Bale Grazing to Feed the Herds Above and Below Ground
Producer Kalyn Bohle has given it some thought. Bohle has land six miles southwest of Plevna, Mont. There, with his wife and three kids, he raises 150 head of black Angus cows. And yes, he thinks about the soil surface and what lies beneath it. “The little herd that’s in the soil – they’ve gotta eat too,” says Bohle.
Taking care of lice
With November here, it is time to make sure cattle are ready for the winter. November or December is the time when most operations treat cattle for lice. Lice are easily transmitted from animal to animal, so it is critical to treat all animals in the herd and also to treat any new animals before introducing them.
Beef and Blockchain : The Price of a Story
For anyone trying to understand what blockchain is and what it could mean for the U.S. beef industry, Wyoming state senator and beef producer Ogden Driskill describes it as “source verification on steroids.”
Clay Mathis with King Ranch Institute for Ranch Management Explains How to Find Profitability in Today’s Cow Calf Operations
Oklahoma Farm Report
Mathis says it starts with understanding where you can find leverage in your production system. “We know if we are strictly focused on profitability we can look at the cost side of the business and know that its going to boil down to labor, feed, and depreciation, and collectively those will make up more than 50% of the total cost to the enterprise.”
Frequently Asked Questions about Grazing Corn Residue Fields with Excessive Downed Corn
University of Nebraska
Putting cows out on corn fields with a lot of corn is a recipe for acidosis (grain overload), abortion, and possibly death, if their rumen bacteria are not properly prepared. Cattle that become acidotic for even a short time can have reduced performance long term due to damage to the rumen wall. Therefore, taking the time to avoid acidosis is very important.
Northern AG Network
When the topic of sustainability comes up in conversation in cattle circles, it’s common to see heads shaking. It’s not a topic we like to discuss in our industry – primarily because it’s so often raised with bad intentions and worse information.
Value From Variety
In American culture, steaks, burgers and roasts tend to dominate consumers’ preferred beef choices. But internationally, consumers’ palates are much more diverse. Japanese consumers enjoy beef tongue; the Mexican market has a penchant for tripe; and in Egypt, consumers have an affinity for beef liver.