Daily Archives: October 3, 2016

Sliding Down the Slippery Slope

Sliding Down the Slippery Slope

Gary Truitt

Hoosier AG Today

Animal legal rights is a fast growing area of law. More and more law schools have classes for up and coming lawyers on animal law. Beginning in 2016, the FBI has started a national registry that tracks animal abuse crimes. This registry will be used to keep statistics on animal crimes and identify repeat offenders. What is especially scary here is that animal abuse is determined, in large part, in the eye of the beholder

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Plan to Attend Oct. 7 K-State AS&I Family & Friends Reunion

Plan to Attend Oct. 7 K-State AS&I Family & Friends Reunion

Kansas State University

It’s not to late to register for the Second Annual K-State Animal Sciences and Industry (AS&I) Family & Friends Reunion. Planned for Oct. 7 at the Stanley Stout Center in Manhattan, the event welcomes alumni and friends back to campus and the opportunity to re-connect with friends, faculty, staff and students.

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Couples Share Passion for Livestock in Wedding Details

Couples Share Passion for Livestock in Wedding Details

Sure Champ

It’s wedding day. And that day is not complete without the white dress, the perfect bouquet, close family and friends and an ice sculpture in the shape of a show heifer. While most weddings might not include the heifer-shaped ice sculpture, when couples marry who have a passion for livestock, chances are at least one detail will include an agricultural element.

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Prepare for the worst during fall calving

Prepare for the worst during fall calving

Earl Ward


Motivational speaker Zig Ziglar is quoted saying “Expect the best. Prepare for the worst. Capitalize on what comes.” Most cattle producers do a really good job with management while expecting the best but sometimes we lack on preparing for the worst. There are steps that each producer can take to prepare for an “easy” calving season.

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Confinement cows: Reproduction and calf management

Confinement cows: Reproduction and calf management

John Maday

Bovine Veterinarian

Confinement systems for cow-calf production have attracted attention and research efforts in recent years, as a possible alternative to more extensive, pasture-based conventional production.

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Cattle prices falter despite good news

Cattle prices falter despite good news

Mississippi Business Journal

News that China is lifting a 13-year import ban on U.S. beef is not helping prices as much as some cattlemen would have hoped. Brian Williams, agricultural economist with the Mississippi State University Extension Service, said the news has not resulted in any long-term impact on cattle markets.

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This Farm Is Betting Big on Chocolate-Eating Cows

This Farm Is Betting Big on Chocolate-Eating Cows

Michelle Toh


Forget the days of premium grass-fed beef. Nowadays, chocolate-fed Wagyu is the new luxury beef, an Australian cattle farm claims. Scott De Bruin, managing partner of 171-year-old Mayura Station, wants everyone to know his cows are eating what he calls only “the best”: Cadbury’s chocolate, along with gummy bears and other ingredients.

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Look at winter feeding to improve revenue

Look at winter feeding to improve revenue

Carl C. Stafford

Culpeper Star Exponent

Wintering cost is one of our biggest expenses in producing beef cattle. John Howe, Spotsylvania extension agent, wrote an article explaining the difference in the cost of a pound of dry matter from pasture and a pound from harvested feed. He found that the equipment harvested feed can run three to four times the cost of that harvested by cattle.

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Take stress out of transportation

Take stress out of transportation

Wyatt Bechtel


Transportation doesn’t start with the truck and trailer; it begins where cattle are loaded. Once in the pen it isn’t so much what type of facilities are holding the cattle but how they are handled that matter.

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MSU Steer-A-Year class sells beef to student dining hall

MSU Steer-A-Year class sells beef to student dining hall


The Prairie Star

Montana State University’s Agriculture Department’s Steer-A-Year class is serving student diners an eating experience. “Our new development this year is there will be quality beef from steers raised and fed in our Steer-A-Year class for beef dishes served in the MSU Miller Dining Hall and at other university events,” said Hannah DelCurto Wyffels, instructor of the class and MSU’s livestock judging team coach.

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