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Need to watch a speedy video so you can get dinner on the table before somebody in your house gnaws an arm off? Curious about the people, places, and science behind Kansas food? Whether you’re a video watcher, avid reader, or trivia fan, this is the place for you!

Recipes

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Profiles

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Tips

Buying larger cuts of beef and slicing them into steaks at home can save you at least a dollar or two per pound. Freeze individually or serve when entertaining a group.  

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“Do your homework and know what you are getting yourself into. (Farming) is not for the faint of heart. You’ve got to have a passion for it." (Lowell Neitzel)

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Always keep vegetable oil on hand. This versatile, healthy kitchen staple is made of soybeans, is a good source of vitamin E, contains Omega-3s, and has zero trans fats.

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Resources

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Videos

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Spotlights

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Blogs

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Fun Facts

Farmers in Kansas grow more than 650 million bushels of corn each year. 

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The journey from the time a calf is conceived to the time beef is consumed takes 24-30 months and thousands of miles—from ranches, farms, feed yards and packing plants to grocery stores and...

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Did you know the corn humans eat is different from the corn that cattle eat? Most of the corn people eat is sweet  corn. Cattle and other livestock eat field corn.

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Q&As

Q: How many different GMO crops are there?

A: There are currently nine crops commercially available in the United States. They include alfalfa, canola, corn (field and sweet...

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Q: What's the proper temperature for pork?

A: Pork should be cooked to a minimum of 145 degrees. Beyond that, the level of done-ness is up to you. General guidelines are...

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Q: Are cattle fed unnatural corn diets in a feedyard?

A: Feedyard cattle do not eat diets made up entirely of corn. They start by eating a lot of hay and fiber, then move to a higher...

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Events

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