Daily Archives: June 13, 2007

Tennessee Animal Science Update Available

The Tennessee Animal Science Newsletter for June is available by Clicking HERE.
Note: all files are in Adobe Acrobat (PDF) format.

Ohio Beef Newsletter Available

The June 13, issue # 541, of the Ohio BEEF Cattle letter is now posted to the web at: http://fairfield.osu.edu/ag/beef/beefJune13.html

The U.S. Seasonal Drought Outlook issued on June 7 by the National Weather Service Climate Prediction Center suggests that nearly all of Ohio is included in an area where drought is persisting, intensifying, or likely to develop. Unfortunately, those areas of Ohio hardest hit are coincidentally the ones that have most of our brood cows. This week, we look at more suggestions for managing around rapidly dwindling and inadequate forage supplies.

Articles include:
* Forage Focus: More Grazing Considerations
* Forage Shortage? Make Plans Now!
* Late Spring Multiflora Rose Management in Pastures
* UC Davis launches a research study to protect the US from foot and mouth disease
* Weekly Roberts Agricultural Commodity Market Report
Stan
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Stan Smith
Program Assistant, Agriculture
OSU Extension, Fairfield County
831 College Ave., Suite D
Lancaster, OH 43130

e-mail:  smith.263@osu.edu
voice:   740.653.5419 ext. 24
fax:      740.687.7010
Visit:
Fairfield Co. OSU Extension – http://fairfield.osu.edu
OSU Beef Team – http://beef.osu.edu

Declining Quality Grades: A Review of Factors Reducing Marbling Deposition in Beef Cattle.

Declining Quality Grades: A Review of Factors Reducing Marbling Deposition in Beef Cattle.

Cabpartners.com

Background

Marbling role in eating quality:

 Three factors govern consumer acceptance of beef: tenderness, flavor and juiciness. All add to the eating experience in their own way. Consumers clearly want some tolerable level of tenderness, granting that preference varies somewhat by the individual. However, the overriding factor behind the desire to eat beef is its unique flavor.

Meat flavor has been an extensive basis for research, and the flavor profile by animal species is very well understood. In beef, the unique flavor and aroma derive from the carbonyl compounds found in marbling (Smith, 2005). Thus, as the USDA quality grade increases from Standard to Prime, the flavor profile intensifies and improves to create a more acceptable eating experience (Smith, 1990).

FULL STORY PDF

Beef Cattle Reproductive Issues Focus of September 11-12 Meeting in Billings, MT

Beef Cattle Reproductive Issues Focus of September 11-12 Meeting in Billings, MT

Cattle Today

The Beef Reproduction Task Force along with other state and national experts will join forces to host an intensive workshop on reproductive strategies for beef cattle.

The workshop, “Applied Reproductive Strategies in Beef Cattle,” will be held in Billings, MT September 11 – 12. This will be the eighth national meeting the Task Force has coordinated throughout the U.S. in response to popular demand. Billings provides a great setting for the program given the large seedstock and cow calf industries in the state and region.

FULL STORY

USDA Fights Brand Innovation in Beef

USDA Fights Brand Innovation in Beef

Tenaya Group, LLC

It’s not a good sign when a government agency fights brand innovation. Unfortunately, that seems to be the case as the US Department of Agriculture tries to block a US beef producer from bringing to market a higher quality brand of beef.

FULL STORY

Cull Inefficient Cows

Cull Inefficient Cows

Dr. Clyde Lane, Professor of Animal Science and UT Extension beef cattle specialist

Beef cattle producers should cull cows that are not making a profit for them.

At weaning time a producer should evaluate the performance of each cow in the herd. A cow that did not produce a calf should be culled. This cow takes the profit from four or more other cows to pay for her annual costs.

Cows that produced a low quality calf should also be culled. An inferior quality calf will not sell for enough money to pay for the cow’s annual cost and still leave a profit.

The cow that generally does not get culled is the one that produces a calf each year, however, the weight of the calf is too low to produce a profit after expenses are paid. Records, such as those obtained from the The Beef Cattle fIRM Cattle Record Keeping Program, should be used to identify these cows. Even if a cow does produce a calf each year, she should be culled if the weight of the calf will not sell for enough to pay annual cow costs and still leave a profit.

Full Story includes video presentation

FULL STORY PDF

Guidelines for Maintaining High Conception in the Cow Herd While Using A.I.

Guidelines for Maintaining High Conception in the Cow Herd While Using A.I.

Ropin’ the web

Artificial insemination (AI) offers cattle producers access to a wide selection of genetically superior sires and it is a tool for disease control. However, artificial insemination is of no value unless inseminated cows conceive following AI. Proper attention paid to heat detection and semen storage and handling will go a long way toward improving the conception rate in a herd.

FULL STORY