Daily Archives: May 13, 2009

Video Feature: Value Added Calves

Video Feature: Value Added Calves

NCBA’s Cattlemen to Cattlemen

Adding value to calves impacts all segments of the cattle industry.  Our experts say it’s an important process for cattlemen.

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What HSUS is Right About

What HSUS is Right About

Gary Truitt

Hoosier AG Today

While HSUS is wrong about many of the charges they make, they are right about one thing: people care about animals.   HSUS claims that 1 out of every 30 Americans are members or somehow associated with their organization.

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Animal activists need opposition

Animal activists need opposition

Terry Anderson

The Prairie Star

How much more of a beating can the American livestock industry take?

Animal rights activists continue to get the unworthy attention they seek, enticing more and more of the general populous, pushing producers farther into a corner.

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Growth promoting implants for pasture cattle

Growth promoting implants for pasture cattle

Nevada Daily Mail

A variety of trade names and combination of growth promoting impacts have been used over the past 50 years according to Eldon Cole, a livestock specialist with University of Missouri Extension.

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Bear Creek Farm markets “natural” Angus beef

Bear Creek Farm markets “natural” Angus beef

VICKI STOUT

The Tennessean

Bill Cherry Jr. has raised cattle for over 20 years, but in the past 24 months or so, he has pursued a specialty niche of producing all-natural Angus beef with a herd of 100 on part of his 1,400 acres in Thompson’s Station.

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Crossbreeding: Back to the Future

Crossbreeding: Back to the Future

Dave Daley, California State University, Chico

2009 Beef Improvement Federation

The value of crossbreeding to capture breed complementarily and heterosis has been well-documented by 50 years of beef cattle research. In particular, well-planned crossbreeding systems result in improvement in many of the lowly heritable traits that tend to be difficult to measure.

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Beef must age properly to be tender

Beef must age properly to be tender

Daily News

Beef Tenderness: Determination, Regulation & Prediction by Mohammad Koohmaraie, Ph.D, CEO, Meat Division, IEH Laboratories & Consulting Group, states that meat needs 14 days of aging, meat must age properly, feeding 70-90 days helps tenderness and genetics of the cattle is significant in determination of meat tenderness.

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