Daily Archives: November 24, 2010

Have you said your FOOD THANKS today?

Have you said your FOOD THANKS today?

Cheryl Day

Beef Today

The Thanksgiving season is time for the family and friends to sit down around the table to enjoy feast of choice and count their blessings. The first Thanksgiving feast between the Pilgrims and Indians was a three day celebration of a Great Harvest. Today, many American Families will partake in this annual feast first proclaimed by Abraham Lincoln as a National Holiday.

Full Story

FDA Expands Approval for Feeding Optaflexx® to Beef Cattle

FDA Expands Approval for Feeding Optaflexx® to Beef Cattle

Hoosier AG TOday

  The US Food and Drug Administration (FDA) has granted approval for feeding Optaflexx® (ractopamine hydrochloride) to beef cattle as a topdress to increase live weight gain and improve feed efficiency during the final 28 days to 42 days of the finishing period, while maintaining beef’s natural taste, tenderness and juiciness.

Full Story

Manage Calving With Nighttime Feeding?

Manage Calving With Nighttime Feeding?

Dr. Ken McMillan

DTN

Q&A:

I checked my cows early in the morning and then right before dark. But I still lost two calves. One heifer had the calf, but it was dead; we pulled the other one, but it didn’t live.

Full Story

Needle-Free Injection In Beef Cattle Examined

Needle-Free Injection In Beef Cattle Examined

Thebeefsite.com

US – Researchers with the University of Manitoba are preparing a study to compare the effectiveness of vaccines administered to beef cattle using conventional needles and syringes to those administered using needle-free injection, reports Bruce Cochrane.

Full Story

Mycoplasma bovis-related disease can be tricky to identify and treat

Mycoplasma bovis-related disease can be tricky to identify and treat

AG Weekly

Whether it’s a cow/calf, stocker or feedlot operation, managing every aspect of a business can be a tricky task for today’s cattle producers. But, one of the most difficult duties producers often face is treating disease caused by the bacterium Mycoplasma bovis.

Full Story

Opinion: Some Interesting Thoughts I Heard This Week

Opinion: Some Interesting Thoughts I Heard This Week

Troy Marshall

BEEF

Regarding GIPSA – “I can understand people wanting to take us back to the way we marketed cattle 30-40 years ago – after all, if we’re still around today, we had to be pretty successful back then.

Checkoff – USDA indicated that the Office of Inspector General would be auditing the beef checkoff this year.

Full Story

Book Review:  The Welfare of Cattle

Book Review:  The Welfare of Cattle

Rushen, J., Passillé, A.M. de, Keyserlingk, M.A.G. von, Weary, D.M.

This book covers all aspects of research into the welfare of dairy, veal and beef cattle. Written by leading international research scientists in the field, it provides a thorough and critical review of the most up-to-date research on the welfare of cattle, covering behavior, nutrition and feeding, housing and management, stockmanship, and stress physiology, as well as transport and slaughter.

Full Story

The Anti-Meat Crowd: What the Other Side Is Thinking

The Anti-Meat Crowd: What the Other Side Is Thinking

Victoria G. Myers

Progressive Farmer

They call him "Meathead," which isn’t a bad moniker if you’re in the business of barbecue. His real name is Craig Goldwyn, a celebrity cook who started writing a food column for "The Huffington Post" a couple of years ago.

Full Story

Established icon grows like a startup

Established icon grows like a startup

Start-up companies often report double-digit sales growth, but 32-year-old iconic brands without new-product launches or acquisitions? Not so much. Yet Certified Angus Beef LLC (CAB) recently closed the books on fiscal year 2010 with 17.2% growth.

Full Story

‘He’s been the voice of reason for the cattle industry’

‘He’s been the voice of reason for the cattle industry’

GREG STILES

KVAL

It’s roundup time for the owner of Straus Ranches as he gathers in cattle from as far away as the Illinois Valley for winter. Patience, a trait developed over nearly eight decades, comes with the territory.

Full Story