Monthly Archives: March 2008

Hauling Along

Hauling Along

Mathew Elliott

Angus Journal

One of the biggest revolutions in the livestock industry might be right behind your pickup truck. As with the rest of the world, livestock trailers have evolved since their introduction to the business. Today you can customize your trailer to fit it to your needs and, more importantly, to your cattle’s comfort.


BeefTalk: EPDs Provide Knowledge, Producers Provide Wisdom

BeefTalk: EPDs Provide Knowledge, Producers Provide Wisdom

Kris Ringwall, Beef Specialist, NDSU Extension Service

Bull Buying Tip – Don’t Just Read the Tag, Open the Box Bull Buying Tip – Don’t Just Read the Tag, Open the Box

A sound beef program requires wisdom and knowledge.

“I have pretty much had it with the articles that talk about the importance of expected progeny differences and how great a tool they are for picking bulls,” wrote a producer who had read my column.

After several BeefTalk articles on EPDs, this e-mail got my attention, especially because there is no perfect answer. Every coin has two sides and those who survive in the industry need to realize that.

Sometimes the questions are twisted and turned so they fit the answers rather than the answers actually being direct responses. In reality, all questions do not have answers. Many times, the challenge is to allow producers the freedom to ask a question.


Fall Calving Makes Sense In The Tall-Fescue Zone

Fall Calving Makes Sense In The Tall-Fescue Zone

By Jim Gerrish

Beef Magazine

Spring may not seem the right time to be thinking about the virtues of fall calving, but if you live in the tall-fescue zone of the U.S., you should be thinking about it right now. Spring and early summer is when endophyte-infected fescue is at its most toxic level, and when your cows are most likely bred for spring calving.

Let’s review what’s going on with the cows and the fescue in a spring-calving scenario. We’re going to be kind of hard on these cows and make them eat infected tall fescue hay all winter and then go to infected pastures in the spring. This is the worst-case scenario for a cow-calf producer in the fescue region.


Foot Rot in Beef Cattle

Foot Rot in Beef Cattle

Iowa State University

Foot rot is an acute infectious disease of cattle characterized by swelling and lameness in one or more feet. It also is known as interdigital necrobacillosis, interdigital pododermatitis, and interdigital phlegmon. Foot rot can become chronic if treatment is not provided or is delayed.


This Is the Year to Start a Controlled Calving Season

This Is the Year to Start a Controlled Calving Season

The extremely expensive inputs of feed, fertilizer, and fuel costs have caused many cow calf operations to search for methods of becoming more efficient.  One place where many smaller herds could gain some long-term efficiency is by moving to a shorter, more confined breeding season.  When all the cows are bred at about the same time and are calving together, their nutritional needs are similar.  By contrast, herds with long or year-round breeding seasons, have cows in different production stages consuming the same diet.  Consequently, part of the cows are being underfed, or part of the cows are being over fed, or both.


Research Shows Benefit of Dry Aging

Research Shows Benefit of Dry Aging

Cattle Today

Do any of these words come to mind when you think of beef? Buttery. Rich. Mellow. Superb. Earthy. If traditional beef doesn’t have the taste buds screaming “intense,” then dry-aged beef might arouse the sensory beef experience you’ve been looking for.

Texas A&M University Regents Professor Jeff W. Savell, Ph.D., recently completed an executive summary titled Dry-Aging of Beef as a companion to the 2007 checkoff-funded Industry Guide for Beef Aging which explains the traditional wet-aging process.

Dry-aging enhances beef flavor and tenderness and is used by a growing number of foodservice and retailers for the high-end, gourmet market. Dry-aging is a process where beef carcasses are stored without protective packaging at refrigeration temperatures for one to five weeks to allow the natural processes to occur that result in improved tenderness and the development of the unique flavor that can only be described as “dry-aged beef.”


Health, environmental concerns fuel popularity of grass-fed beef

Health, environmental concerns fuel popularity of grass-fed beef


Palm Beach Post

“I was talking to people and giving it away,” Harris said recently from his White Oak Pastures farm near Bluffton, Ga., where his family has raised cattle since 1866.

Today, Harris, 53, has more demand than supply for his beef, which is born, reared and slaughtered locally. Unlike the vast majority of U.S. cattle, his animals spend their entire lives in pastures and are never trucked to distant feed lots to be fed growth hormones and corn.