Estrus Synchronization in Heifers and Cows Webinar
Dr. Rick Funston
University of Nebraska
Dr. Rick Funston discusses planning for successful use of estrus synchronization in beef heifers and cows. Current protocols and management strategies to optimize pregnancy rates through the use of estrus synchronization are discussed.
Time to schedule bull soundness exams
Although the spring calving season may still be ongoing, the next breeding season is only a few weeks away. Now is the time to schedule the old and new bulls for their pre-breeding soundness examination.
Mark Keaton: March tips for beef cattle, forage producers
Tips for spring-calving herds Have bulls tested for breeding soundness before spring breeding season begins (Fact Sheet 3046). Twenty percent of bulls fail a breeding soundness examination.
Cell Grazing with Jim Gerrish
Oklahoma Farm Report
Jim Gerrish was a featured speaker at the recent Oklahoma No-Till Conference in Norman. He is a big advocate for cell grazing and the concept of ranching without making hay.
Groups keep pressure on country-of-origin labeling question
A group of country-of-origin labeling supporters including the National Farmers Union and U.S. Cattlemens Association recently met with government officials from the U.S. Trade Representative’s office and White House regarding details on the controversial policy.
Get ’em Work-ready
Do the math. A herd bull represents more than 50% of the future genetics in your customer’s operation. As a seedstock supplier, developing those bulls can wreak havoc on your bottom line.
Paths to The Grass-Fed Life
A herd of Angus-cross cows grazes contentedly in a lush fescue and clover pasture at Rare Earth Farms. It’s been a common sight for three generations here where Mann Mullen’s family has worked these grassy hills of eastern North Carolina.
Where’s the beef workers?
Kent Weise loves his work, but after 38 years slaughtering cattle, lugging carcasses that can weigh more than 1,000 pounds and slowly, methodically slicing cuts of meat, he understands why few people want to go into the business anymore.
Flavor, weather and price drive US beef
WHEN one thinks of the key differences between beef and other proteins, flavour tops the list. The pork industry’s most distinctive product in this regard, at least in the US, is bacon. But beef’s unique flavour is what makes Americans continue to pay more for beef, despite its record high price in grocery stores.
If you’re moving cows and one turns its head to look at you, it’s telling you that you are getting too far in behind it and it doesn’t like it.