Controlling the breeding and calving season
Western Livestock Journal
The first step in reproductive management is controlling the breeding and calving seasons. Whichever calving season (winter, spring or fall) is chosen, the following reasons illustrate why a controlled, seasonal calving schedule is desirable.
Pedigree, A board game about animal breeding and population genetics
The Cattle Business Weekly
When former South Dakota State University meat scientist Duane Wulf was in graduate school at Colorado State University about 25 years ago, the idea came to him for a board game about breeding animals after taking some classes on animal breeding and population genetics. In 2013, he got more serious about developing a board game and wrote the first rules. He printed his first prototype for his game, Pedigree, at home on cardstock and cut it out himself. In the beginning, each time he played it he came up with more and more changes before having a prototype printed by a game printing company.
Don’t pass on ionophores when backgrounding calves
Travis Peardon, a livestock and feed specialist with Saskatchewan Agriculture in Outlook, is urging producers looking to background calves this fall to add ionophores to their rations. “Ionophores provide protection against coccidiosis, improve feed efficiency and stabilize the rumen environment by reducing the incidence of bloat. The three ionophores approved for use in Canadian feedlots are Bovatec, Posistac and Rumensin.
Is It More Efficient to Move the Cows Or Move the Feed?
In areas of long-term drought, forage might have to come from areas far away from the affected area, out of state or multiple states away. Cost of transportation, type of forage and quality of forage all need to be considered in this decision.
Sorting cows for more efficient winter supplemental feeding
Oklahoma State University First calf heifers have historically been the toughest females on the ranch to get rebred. They are being asked to continue to grow, produce milk, repair the reproductive tract, and have enough stored body energy (fat) to return to heat cycles in a short time frame. Two-year old cows must fill all of these energy demands at a time when their mouth is going through the transition from baby teeth to adult teeth.
How big is beef’s environmental footprint?
How much responsibility does the beef cattle industry carry for greenhouse gas emissions on a global scale? That question is fraught with a mixture of concern, pride and defensiveness for the beef industry. Ever since a 1996 United Nations report tagged the livestock industry as a culprit belching 18 percent of the world’s greenhouse gas (GHG), producers have fought back to refute the study with data showing greater efficiencies.
When Preg Check Doesn’t Go Your Way
Angus Beef Bulletin Extra
You think you’re doing everything possible to prepare for a great pregnancy check, but are you seeing the payoff? Are you hitting a 90%-95% pregnancy rate? If your results are average or below, it’s time to pinpoint the reason.
Why cows are getting a bad rap in lab-grown meat debate
Alison Van Eenennaam
Alliance for Science
A battle royal is brewing over what to call animal cells grown in cell culture for food. Should it be in-vitro meat, cellular meat, cultured meat or fermented meat? What about animal-free meat, slaughter-free meat, artificial meat, synthetic meat, zombie meat, lab-grown meat, non-meat or artificial muscle proteins?
Red Angus Association of America Boosts Reliability of EPDs with BOLT
Cattle producers can expect more accurate predictions with the release of the fall 2018 Red Angus EPD suite, calculated using the much-anticipated new genetic evaluation software Biometric Open Language Tools, or BOLT by Theta Solutions LLC. The new BOLT-generated Red Angus EPDs will enable producers to make more informed, lower risk selection decisions.
What Exactly Is a Flat Iron Steak?
The Daily Meal
Flat iron steaks are beginning to show up on more and more restaurant menus as a more affordable alternative to expensive steaks like fillets and New York strips. They’ve also long been a staple of butcher shops and supermarket meat departments. But what is a flat iron steak, exactly?