Daily Archives: May 19, 2014

Special youth program to be offered at Texas A&M Beef Cattle Short Course

Special youth program to be offered at Texas A&M Beef Cattle Short Course

Blair Fannin

North Texas e-news

Youth can learn more about the beef industry during a special hands-on program held in conjunction with the Texas A&M Beef Cattle Short Course Aug. 4-6 at Texas A&M University in College Station.

Full Story

It Does Not Pay to Bad Mouth Farmers

It Does Not Pay to Bad Mouth Farmers

Gary Truitt

Hoosier AG Today

Cause and effect is an easy thing to say but a difficult thing to prove.  For example, an extremely cold winter does not mean a new ice age is coming; or back to back droughts do not mean global warming is real; or because bees are dying that a particular pesticide is to blame. 

Full Story

When to castrate calves could affect weight later on

When to castrate calves could affect weight later on

The Hays Daily News

Time always is a precious commodity, not to mention having the necessary labor available to work cattle before taking cow-calf pairs to pasture. In the case of castrating bull calves at an early age, what happens if you don’t get that done at an early age, say before pasture turn-out, does it really affect the bottom line?

Full Story

Turning starving cattle around

Turning starving cattle around


The Messenger

Since he was featured in Farm News a year ago, John Robinson, a cattleman in rural Cylinder, said his feeding approach that brings starving cattle quickly back on tract nutritionally has expanded to working in other states.

Full Story

Spring oats for forage production

Spring oats for forage production

David Kehler

Kansas State University

Producers have found spring notes to provide excellent spring pasture and hay. With reasonable fertilizer inputs spring oats can provide an excellent bridge for producers short on available pasture in April and May until perennial pasture or summer annual forage production becomes available.

Full Story

UC Davis Meat Lab teaches about slaughtering, processing

UC Davis Meat Lab teaches about slaughtering, processing

Edward Ortiz

Sacramento Bee

A bumper sticker on Caleb Sehnert’s SUV reads “Eat beef – the West was not won on salad.” It’s a fitting sentiment for Sehnert. After all, he manages the Meat Lab at UC Davis, where the coin of the realm is not only beef, but also pork and lamb.

Full Story

Managing hay waste starts at beginning

Managing hay waste starts at beginning

Kylene Scott

High Plains Journal

Hay wastage can start from the moment hay is baled, and ultimately it will determine the bale’s life in storage, movement and eventually feeding. Whether the round bale is tied with string or wrapped with netting there is still going to be some loss from weathering. Researchers say deterioration normally occurs within the outside 2 to 8 inches. For 2 inches it could be as much as 10 percent of the bale’s dry matter that could be lost.

Full Story