Length (of breeding season) Does Matter
Glenn Selk, OSU Extension Animal Reproduction Specialist
A research analysis of 394 ranch observations from the Texas, Oklahoma, New Mexico SPA (standardized performance analysis) data set provided insight into the age old argument about “leaving the bull out” or having a defined breeding season. OSU Agricultural Economists (Parker, et al) recently presented a paper at the 2004 Southern Association of Agricultural Scientists. They found a positive relationship between number of days of the breeding season and the cost per hundredweight of calf weaned. Also they reported a negative relationship between number of days of the breeding season and pounds of calf weaned per cow per year.
BeefTalk: Cave Images Just Can’t Compete with Cell Phone Text
Information overload has many functions, but never should be set aside on the premise that enough is enough.
By Kris Ringwall, Beef Specialist, NDSU Extension Service
Insight into the cattle industry is keen, but, as a producer, the ability to make use of that insight and convert that understanding to real impact is critical. The American Angus Association (http://www.angus.org) sponsored an effort to help categorize the many varied forms of producer managerial thoughts to produce a document that would be an excellent starting point for further discussion and understanding of the business we often simply refer to as “beef.”
The initial outcome of that effort was the publication “Priorities First: Identifying Management Priorities in the Commercial Cow-Calf Business.” The document was summarized and authored by Tom Field, Ph.D., Fort Collins, Colo. Field notes from the beginning that “for many cow-calf producers, the information age has spawned a massive flow of data and technical communications that borders on the unmanageable.”
Cattle Health: It Looks Like BVD — Is It PI?
Adding to the challenge is that PI calves won’t necessarily exhibit the clinical symptoms commonly associated with BVD: profuse diarrhea, along with severe erosions and ulcers on mucosal surfaces (such as inside the mouth and between the toes). Mucosal disease is also common, which occurs when PI animals that harbor non-cytopathic BVD (a strain that doesn’t kill cells) are exposed to a cytopathic (does kill cells) variant of the disease.
Cattle with acute BVD (as opposed to PI) can also exhibit clinical symptoms, including fever, snotty noses, diarrhea and Bovine Respiratory Disease (BRD). Salt in the wound comes with the fact that BVD is immunosuppressant, setting the stage for other infections to attack an already weakened immune system.
For the record, another challenge to treating BVD is the fact that there are two genotypes (Type I and Type II) of the virus, with both types containing cytopathic and non-cytopathic biotypes.
Summer Grilling: Testing Big-Ticket Beef As Fatty Kobe-Style Wagyu Grows Popular (Despite Price), We Get Out the Butter Knife
By CHARLES PASSY
Wall Street Journal
Along with $12,000 grills and $4,000 outdoor pizza ovens, there’s another expensive item showing up in backyard barbecues lately: $100 steaks.
Those pricey cuts are Wagyu steaks, a variation of Japan’s famed Kobe beef. Authentic Kobe beef comes from the Wagyu breed of cattle raised around Kobe, Japan. Often called “white steak,” it’s known for its intense fattiness and rich, foie gras-like taste. That’s partly thanks to special treatment for the cows, including a carefully chosen diet and sometimes even massages.
What Americans call Wagyu is essentially the same animal, only bred outside of Kobe — in countries like the U.S. and Australia. There can be other differences: Wagyu raised in the U.S. typically has a lower percentage of fat. (Regional preferences play into the formula; American diners mostly eat the steak on its own, while Japanese chefs are just as likely to use the meat in soup-style dishes.) Still, the best Wagyu is generally fattier and more marbled than USDA-rated prime beef, and some retailers say their steaks are tender enough to eat with a butter knife.
Ethanol byproduct has high energy, fiber
By Mike Surbrugg
Feeding dried distillers grain (DDG) in feed bunks to grazing cattle could mean more time on grass and less in feedlots.
The cost of animal gain is cheaper when cattle eat more grass and less $4-a-bushel corn in feedlots, said Karl Harborth, Kansas State University’s Southeast Area Extension livestock specialist in Chanute.
He spoke during a Beef Cattle and Forage Crops Field Day on May 3 at Mound Valley.
DDG is a byproduct of making ethanol.
Jack in the Box sued for suggesting angus burger is really anus burger
AOL Money and Finance
CKE Restaurants (NYSE: CKR), parent company of Hardee’s and Carl Jr.’s is suing Jack in the Box (NYSE: JBX) for a television commercial which allegedly suggests that the company’s famous angus burgers are made from cow anus (see YouTube video above).
This is one of the more entertaining legal cases I’ve seen in awhile. According to the Associated Press, “CKE claims the ads create the misleading impression that Jack In The Box’s new 100 percent sirloin burgers use a better quality of meat than the Angus beef used by Carl’s Jr. and Hardee’s. CKE claims the spots confuse consumers by comparing sirloin, a cut of meat found on all cattle, with Angus, which is a breed of cattle.”
JBS Agrees to Buy Swift for $1.4 Billion, People Say
By Daniel J. Goldstein and Madelene Pearson
JBS SA, Latin America’s biggest meat producer, agreed to buy closely held Swift & Co. for $1.4 billion, gaining control of the third-largest seller of beef and pork in the U.S., people familiar with the matter said.
JBS, the Sao Paulo-based owner of Brazil’s Friboi meat brand, will acquire all of Swift’s assets in the U.S. and Australia, said the people, who asked not to be identified. The takeover may be announced today, they said. Swift is controlled by Dallas-based buyout firm HM Capital Partners LLC.
Swift has reported only one profitable quarter since November 2004 after the discovery of mad-cow disease in Washington state slashed beef exports. The acquisition will give JBS access to the U.S, the world’s top consumer of beef, and open Asian markets such as Japan, which ban imports from Brazil.