Daily Archives: March 3, 2009



I grew up in Las Cruces, NM. In the winter the grass was yellow. In summer it turned brown. I had a used 1956 Ford. I never put antifreeze in it.

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Begin adding value to your 2009 calf crop today

Begin adding value to your 2009 calf crop today

Jason K. Ahola, University of Idaho

American Cowman

Up until last fall, most cow/calf producers had been profitable for the previous 11-year period. This unrivaled success was due in large part to increased income from calf sales as a result of increasing calf prices.

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Extend Your Forages

Extend Your Forages

Mick Kreidler

Beef Today

It takes good planning to have enough forage for your cattle year-round. When the weather doesn’t cooperate, may it be drought, flood or snowdrifts, it pays to have a good plan in place with forage alternatives for the tough times.

One of the best ways to provide forage during the grazing season and beyond is by using annuals for grazing, haying and stockpiling. A variety of plants are available to help you extend your forage base during shortages.

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Implanting Beef Cattle

Implanting Beef Cattle

Johnny Rossi, Extension Animal Scientist  University of Georgia

Implanting nursing calves is one of the most economically justifiable practices available in the beef industry. Implants have been shown to increase weaning weights of nursing calves in hundreds of research trials. Likewise, stocker and feedlot calves exhibit even greater responses than nursing calves. Implanting returns more revenue per dollar invested than any other management practice.

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Genetic Defects Manageable

Genetic Defects Manageable


Curly Calf syndrome or more correctly, Arthrogryposis Multiplex (AM) was identified as a lethal genetic defect present in the Angus breed in the past several months. The name comes from the bent and twisted spine of affected calves.

Whenever defects are found it takes some time to determine if the cause is genetic or environmental. After the report of a few calves with this condition in 2007, the Angus Association in cooperation with Dr. Jon Beever at the University of Illinois, requested association members to report any additional incidences of calves with similar problems. Late last summer information on 48 calves was made available to Dr. Beever and 47 of 48 calves shared a common ancestor in GAR Precision 1680. The defect was later traced to 1680’s maternal grandsire, Rito 9J9 of B156 7T26, and all 48 affected calves had 9J9 on both sides of their pedigree. Since that time a genetic test has been developed to identify carriers of this gene.

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Study Finds No Link Between E.coli and DG

Study Finds No Link Between E.coli and DG


A new study by the K-State University set out to evaluate the effect of feeding DG and dry-rolled corn (DRC), alone or in combination, on faecal prevalence of E. coli O157:H7 and Salmonella in finishing cattle.

Previous work has indicated a positive association between feeding cattle distiller’s grains (DG) and an increase in E. coli O157:H7 prevalence. Escherichia coli O157:H7 and Salmonella are foodborne pathogens that reside in the gut of cattle and are shed in the feces, says an abstract to the report.

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Improved Tech Makes Breeding Choices Easier

Improved Tech Makes Breeding Choices Easier

Clifford Mitchell

Cattle Today

Technology impacts the lives of many. Modern day perks such as cell phones, computers and GPS systems used to be only curses of the rich. Now days, everyone can take advantage of new technology. Computers can be carried in a simple briefcase, no need for a room to house its components separately. Cell phones come in all shapes and sizes with many different attachments for hands free or mental telepathy. GPS systems seem worth it, although some have a hard time with satellite directions and end up lost.

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Texas Cattle Trichomoniasis Program Adopted

Texas Cattle Trichomoniasis Program Adopted

The Westerner

Beginning April 1, 2009, breeding bulls entering Texas from any other state must be either 24 months of age or younger and certified as a virgin, or be tested negative for cattle trichomoniasis within 30 days prior to entry.

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The ranching tradition of East Texas

The ranching tradition of East Texas


The Gilmer Mirror

ASK ANYONE to picture a “Texan” and most likely the image that comes to mind is a familiar one to all Americans: a wide-brimmed, “ten-gallon” hat, boots, leather belt with a dinner-plate size buckle, and a stony glint in the eye—the proverbial Texas cowboy. It is an image that Texans cultivate and radiates pride in the breast of most residents of the state. The cowboy of popular image is brave but humble, a hard worker, kind to dogs and children, and a fierce protector of honor and “what is right.”

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Meat-Eaters ‘Trading Down’ From Steak to Chicken: Chart of Day

Meat-Eaters ‘Trading Down’ From Steak to Chicken: Chart of Day

Lee J. Miller


Meat-eaters are “trading down” from beef and pork in favor of chicken as consumers pare their food costs, according to the chairman of grocery chain Safeway Inc. and analysts at Deutsche Bank AG.

The switch will squeeze beef and pork producers, while chicken sellers may gain from the quest for “cheaper protein,” Deutsche Bank said in its “Monthly Mouthful” report. Still, poultry prices face pressure as rising protectionism and global recession make global trade more competitive, the report said.

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Beef production: Big part of agriculture

Beef production: Big part of agriculture

Gary Wilson

The Courier

Cattle and beef production represent the largest single segment of American agriculture. In fact, the U.S. Department of Agriculture says more farms are classified as beef cattle operations, 35 percent, than any other type.

Most farms and ranches are family owned and operated, but cattle operations have long been considered multi-generational endeavors. A survey of Iowa cattle producers showed that 60 percent expect to pass their operation on to their children.

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Omega 3 beef?

Omega 3 beef?


What cattle eat could make beef even healthier for you than it is now…

It’s often found in fish-but could beef be a new source of omega-threes? Tonight Ag Reporter Sarah Gustin explains how a change in your cow’s diet might be all it takes to produce a healthier piece of meat.

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Students fear loss of MTSU Farm Lab

Students fear loss of MTSU Farm Lab


Daily News Journal

MTSU plant and soil science major Wanda Priest hopes the university won’t sacrifice its farm labs because of budget cuts.

“How can you know the effects of disease or feeding habits or treatments on animals if they aren’t out there in front of you?” asked Priest, a 43-year-old mother of four from Estill Springs in Franklin County. “You can’t learn that from a book.”

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Livestock Groups Come Together to Learn

Livestock Groups Come Together to Learn

Gary Truitt

Hoosier AG Today

  Several livestock groups got together this weekend. The Livestock and Forage Symposium brought together the states beef and dairy interests. Deb Osza , with Milk Promotion Services of Indiana, said this was the second time these groups have formally met and it is a good opportunity to share ideas and learn from each other, “I think, as livestock producers, it is important we come together to share common interests and to learn more about what other producers, outside of our industry, are doing.”

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Factors Affecting Beef Flavor

Factors Affecting Beef Flavor

Dr. Rick Rasby, Professor of Animal Science,  Animal Science, University of Nebraska

Following is his summary of key points for producing consistently flavorful beef.

• Production/management factors that influence beef flavor do so primarily via effect on amount and composition of fat.

• Beef flavor desirability increases as intramuscular fat (marbling) increases. Marbling scores of Modest or greater provide the greatest assurance of desirable beef flavor characteristics.

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