Daily Archives: August 4, 2017

BeefTalk: A Dollar a Day and Counting

BeefTalk: A Dollar a Day and Counting

Kris Ringwall, Beef Specialist, NDSU Extension Service

Cattle producers make hay because their cows need feed in winter. Did you know about 76 percent of maintaining a cow is feed costs? That number is from the North Dakota Farm Management education program. Their 2016 data showed beef producers had a gross margin of $633.61 and a total cost of feeding the cow of $348.87, with total direct costs at $458.68. Divide the $348.87 by the total direct costs. The answer rounds to 76 percent.

Full Story

Protein Supplementation and Forage Intake

Protein Supplementation and Forage Intake

Jay Jenkins

University of Nebraska

Let’s take a quick review of ruminant physiology. Based on how many times I’ve heard someone say they are feeding supplement to “stretch the grass,” I think there are some misconceptions about what is happening when you supplement protein.

Full Story

Should Animal Disease Traceability Programs be Mandatory?

Should Animal Disease Traceability Programs be Mandatory?

Oklahoma Farm Report

While a recent case of atypical BSE in an 11-year-old cow found just a couple weeks ago in Alabama, proved to be nothing more than a momentary hiccup – it did have one impact. Colin Woodall with the National Cattlemen’s Beef Association told Radio Oklahoma Ag Network Farm Director Ron Hays, it has brought the issue of animal disease traceability programs in the cattle industry front of mind for a lot of people.

Full Story

Skinny Cows Make Fatter Calves

Skinny Cows Make Fatter Calves

Kathy Voth

On Pasture

Ground breaking research shows, the feeding recommendations we’ve used to ensure pregnancy are propping up inefficient cows AND skinnier cows make more resilient calves that gain better on pasture.

Full Story

Growing Bred Replacement Heifers

Growing Bred Replacement Heifers

Glenn Selk


Bred replacement heifers that will calve in late January and February need to continue to grow and maintain body condition. Ideally, two year old heifers should be in a body condition score 6 at the time that their first calf is born.   

Full Story

Three nutritional necessities

Three nutritional necessities

R. P. "Doc" Cooke

Beef Producer

Three food ingredients are in short supply in the natural world: Salt, sugar and fat. Our brain and body requires all three, and if the formula is not correct there will be major health struggles and issues.

Full Story

Feeding Tomatoes to Livestock | Ohio BEEF Cattle Letter

Feeding Tomatoes to Livestock | Ohio BEEF Cattle Letter

Steve Boyles

Ohio Beef Cattle Letter

This week I was contacted by a food distributor that wants to move several tons of tomatoes to interested livestock producers. Culled tomatoes may be damaged, too small, misshapen etc. and do not meet the grading standards for sale in the fresh market or for processing. There is information on tomato pomace (tomato peels, seeds and small amounts of pulp) but very limited information on the tomato itself.

Full Story

I’m not yelling at you, I’m yelling at the cow

I’m not yelling at you, I’m yelling at the cow

Marci Whitehurst

Progressive Cattleman

"Get out of there! Why you little…" My husband’s arms went flailing, and his spurs were moving. "That’s not where I want you!" His horse moved fluidly underneath him while my cowboy went to changing the course of a migrant cow. Make that two cows.

Full Story

Let’s talk about the real problems with our market

Let’s talk about the real problems with our market

Troy Marshall

Beef Magazine

Certainly, these unprecedented levels of volatility give us ample pricing opportunity on both the buy and sell side and that is a good thing. Secondly, the computers and their fancy algorithms may be able to handle $6 moves in two days, but humans who are still pulling the trigger when these commodities are changing hands simply don’t process those kind of price swings.

Full Story

When we are our own worst enemy

When we are our own worst enemy

Ag Daily

On more than one occasion, I have been asked, “What do you see as the biggest challenge facing the beef industry?” And on more than one occasion, my answer has been — ourselves.

Full Story