Daily Archives: February 27, 2018

Are you getting the most out of your ration?

Are you getting the most out of your ration?

Jason Smith

Progressive Cattleman

Just like a business that’s only as good as the people and business plan behind it, the same goes for feed formulations and a person’s ability to deliver it to the bunk. Any inconsistencies between what’s on paper and the actual formulation can set cattle up for nutritional issues or lead to your disappointment when performance suffers.

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Financial Emphasis on Cattle Side of the Business

Financial Emphasis on Cattle Side of the Business

Robert Waggener


Kim Cullen-Goertz uses her background in cattle genetics to build the herd, while husband Jason Goertz works the farming side of the operation. Like a growing number of producers across the country, Cullen-Goertz is diligently working to fit her cows to the environment. She’s also employing a number of strategies to create and maintain the most efficient cattle operation possible.

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I Talk to My Veterinarian More Than the Pediatrician

I Talk to My Veterinarian More Than the Pediatrician

Buzzard’s Beat

Across the Internet and in homes everywhere, people are applauding and welcoming the arrival of fall and cooler days, rain, warm sweaters and cold nights. I love fall and winter but guess what else accompanies them? Cold and flu season has arrived, people!

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Improve Pregnancy Rates with Proper Semen Handling

Improve Pregnancy Rates with Proper Semen Handling

Whitney Whitworth

Cattle Today

In addition to proper heat detection, the area in which operations can make huge strides in improving pregnancy rates to artificial insemination is in correct handling of semen. From the time semen is processed at the bull stud to the time it is placed in the cow, proper techniques must be used to ensure the highest rate of survival of sperm cells.

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Misconceptions of low-stress handling

Misconceptions of low-stress handling


Low-stress livestock handling (LSLH) suffers from many common misconceptions, mostly as a consequence of its name. Without knowing anything about it, as soon as people hear the term “low stress,” all kinds of unfounded notions come to mind.

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How to improve calf vigor in late gestation

How to improve calf vigor in late gestation

Beef Magazine

It’s about to get exciting around your cattle operation. Carefully planned mating decisions, breeding and waiting for those offspring to arrive mean producers will soon have new born calves bouncing around the lot. Or will they? Calf vigor is the combination of many factors with cow nutrition during the last 60 days of gestation topping the list.

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Think ahead about weed control in alfalfa

Think ahead about weed control in alfalfa

Jeff Stachler

Farm and Dairy

As alfalfa stands age, they become thinner. The thinner alfalfa population allows weeds to encroach the field. Weeds can also be a problem if weeds were not properly managed prior to seeding the alfalfa.

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Tax reform positive for farmers and ranchers

Tax reform positive for farmers and ranchers

Michelle Rook


A few weeks after Congress passed the most sweeping tax reform in decades, farmers are working with their tax professionals to figure out what it ultimately means for their farming operations. Patricia Wolff, American Farm Bureau senior director of congressional relations, specializes in tax law. She says the Tax Cuts and Jobs Act has many positive aspects for agriculture.

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Two breeds join to strengthen commercial cattle industry

Two breeds join to strengthen commercial cattle industry

Lynn Jaynes

Progressive Cattleman

Red Angus Association and American Hereford Association announced a bold industry move to collaboratively create the Premium Red Baldy verification program for commercial cattle.

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Beef Industry Fights Against High-tech Meat Substitutes

Beef Industry Fights Against High-tech Meat Substitutes

Clint Rainey

Grub Street

Editor’s note: Stories of this ilk are included in the blog to inform those in our industry how agriculture is being presented to and perceived by the public.

We’ve gotten to a point where lab-made “meat” is both ubiquitous and tasty, and the people who raise the animals used to make actual beef are, um, concerned. The U.S. Cattlemen’s Association, a powerful industry group, has officially gone on the offensive against the sea of food-tech start-ups that make convincing burgers and steaks without any actual cattle: companies such as Impossible Foods, Beyond Meat, Just (the start-up formerly known as Hampton Creek), and Memphis Meats, to name a few. Their first step in this fight: calling on the USDA to introduce a federal definition for both beef and meat that would exclude their competitors’ unorthodox products.

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