Daily Archives: April 22, 2014

Baxter Black, DVM: Nebraska Mule

Baxter Black, DVM:  Nebraska Mule

Rarely do I hear a bad mule story, especially in conversations comparing mules to horses.

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Bloat Basics: Too Much Of a Good Thing

Bloat Basics: Too Much Of a Good Thing

Becky Mills

Progressive Farmer

There isn’t much that boosts cattle or pasture productivity like a good dose of clover. The only thing that has a chance of beating it is alfalfa.

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Grass that Gives You More

Grass that Gives You More

Joann Pipkin

Angus Journal

Leon Kreisler admits he was skeptical when he attended his first grazing school back in 1991.

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Thoughts on optimizing diet mixing using TMR mixers

Thoughts on optimizing diet mixing using TMR mixers

Jeff Jaderborg

Minnesota Farm Guide

Use of total mixed ration (TMR) mixers mounted on wagons or trucks is on the rise due to greater returns to feeding and cow-calf operations in spite of greater feed and grain prices.

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Cattle Bedding and Food Safety

Cattle Bedding and Food Safety

Heidi Carroll and Keith Underwood.


When most people think of farm animals, a picture of Old MacDonald’s Farm likely comes to mind with fluffy, bright yellow piles of straw in and around a barn. Cattlemen may look at bedding as just another chore along with feeding, watering, and doing health checks that promotes the well-being of the animals to grow and produce high quality food.

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Do Distillers Grains Work in Cattle Rations at Today’s Prices?

Do Distillers Grains Work in Cattle Rations at Today’s Prices?

Darrell Mark

South Dakota AG Connection

Like corn, prices for distillers grains have been increasing since the beginning of the year. Dried distillers grains plus solubles (DDGS) prices have increased nearly $40/ton so far this year, with recent prices averaging in the mid-$230s per ton in South Dakota.

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How Value Cuts Affect Ground Chuck

How Value Cuts Affect Ground Chuck


Removing value-added cuts of beef from the chuck increases profits for producers while offering consumers lower-cost, high-quality steaks. The meat that is left over is usually sold as ground chuck.

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