BeefTalk: Proactive Cow Penning
Kris Ringwall, Beef Specialist, NDSU Extension Service
A beef producer needs a set of “liquid cattle” – the group that is easy to round up and sell as weather changes, feed becomes short or the labor force changes. Selling this group creates opportunity for the remaining herd by lessoning the demands on the operation. Life does not always go the direction that we want. And so, there may be truth in the saying, “one person’s loss is another person’s gain.” But with good planning, both should gain, even if the challenge was not desired.
Runaway Grass – What Can You Do?
I can’t believe how much forage growth we have already had this year in Indiana. It seems early, but it is only about ten or twelve percent ahead of last year now. I’ve already heard from a few people asking the best way to try and keep it under control
Forage Maturity: The Most Important Factor Affecting Forage Quality (and Yield?)
Ohio Beef Cattle Letter
Considering the weather Ohio experienced the first two weeks of May this year, the last thing a farmer wants to hear is anyone suggesting that hay needs to be made now . . . and in fact, right now! I realize that most folks who have hay to make also have row crops to plant and care for, and perhaps also have cows to breed, pastures to rotate and any number of other spring time chores.
How to get the most out of your baleage MSU Extension
Michigan State University
When comparing chopped and baled silages, many management principles are identical. However, there are a few key differences that farmers should be aware of if they are considering baled silage, including a slower fermentation rate, different moisture recommendations, and simpler storage and marketing options.
Online tool connects cover crop farmers, cattle producers
Farmers with cover crops have land to graze. Ranchers have cattle with nowhere to go. Now the two have a way to connect and work out a grazing lease.
How much is standing hay worth?
The Fence Post
Very soon this question will pop up and will ask about selling a full year of production or a specific cutting. Getting a handle on how much either is worth is often just guess work. There is a better way.
Now is the Time to Prepare for Next Spring’s Calving Season
By Glenn Selk
Only 1 to 2 months ago the spring calving cows were calving, the temperatures were colder and the calving pastures were covered with muck and manure. Experience would say that you do not want to ask cow calf operators how calving is then, because the response would be less than objective, reflecting bone-chilling cold and not enough sleep.
Nebraska Beef Council Hosts Beef Experience Tour
Chefs, dietitians, bloggers and food service professionals were guest on the Beef Experience Tour hosted by the Nebraska Beef Council on May 9th and 10th. The tour attendees were visitors from states across the country including New York, Ohio, Tennessee, California, Arkansas, Utah and Pennsylvania.
History of Wet-aged Beef
My Chicago Steak
Aged beef is the delicacy for which we all yearn. When selecting a steak for tenderness and flavor, often the consumer may ask, “Which is the right steak for me? Dry-aged beef or a wet-aged beef?” The answer depends upon which flavor one prefers, tenderness, fat content, and juiciness factors, and how much one wishes to pay.
Zero tolerance still the rule at Illinois State Fair
The Illinois Department of Agriculture has released the 2017 Illinois State Fair Livestock Premium Book, including rule changes made in the aftermath of drug testing problems during the 2016 Illinois State Fair. According to Reid Blossom, Illinois Beef Association, IDOA took some of the many suggestions made by the Livestock Working Group, a committee of industry experts formed at the invitation of the department to evaluate and provide recommendations regarding drug testing.