BeefTalk: For Every Cow, Add a Ewe and Increase Net Return 65 Percent
Kris Ringwall, Beef Specialist, NDSU Extension Service
Research has shown multispecies grazing may improve revenue flow, but the pace of agriculture oftentimes inhibits producer pondering. The challenge is that alternative production scenarios exist, but time must be set aside to evaluate these alternatives. Time is precious; however, pondering still should occur.
Tennessee producers bring order to a farm in chaos
“When we came, there were fences here, but you couldn’t find them. They were buried in the bushes and trees, and we had to tear them out, clean them up, tear out the wire – and most of them were six- or eight-strand barbed-wire fences with hog wire in them. So it’s been a chore.”
Adding Value to the Beef Carcass: Getting to Know the Value Cuts
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.
Congressional Beef Caucus to be Re-established, NCBA Praises Bipartisan Support of its 35 Members
Oklahoma Farm Report
The National Cattlemen’s Beef Association applauded the re-establishment of the bipartisan Congressional Beef Caucus, announced yesterday in Washington, DC. The Beef Caucus, supported by 35 Members of Congress strong, hailing from 21 different states and co-chaired by U.S. Reps.
His cattle are dead, but his family is alive, and he’s thankful
The Cattle Business Weekly
Greg Gardiner is a cowboy. His wide-brimmed hat carries a band darkened by years of sweat and dust. Decades of 100-degree sun, 10-below cold and wicked winds from every direction have left his face as leathery as an old baseball glove. Below his lip is a small goatee and above it a wide trademark mustache.
Getting Bulls Ready-Nutrition considerations before, during and after the breeding season.
What should I be eeding my bulls?” South Dakota State University (SDSU) Extension beef specialist Julie Walker says that is a question she is commonly asked by seedstock and commercial producers
Low-stress handling touted to retain carcass value
Stressed-out cattle produce poor-quality meat, and that’s one reason for producers to practice proper cattle handling techniques and animal care as they manage their herds. South Dakota State University Extension recently hosted three cattle handling workshops around the state that gave participants hands-on experience with working cattle and taught them about the basics of good handling techniques.