quality

Texas barbecue has become an iconic culinary and cultural dish. The Brisketeers and pitmasters around the state continue to push the boundaries of the low and slow science behind barbecue. (Courtney Sacco, Michael Miller/Texas A&M AgriLife)
Home and Family

Top barbecue tips from the ‘Three Brisketeers’

When it comes to barbecue, few people in Texas know more than the Texas A&M University meat scientists, known as the “Three Brisketeers.” Read More

Alfalfa, Alfalfa U, Central Region, Cow Calf, Crops, Horses, Kansas, Lacey Vilhauer, Oklahoma, Southern Region, Weather

OSU forage entomologist discusses alfalfa weevils

Cotton, Crops

USDA announces 2023 upland cotton marketing assistance loan rate



Adversity can open new opportunity

Cornstalk quality for grazing

Despite weather challenges, USW report details how HRW crop quality meets customer needs

Egg quality and food safety academy planned for farmers, agribusinesses

Evaluating bulls for breeding soundness

Quality Loss Adjustment calculator now available

Company notes milestone with forage harvester line

University of Wyoming faculty selected

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