Daily Archives: September 17, 2007

Increasing Feeder Calf And Cull Cow Value Focus Of Chandler Cattle Conference

Increasing Feeder Calf And Cull Cow Value Focus Of Chandler Cattle Conference

Cattlenetwork.com

Cattle producers can get a peek inside the thought process of an experienced order buyer at the Central Oklahoma Cattle Conference Oct. 25 in Chandler, and that knowledge could potentially result in increased value for their animals.  “One of our goals with the conference was to clear up some confusion producers can have about why their cattle don’t bring the same price as those of somebody else,” said Kent Barnes, Oklahoma Cooperative Extension Service area livestock specialist.

To accomplish that goal, conference planners sought out Jim Loftin, a highly experienced and respected order buyer and rancher from Tahlequah, to provide insights into real-world evaluation of live feeder calves and cull cows.

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Beef Quality » Understanding The Chemistry Of Beef Flavor

Beef Quality  » Understanding The Chemistry Of Beef Flavor

Beef Magazine

How does beef get its flavor? Meat is generally composed of water, proteins, lipids, carbohydrates, minerals and vitamins. Of these, proteins, lipids, and carbohydrates play primary roles in flavor development because they include several compounds capable of developing into important flavor precursors when heated. The factors that contribute to beef flavor, according to the July-August “Issues Updates” from the National Cattlemen’s Beef Association include:

·         Cattle diets — High-energy grain diets produce a more acceptable intense flavor in red meats than low-energy forage or grass diets. More than 40% of the variation in beef flavor between grass- and grain-finished beef, unaged and aged, is attributed to diet.

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Reserve Your Seat On The BEEF Tour Of South America

Reserve Your Seat On The BEEF Tour Of South America

BEEF Magazine

Join the 2008 Beef Study Tour to South America and experience the beef production systems of Argentina and Brazil, Jan. 19-Feb. 1, 2008. The tour includes a full itinerary of organized cattle-industry stops — various commercial and seedstock cattle farms, feedlots, agribusinesses, retail beef outlets and a packing plant.

Informative, interesting and fun, this “all-beef” tour is designed for anyone interested in sizing up the South American beef situation. Travelers will gain insight into the comparative advantages and disadvantages of these two beef powerhouses, and earn a first-hand assessment of the competitive factors we all face in our day-to-day business.

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Experiment Station scientist named fellow of prestigious science

Experiment Station scientist named fellow of prestigious science

High Plains Journal

Dr. Ron Randel, an East Texas based researcher with the Texas Agricultural Experiment Station, has been named a fellow of the American Society of Animal Science.

“Fellow” is an academic term of respect and in this case, reserved for a senior researcher whose work has had wide-ranging, positive impacts on the industry, said Dr. Charles Long, resident director of research at the Texas A&M University System Agricultural Research and Extension Center at Overton.

“This is a prestigious award presented by the society, which is the foremost animal science research society in the world,” Long said.

“Moreover, the ASAS award is just one of many professional awards that Ron has received.”

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In-shape cows make rebreeding easier

In-shape cows make rebreeding easier

By Joe Benton

OSU Extension Educator

News-Star.com

Why is body condition important?

Early fall is a great time for cattle producers to examine body condition of cows. The weather is moderate and we still have forage.

If you have thin cows, with just a bit of supplement they can be moved up in body condition before winter.

One of the major constraints in the improvement of reproductive efficiency of beef cows is the number of days between calving and the start of heat cycles. If cows are to maintain a calving interval of 12 months, they must conceive within 80 to 85 days after calving. Body condition at calving time determines to a great extent the rebreeding performance of beef cows in the subsequent breeding season.

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NAIS Business Plan is a template for moving forward with animal ID

NAIS Business Plan is a template for moving forward with animal  ID

By Doug Rich

High Plains Journal

U.S. Department of Agriculture (USDA) officials presented their Business Plan for the National Animal Identification System (NAIS) at the ID-Info Expo in Kansas City, Mo.

“We need to build on systems that already exist,” Dr. Clifford Clark, USDA-Animal Plant Health Inspection Service (APHIS) Veterinarian Services said. “This can be done by providing common data standards across all programs.”

Individual animal identification is nothing new. USDA has been doing this for years with programs designed for specific animal disease such as scrapie, tuberculosis, and brucellosis. Dr. Clifford said that these programs are focused on a single disease and when that disease is eradicated the identification program stops. These programs have separate identification numbers and data collection procedures.

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Club teaches teens about caring for cattle

Club teaches teens about caring for cattle

By Dennis Sherer

TheDailyTimes.com

Johnny Gist only recently started raising cattle, but a new club for youths is helping him learn to care for his heifer, Dixie.

Gatlin Hill’s family has raised cattle for years, and his grandfather ran a dairy, but he too is learning much about beef production in the Lauderdale County chapter of the Alabama Junior Cattlemen’s Association.

“It’s a great club. You learn a lot about how to care for your cattle,” Gist, a ninth-grader at Rogers High School, said as he brushed his 7-month-old heifer’s coat. Dixie is his only cow.

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