BeefTalk: Making a “Premium” Calf
Kris Ringwall, Beef Specialist, NDSU Extension Service
What makes a premium calf? There are six steps to placing premium calves that excel on the market: superior genetics, sound management, preconditioning, tag identification and certification, plus a good marketing strategy. The order of the steps is not as important as doing the steps.
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Cattle ranchers hope South Dakota beef plant will reopen
Dirk Lammers
Grand Forks Herald
North Dakota feedlot operator Jeff Kvamme finishes loading cattle onto a truck and bemoans the animals’ 450-mile one-way commute to Dakota City in Nebraska.
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Beef Quality vs. Economy Isn’t The Real Question
Troy Marshall
BEEF
. . . There are a lot of factors contributing to this debate, and every sector of the industry seems to be weighing in on the issue, with each having a little different take on the situation. But I think the question is a bit nonsensical in that it’s really a backwards way of talking about other serious issues.
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Management Changes Can Keep Embryonic Losses Down
Beef Producer
Transporting bred cows and heifers, heat stress can contribute to profit-siphoning embryonic losses.
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Value-added program improves cattle sales price
Vic Schoonover
Southwest Farm Press
Gant Mourer, working with Oklahoma State University animal scientists and the Oklahoma Cattlemen’s Association, is helping state cattle producers get more money for their cattle when they go to market.
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USDA Study Shows Benefits of Weaning Calves Early
Sandra Avant
It pays to wean calves early when severe weather conditions like drought hinder beef cattle production, U.S. Department of Agriculture (USDA) studies confirm.
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Salmonella Could Be Beef Industry’s New Biggest Challenge
SAM ROBINSON
Food Safety News
Scientists have realized they may have misidentified the source of Salmonella in beef cattle. They now realize it may be in the lymphatic system of cattle, making it harder to prevent than E. coli.
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