Daily Archives: February 8, 2017

Mark Parker:  The Top 10 irksome farm events

Mark Parker:  The Top 10 irksome farm events

FarmTalk

10.  You toss a dead possum as far out of the front yard as you can and your retriever sees you do it.

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Adding Value to the Beef Carcass: Getting to know the value cuts

Adding Value to the Beef Carcass: Getting to know the value cuts

Amanda Blair

iGrow

A typical beef animal can produce a carcass that weighs between 700 and 900 pounds. Approximately 50% of that weight consists of the chuck (fore quarter or shoulder portion) and the round (hind quarter). Traditionally the chuck and round are fabricated into either 1) roasts that require slow, moist heat cookery, 2) steaks that require some type of tenderization to improve palatability or 3) trim for ground beef.

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Calving prep discussion centers on scours prevention

Calving prep discussion centers on scours prevention

Jeff DeYoung

Iowa Farmer Today

New calves will soon begin to dot the rural landscape, which means it is time to put a plan in place to prepare for calving season. That preparation should likely start with a veterinarian, says Julie Walker, Extension beef specialist with South Dakota State University. And the discussion should center on scours.

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Is Your Beef Finished? Use Frame and Body Condition Score to Find Out

Is Your Beef Finished? Use Frame and Body Condition Score to Find Out

Kathy Voth

On Pasture

Is your animal finished? The answer depends on its breed, frame size, sex, and even what your customers are looking for on their plate. If your customers want reasonably well-marbled beef, you’re more likely to give them what they want if you’re raising smaller framed animals. In general, smaller framed animals finish in a shorter amount of time, and can put on fat in pasture.

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Craig Uden Leads the Way for NCBA

Craig Uden Leads the Way for NCBA

AgWired

The 2017 Cattle Industry Convention and NCBA Trade Show wrapped up on Saturday with the election of Nebraska cattleman Craig Uden as the organization’s new president. More than 9,300 people attended this year’s convention, shattering the previous record of 8,200, to engage in grassroots policy process, hear from industry experts and attend the expansive tradeshow.

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Strong international demand raises the value of beef cuts from every carcass

Strong international demand raises the value of beef cuts from every carcass

Morning AG Clips

Mouthwatering steaks, juicy burgers and delectable roasts. That’s what consumers here in the U.S. love. But what about the underutilized parts of the beef animal? If we don’t consume them here in the U.S., where do they go, and who uses them?

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Oklahoma leads U.S. beef cow herd expansion

Oklahoma leads U.S. beef cow herd expansion

Derrell S. Peel

Progressive Cattleman

The U.S. beef cow herd expanded 3.5 percent in 2016 to a January 1, 2017, level of 31.2 million head, up 1.04 million from one year ago. This follows USDA-NASS revisions that showed the January 1, 2016, beef cow herd inventory at 30.2 million head, up 2.9 percent from 2014.

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