Daily Archives: May 7, 2012

Organic, Natural, Grass-fed or Conventional: What is the right choice?

Organic, Natural, Grass-fed or Conventional: What is the right choice?

Joe Epperly

I was on a first date the other day when my date, who is very health and fitness conscious, was telling me about a discussion she had with a friend about organic beef. Apparently they had decided that it was healthier for you because it was “organic”.

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Identify, Cull Temperamental Heifers Early

Identify, Cull Temperamental Heifers Early

Burt Rutherford

BEEF

Culling temperamental heifers from your breeding herd has many benefits. Not only does it improve handler safety, but calmer cattle are more productive.

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Proper Range Management: Monitor the range for weeds, poisonous plants

Proper Range Management: Monitor the range for weeds, poisonous plants

Gayle Smith

Tri State Livestock News

Producers should plan to examine their range this spring, monitoring it for both weeds and poisonous plants. “The best offense is a good defense,” according to Jerry Volesky, range and forage specialist for the University of Nebraska.

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The National Beef Quality Audit:  What’s it mean to different sectors?

The National Beef Quality Audit:  What’s it mean to different sectors?

Troy Smith and Kasey

The Cattle Business Weekly

Among topics discussed at the 2012 Beef Improvement Federation (BIF) Research Symposium, in Houston, Texas, were results of the most recent National Beef Quality Audit (NBQA). During the symposium’s second general session, panel members representing various beef industry segments explained how audit results affect their operations.

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Plan for possibility of forage shortage for cows

Plan for possibility of forage shortage for cows

Jim Paulson,

Tri County News

Will the April showers bring May forage? As the moisture deficit continues across much of Minnesota, University of Minnesota Extension educators are hearing the question: What if the drought pattern continues?

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Brands: Montanans Leave their Cool Marks with Hot Irons

Brands: Montanans Leave their Cool Marks with Hot Irons

Great Falls Tribune

Three presses of a simple curved branding iron into the cattle hide and a distinctive brand emerges.

On the Cloverleaf Ranch, Fred Scherrer Jr. has carried on the tradition of a brand that his grandfather used on a homestead in Nebraska in the early 1880s.

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Searching for beef’s next toe-stubber

Searching for beef’s next toe-stubber

Greg Henderson

Drovers

“When you have the facts on your side, argue the facts. When you have the law on your side, argue the law. When you have neither, holler.”

That quote is from Al Gore, the former vice president and an environmentalist of some notoriety. His modification of the famous advice for lawyers – to argue the facts or the law, depending on which is in your favor – is relevant for the beef industry this spring as we seek to address new concerns over the safety and wholesomeness of our products.

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Maddux Cattle Company recognized with commercial beef producer national award

Maddux Cattle Company recognized with commercial beef producer national award

Sheri Hink

The Imperial Republican

Technologies are constantly changing and the beef industry is no exception.

Earlier this month Maddux Cattle Company, managed by John and Jack Maddux, was presented with a Beef Improvement Federation (BIF) Commercial Producer of the Year award for 2012.

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Beef plant set to open soon; has huge value-added ag potential

Beef plant set to open soon; has huge value-added ag potential

SUE ROESLER

Farm & Ranch Guide

Almost a straight shot south from Jamestown, N.D., the new Northern Beef Packers plant, located in Aberdeen, S.D., in the northeastern part of the state, will be close enough to benefit livestock producers in a five-state region.

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Certified Angus Beef opens Education & Culinary Center

Certified Angus Beef opens Education & Culinary Center

Lisa Abraham

Akron Beacon Journal

If the folks at Certified Angus Beef have their way, someday the Denver steak will take its place in your grocery store meat case right along with the New York strip, the porterhouse and filet mignon.

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