Three generations of Foglesongs work together every day to raise the kind of high quality beef that make some of the most iconic hamburgers in the world.
Our commitment to quality food starts at the source. Meet more of the hard-working people behind your McDonald’s favorites.
Minerals for a Thousand
With 1,000 cows to manage, Keith Strickland spends a lot of time raising forages and providing health care for the herd. But this cattle manager of Warren Farms, in Newton Grove, N.C., also makes sure the herd’s mineral program gets priority.
Carbon emissions to bring us heart-healthy beef
“Algae containing omega-3 fatty acids as a cattle feed supplement provides heart healthy fats in beef, similar to salmon,” says Don Van Pelt Smith, founder and CEO of OmegaBeef in Oklahoma City, OK.
John Wesley Iliff: Ohioan struck gold by buying up land, selling livestock
Rocky Mountain News
The king of Colorado cattlemen does not fit the cowboy stereotype. He did not fight American Indians, but befriended them and even looked the other way when starving Indians feasted on one of his many cows.
What can 2011 tell us about the 2012 cattle market?
Tri State Livestock News
In 2011, record high beef, fed cattle, feeder cattle and calf prices were realized. All of those records may be broken again in 2012.
Sandhill Ranchers Beef trying to close gap to consumer
Lincoln Journal Star |
Rick VanderWey’s grandmother was a Nebraska homesteader.
Her grandson is trying to combine fencing, feeding and other largely unchanged rigors of ranching life with cutting-edge marketing of a new product called Sandhill Ranchers Beef.
Freeze Branding Cattle
Dave Lalman, Frank Bates and Ken Apple Oklahoma State University
Freeze branding, also known as CryoBranding was developed at Washington State University by Dr. R. Keith Farrell in 1966. This method of branding with extremely cold irons is characterized by white hair replacing the natural hair coat in the branded area of cattle.
Calving First Calf Heifers
Rick Funston, Montana State University Extension Beef Specialist
Body condition at calving is the single most important factor controlling when a beef heifer will cycle after calving. Prepartum body conditionscore correlates with several factors, such as postpartum interval, services per conception, calving interval, milk production, weaning weight, calving difficulty and calf survival. Heifers should have a body condition of 5-6 at calving through breeding to assure optimal reproductive performance.
How energy requirements change in colder weather
Minnesota Farm Guide
During the winter months, spring-calving beef cows are in mid-gestation. This is the stage of production when cows have their lowest nutrient requirements. However, even though the cows’ requirements are relatively low during this time of year, there are still a few factors that demand special attention during winter.
Big Oak Farm a family affair
The Salisbury Post
A little farm straddles the county line between Cabarrus and Rowan counties, just south of Enochville. Stretching across 60 acres, Big Oak Farm has been in Mike Smith’s family for at least 150 years.