Daily Archives: September 14, 2007

Ohio Beef Newsletter Available

The September 12, issue # 554, of the Ohio BEEF Cattle letter is now posted to the web at: http://fairfield.osu.edu/ag/beef/beefSept12.html

After a successful “kick-off” in 2007, nominations for the second edition of the Ohio Beef Heifer Development Program are now being accepted. We now have three cooperator sites who have feed inventories sufficient to each successfully develop and breed 100 heifers. And, an optional bred HEIFER SALE has been added for 2008. Find details in this week’s BEEF letter.

Articles this week include:
* Pounds Trump Quality Every Time
* Forage Focus: Using Drought-stressed Forages
* 2007-2008 Ohio Beef Heifer Development Program Accepting Consignments
* Weekly Roberts Agricultural Commodity Market Report

Stan
———-
Stan Smith
Program Assistant, Agriculture
OSU Extension, Fairfield County
831 College Ave., Suite D
Lancaster, OH 43130

Reduce Silage Storage and Feeding Losses

Reduce Silage Storage and Feeding Losses

Ropin’ the Web

Silage is a great way to get more dry matter per acre! Silage has huge harvest advantages. Unfortunately storage and feedout losses rob this bank account.

Not covering and/or sealing the cover can cost you up to 1/3 of the dry matter in the top three feet. Fed to livestock, this degraded feed can drastically reduce their performance. For example, newly weaned calves do not like the taste of moldy material mixed in their feed and only consume half of what they would if it was only good silage. This reduced intake makes them more susceptible to disease and stress. A comparable group fed only uncontaminated feed cost half as much to acclimatize and had much lower death losses.

Keeping a pile open for a few days to a month while you fill it reduces your profit margin. The material on top spoils overnight, contaminating material above and below it, and reducing silage quality and quantity. This reduced quality has a major effect on animal performance. With limited feed supplies, all feed should be the best quality possible.

If you have various crops ensiled in your pile you could have a feeding nightmare! Each component ensiles differently and is of a different quality. You are dollars ahead to make several small piles with smaller feed out faces so you can manage this variability in your ration formulation.

FULL STORY

10 winter-feeding tips

10 winter-feeding tips

Clint Peck Contributing Editor, Beef Magazine

Want some “hot” advice on ways to cheapen cow-herd rations as fall and winter approach? After visiting with John Paterson, Montana State University Extension beef specialist, and ranchers from diverse locations, here’s a top-10 list of cost-saving tips adaptable to about any winter grazing situation and geographic location.

FULL STORY

Effects of Foot Rot on Performance of Feedlot Steers

Effects of Foot Rot on Performance of Feedlot Steers

Dr. Rick Rasby, Professor of Animal Science, Animal Science, University of Nebraska

Feedlot performance records from the U.S. Meat Animal Research Center for 1993 through 2000 were analyzed to determine the impact of foot rot on avg. daily gain (ADG) and days on feed. The data set included a total of 7,100 steers. Only those steers that had a single foot rot incident and no other maladies were included in the data set.

A total of 459 (6.5%) steers had been treated for a single foot rot incident over the 8-year period. The ADG for cattle not affected by foot rot was 2.87 lb, whereas those that had experienced foot rot had an ADG of 2.80 lb.

FULL STORY

“Next Wave” of Beef Value Cuts to Roll Out in 2008

“Next Wave” of Beef Value Cuts to Roll Out in 2008

Cattle Today

A new line of Beef Value Cuts – this time fabricated from the beef chuck roll – is slated for a 2008 rollout, according to the checkoff-funded Beef Innovations Group (BIG), which is coordinating research and marketing efforts to expand the value cuts program.

BIG expects at least four new cuts from the chuck roll to debut in foodservice and retail channels in 2008. The new cuts include tender steaks for grilling, an affordable elegant roast for dry roasting, boneless country-style ribs and a fully cooked sumptuous roast. The new cuts represent the “next frontier” in the value cuts program that began in the late 1990s with the checkoff’s groundbreaking muscle profiling research. Expanding the value cuts line is among the checkoff-funded tools aimed at reaching the industry’s Long Range Plan goal to increase beef demand another 10 percent by 2010.

FULL STORY

Two-day training for Master Stockmen

Two-day training for Master Stockmen

Delta Farm Press

Cattle producers and horse owners can take part in certified training through the upcoming Master Stockman programs at Mississippi State University in Starkville.

The Mississippi Master Horseman and Mississippi Master Cattle Producer programs will take place Sept. 14-15 at the Mississippi Horse Park, located adjacent to MSU’s South Farm near Starkville. Each program will offer different tracks to accommodate specific interests and experience levels — basic and advanced. The cattle tracks will address cow-calf production and stocker cattle management.

Registration for the program is $150. The fee includes all the educational materials, lunch and a steak supper on Friday. At the conclusion of the program, participants can take tests to become certified as a Master Cattle Producer or Master Horseman. The certification includes a certificate, plaque (for horse participants), metal farm entry sign (for beef participants) and a cap.

FULL STORY

Beef industry needs to do better selling job: Expert

Beef industry needs to do better selling job: Expert

By Jeff DeYoung

Iowa Farmer Today

AMES — When it comes to marketing beef, David Hughes believes it all comes down to dollars and sense.

Hughes, emeritus professor of food marketing at Imperial College in London, said that dynamic creates a dilemma for the beef industry.

 “The most popular meat in the world is pork,” he said at the ProBeef ’07 conference here Sept. 5.

 “Beef is No. 4, so it has a long way to go. You have to ask what do people love, and what are they willing to pay for it?”

Hughes says beef consumption has grown worldwide over the past several years, with China accounting for about 90 percent of that increase.

 “However, pork and poultry continue to out-perform beef when it comes to growth,” he said.

FULL STORY