What if It Weren’t Called Pink Slime?
Philip M. Boffey
New York Times
Editors Note: Although this article was first published in 2012, in light of recent headlines it bears reading again.
The first casualties of the hamburger ingredient contemptuously dubbed “pink slime” will likely not be anyone who eats it but rather the workers who make it. Beef Products Inc. announced last week that it will close three of its four plants and lay off about 650 workers by May 25. It had little choice.
Grass Hay Production Practices Simply Stated
University of Nebraska-Lincoln
Even though winter feeding has the greatest costs associated with keeping livestock, some hay feeding is inevitable even for the most cost-efficient livestock producers. Several hay management options are available that can reduce the associated costs of extended hay feeding during the winter.
The Ups and Downs of Mineral Consumption
Dr. Ken McMillan
Salt is what drives cattle to minerals. I have seen several cases where producers have salt blocks and a complete mineral out at the same time. This can lead to inconsistent intake of the mineral. You have to do the math to be sure your cows are getting the recommended consumption.
Injunction interrupts beef checkoff collection: Montana Beef Council will seek permission from payers
The Fence Post
On May 2, 2016, a national organization, Ranchers-Cattlemen Action Legal Fund, United Stockgrowers of America, filed a complaint in the District Court for the District of Montana Great Falls Division, seeking declaratory and injunctive relief, against Sonny Perdue, Secretary of Agriculture for the United States Department of Agriculture.
Brazil proves it wasn’t ready to meet U.S. beef standards
It was an unprecedented move in 2013 when the U.S. and Brazil announced simultaneously that they were lifting their bans on each other’s beef. Critics were quick to warn back then that Brazilian standards weren’t up to the task and it turns out that they may have been right.
Would a "Heat-Resistant" Cow Mean Better Beef?
Food and Wine
The key to good beef, you might think, is the quality of the cut—or, barring that, even a good marinade. But University of Florida scientists have another idea. They believe climate—and more importantly, climate tolerance—plays a large part in how tasty a cow’s meat can become, and so, they’re trying to create a "heat-resistant" breed of beef cattle.
Reap livestock returns from oats
Hay and Forage Grower
Although harvest is typically an end point, some producers may choose to head right back to the field with the grain drill in an effort to better meet fall and winter livestock forage needs. When planted after wheat harvest, oats is a quality and relatively cheap feed option when in need of a single grazing or cutting in late fall.