Monthly Archives: September 2014

Beef pricing worksheet for producers considering direct marketing

Beef pricing worksheet for producers considering direct marketing

Jeannine Schweihofer

Michigan State University

Have you ever been asked by one of your customers how much a freezer full of beef will cost? Do you struggle to convert the live animal value to a carcass based price? Michigan State University Extension and the University of Wisconsin Extension have teamed up to develop a new worksheet to answer these questions. Beef prices are record high but consumers have maintained demand for beef.

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Solving Mystery Deaths of Calves

Solving Mystery Deaths of Calves

Dr. Ken McMillan

DTN/The Progressive Farmer

Plan ahead for a necropsy, or autopsy, to find out why calves between 1 and 4 months of age are dying.

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Benefits of Joining the Herd

Benefits of Joining the Herd

KATHRYN SHATTUCK

New York Times

It was time for the running of the bulls. As Ron Cieri watched from his ATV this summer, his farm manager, Jim Ingram, unleashed five hulking males into a verdant Catskills pasture, where 80 brood cows — a patchwork of red, black and white — grazed with their calves.

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OK Steer Feedout provides helpful information

OK Steer Feedout provides helpful information

Greg Highfill

Enid News

Selection of breeding stock involves balancing production traits that are of economic importance to the ranch with those traits that beef buying consumers would desire. Producers often select traits to emphasize that are not evaluated until long after the calf leaves the home ranch.

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2015 NCBA Beef Recordkeeping Books Available Oct. 1

2015 NCBA Beef Recordkeeping Books Available Oct. 1

Beef Producer

The National Cattlemen’s Beef Association has published the 2015 Integrated Resource Management Redbooks. The books provide an effective way for cattle ranchers to record pertinent herd information.

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Preservative Cuts Losses In Big Square Bales

Preservative Cuts Losses In Big Square Bales

Neil Tietz

Hay and Forage Producer

Small square bales can be stored safely without a preservative at moisture levels up to 20%, says Coblentz. They have more surface area per pound of dry matter than big square and round bales, so heat and moisture can escape.

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Beef Quality Assurance Continues to Evolve

Beef Quality Assurance Continues to Evolve

Oklahoma Farm Report

Dan Thomson has seen the evolution of the Beef Quality Assurance program. As the Director of the Beef Cattle Institute Kansas State University he has seen how BQA has impacted the producer at the individual herd level all the way to the big picture impact for the entire beef industry.

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