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Rick Funston Develops Recipe For Low-Input Heifers

The price of admission into the beef industry today is pretty prohibitive, says Rick Funston. But the University of Nebraska beef cattle reproductive physiologist believes one answer may reside in the heifer enterprise, which he says is “heavily underutilized and under-valued.”

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May 28, 2012

Article

Rick Funston Develops Recipe For Low-Input Heifers 1

The price of admission into the beef industry today is pretty prohibitive, says Rick Funston. But the University of Nebraska beef cattle reproductive physiologist believes one answer may reside in the heifer enterprise, which he says is “heavily underutilized and under-valued.”...More
May 24, 2012

blog

Three Challenges To Cow-Calf Profitability

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May 24, 2012

Article

Cow Longevity Important, But Affected By Many Things

Cows leave the herd for a lot of reasons, all of which affect longevity. So, while cow age and the number of years she stays in the herd are economically important, longevity is a multi-faceted trait. It is, researchers say, a combination of many other production traits that come together to make a cow productive, allowing her to stay in the herd....More
May 24, 2012

blog

Make Your Ranch Better, Before You Make It Bigger

In past cattle cycles, I felt it took average profits of over $200/cow to stimulate a full-blown beef herd expansion. So, what was the profit level of a typical 2011 beef cowherd? Let’s look at the 2011 average for 42 beef cowherds representing the western region of North Dakota....More
May 18, 2012

blog

Start Your Fall Marketing Now

This is the time when cattlemen should be contacting the last 10 purchasers of their product to see how they performed for them. Customer feedback is often far less expensive than consultants, and the results often far more compelling. Hopefully, you’ll hear glowing reports, but it’s the criticisms that will allow you to improve....More
May 11, 2012

Article

Former Starbucks CEO Shares Dance Steps For Success

Jim Donald built a reputation early on as a turnaround specialist of failing companies. His senior management experience includes such firms as Starbucks, Pathmark Stores, WalMart and Albertsons. During the recent 4C Summit in Seattle, Donald passed on to attendees his six dance steps for leaders to succeed in business....More
May 9, 2012

video

Effective Employee Management Begins With Understanding Personality Styles

Managing a feedyard is easy. Managing the employees is the hard part. An Extension feedyard specialist says understanding who you are and your personality type, understanding who your employees are and their personality types, and knowing how to wade the swamp between various personality traits can help in not conveying unintended messages....More
May 9, 2012

blog

Do We Need Animal ID? 13

The U.S. confirmed its fourth case of BSE in April, this one in a central California dairy cow. While the announcement sent shockwaves through the industry, the media coverage was fairly balanced and factual....More
May 8, 2012

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Feedlot Tour | Triangle H Grain & Cattle Co.

Curious about what a cattle ranch is like? Virtually tour Triangle H Grain and Cattle Co., an integrated operation south of Garden City, KS, that includes farming, cow-calf production and a feedlot. Owned and operated by the Hands family, the operation was an early investor in U.S. Premium Beef and their goals for the cattle operation are to produce the highest quality beef they can.
May 4, 2012

Article

Youth Beef Quality Assurance Training Modules Now Available Online

Beef industry youth have the opportunity to become certified in Beef Quality Assurance (BQA) online at no cost. The Beef Cattle Institute at Kansas State University has launched a Youth Animal Care Training program. The BQA program teaches participants about implementing best management practices to help enhance herd profitability and improve consumer confidence in high quality beef products. With increased public attention on animal welfare, BQA enables youth and producers to demonstrate their commitment to food safety and quality....More

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