Should You Expand Your Cowherd?
While a traditional cowherd strategy for expansion such as buying cows will work for many producers, there are alternatives that may be more appropriate for some people. There are three options for expanding your beef enterprise: raising or buying replacement heifers, leasing breeding stock and retaining ownership of calves
Trent Loos: Farmers are our best spokesmen
I would have never guessed that at 3:00 o’clock on a fall afternoon I would spend a full hour watching Oprah but I did. In her highly promoted one-hour TV show, Oprah dove into the issue of modern food production. Lisa Ling, her roving reporter, actually took the viewers to several different farms, including a free-range egg laying operation in Pennsylvania, followed by a caged hen egg laying farm in the same state. John and Matt Kellogg of Yorkville, Ill., opened their doors and gave her full blown tour of their pork production operation. The viewers truly got to see the pros and cons of each as well as the purpose for the different production methods.
Study Shows Myth of Niche-Marketed Beef Safety
A new report has been release which examines niche marketing production practices for beef cattle in the United States and prevalence of foodborne pathogens.
Niche-marketed food products are rapidly gaining market share in today’s society. Consumers are willing to pay premium prices for food perceived to be safer, healthier, more nutritious, and better tasting than conventional food.
Three Pasture System Helps Forage Availability
Cattlemen are often good stewards of the land. At the same time, many respect the land so much they often take its producing power for granted. In times of low input costs, producers had access to many resources that would enhance forage production ability. Most could also afford to go over their ground as many times needed, putting out fertilizer or cutting and baling hay. When “Mother Nature” turned off the rain, the majority could afford to buy harvested feedstuffs and pay the trucking to move them from one state to another when needed.
The veal deal
A Big Isle cattle rancher sees promise in the marketing of pasture-raised, natural veal
By Betty Shimabukuro
Honolulu Star Bulletin
Logic, gas prices, feed costs, environmental and humanitarian concerns — all that.
“Today, given shipping costs, we’re trying to reduce our carbon footprint, trying to get it to a carbon hoofprint,” Hind says.
The owner of Daleico Ranch in Kamuela has a new product — veal from calves raised on the pasture with their mothers. It’s an idea growing in favor nationwide, as ranchers and chefs seek a way of bringing this prime meat to the table in a manner that addresses concerns about animal cruelty.
Q&A: How do you figure the live weight of a beef carcass that had a hanging weight of 581 pounds?
Dr. Rick Rasby, Professor of Animal Science, Animal Science, University of Nebraska
A: A beef steer that is fed to a finished weight and fat thickness (usually about 0.5 inches of backfat between the 12th and 13th rib) will have a dressing percent of about 63%.
Eliminating Costs Is Always Better Than Reducing Costs
In the past we’ve reviewed how continually rising costs force us to keep our management strategies always one step ahead of the next price increase. Fuel and fertilizer costs are a couple of the biggest culprits in the current cost-price squeeze. It seems to me we give too much attention to reducing costs and not nearly enough to eliminating costs. If you just reduce costs, you still have to wrestle with the same beast every time that particular item makes another price leap.