Daily Archives: February 5, 2013

Selecting Replacement Heifers

Selecting Replacement Heifers

Heather Smith Thomas

Tri-State Livestock News

Scott Ford and his wife Kim raise registered and commercial Red Angus near Bertrand, NE, and want their heifers to be structurally correct, easy-fleshing, deep bodied, clean-fronted with a feminine head.

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Baxter Black, DVM:  Sustainable Farming? Really?

Baxter Black, DVM:  Sustainable Farming?  Really?

Most of the agricultural community watches the pied pipers of “Sustainable Farming” the same way grandparents watch their grandkids play with toy trains.

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Put Herd Health on the Calendar

Put Herd Health on the Calendar

Mark Parker

Progressive Farmer

Like unicorns and free lunches, there’s no such thing as a one-size-fits-all cow herd health calendar. Unique environments, resources and marketing goals demand that each operation run on its own clock.

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Rebuilding the U.S. Cow Herd Won’t Be Easy, Derrell Peel Says

Rebuilding the U.S. Cow Herd Won’t Be Easy, Derrell Peel Says

Oklahoma Farm Report

The numbers are now in and they show a continued decline in the number of cattle in the U.S. The USDA’s Cattle Inventory report showed 89.3 million head of cattle in the U.S. That’s down two percent from one year ago. Beef cow numbers are off three percent from last year, down to 29.2 million head.

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Grass Tetany

Grass Tetany

Jeremy Powell

University of Arkansas

Grass tetany, a disease that commonly occurs in Arkansas in the months of February, March and April, is due to an abnormally low level of magnesium in the cow’s body.

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Omega-3-Rich Ground Beef Available Soon

Omega-3-Rich Ground Beef Available Soon

Science Daily

Thanks to Kansas State University research, part of a healthy diet can include a hamburger rich with omega-3 fatty acids.

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Beef or Cattle-What’s Your Business

Beef or Cattle-What’s Your Business


In its vision statement, Broseco Ranch, Decatur, TX, says it wants to produce a wholesome, healthy product that has great eating quality. “We are,” says Tom Woodward, “in the beef production business.”

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What’s in your beef?

What’s in your beef?

Dara Newson


Here in the heart of Central Nebraska sits the largest livestock think-tank in the world. As a major beef research center, one of its projects is studying cattle for antibiotic overuse and whether there’s a connection to humans.

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Where have all the beef cows gone?

Where have all the beef cows gone?

Chris Hurt


Cattle numbers are down again, to their lowest level since 1952, according to USDA’s recent inventory count. Beef cow numbers are at their lowest level since 1962 as the devastating impacts of the 2012 drought continues the longer-term decline.

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How grass-fed beef is reshaping ag and helping the planet

How grass-fed beef is reshaping ag and helping the planet

Christopher Weber


Bartlett Durand is the rare local-food entrepreneur who has no trouble turning a profit: Durand’s Black Earth Meats processes and sells grass-fed beef, and these days grass-fed beef sells like crazy.

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