Beef Roundtable: What to expect from the Trump administration
Two beef industry guests share a lifetime of on-the-ground involvement in the Washington D.C. arena in the latest Beef Roundtable. Part one of a four-part series.
The United States, indeed the whole world, wasn’t quite sure what to expect when Donald Trump took the oath of office of perhaps the most powerful nation in the world. Now, with Trump’s first few months in office behind him, the picture is becoming a little clearer.
To help analyze that question, our two guests share a lifetime of on-the-ground involvement in the Washington D.C. arena.
Our first guest is Steve Dittmer, who has nearly 30 years’ experience in management, marketing, and communications in the beef industry. Currently, Steve is the executive vice president of the Agribusiness Freedom Foundation, which provides information and analysis for food chain participants
Our second guest is Jay Truitt, a longtime Washington insider and principal in the organization Policy Solutions; Motley, Scher, Truitt, a bipartisan government relations and public affairs firm. Jay has served as vice president of government affairs for the National Cattlemen’s Beef Association and CEO and executive vice president of the Missouri Cattlemen’s Association and the Missouri’s Cattlemen Foundation.
Take the time to get pairs to grass in good condition
Dr. Eric Knock
This time of year, much of our time is spent getting cattle ready to go to grass. With that in mind, I thought I would cover the basics of what we talk about with our clients about during this time.
NCBA: Reopening of China to U.S. beef historic
The National Cattlemen’s Beef Association President Craig Uden called the reopening of China to U.S. beef “historic.” After being locked out of the world’s largest market for 13 years, we strongly welcome the announcement that an agreement has been made to restore U.S. beef exports to China,” Uden said in a statement.
Expanding cows or herds
As the cow herd expands, market prices contract from their record highs and focus more attention on adding value. How to do that commonly comes down to adding what the market values in health and weaning practices from effective vaccinations to bunk breaking. This month, let’s consider ways to capitalize on the one trait common to all producers and market-price calculations: weight.
Demystifying beef production
Morning Ag Clips
Ever wonder what the difference is between grass-fed and organic beef? Confused by terms like “antibiotic-free” and “raised without antibiotics”? New tools are now available to help consumers answer these and many other questions about today’s beef production.
A Steak in Genomics™
All professions require their members to attend periodic continuation training to stay abreast of innovations in their given fields. While some may argue “Cattlemen” or Cow/Calf Producers are not professions, I strongly disagree. For the sake of argument and space let’s assume I’m right and skip the several paragraphs of justification to that end. We cattlemen need to know how to improve our operations and that requires keeping ourselves informed.
Integrating cover crops and livestock operations
The focus, says ISU Extension field agronomist Rebecca Vittetoe, is to help farmers learn how they might integrate cereal rye as a cover crop with both stocker cattle and row crops. The three-year study is also exploring how grazing of cereal rye affects soil fertility and compaction.