Weaning Preparation subject of Beefcast
Today Dr. Ron Lemenager begins a five part series on weaning. Today’s topic is “Preparing to Wean.” View this presentation by CLICKING HERE.
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Moving Beyond Marketing 101
Our local cattlemen’s group was getting ready to sponsor an educational marketing meeting, and I asked a good friend and very progressive producer if he was planning to attend. He laughed, and responded, “Why would I do that?”
I knew what he meant. Strapped for time, it’s difficult to justify unless something new or innovative will be discussed. And he wasn’t expecting a message any different than the one he’s heard for 20 years — precondition your calves, document performance measurements, improve genetics, take responsibility for your marketing program, etc. But he’s already implemented those suggestions and is focusing now on improved implementation.
He knows the value of selling uniform load lots, of taking advantage of niche-marketing opportunities. He’s already experimented with supplying natural cattle, and is providing age- and source-verified cattle.
In his mind, these are all “Marketing 101” items either advocated for more than 15 years or extremely well publicized over the last several.
Grass First – Grass Last
By Wes Ishmael
Stocker cattle are the means at Hughes Cattle Co., but forage production is the way, and always has been.
John Hughes of Hughes Cattle Co., Bartlesville, OK, remembers a university program almost 50 years ago where all the speakers, except the last one, described the progress possible via heifer and bull selection. The last speaker though, demonstrated how the production gains possible with 35 years of genetic selection could be had in a year. It had everything to do with brush management.
Feeding Natural Cattle
Some consumers are willing to pay a premium for “natural” beef products from production systems not utilizing implants, ionophores, or antibiotics. Producers marketing to these systems can attain substantial premiums.
The term “natural” as defined by the USDA, is extremely loose, and all fresh beef qualifies as a natural product. However, “natural” is more strictly defined by the marketplace. Claims, which vary from company to company, are regulated by the Food and Drug Administration and must be verifiable.
It is generally accepted that cattle qualifying for natural programs have never received antibiotics or hormones at any time from birth to harvest.
Hughes Cattle Co. Earns National Stocker Award
GREENFIELD, Ind.: Oct. 17, 2006 — Elanco Animal Health and BEEF Magazine have announced the winner for the first-ever National Stocker Award — Hughes Cattle Co. of Bartlesville, Okla.
The National Stocker Award was created in 2006 by Elanco Animal Health and BEEF Magazine to identify outstanding stocker operations in three production categories so others could learn from proven strategies of stocker management. Earlier this year, national awards were given in three categories: summer-grazing program, fall/winter-forage program and backgrounder/drylot. An overall winner then was selected from the three finalists.
Judging criteria for National Stocker Award entries included the operations’ production history and results, nutrition program, health program, procurement practices, approach to risk management/marketing, profitability metrics and business goals. An independent judging panel determined the winners.
Grass Roots Approach Delivers Growing Club Calf Market
by: Clifford Mitchell
Perception is a key word in the beef business. How a program, region or product is perceived will define a successful venture. For years the beef industry in the Southeast was viewed as being behind the rest of the country. When lost opportunities started to mount, dedicated individuals took the proper steps to find that common ground and changed the rest of the industry’s thinking.
The show cattle market, although it contains its own unique atmosphere, was no different to outsiders. Perception needed to be changed to accommodate and grow a viable market alternative for those willing to take the proper steps to make producing “show cattle” part of their program. Much like anywhere else when people began to organize, results quickly came and a better market evolved.
Whole Foods will sell “animal compassionate” meat
Company setting standards for treatment of animals headed for the dinner table.
By Lilly Rockwell
Whole Foods Market Inc. helped pave the way for the organic food movement. Now the Austin-based company hopes to launch a similar movement to ensure that animals headed for the dinner table are treated well while they’re alive.
Next year, the grocer will sell a line of meats labeled to assure consumers that the cows, pigs and other food animals are treated compassionately.