by Lilly Platts
The processing and utilization of beef carcasses has changed significantly in the last 50 years. Technology, transportation, and consumer demand are just a few of the things that have shaped how finished carcasses are cut and processed.
by Dr. Jon DeClerck, ASA EVP
If there is one word that defines the cattle business right now, it is opportunity. After several years of drought-driven liquidation and supply chain disruption, the US beef cow herd now sits below 28 million head, the smallest inventory since the early 1960s. At the same time, cattle prices are not just strong, they are setting records. The signal from the marketplace is clear: there is real opportunity for expansion.
by Lilly Platts
The American Simmental Association was well represented at the 2026 Beef Improvement Federation Symposium (BIF) held in Boise, Idaho. More than 400 beef producers, academics, and industry representatives attended the event. BIF’s mission is to help improve the industry by promoting greater acceptance of beef cattle performance evaluation.
by Elizabeth Dressler, ASA Lead Geneticist
As rapidly as technology is advancing, it might be tempting to think that genetic progress happens automatically, somewhere behind the scenes without you.