDE report raises red meat, poultry production

Bottle feeding a calf (Photo courtesy of Frank J. Buchman)

Valuable Calves Hard Work

Shelby Gruss

ISU dairy webinar to look at forage, field conditions

Dairy Cow (Photo courtesy of ARS.)

LMIC commits $250,000 to K-State dairy facility

Courtesy photo.

Feedworks USA introduces a new electrolyte product line for beef and dairy

Latest WASDE livestock report was issued. (Journal photo by Dave Bergmeier.)

WASDE notes change in beef production, processing

Road ditch hay bales. (Photo by Troy Walz.)

State-by-state hay summary

Black and black baldie cattle predominate the Merrill Ranch in Comanche County, Kansas. (Journal photo by Kylene Scott)

Barry County Soil and Crops Conference, Jan. 30, focuses on cattle leasing