Craving a real burger? These 6 chains—from Shake Shack to Culver’s—serve fresh Angus beef, never mystery meat.

Meet the remarkable finalists — shaping a more sustainable, innovative, and connected future for Scottish agriculture.

Discover how five generations of the MacKenzie family built a thriving Salers herd at Whitebog Farm through tradition, innovation, and stockmanship.

Welcome back to another edition of This Week in Farming, your one-stop shop for the best Farmers Weekly content from the past ...

THIS week’s property review includes this wrap-up of interesting recent listings across southern and northern New South Wales ...

For the week ending October 4, Western Canadian grass yearling markets traded steady to $5-$8/cwt lower on average compared ...

Seafood enthusiasts gravitate toward the Salmon Burger, featuring wild-caught king salmon formed into a patty that’s seared to maintain moisture while developing crisp edges, served with a dill tartar ...

Lance Jones, a junior majoring in animal science and agricultural economics from Stapleton, earned a $6,000 Production ...

A Victorian Charolais heifer has taken out the top price at Melbourne’s Royal Rumble sale on Saturday and is destined for a ...

An executive with Norwalk-based Stew Leonard's has seen beef prices increase by 10% over the past two or three months.

A drought has left cattle inventory at the lowest level in 70 years amid strong demand resulting in price increases.

Oklahoma has long been dubbed “cattle country,” but going out for a steak or even buying beef at the grocery store is becoming costly for families nationwide.