Archived 2005-2023 Updates

If you need an accessible version of any archived natural beef program articles, please send an email to digital@okstate.edu.

• Benefits of Natural Branded vs. Conventionally-Fed, Commodity Beef
• Carcass Characteristics of Grass or Grain Finished Steers
• Comparison of Meat Quality and Health Implications of Branded and Commodity Beef
• Consumer Acceptability of Angus Ground Beef vs. Grass-Fed Ground Beef
• Consumer Acceptance and Value of Domestic, Canadian, and Australian Grass-Fed Beef
• Conventional vs. Nonconventional Beef Production
• Effect of Alpha-Tocopherol Acetate and Ascorbic Acid on Feedlot Cattle
• Effect of Concentrate vs Forage-Based Finishing Ration on Carcass Traits and Palatability
• Effects of Conventional and Nonconventional Growth-Enhancing Technologies for Finishing Feedlot Beef Steers
• Environmental Performance of Commercial Beef Production Systems Utilizing Conventional Productivity-Enhancing Technologies
• Finishing Steers on Pasture with Varied Level of Corn Supplementation
• Forage-Fed, "Natural Beef" versus Conventional Feeding Programs for Beef Cattle
• Impact of Grass/Forage Feeding vs. Grain Finishing on Beef Nutrients and Sensory Quality
• Influence of Feeding Direct-Fed Microbial Supplementation on Growth Performance in Naturally Fed and Conventionally Fed Finishing Cattle
• Nutrient Composition of Grass-Fed vs. Conventional Beef
• Nutritional Quality of Organic Foods
• Prevalence and Impacts of Genetically Engineered Feedstuffs on Livestock Populations
• Sustainability Implications of Feedlot Management Practices
• Safety of Beef from Organically and Naturally Raised Cattle