BeefTalk: Can Production Efficiency Offset Costs?
Kris Ringwall, Beef Specialist, NDSU Extension Service
What happens when producers experience a 281 percent increase in the average price per hundredweight for calves in a 14-year period (2000 to 2014)?
Vet’s Desk: Slow down and make a better plan
"Doc, my calves I just weaned are getting sick!"
"Okay, how did you wean them?"
"We gathered the cows and calves up on Monday morning. The cows broke on us twice and ran to the back of the creek twice before we could get them gathered back up."
Mark Parker: The Top 10 signs you’re at a bad bull sale
10. The ringman is carrying a stun gun.
Test, Don’t Guess!
University of Nebraska
Fall is here and the weather reminds us of the changing of the seasons. This is the time of year when many producers are hauling hay home for the winter as well as pricing and purchasing hay.
Battle Over WOTUS Continues in the Courts, NCBA Urges Producers to Contact Their Senators
Oklahoma Farm Report
The Environmental Protection Agency has begun to implement the Waters of the US rule in at least 37 states. National Cattlemen’s Beef Association Environmental Counsel Scott Yager said the WOTUS rule became effective on August 28, 2015.
Herd health: Vaccinations for the cow-calf operation
One of the most common questions in cow/calf production is what vaccines are necessary on an annual basis to keep the herd healthy. The guidelines set forth in this article are designed to help answer that question but the details of what products to use and when to administer them are best decided by the producer and his or her veterinarian.
Time of year to think potassium
Hay and Forage Grower
Labor Day has come and gone. Though most farmers focus on harvest this time of year, it’s also a time to be thinking more specifically about potassium from several forage crop fronts.
What Does Sustainability Mean to You?
“Sustainable” and “sustainability” have become the topic of a large number of articles in livestock magazines lately. It seems that some of the writers of these pieces have taken the concept as a positive one for the production of livestock.
Violative Residue: Five things you need to know
Jill J. Dunkel
The USDA’s Food Safety Inspection Service (FSIS) is charged with maintaining the safety of the nation’s meat supply. Chemical residues in meat, including antibiotics, are among many areas the agency monitors.
The Paradox of the Roasted Vegetable Sandwich – Do We Eat What We Preach?
So here’s the question: who has been out to eat with friends, family or work colleagues, ordered what’s perceived as a virtuous (low-fat, high-fibre, gluten-free or vegetarian) meal in a restaurant, and then grabbed a Snickers bar on the way home?