BeefTalk: What’s in the Bull Soup?
Kris Ringwall, Beef Specialist NDSU Extension Service
Buying bulls is like making soup. You put in a bit of this and a bit of that and in the end, you have good soup. Likewise, a piece of this and a piece of that and you assemble a good bull. Unlike the soup you make from scratch, the bull already is made, but you have to find him.
CSU holding Cow College
The Cattle Business Weekly
Colorado State University Animal Science is offering a 6-session, weekly, evening educational course in beef cattle production for interested persons in North Central Colorado and Southern Wyoming to be held in February and March 2014. Cow College will cover fundamental topics of beef cattle nutrition, reproduction, genetics, management practices, and health management.
Maintaining Positive Impacts on Beef Quality
What do you think the average consumer is looking for when they step up to the meat counter to purchase your beef? Regardless of price, consumers expect a safe, wholesome, high quality product every time they make a purchase and expect that the animal was provided humane treatment throughout its life.
Picking profitable replacement heifers
What’s the best strategy to use when selecting replacements? Record setting prices for cattle and calves combined with lower feed costs certainly have sparked a renewed sense of optimism among cow/calf producers.
Give Beef Cows High-Quality Forage In Harsh Winters
Hay and Forage Grower
If they haven’t done so already, cattle producers should inventory the amount and quality of forages they will have available during winter.
Discarded produce finds use in animal feed
Produce that is unusable for human consumption and discarded by grocery stores has found a ready use in cattle feedlots.
Where meat does its homework
If you’re in the beef business, odds are your cattle profits had something to do with a remote government operation in the eastern Nebraska plains.