BeefTalk: If Baby Rabbits Can Survive Snow, So Can Calves
Kris Ringwall, Extension Beef Specialist, NDSU Extension Service
After the last blast of snow, the snowbanks were starting to thaw when I noticed a small baby rabbit. The rabbit, fresh from the nest, was nibbling on the available grass and doing fine.
Calf Implants: Use/Don’t Use At Grass Time?
The Stock Exchange
While the performance benefits of implanting calves through the suckling phase is well documented, many cattlemen choose not to employ this management practice in their operations. Some who market their calves at weaning or as back-grounded calves believe it reduces buyer willingness to bid as much for similar-quality implanted calves as those that did not receive an implant.
Meet Red Angus Juniors in Montana
Join the fun, meet new friends and explore Red Angus in eastern Montana with the National Junior Red Angus Association (JRA).
The 2013 Junior Red Angus Association Round-Up is set against the Big Sky Country backdrop and will feature tours of Red Angus ranches, beef research facilities and the Midland Bull Test. Juniors will also compete in national contests and participate in fun activities.
Is there really a benefit with delayed implanting?
For years, feedyard managers have discussed whether it was easier on high stress calves to delay implanting. The idea was these calves were hit with so much at processing, was it beneficial to give their bodies time to adjust before implanting?
Breed the Herd in One Day
For brothers Phil and Jim Ham, heat synchronization is not negotiable. They breed 350 cows and heifers using AI for at least one service, and say it’s a job they wouldn’t want to attempt without synchronization.
Ranchers Work to Keep Calves Alive
North Dakota Ag Connection
Heavy spring snowstorms have created hardships for North Dakota cattle herds and caretakers. Most ranchers have moved away from cow herds calving during the winter to avoid the cold and snow. However, this year’s late-winter weather has ranchers working day and night to keep newborn calves alive.
Predicting Tenderness, Lasting Color in Meat
Angus Beef Bulletin
If superior beef tenderness isn’t enough to whet your appetite, a system that predicts both beef and pork tenderness, as well as color stability in both meats, may be something you can sink your teeth into.
Beginning with the end in mind: Cattle Marketing
Beef Cattle 101
The spring calving season is near completion and producers have a few management decisions to address in the near future based on the intended marketing option.
Rethinking heifer development
During the recent conference of the Academy of Veterinary Consultants, Trey Patterson, PhD, who is COO of Padlock Ranch Company, Ranchester, Wyoming, outlined the ranch’s systems approach toward developing replacement heifers.
Northern Beef Plant Laying Off 108 Employees
A northern South Dakota beef processing plant says it’s laying off 108 of its 420 employees until it can raise enough money to buy more cattle.
Antibiotics Report Ignores Food Safety Facts
A recent Environmental Working Group (EWG) report blames antibiotic use in food animals for the presence of antibiotic resistant bacteria. This report overlooks important data and the facts about food safety.
Merging values & technology
The Cattle Business Weekly
Consumers are the ultimate drivers of the food supply system. That’s a reality that the agriculture industry must keep front and center as they work to feed the world’s growing population.
Johne’s or Hardware?
Dr. Ken McMillan
DTN/The Progressive Farmer
Johne’s disease is a chronic wasting disease. Cattle are most susceptible when they are young. Infected cows shed the bacteria in their stool and young cows ingest the manure. Infected cattle can take years to show clinical signs.
End Meats Help Drive Premiums
Angus Beef Bulletin Extra
T-bones, sirloins, filets and strips — these are the beef cuts referred to as “middle meats.” Such steaks make up 12% of the carcass, but represent less than half of its total value.
That and the difference in cooking method lead many to believe it’s the only place where beef grades matter. Not true, according to experts like longtime market reporter Bruce Longo, of Urner Barry, and the data he tracks.
Developing a marketing plan to capture value for your calves
Last month, we discussed the common phrase, “you can’t improve what you don’t measure”. Perhaps another phrase that is just as important is that you can’t capitalize on what you don’t market. A sound marketing strategy allows a producer to capture added value in a group of calves.
Hoffman Farms focuses on crops and cattle
Farm and Dairy
He’s been raising beef cattle on a commercial scale for only about three years, but Christian Hoffman of Fairfield County is among the top.
Beef Checkoff asks, “What’s Your Dinner Made Of?”
National Provisioner Online
The new "Beef. It’s What’s For Dinner." consumer advertising campaign is premiering this month, bringing the recognizable tagline to older millennials and Gen-Xers.
Ranch Management with Dr. Barron Rector
The Young County Office of Texas AgriLife Extension has put together an exciting educational event with Extension Range Specialist Dr. Barron Rector. A favored speaker at Young County events, his presentations never fail to stimulate and motivate one to do a better job of forage, livestock and resource management.
History Book: "Load of bull" was no bum steer
From 1790 to 1880, some Berks County farmers participated in a phenomenon known as the fat cattle craze.
Basically, the idea was to raise the heaviest cattle possible by fattening them up on a diet of cornmeal, oats, wheat bran, potatoes and pumpkin.
Questioning the study: Carnitine compound found in red meat and energy increases heart disease risks
The study, "Intestinal microbiota metabolism of L-carnitine, a nutrient in red meat, promotes atherosclerosis" was performed by researchers at Lerner Research Institute in Cleveland, Ohio. It was published in the journal Nature Medicine.