Daily Archives: May 18, 2015

Real cow depreciation isn’t the same as Uncle Sam’s

Real cow depreciation isn’t the same as Uncle Sam’s

Alan Newport

Beef Producer

One of our mistakes in the beef business happens when we start believing that Uncle Sam’s depreciation schedules have something to do with real depreciation. Real depreciation relates to the true value of something as it ages and/or declines. An example is this: a new-purchased tractor may hold far more value, far longer, than the straight-line depreciation schedule allowed by the IRS.

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Breeders will benefit from carcass data

Breeders will benefit from carcass data

Canadian Cattlemen

The Beef Cattle Research Council (BCRC) believes the Beef InfoXchange System (BIXS) will become invaluable for cattle breeders, geneticists and beef researchers if significant numbers of producers can be encouraged to make use of the national database.

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High forage quality important for beef cattle’s nutrition

High forage quality important for beef cattle’s nutrition

Clint Thompson

University of Georgia

High quality forage is essential to beef cattle’s nutrition and beef producers’ bottom lines, said University of Georgia Extension forage specialist Dennis Hancock.

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Livestock antimicrobial use discussion goes on

Livestock antimicrobial use discussion goes on

Rae Price

Western Livestock Journal

The discussion on antibiotic use in food animals has been going on for many years. Beef producers have been following and joining the discussion in efforts to continue producing safe meat products and to ease concerns of consumers and government leaders.

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Country-of-origin meat labels face WTO decision

Country-of-origin meat labels face WTO decision

Tennille Tracy

Wall Street Journal

A fight over U.S. meat labels is poised to enter a contentious new round when the World Trade Organization decides, as soon as Monday, whether country-of-origin labels discriminate against livestock from Canada and Mexico.

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Nutritional Value of Organic vs. Conventional Beef

Nutritional Value of Organic vs. Conventional Beef

Julie Walker and Amanda Blair


What is the difference between organic and natural programs? Organic production requires producers to manage livestock to meet both animal health and welfare standards. While vaccinations are allowed, antibiotics or growth hormones are not permitted, animals should be fed only 100% organic feedstuffs and should be allowed access to the outdoors.

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Why do we use antibiotics with our beef cattle?

Why do we use antibiotics with our beef cattle?

Kelsey Pope

On the AG Forefront

Beef cattle must be healthy and well-cared for in order to produce great, quality meat. And one of the ways that we keep our animals healthy on our ranch is by using antibiotics.  We don’t just use antibiotics to use them. On our ranch, we have a herd health program where our cattle get regular medical care, including checkups, that starts with vaccinations to prevent disease (much like a well-child checkup for our son).

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Beginning Rancher program scheduled at A&M

Beginning Rancher program scheduled at A&M

Tom Waddill

The Huntsville Item

A Beginning Rancher Educational Program is scheduled June 9-10 at the O.D. Butler Jr. Animal Science Complex at Texas A&M University in College Station. The free workshop is open to those who have entered the ranching business over the past 10 years, said Dr. Tom Hairgrove, Texas A&M AgriLife Extension Service livestock and food animal systems coordinator, College Station.

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Benedictine nuns make their home on the range

Benedictine nuns make their home on the range

Jim West


ister Maria Walburga Schortemeyer is at home wading through the mud and manure of a barnyard in boots, work pants, a fleece jacket, and her white veil. Minutes later, in the black-and-white habit of a Benedictine nun, she is equally at home singing psalms and praying the Divine Office in a chapel with other nuns.

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Beef industry continues toward lower production

Beef industry continues toward lower production

Iowa Farmer Today

The beef industry stands alone in 2015, in its continued reduction in supplies available to consumers. Beef stands alone in the continuation toward lower production, but prices remain uncertain, says Purdue University Extension economist Chris Hurt in a press release.

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