Sort young cows from mature cows
Dr. Glenn Selk, Extension Cattle Specialist at Oklahoma State University
First calf heifers have historically been the toughest females on the ranch to get rebred. They are being asked to continue to grow, produce milk, repair the reproductive tract, and have enough stored body energy (fat) to return to heat cycles in a short time frame. Two-year old cows must fill all of these energy demands at a time when their mouth is going through the transition from baby teeth to adult teeth.
If these young cows are pastured with the larger, older cows in the herd, they very likely will be pushed aside when the supplements are being fed in the bunk or on the ground. The result of these adverse conditions for young cows very often is a lack of feed intake and lowered body condition. Of course, lowered body condition in turn results in delayed return to heat cycles and a later calf crop or smaller calf crop the following year.
Clemson, Auburn Join Grass-Fed Beef Project
Beef Stocker Trends
Year-round grazing is a reality in the Southeast, an advantage that Clemson University and Auburn University want their home-state producers to take to the bank. The two universities have joined Pasture-Based Beef Systems for Appalachia, a research program also involving USDA, Virginia Polytech and West Virginia University.
“There’s a growing demand for forage-fed beef across the country,” says Steve Meadows, resident director at Clemson’s Edisto Research and Education Center (REC). Over the next five years, he’ll supervise development of a herd of 150 brood cows to help identify the genetics for herd improvement, develop suitable forage systems and produce a better steak.
Ethanol, Corn Will Weigh On Livestock Industry
Future ethanol production and demand for distiller’s grains will lead to lower cattle prices and higher consumer meat prices, David Anderson, a Texas Cooperative Extension economist, told attendees of the 2007 Texas Ag Forum in Austin recently.
Questioning Distillers Grain Nutritional Aspects in Livestock Feed
With the hoopla over distillers grain as a less expensive option to high-priced corn in Western livestock rations, several University of California farm advisors have weighed in on the nutritional aspects of the byproduct from the ethanol production process.
UC Dairy Farm Advisors Alejandro Castillo (Merced and Stanislaus Counties) and Gerald Higginbotham (Fresno and Madera Counties) recently penned a newsletter called “Dairy cows’ nutrition: the corn grain dilemma,” which offers insight into grain and the distillers grain issue.
The Cost of Variability
Black Ink Basics
Price discovery in the cattle business is largely a matter of weight and quality. That’s because variations within a feedlot pen make management and marketing a great challenge, especially when selling on a carcass merit basis. The more uniformity in a pen of calves, the more marketing opportunity, less risk of grid discounts, and less need for sorting finished cattle to several outcome groups. That adds efficiency.
Cattle Preconditioning Forum: Feeding The Newly Weaned Calf
The immediate need of the feeding program is to get some feed into the calf as soon as possible to end his negative energy balance. Good quality grass hay or medium quality alfalfa are palatable feeds that cattle usually eat readily and should be available for the first week or until all calves have filled. If the alfalfa is of too high a quality, bloat and looseness may be a problem. After the second day, begin adding a palatable, well-fortified supplement containing vitamin A and potassium if grass hay or corn or sorghum silage is the forage to be fed. If alfalfa is the main forage, adding grain to increase the energy of the ration to the desired level may be all that is necessary. For calves weaned at 6 to 8 months of age, the protein content of the ration should reach about 13% by 1 week after weaning. The mineral content should be about .35% calcium, .3% phosphorus and 1.5% potassium. A high level of vitamin A (50,000 IU/day) is desirable the first few days after weaning.
BeefTalk: Damn – I Just Can’t Get It
The process of calving comes down to two principles.
By Kris Ringwall, Beef Specialist
NDSU Extension Service
Sorry for the language, but I am certain there are times when much stronger language is applied at calving time. A lot of thoughts go through the mind as one slowly trails an impending birth to the corrals for a check. Thoughts such as, “Is this going to be a calf that just needs a light tug or is this going to be an ‘almost’ calved,” which probably is the worst-case scenario.
In the cattle business, a check is a rather loose term. Seldom is a cow going to be released to simply be “rechecked” at a later time once the effort is made to put her in a chute. The physical handicaps are with the producer, not the cow, because many cows greatly outweigh a producer.