Daily Archives: April 13, 2012

Consider Several Factors when Purchasing Beef Heifers

Consider Several Factors when Purchasing Beef Heifers

Ted G. Dyer

Cattle Today

When purchasing a bred heifer as a replacement breeding female, consider several factors. These factors could include: Age, Breed, Health, Genetic Make-up, Reproductive Efficiency, Uniformity, Visual Attributes, and Management Background.

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Drivers’ ed

Drivers’ ed

John Maday


Whether it’s a rancher hauling a few cows to the sale barn or a commercial trucker loading a semi with “fats” for the packer, drivers play a vital role in beef quality assurance and animal welfare.

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What’s your true hay cost?

What’s your true hay cost?

The Cattle Business Weekly

Plenty of ranchers might be surprised to know what it really costs to put up hay. Buying hay might cost little if any more, and it might even be cheaper.

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BeefTalk: Preparing for a Dry Year Using Lazy L Culling

BeefTalk: Preparing for a Dry Year Using Lazy L Culling

Kris Ringwall, Beef Specialist, NDSU Extension Service

It’s time to develop the lazy L for culling cows.

Looking at the drought forecast certainly causes concern. It’s not panic, just concern. In some areas, the lack of precipitation persists, while other areas are candidates for less precipitation.

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Nebraska Feedyard Owner Finds Blogging Rewarding

Nebraska Feedyard Owner Finds Blogging Rewarding

Oklahoma Farm Report

Anne Burkholder, a.k.a. Feed Yard Foodie, Nebraska feedyard owner and past checkoff-funded Beef Quality Assurance award winner, continues to communicate with consumers via her blog site.

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Pricey Beef Becoming a Concern

Pricey Beef Becoming a Concern

Beef Today

Although interest in beef production is high in part because of record-high prices producers have been fetching, some producers have concerns about rising prices for feedstuff and gasoline, which could make consumers less likely to buy pricey beef cuts, an Ohio State University Extension expert says.

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Food’s Biggest Scam: The Great Kobe Beef Lie

Food’s Biggest Scam: The Great Kobe Beef Lie

Larry Olmstead


Think you’ve tasted the famous Japanese Kobe beef?

Think again.

Of course, there are a small number of you out there who have tried it – I did, in Tokyo, and it is delicious. If you ever go to Japan I heartily recommend you splurge, because while it is expensive, it is unique, and you cannot get it in the United States.

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Animals and antibiotics: How much is too much?

Animals and antibiotics: How much is too much?


Katrina Wanner thinks that when it comes to animals, agriculture and antibiotics, the formula is simple: don’t give medicine if the animal isn’t sick.

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DNA-based cattle identification method could ‘refine’ ground beef recall practices

DNA-based cattle identification method could ‘refine’ ground beef recall practices

Mark Anstley

Food Quality News

A method to identify the number of cattle used in the production of ground beef batches could lead to quicker, less costly recalls of potentially contaminated products, a researcher has claimed.

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The Sliming of Pink Slime’s Creator

The Sliming of Pink Slime’s Creator

Bryan Gruley and Elizabeth Campbell


Thirty-one years ago, a young man with no college degree and the restless mind of a tinkerer started an unusual meat-processing company. Eldon Roth’s Beef Products Inc. (BPI) bought tons of fatty scraps left over after cattle were carved into steaks and roasts.

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