BeefTalk: Tough Decisions at Cow Culling Time
Kris Ringwall, Beef Specialist, NDSU Extension Service
Fall Cow Sorting List Fall Cow Sorting List
Now is the time to cull those extra market cows and bulls.
Fall is fast approaching. Last week we had high temperatures near 100 degrees. Lows are forecast for the 30s by midweek as we prepare for seasonal change.
If summer is defined as a growing season, there was no summer for some people. Others had a great summer.
Regardless, summer has departed and fall is making its presence known. This fall is going to be difficult for many producers because high prices have translated into high costs. This has eliminated any margin for error.
Necessary skills for a future in the industry
Opportunities exist, but new thinking is required
Jason Ahola, University of Idaho
Cattle Business Weekly
It’s almost back-to-school time, and what a great occasion to look at the education of our nation’s youth, particularly those hoping to work in the beef industry. With significant opportunities for the U.S. beef industry on the horizon, this is a great chance for young people to prepare themselves starting at an early age.
Our nation’s ranchers are getting older. In fact, 12 years ago UDSA reported that 66% of cow/calf operators were over 50 years old. This has resulted in a massive generational transfer of agricultural operations across the U.S.
The Immune System, Immunity and Livestock Herds
E.J. Richey, DVM
University of Florida
Immunity is the ability of an animal to resist disease. Fortunately, immunity is a basic fact of nature; unfortunately, we take it for granted. In reality, immunity culminates from the activity of a very complex and intricate system of the body – the immune system; a system that we can to some extent enhance and manipulate to provide various degrees of protection against most disease-causing bacteria and viruses.
Q&A What are some of the key elements affecting change in the beef business?
Dr. Larry Corah, Technical Services, Certified Angus Beef, Manhattan, Kansas
A: Increased Globalization. We now live in a global society. It is important to remember that the North American continent is not the only place in the world where beef is produced. Export markets are vital to growth of our industry. Only 4% of the world’s people live in the U.S. but we produce a much higher percentage of the world’s food supply.
Will Mandatory COOL Hurt Ground Beef Sales?
Think of beef and most people bring to mind a juicy steak. But the beef industry’s most valuable product is ground beef, sold as such, in patty form or in other ways. Estimates suggest these products represent about 42% of all the beef consumed in the U.S. each year. In terms of volume, the market is divided 50/50 between retail and foodservice.
Statements, procedures to move COOL livestock origin information along ownership chain developed at ‘unprecedented’ industry meeting
Livestock Marketing Association
Seventy representatives of over 30 livestock industry, related groups and organizations gathered recently in Kansas City, in a meeting organized by Livestock Marketing Association and co-hosted by the National Meat Association and the National Farmers Union, to tackle a key issue as the federal Country of Origin Labeling (COOL) law takes effect Sept. 30.
Eight Biosecurity Tips For The Cow-Calf Man
Ask a swine producer about the role of biosecurity and herd health on the average hog farm, and a protocol and 20-minute lecture are surely to follow. Ask a cow-calf producer, and you’d likely get a much less detailed response.