How We Count the Cows in a Pasture System is Important
Are you trying to make your pastures support as many animals as they did for your dad or even grandad? Is that a wise goal? Almost weekly, Bruce Anderson, University of Nebraska-Lincoln forage specialist, hears statements like: "Dad used to graze 100 cows on this pasture all season and now I run out after four months with only 90 cows. What’s wrong with my pasture?"
What are ‘ag gag’ laws?
Recently, farm protection statutes, known in the media as “ag gag” laws, have been in the news across America. The details of each law vary by state, but they generally prohibit a person from taking unauthorized photography or videos of an agricultural operation, making doing so a criminal misdemeanor offense.
Calf Marketing Dilemma: To Sell or Feed?
The Beef Site
This is the advice of Oklahoma cattle marketing expert Derrell S Peel, who has said that any effort put into calves could be worthwhile. High prices mean that the value of added weight gain for lightweight feeder cattle is well over $1/pound and retaining stockers a sensible option for some.
Don’t Like to Say I Told You So, But…
Hoosier AG Today
Chipotle, a chain of Mexican restaurants, has been public enemy No. 1 for American farmers for the past 2 years. As part of its food culture marketing campaign, Chipotle engaged in egregious name calling, fact distorting, and outright slander against the American farmer.
Five Questions for Michael Treuth of J.W. Treuth & Sons
The Baltimore Sun
J.W. Treuth & Sons has been nestled in Oella so long, Michael Treuth said no one can figure out quite when the family-owned slaughterhouse and butcher shop first opened its doors, though a sign out front boasts more than 100 years in the business. The 56-year old president and co-owner has been working in the family business for more than 40 years, and said the meat industry is what he "lives and breathes, literally."
Foot Rot in Cattle
Heather Smith Thomas
Angus Beef Bulletin Extra
Foot rot is an infectious disease that causes swelling, heat and inflammation, resulting in severe lameness that appears suddenly. Randall Raymond, director of research and veterinary services at Simplot in Idaho, says this disease can be caused by two different bacteria.
Second-cutting fescue makes quality hay when…
University of Missouri
Farmers cutting fescue hay don’t get many second chances to make quality hay. This is a one-in-five year, says Craig Roberts, University of Missouri Extension forage specialist. Cool spring temperatures made for bad fescue hay.