S.D.’s beef certification needs more time on grill

S.D.’s beef certification needs more time on grill

Highlands Today

We learn from an Associated Press report that the South Dakota Certified Beef program, launched eight years ago with mighty fanfare during the Rounds administration, has fallen short of its goal of helping producers in the state sell state-branded beef as a premium product for higher prices.

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Baxter Black, DVM: The Legend of the Bad Guys

Baxter Black, DVM:  The Legend of the Bad Guys

The West was peppered with bad guys

Whose conduct was misunderstood

Yet, today we treat them as heroes

Like they were a Robin Hood.

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Give Calves a Boost

Give Calves a Boost

Gary DiGiuseppe

The Cattleman

About 90 percent of beef calves get adequate levels of colostrum. What’s going omm with the other 10 percent?

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Quarantine to Ward off the Spread of Warts

Quarantine to Ward off the Spread of Warts

Dr. Ken McMillan

DTN/The Progressive Farmer

Cattle face warts is a treatable, but contagious condition. It underscores why new animals on the farm should be quarantined.

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Determining AI Conception Rates

Determining AI Conception Rates

South Dakota Ag Connection

Commercially available blood tests to predict pregnancy are accurate and an inexpensive tool cattle producers can use to determine their AI conception rate, according to new research conducted at South Dakota State University.

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Does Temporary Calf Removal for timed AI affect reproduction and calf performance?

Does Temporary Calf Removal for timed AI affect reproduction and calf performance?

World of Ranching

Over three years, in Florida, Minnesota, North Dakota, and Mississippi, 679 Angus or Brangus cow-calf pairs were synchronized with the 7-day CO-Synch+CIDR protocol.

In one experiment, with dams averaging 68 days postpartum, one-half of the suckling calves were removed from their dams for the 72 hours before timed AI and one-half of the calves remained with their dams.

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University beef teaches students the farm-to-plate chain

University beef teaches students the farm-to-plate chain

Brett Wessler

Drovers

Missouri State University is selling the beef raised on its 3,300-acre ranch to teach students about the beef industry’s farm-to-plate process.

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