BeefTalk: Cow Diversity is a Good Thing and so is BIF
Kris Ringwall, Beef Specialist, NDSU Extension Service
Although uniformity is a tremendous asset in marketing, on the production side, uniformity brings challenges. In other words, the ability to produce uniform truckload lots of calves depends on producing and sorting the calves.
There is More to Breeding Than Pregnancy Rates
Knowing the difference between conception rate and pregnancy rate has a big impact on cattle producer’s bottom line, says Kalyn Waters, South Dakota State University (SDSU) Extension cow-calf field specialist.
A 13,000-acre Wyoming ranch could be a kind of island, where generations learn about self-reliance and love of the land. It could also be a unique, high-quality Angus cattle operation built up by a chain of relationships beyond family, over the many years since 1870.
Beef Packers Stymied By Shortage Of Working Capital
Beef packing plants require an enormous amount of money to operate efficiently. Many small companies, especially family-owned beef processing operations, have succumbed because of this.
Brewery mash makes for contented cows, farmers say
Virginia Farm Bureau
It’s a happy marriage of recycling and animal husbandry for two beef cattle operations in Nelson County. Massie and Joyce Saunders feed spent mash from Blue Mountain Barrel House Brewery as a supplement to their herd at Rose Isle Farm.
Meat Industry Hall of Fame Class of 2013 announced
The Meat Industry Hall of Fame has announced the results of voting by its more than 70 Members and Trustees, in which six new Inductees were named to the Class of 2013.
Prevention is the best footrot medicine
Spring is barely here and many producers across the prairies are seeing an increased incidence of footrot in beef cowherds.
For some, this year’s footrot might be traced back to the harsh winter or compromised herd health status. Others have not seen much footrot for many years, and then all of a sudden it strikes with a vengeance.