Daily Archives: July 5, 2011

Livestock producers face industry-changing rule

Livestock producers face industry-changing rule

Beef Journal

Livestock producers are facing a giant hurdle, one that could drastically change the beef industry: A new rule proposed by the United State Department of Agricultural (USDA) Grain Inspection, Packers and Stockyards Administration (GIPSA).

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Baxter Black, DVM:  THE MAD COW ESCAPE

Baxter Black, DVM:  THE MAD COW ESCAPE

It’s 6 ½ hours from Sierraville to Modesto and the packing house.  Karl had put together a load of cull cows

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Creating Nolan Ryan’s Guaranteed Tender Beef

Creating Nolan Ryan’s Guaranteed Tender Beef

Cassie Payne  

Progressive Cattleman

Beefmaster Cattlemen introduced a product that created a niche. Their brand, Nolan Ryan’s Guaranteed Tender Beef, debuted in 2000 as a value-added select product and was designed to unite a supply of Brahman-influenced cattle with a demand for a lean and tender eating experience.

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Observing breeding bulls

Observing breeding bulls

Dave Barz, DVM

Tri State Livestock News

I think June will go down as the wettest June in our area, and we didn’t receive the heavy rains some of you did. As a result, the grass is green, the nights are cool, and every day on my way to work I see bulls covering cows in the pastures.

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Fewer Cows, More Money

Fewer Cows, More Money

Victoria G. Myers

Progressive Farmer

After nearly 35 years of intensive ranch management, Jim Theeck realized a few years back he either had to go cheaper or get out of the business.

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Cattle grazing prevents forest fires

Cattle grazing prevents forest fires

The Modesto Bee

Imagine the forest at ground level. It is tender made up of two-year-old decaying undergrowth to give a fire a quick start.

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Where’s the beef? Michigan State aims to find out

Where’s the beef? Michigan State aims to find out

Seattle Post Intelligencer

A small herd of cattle from Michigan State University was recently slaughtered with two goals: boosting the amount of locally produced food on campus and creating a system of tracking beef from the farm to the plate.

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