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Eleventh Annual OCA Replacement Female Sale Features 101 Catalogued Lots

Make plans now to join us at 6 p.m. on Friday, November 24, at the Muskingum Livestock facility, 944 Malinda Street in Zanesville, for the 11th annual OCA Replacement Female Sale. Consignment details including videos of the three cow-calf pairs, 33 bred cows and 65 bred heifers can be found on-line at https://www.ohiocattle.org/events-programs/replacement-female-sale and the most current catalogue listing is linked here. Breeds of this year’s offerings include Angus, Red Angus, Hereford, Crossbred, Limousin, LimFlex, and Simmental.

The consigned females are all under the age of five as of January 1, 2024, and are registered or have commercial background. Bred females are bred to a bull with known EPD’s, and the calves at side of cows are sired by bulls with known EPD’s. An accredited veterinarian has verified the pregnancy status, and all consignments have fulfilled specific health requirements.

Take advantage of this opportunity to add quality young replacement females to your herd.  If you have questions about the sale, contact Garth Ruff, OSU Extension Beef Field Specialist, (740-651-7140 or ruff.72@osu.edu) or the OCA office at 614-873-6736 or cattle@ohiocattle.org.

Source : osu.edu

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How to Capture the $80 Million Ground Pork Opportunity | 2026 Retail Trends

Video: How to Capture the $80 Million Ground Pork Opportunity | 2026 Retail Trends

Meat is having a moment, and ground pork is perfectly positioned to help you capture new category growth.

In this business intelligence deep-dive, National Pork Board experts Bailey Morrell and Rick Smith break down the latest consumer behaviors, retail trends, and an $80 million incremental retail opportunity in ground pork.

Watch to learn how expanding your ground pork offerings, utilizing proper fat-lean ratio labeling, and building a dedicated "grinds set" can attract Gen Z and Millennial shoppers while driving "center of the plate" profitability.

we cover:

• Insights from the 2026 Power of Meat presentation.

• Why ground pork is the "gateway meat" for younger, high-value shoppers.

• How adding just two new ground pork SKUs can drive incremental sales.

• Actionable merchandising strategies, including the right fat-lean ratios for specific recipes.