Daily Archives: April 24, 2015

BeefTalk: When Should Cows Calve?

BeefTalk: When Should Cows Calve?

Kris Ringwall, Beef Specialist, NDSU Extension Service

Now that the calving season is well into the second 21 days for many producers, the anxiety starts diminishing. Those cows that have calved are eating a lot more and enjoying a bountiful ration. The calves also should be doing well and enjoying some spring sun, as well as some spring chill. I was asked the other day when to start including cows in the calving distribution.

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Congress Battling EPA to Finishline Over ‘WOTUS’

Congress Battling EPA to Finishline Over ‘WOTUS’

Oklahoma Farm Report

The battle over the ‘Waters of the U.S.’ (WOTUS) proposed rule from the Environmental Protection Agency and the Army Corps of Engineers continues. The proposed rule went through a lengthy public comment period through the Federal Register.

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Here’s why beef’s opponents have got it wrong

Here’s why beef’s opponents have got it wrong

Mlive

Nicolette Hahn Niman

Unless you live in a cave in Siberia, you’ve probably heard you should eat less beef because of its environmental footprint. That beef exacts an unacceptably heavy toll on natural resources has become orthodoxy among environmentalists.

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Pastures play major role in carbon capture

Pastures play major role in carbon capture

Ross Macdonald       

The Western Producer

Jose Graziano Da Silva, United Nations’ director general of the Food and Agriculture Organization, is a big believer in the importance of soil. “We need healthy soils to achieve our food security and nutrition goals, to fight climate change and to ensure overall sustainable development,” he said.

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Cattle aren’t the water guzzlers they’re made out to be

Cattle aren’t the water guzzlers they’re made out to be

Steve Kay

BEEF

Water is the lifeblood of U.S. food production. That’s why California’s drought is hitting the national headlines. A massive 80% of the water used by humans in California goes to agriculture.

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How Texas Ranchers Try To Clinch The Perfect Rib-Eye

How Texas Ranchers Try To Clinch The Perfect Rib-Eye

John Burnett

NPR

We’re heading into grilling season, which means breaking out the burgers and brats. But if you’re a true meat lover, the slab you’ll want to be searing is the rib-eye. The rib-eye is the bestselling cut of beef in America both at the supermarket and the steakhouse, according to the National Cattlemen’s Beef Association.

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Custom Designed Livestock Trailer Built for South Dakota Cattlemen’s Prime Time Gala

Custom Designed Livestock Trailer Built for South Dakota Cattlemen’s Prime Time Gala

Feedlot Magazine

Featured during the auction at the South Dakota Cattlemen’s Foundation’s Prime Time Gala on June 27, 2015 will be a custom designed trailer from Eby. With 100% of the auction proceeds being donated to Feeding South Dakota, the trailer, valued at $40,000, will be auctioned off to raise funds to enable Feeding South Dakota to bring more nutritious beef to the tables of families in need.

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Profile:  Mike Engler

Profile:  Mike Engler

Our Responsible Beef

Headquartered in Amarillo, Texas, Cactus Feeders is the world’s largest privately owned cattle feeding operation. Since its founding in 1975, Cactus Feeders, with seven feed yards in Texas and two in southwest Kansas, has grown into a $750 million company that employs about 500 people and feeds 1,000,000 head of cattle a year.

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Small Farmers and Water: Necessities For Tomorrow’s Beef

Small Farmers and Water: Necessities For Tomorrow’s Beef

Michael Priestly

The Cattle Site

Carbon might be the “cool, sexy thing” at the moment, but water conservation is going to jostle for headline space in the future, according to leading livestock sustainability consultant Dr. Jude Capper.

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At helm of Ohio Cattlemen’s, Elizabeth Harsh works to ‘be fearless daily’

At helm of Ohio Cattlemen’s, Elizabeth Harsh works to ‘be fearless daily’

Susan Crowell

Farm and Dairy

As the executive director of the Ohio Cattlemen’s Association since 1992, Harsh says, yes, “we’ve certainly done a lot for the beef industry in Ohio,” but “we need to stretch ourselves.”

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