Time of Feeding Influences when Cows Calve
University of Nebraska
As calving season approaches, think about how to make your job easier and potentially save more calves at calving. Calving season can be challenging for producers. Long hours, not enough labor, and Mother Nature are only a few items that come to mind.
A conversation with Colin Woodall
Colin Woodall, Vice President of Government Affairs for the National Cattlemen’s Beef Association (NCBA) says walking the halls of the Cattle Industry Convention is an opportunity to talk face-to-face with cattlemen about their issues and concerns.
Boiling down heifer selection
During the opening evening of Cattlemen’s College at the 2014 Cattle Industry Convention in Nashville on Monday, Dr. Jerry Lipsey outlined some basic criteria for selecting replacement females that will contribute to productivity and profitability in the herd.
California Ranchers Missing Beef Rally in Bid to Survive Drought
Record-high U.S. beef prices offer little comfort to California rancher Kevin Kester, whose family has been raising cattle since 1867. He’s just trying to avoid losing his herd to the state’s worst drought ever.
Talking State of the Beef Industry 2014- We Visit with Randy Blach of Cattlefax
Oklahoma Farm Report
As we continue to cover the 2014 Cattle Industry Convention in Nashville, we sat down on Thursday afternoon and visited with Randy Blach, CEO of Cattlefax, the market analysis arm of the US Cattle Industry.
During this cold weather, is your bull at least out of the wind?
During cold and windy weather, producers need to be aware of the potential for scrotal frostbite in bulls. During normal winter conditions frostbite is not a common problem with breeding bulls, but prolonged exposure to extreme cold and wind increases the incidence of frostbite.
Cattle Numbers Must Increase To Maintain Infrastructure
“The beef cowherd must expand in the next 1-4 years,” says Randy Blach, CattleFax CEO. “If it doesn’t, don’t kid yourself; we’ll have a smaller industry and move beef from the center of the plate to more of a specialty item.”