Monthly Archives: November 2013

Timed Grazing Boosts Beef Production Per Acre

Timed Grazing Boosts Beef Production Per Acre

Indiana Prairie Farmer

With more pasture acreage converted to crops, livestock producers heard ways to improve grazing gains at the Missouri Forage and Grassland Conference.

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Effective Communication Crucial to Dispel Myths About Beef Production, ‘Bovi Diva’ Says

Effective Communication Crucial to Dispel Myths About Beef Production, ‘Bovi Diva’ Says

Oklahoma Farm Report

The beef industry often finds itself under attack from activists claiming the industry is environmentally unsustainable. Jude Capper of Bozeman, Montana, refutes that accusation. She says that cattle producers have got to be a part of telling the positive story of their industry. Dr. Capper is an animal scientist from Washington State University and has traveled widely and spoken about the myths that many people hold about cattle production.

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Why We Don’t Eat Beef for Thanksgiving

Why We Don’t Eat Beef for Thanksgiving

Mattie Oatman

Mother Jones

…That’s why Bill Niman, the founder and former CEO of Niman Ranch, sells his pasture-finished Black Angus beef only from early summer to fall—to take advantage of prime Northern California grazing time, which begins in spring. (The timing would be different in other climates; in Vermont, where grass remains lush through the summer, the meat would be best later.) Chefs at premier restaurants—like California’s Chez Panisse and New York’s Blue Hill—say Niman’s rich steaks are worth the wait.

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Protect your investment in beef replacement heifers

Protect your investment in beef replacement heifers

Heifer Pro

After reaching historically low numbers in recent years, the U.S. cattle herd is on its way back.

“There are parts of the country coming into green again that haven’t been able to run cattle for several years, or who need to increase herd numbers,” says Mac Devin, DVM, Professional Services Veterinarian with Boehringer Ingelheim Vetmedica, Inc. “It’s exciting to see the industry building back up.”

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What If There Simply Aren’t More Antibiotics to be Discovered?

What If There Simply Aren’t More Antibiotics to be Discovered?

Ryan Cooper

Washington Monthly

Editor’s note: Stories of this ilk are included in the blog to inform those in our industry how agriculture is being presented to and perceived by the public.

Antibiotic resistance, like climate change, is one of those issues that has been blinking red on the world’s dashboard for decades. Everyone agrees it’s potentially disastrous—in fact, has already reached crisis stage in some areas—but interest group politics and crippling political dysfunction combine to make sure nothing is done about it.

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Branded Product Provides Omega-3 Boosted Beef

Branded Product Provides Omega-3 Boosted Beef

Burt Rutherford       

BEEF

Here’s a marketing conundrum for you – how do you sell the health benefit of a new beef product to consumers who know everything and nothing at the same time?

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Conventional beef hits high grades for sustainability

Conventional beef hits high grades for sustainability

David Cooper   

Progressive Cattleman

It was as a 15-year-old vegetarian growing up in England that Dr. Jude Capper gained her first insight into the activist mindset: That the freedom to choose a food and lifestyle was worth fighting for.

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