Beef Article Archive

Finding Females for the Cowherd

Finding females for the cowherd to either replace cull cows or increase herd size can be done in many ways. The type and kind of females chosen is an important decision which can have long-term implications and great impact on the economic viability of the operation. With that being said, we have the unfortunate circumstance of living in a short-term world where profitability varies widely from year to year influencing our daily decisions.

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Preparing Bulls for the Breeding Season

Winter is a stressful time for cattle in the Northern Plains. They are regularly exposed to extended periods of cold stress and snow. Producers often pay less attention to the bull battery through the winter than the cow herd. After all, the cows are pregnant and obviously need some TLC. However, bulls that have been carried through the winter have been impacted with the stress of winter weather as well.

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Surviving the Bull Buying Circuit

With bull buying season well underway and sale catalogs flooding mailboxes, some producers have yet to pull the trigger and purchase the next herd sire for 2017. This could be for many reasons such as the right bull hasn’t been found yet, price hasn’t been right, or worst case scenario you’re still trying to decide what type of bull is needed. Bull buying is not a one size fits all decision, there are many options to choose from including breed, age, and genetics. In addition, not every bull will meet the needs for each individual operation.

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Brucellosis Vaccination: Still a good idea?

Imagine 10% of the nation’s beef and dairy cattle herd infected with a contagious disease causing pregnancy loss and reproductive failure. What’s more, that same contagious disease makes people sick, sometimes with long-term repercussions. That was the situation in the mid-1930’s with brucellosis. This bacterial reproductive disease had already been implicated for decades as a significant animal and public health problem.

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Agricultural Generational Communications: Part 3

In my series of articles on ‘Agricultural Generational Communications’, focused around a mock farm, “ABC Farm” to illustrate generational issues, this article is going to focus deeper on communications. How many times have you heard someone say, “If only they would have communicated that point to me,” or “the main problem around here is communication, no one knows what is going on”, and “why does communication have to be so hard.”

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Online Beef University: Beef up on beef

Leaders are learners, always striving to learn more and not settling for the status quo. An excellent learning opportunity is now available for beef producers to learn more about the product they produce, or brush up on some of the production facts, beef labeling issues, beef inspection and grading along with the latest knowledge available to the beef industry. As a result you not only become more knowledgeable about the latest data and industry insights of beef production, but learning more about your product will enhance your ability to be a well-spoken beef industry advocate with the ability to inform consumers on their critical current questions and issues.

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Cottonwood Fire Recap

Four months have passed since a large grass fire started along Interstate 90 between Wall and Cactus Flat, and was later named the Cottonwood Fire. With the combination of dry conditions, temperatures in the upper 80’s and a high wind warning that day, it was the recipe for a perfect storm. The fire burned over 41,000 acres within a matter of hours and was deemed the 5th largest fire on record in South Dakota history.

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Adding Value to Beef for Both the Producer and Consumer

Getting more bang for your buck is always a goal in life. This holds true for both beef producers and consumers. Almost everyone likes a good steak, but good steaks are generally considered expensive. One way to lower the cost of a steak dinner is to find the “value added” cuts. Not only do these cuts stretch budgets farther, they also help the producer realize more value from the beef they raise. Steaks such as the flat iron, chuck eye, and the Denver cut are a great way to save money and still have an excellent eating experience.

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