Daily Archives: May 4, 2015

Getting cows bred just half the battle

Getting cows bred just half the battle

Tri State Livestock News

Although calving season management is the primary concern for most spring-calving herds, that is only half the battle, explained Warren Rusche, SDSU Extension Cow/Calf Field Specialist.

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Curt Pate Says Training Not Limited to Horses and Dogs

Curt Pate Says Training Not Limited to Horses and Dogs

Oklahoma Farm Report

Livestock producers will train their horses to be ridden or their dogs to herd livestock or for hunting. One leading expert said producers also need to think about training their cattle. Curt Pate of Wyoming was in Stillwater this past week teaching "effective stockmanship".

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A Flavorful Discussion on Agriculture and Obesity

A Flavorful Discussion on Agriculture and Obesity

Damian Mason

Mark Schatzker, food journalist and author, spoke in my hometown recently. I missed his presentation because, I too, was on the road speaking about food and Agriculture. I’ve since communicated with Mr. Schatzker, read his articles, and even got on the mailing list for his latest book, “The Dorito Effect,” set to release May 5th.

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Bovine Practitioners offer drug use guidelines for dairy, beef cattle

Bovine Practitioners offer drug use guidelines for dairy, beef cattle

Farm Futures

"This was the result of a very deliberate and careful process that took into account the great diversity of bovine practice types that our members find themselves engaged in," explained task force chairman and veterinarian Dr. Keith Sterner.

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Beef industry looks at safety from all directions

Beef industry looks at safety from all directions

Jeannine Schweihofer

Michigan State University

Food safety is of utmost importance. Consumers count on a safe and wholesome product when they purchase beef and all food. Proper cooking and handling of beef is an important component of food safety. Michigan State University Extension has a variety of resources available to educate consumers about food safety, including that hamburgers need to be cooked to 160 degrees Fahrenheit.

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That meat you’re eating may have load of unwanted bacteria.

That meat you’re eating may have load of unwanted bacteria.

Heidi Morrell

Examiner.com

Editor’s note: Stories of this ilk are included in the blog to inform those in our industry how agriculture is being presented to and perceived by the public.

This article is to issue a warning about drug resistant bacteria. To consumers, it may be reason to use your dollars to speak to power by not buying as much beef, pork and chicken products. The beef and hog industry feel it’s not alarming as the add ever more potent antibiotics to animal feed

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Feedyard Foodie blogger delves into Dietary Guidelines debate

Feedyard Foodie blogger delves into Dietary Guidelines debate

By Sherry Bunting

Progressive Cattleman

“An animal dies so we can have this nutrition to enjoy. So please enjoy the nutrition and be appreciative,” she said during a March interview at her central Nebraska feedyard as she recounted her experience with a group of visiting fourth graders who asked how she gets the meat off her steers without killing them.

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