What keeps customers? Ask them
The Cattle Business Weekly
With the spring bull sale season winding down, it might be a good idea to assess what you might do differently for next year. You might start by taking stock of your customers and understand their key needs.
Angus Juniors “Raise the Bar” in Nashville
The National Junior Angus Association (NJAA) hosted a Raising the Bar Conference, April 3-5, 2009, in Nashville, Tenn. Twenty-seven junior officers and advisors from six states were provided the tools to build stronger state associations.
New Web site dedicated to Bovine Viral Diarrhea
A new Web site dedicated to Bovine Viral Diarrhea Virus is now available.
The Web site provides information regarding the disease, its diagnosis, prevention and control methods and is meant to be a clearinghouse for Bovine Viral Diarrhea Virus information.
Purdue Livestock Judging Team took first place at All-East Competition
Eight Purdue University students traveled to the All-East Intercollegiate Livestock Contest, held at The Ohio State University April 16-18, and took home high team honors and first place at the overall competition.
Sennett Cattle Co. Scholarship
Friday, May 1 is the deadline for current students from Indiana majoring in agriculture or high school seniors planning to major in agriculture to apply for the Sennett Farms Cattle Company Scholarship.
More information and the application form are available by contacting the Indiana Beef Cattle Association (IBCA). The $500 scholarship will be awarded in June.
Chemicals suspected in cattle deaths
Sixteen cattle have died in in northwest Louisiana and investigators collected water samples Wednesday to determine if pollutants from a nearby natural gas well might have tainted their pastureland, a state environmental official said.
What’s Your Beef? Or, the grass is always leaner
North Coast Journal
I know I’m presumptuous in thinking I know a lot about beef. I’ve come a long way since I fell in love with White Castle’s tiny onion-infused steamed “sliders.” Now, at the opposite end of the spectrum, I want not a generic filler, but the wonderful flavor of beef in its purest state. Is that arrogant?