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After a year learning at a North Dakota ranch, Emmett Meissner returned to his family’s Wisconsin dairy with an idea that would grow into a new beef business.

From 10 pounds of cheese per 100 pounds of milk to 11.6 pounds. From Holstein bull calves worth nothing to beef-cross calves fetching $1,500. The dairy industry of 2026 would blow a 1980s farmer’s mind.

What can a 7-foot corn plant offer dairy cows? Michigan State researchers are evaluating its potential as a dairy forage.

For exports to remain strong, U.S. Cheddar will need to retain competitive discount

A tech-forward Colorado dairy, a Wisconsin producer growing her farm and giving back to her community, and a nearly 30-year farm veteran show three sides of dairy leadership.

Top 10 states now control nearly three-quarters of U.S. milk production as consolidation accelerates.