Mark Parker: The Top 10 reasons you shouldn’t retire from farming yet

Mark Parker:  The Top 10 reasons you shouldn’t retire from farming yet

FarmTalk

10. How can you retire when your 88-year old father is still plugging away?

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What affects flavor in beef?

What affects flavor in beef?

Miranda Reiman

Progressive Cattleman

Life is not always heads or tails, black and white, or pass-fail. When it comes to beef, certain traits, like tenderness, are easier to quantify than others.

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New research underscores importance of calf management

New research underscores importance of calf management

Kindra Gordon

The Cattle Business Weekly

As one example, research over the past decade suggests colostrum is not only important to the immediate health and immunity of the calf – but colostrum’s biggest impact may actually be in influencing a calf’s long-term performance.

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Factors Affecting Bred Cow Value

Factors Affecting Bred Cow Value

Derrell S. Peel

Feedlot Magazine

Bred cows vary in value according to a number of factors including age; quality; weight; stage of gestation; hide color; time of year and location.  Research at Oklahoma State University has examined 15 years of auction data in Oklahoma to determine the impact of these factors on commercial bred cow value.

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Capacity, economic efficiency, and the beef industry outlook

Capacity, economic efficiency, and the beef industry outlook

John Nalivka

Tri-State Livestock News

am currently in route to Washington D.C. to give an invited presentation at USDA’s Outlook Forum this week. I was asked to speak on capacity in the red meat industry, a topic that I spend quite a bit of time tracking and analyzing as it concerns markets and strategic planning for clients. How often have you heard (or said) prices would be better if we just had another beef plant to increase competition for cattle?

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Nutritional management affects embryo development, pregnancy.

Nutritional management affects embryo development, pregnancy.

Troy Smith

Angus Journal

Contrary to what most cattlemen may think, fertilization rates among  beef cows and heifers bred by artificial  insemination (AI) are quite high.  According to South Dakota State University  Reproductive Physiologist George Perry,  fertilization is successful about 90% of the  time when animals are detected in estrus  and semen is present at the time ovulation  occurs. So why is it that most well-managed  AI programs result in just 70%, or even fewer,  AI-sired calves?  

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Beef producers certified as Indiana Master Cattleman

Beef producers certified as Indiana Master Cattleman

Greene Coutny Daily World

Purdue Extension’s Indiana Master Cattleman program recently certified 11 beef producers in the class held in Greene County. These producers received extensive training to enhance their existing knowledge and experience in raising beef cattle.

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Dr. Cliff Lamb accepts position at Texas A&M University

Dr. Cliff Lamb accepts position at Texas A&M University

Jackson County Flordian

University of Florida Professor, Dr. Cliff Lamb, has received the honor of being selected to serve as the Department Head and Professor for the Department of Animal Science at the renowned Texas A&M University in College Station, Texas.

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Texoma Cattlemen’s Conference highlights sustainability

Texoma Cattlemen’s Conference highlights sustainability

Hay and Forage

The U.S. beef cattle industry continues to enhance efficiency, but the ever-changing landscape requires constant education. The Noble Foundation will host a cattlemen’s conference to answer producers’ questions about sustainability and offer a forum for leaders in each sector of the industry to describe their contributions toward the future of sustainable beef.

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Impact of dairy industry on beef markets

Impact of dairy industry on beef markets

Lee Schulz

Wallaces Farmer

The dairy industry’s influence on total beef production is significant. Sometimes it’s complementary to beef markets. Other times it is counter to beef market adjustments. CattleFax beef audits for 2009 to 2013 show cull dairy cows and fed dairy cattle averaged about 20% of total U.S. beef production. About two-thirds of the dairy beef came from fed dairy cattle.

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