The predominant factor in winter grazing is ensuring adequate forage availability while considering overall long-term range health and maintenance. When managed correctly, grazing winter range can be a viable option for controlling feed costs and ensuring herd health without negatively impacting rangelands.
Cow-calf pairs are getting moved to green grass and it is a good feeling to see them out grazing. While weaning may be a ways off, calf growth that leads to excellent calf weaning weights is a major goal of this phase of the cow-calf business.
For those who own grasslands not typically grazed or for those looking for a better contract basis, there are several grazing contract options that can be explored. Typically, grazing contracts are based on an annual cash per-acre rental system, where the livestock lessee pays the landowner a pre-determined per-acre price for access to the pasture for the grazing season.
With calving season nearly wrapped up and pairs being turned out to green grass, breeding season will begin before long. In order to maintain a 365 day calving interval, cows need to be rebred within 80 days after calving.
What makes grassfed beef different from conventionally raised beef? This is perhaps the most common, and sometimes most complex question that arises amongst those hoping to understand the similarities and differences between conventional and grass fed beef.
Grassland fertilization, like many other grassland management topics, is highly dependent on certain parameters such as soil type, vegetation type, and harvest methods. Native plant communities that are appropriately grazed will not benefit from the addition of commercial fertilizers.
Generally speaking, grass fed beef producers are challenged with production expenses that are greater than those of conventionally raised beef. However, profit margins can be greater than those of conventionally raised beef if marketed wisely and creatively.
About 4% of US beef retail and food service sales is comprised by grass fed beef with a value of roughly $4 billion. About $3 billion of that is unlabeled grass fed beef that is sold as conventional beef, making data gathering on these products difficult to obtain.
As grilling season is getting into full swing many grillers are in search of the perfect steak. With so many different options out there it’s good to have plan before you head out to shop. Type of steak is a personal choice so if you know your preferences for flavor, tenderness or marbling that’s a good place to start. If you’re unsure we’ve put together a quick guide for finding the perfect steak to try.
For those landowners who typically lease or harvest grasslands for hay, contracting for services is a learned business that can have local variations in how the grass and associated services are valued.