Branded Beef – Frequently Asked Questions
Ropin’ the Web
What is Branded Beef?
Branded Beef involves selling beef based on attributes, those qualities or features that make the product unique and provide a benefit to the buyer. Organic, lean, and ‘naturally’ raised are a few examples of branded beef attributes and new markets that are in line with current consumer demand and eating habits.
Keys to Managing Your Bulls this Winter
Jason K. Ahola, University of Idaho Extension beef specialist
With so much time spent catching-up on things during the winter months, it’s not uncommon for producers to put their bulls on the “back burner.” Unfortunately, many bulls are nutritionally forgotten, leading to potential problems the following year. At a time when hay prices at are record highs, it’s possible that some producers might inadvertently underfeed their bulls this winter in order to save some money.
Angus breeders cooperation means test is near
High Plains Journal
“We no longer should have the mindset that these abnormalities aren’t something we shouldn’t pursue. We need to be proactive before they become bigger problems,” said Dr. Jon Beever of the University of Illinois.
Cooperation from Angus breeders has allowed research of the genetic defect Arthrogryposis Multiplex to be near the commercialization phase for a test to identify the gene.
Q&A: How does a person figure how much corn to buy to finish out a 600 lb steer?
Dr. Galen Erickson, Associate Professor of Animal Science, Animal Science, University of Nebraska – Lincoln
A: The old “rule of thumb” was 50 bushels per head for yearling cattle. As it turns out, that is not far off, but can be refined.
The main determinant will be feed conversion (which is fairly predictable within a range anyway) and what other components are fed.
Light a candle
Certified Angus Beef
December brings the winter solstice, the longest night of the year in the northern hemisphere. Across much of the country, frost is settling into the ground. Those inclined to analyze the economy say we are in the midst of some dark times financially, too.
While cow-calf producers have had some good years in this decade, the overall trend has been a reduction in herd operators, down 25% in 20 years. You could worry about the dark side of erratically higher costs and unknown markets. A winter storm could wreak havoc next week.
Hoosier Livestock Producers Must Stay Alert in 2009
Hoosier Ag Today
This was a year when the Indiana livestock industry found itself battling restrictions both in the state legislature and at the local level. 2009 will be a year when the livestock producers will have to stay alert, not only for changes in the market but changes in their local communities. Greg Slipher, Livestock Specialist with Indiana Farm Bureau, told HAT animal agriculture is becoming a land use issue with county government in many areas of the state, “We live in a dynamic state where everyone has the opportunity to affect local rule and such is the case with livestock.”
Recession plays role in big drop in cattle prices
Baker City Herald
Cattle prices received by ranchers in Baker County and across the West have plunged 40 cents a pound since July due in part to changes in Americans’ eating habits triggered by the national recession.
“The cattle industry is not immune to the economy. People are still eating a lot of meat, but they’re dining out less often, and at home they’re eating more ground beef and less rib steak,” said Bill Moore, who ranches in Baker County near Unity and is president of the Oregon Cattlemen’s Association.
Use caution when adding to herds
The Prairie Star
Beef producers purchasing cows or cowcalf pairs as herd additions should keep animal health considerations in mind. By far the most common way of introducing new diseases into a herd is through purchase of infected animals, said SDSU Extension Veterinarian Russ Daly.
Daly said many good-quality cattle are moving through sale barns as producers in drought-hit areas of South Dakota sell livestock. As a result, producers in less affected areas may look at picking up additional livestock to add to their herds. In addition, producers may find themselves temporarily taking in cattle from these areas.
Mexico suspends purchases from 30 meat plants
EILEEN AJ CONNOLLY
Mexico suspended meat imports from 30 processing plants in 14 states, including some in Missouri, on Wednesday and Friday, according to a list posted on the U.S. Department of Agriculture Web site.
The action pushed down beef and pork futures in trading on the Chicago Mercantile Exchange Friday.
Maine Anjou breeders manage oldest genetic mutation
High Plains Journal
“PHA looks to be the oldest mutation we have dealt with. It continually pushes down through generations having continual sequential breed downs,” said University of Illinois researcher, Dr. Jon Beever.
In 2005, the Maine Anjou breed was affected by a genetic defect that eventually was traced back to a bull born in 1970.
Pulmonary Hypoplasia with Anasarca (PHA) is a lethal recessive disorder which affects Maine Anjou and Maine Anjou influenced cattle. The calves have little, poorly formed lungs, and they have lots of excess retained fluid
4-State Beef Conference to convene in King City
The News Press and St. Joe Now
The 25th Annual 4-State Beef Conference will be Jan. 14 and 15.
The Missouri session will be at a new location at the Eiberger Building in King City, Mo.
The 4-State Beef Conferences are designed to give beef cattle producers in Iowa, Kansas, Missouri and Nebraska an annual update on current cow-calf and stocker topics. The conferences provide a forum of Extension Specialists from four of the USA’s leading beef cattle land grant universities.
Scottish Highland fare: Lima rancher knows his cattle, and now Missoula restaurateur does, too,
When Peter Lambros set out to build his new restaurant, Caffe Dolce, he knew that one day the cows would come home.
And not long ago, when the restaurant opened, they did. They appear all over his constantly evolving menu – in sauces and sandwiches and salads, lean strips of meat taken from the hairy, horned cattle from just down the road that have earned a place in the Caffe Dolce kitchen.
“We find that the more you know the source, the more you have confidence in the product you’re serving,” said Lambros last week, as his restaurant on Brooks Street buzzed with a lunch crowd.
Whether they grew up in the cow business or were drawn to it later in life, most cow-calf producers have relied on sage advice. Maybe it came from Granddad or other wizened mentors – veterans of droughts, bad winters and market swings – who survived and managed cows long enough to use up plenty of herd tally books. Surely, as you learned the ropes, someone warned, “You can’t starve a profit out of a cow.”
Trent Loos: I am ready for some global warming
High Plains Journal
I am giving an open invitation to any city dweller, newly-appointed cabinet official or even the president-elect, who might want to curb global warming, to come spend a day, just one day with me this week. I might mention though that any takers had better bring their “long handles.” I figure one day of chopping ice, living with goats 24/7 trying to keep the new kids alive, fighting snow drifts, calving cows or even just trying to get a tractor to run and not gel up like I have in the past week will make their outlook on global warming cool down a bit.
Plans for Aberdeen beef plant remain in place
West Central Tribune
Dennis Hellwig said he remains committed to building a beef processing plant at Aberdeen, even though a credit squeeze has affected financing for a plant that is bigger and more costly than originally envisioned.