Pastures Flooded with Potentially Contaminated Water: Is it safe?
Mary Drewnoski, Steve Ensley, Kristen Ulmer
University of Nebraska
After pastures have been flooded, taking precautions when turning out for grazing is important. Once the pastures dry out and receive adequate sunlight, the bacteria that were on the grass in pasture will be eliminated. However, the standing water that does not evaporate may be an issue depending on how much rain has occurred to dilute out the flood water.
Effective parasite control begins with understanding active ingredients
Some common, yet misguided, management practices can lead to an operation unintentionally increasing resistance in parasites. One type of parasiticide — macrocyclic lactones — saw the first documented case of resistance approximately 14 years ago, and now Cooperia and Haemonchus parasites have been demonstrated as resistant to macrocyclic lactones in more than half of all operations examined.1 Of course parasites must be dealt with, but producers need to find a balance in their management practices.
5 Tips for Finishing Cattle on Grass
Retail sales of grass-fed beef are doubling every year. The majority of grass-fed beef offered in supermarkets is imported from Australia, New Zealand, Uruguay, and Brazil but there is a notable demand for domestically produced grass-fed beef as consumers’ appetite for local farm products is also climbing.
Don’t Buy Bull-oney
Angus Beef Bulletin Extra
Factors considered when selecting a bull change almost by the minute, specifically because the environment dictates the breeds available when building a profitable system. University experts suggest consideration of expected progeny differences (EPDs), selection indexes and crossbreeding when finding a bull to build an ideal program for each operation.
Compensation of marbling for reduced beef palatability
Journal of Animal Science
The generally accepted theory has been that higher levels of marbling in meat lessen the negative impact of increasing degrees of final doneness on the ultimate palatability of cooked meat. A recent study at Kansas State University published in the Journal of Animal Science adds a degree of specificity to that theory by taking a comprehensive look at the interactive effects of marbling level and degree of doneness (DOD) on the juiciness, flavor and tenderness components of palatability.
Volatility is king, fat cattle fade a bit, and sale barn bargains still exist.
This was an interesting week. I wish I had a dime for every time the word “wow” went through my mind. The guys that were busy eating popcorn in the past are now bidding like crazy. Some markets were sharply higher across all weights and classes, while others were mixed.
Utah Trial For Man Accused Of Attempt To Kill Cattle
A Colorado man accused of trying to kill a Utah rancher’s cattle is scheduled to go to trial next week. Mark Franklin, Durango, Colo., will be tried in Utah’s Carbon County on charges of trespassing and wanton destruction of livestock.
How to identify your best cows sooner
My study rancher recently raised an important question: Should he be adjusting his beef cow numbers as he goes through the cattle cycle? In the past, he had not been doing so.
The best of the best
High Plains Journal
Genuine scholar. True gentleman. Incredible intellect. Mr. Politeness. Don Gill left a 38-year impact on Oklahoma State University. He shaped lives, transformed the cattle feeding industry and generated millions of dollars for Oklahoma and surrounding states’ economies through selfless service
Performing necropsies could be a way for beef industry to improve survivability
The Fence Post
Any time a calf dies, it is an expense. The question is, is there any value to the production system? Dr. Becky Funk, DVM, MS at Rushville Veterinary Clinic in Rushville, Neb., tells producers that she can still find value in the dead animal.