Daily Archives: April 19, 2016

Baxter Black, DVM:  The Axis of Ideal Understanding

Baxter Black, DVM:  The Axis of Ideal Understanding

I have developed a way to evaluate when a person reaches the pinnacle of their profession, their prime, so to speak.

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Burwell family ranch produces Wagyu beef for global clients

Burwell family ranch produces Wagyu beef for global clients


The audible sound of dozens upon dozens of cattle makes it easy to see, it’s lunchtime on the Morgan Ranch. At least, for the cows. Dan Morgan spent much of his life here, just outside Burwell, Nebraska. He represents one of four generations of the Morgan family working on the ranch.

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Why early New Mexico turned from cattle to sheep

Why early New Mexico turned from cattle to sheep

Marc Simmons

Santa FE New Mexican

The story of the beginnings of New Mexico’s livestock industry is preserved in long-buried Spanish documents, found scattered in the state’s rich archives. It forms an important chapter in the region’s history of economic development.

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Colostrum Helps Newborn Calves

Colostrum Helps Newborn Calves

Troy Walz

University of Nebraska

Colostrum, or first milk produced by the mother after birth, is high in nutrients and antibodies. A newborn calf lacks disease protection because antibodies do not pass across the cow’s placenta to the fetus’ circulatory system. Antibodies in colostrum provide calves with their initial protection.

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Grass-fed beef conference scheduled May 26-27

Grass-fed beef conference scheduled May 26-27

Blair Fannin

Southern Livestock

With consumer interest heightening about where their food comes from, grass-fed beef producers will have the opportunity to learn more about marketing opportunities and production trends during a May 26-27 conference in College Station. The conference will cover a broad range of important topics pertaining to grass-fed beef production and is open to both beef producers and consumers.

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How To Anchor Temporary Fences

How To Anchor Temporary Fences

Jim Gerrish

On Pasture

There was a conversation on one of the other grazing forums about anchoring temporary fences in the absence of any permanent fences. I thought I would share some of the methods we use here in Idaho.

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SDSU applies the flexible approach to facilities

SDSU applies the flexible approach to facilities

Progressive Cattleman

Wendy Sweeter

Students and beef producers alike will soon have the chance to check out a new state-of-the-art beef unit in Brookings, South Dakota. The new South Dakota State University Cow-Calf Unit, located about 2.5 miles northwest of the old facility, consists of three buildings and 12 10-acre paddocks. Cody Wright, SDSU professor of animal science and faculty supervisor of the cow-calf unit, says the unit will do more than house the university’s cow herd.

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How to manage your way out of a hard-calving cowherd

How to manage your way out of a hard-calving cowherd

Burke Teichert

Beef Magazine

Over 25 years ago, I moved to Nebraska as the general manager of the Rex Ranch. I had a lot of experience calving large groups of first-calf heifers, so until the ranch became bigger and had several units, it was only natural for me to work with one other person to calve, feed and care for the heifers and their calves.

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Young Producers Pave Their Way in the Beef Industry

Young Producers Pave Their Way in the Beef Industry


Young producers are a rare sight in pastures and farm fields across America. Breaking into the cattle business is difficult. It requires a number of assets including land to graze and grow feed, equipment and genetics. USDA’s Census of Agriculture estimates there are 2,109,363 farmers and ranchers, but fewer than 120,000 are under the age of 34.

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Strategies to Improve Poor Pasture

Strategies to Improve Poor Pasture

Heather Smith Thomas

Angus Journal

There are several ways to improve degraded pasture. Joe Brummer, associate professor and extension forage specialist for Colorado State University, says a person needs to assess present condition of the pasture and decide if it’s worth trying to save what’s there and just add something to improve it.

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