Daily Archives: January 16, 2009

Video Feature: Should a steer and a heifer be fed differently?

Video Feature: Should a steer and a heifer be fed differently?

Purina Mills

BeefTalk: Making Sense of the Bull Pen

BeefTalk: Making Sense of the Bull Pen

Kris Ringwall, Beef Specialist, NDSU Extension Service

When the bulls are penned is a good time for a close evaluation.

Last week, the report card on bull S48 was to keep him for the 2009 breeding season. This periodic review is used on all bulls at the time of purchase and periodically throughout a bull’s life.

The first evaluation of older bulls is for soundness because putting resources into a bull that has limited breeding capacity is impractical. When the bulls are penned is a good time for a close evaluation.

Small problems tend to become big problems. Minor structural problems often will develop into movement problems during the breeding season.

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How to tell a cow’s age by her teeth

How to tell a cow’s age by her teeth

Beef Today

“One of the ingredients used in selecting which cows to cull is the age of the animal,” said Dave Sparks, Oklahoma Cooperative Extension Service veterinarian and food-animal quality and health specialist. Evaluating her teeth can help you age the animal.

Determining the age of cows up to 5 years of age is simple and accurate: the animal has two permanent incisors at 2 years of age, four at 3 years of age, six at 4 years of age and a full mouth of eight permanent incisors at 5 years of age.

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Why Should Cattle Be Dehorned?

Why Should Cattle Be Dehorned?


Dehorning cattle is a requirement of the Live Export Accreditation Program (LEAP). The program states, “After 1 January 2000, slaughter and feeder cattle shall not be exported unless they are polled or dehorned and each horn stump is less than 12 cm in length and fully healed.” Any specialty cattle (e.g. stud cattle) exported after 1 January 2000 with horns or horn stumps greater than 12 cm long will have stocking density restrictions applied, increasing shipping costs.

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Beef grading explained

Beef grading explained

The Cattle Business Weekly

When USDA graders stamp carcasses they estimate the eating experience for consumers and provide report cards for producers. They also measure cutability, or red meat yield.

Most carcasses are graded, but very few qualify for the top of the USDA pyramid. Understanding beef grades is not only important to consumers’ purchase decisions, but also to the profit goals of producers.

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Farmers Urged to ‘Become Activists’ for Agriculture

Farmers Urged to ‘Become Activists’ for Agriculture

The Voice of Agriculture

Farmers and ranchers at the American Farm Bureau Federation’s 90th annual meeting were encouraged to speak out and become activists for agriculture.

“We can’t think of the word ‘activists’ as a dirty word anymore,” said Will Gilmer, a third-generation dairyman from Lamar County, Ala. “We have to be proactive, aware and informed about our industry and what others are saying about us. It’s going to take all of us to be active.”

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Cattle Genomics: Sire Types For Commercial Herds

Cattle Genomics: Sire Types For Commercial Herds


Choosing types of sires is one of the most important genetic decisions facing beef producers.

That choice depends on:

_ Climatic and management conditions and number of production phases involved

_ Breeding systems used

_ Breeds or types and individual performance levels

_ Types of cows currently in the herd.

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