Business

Rick Funston Develops Recipe For Low-Input Heifers

Mon, 28 May 2012 16:01:00 +0000

By Gayle Smith

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.”

Producers Enthusiastic About Foreign Marketing Opportunities

Fri, 25 May 2012 15:28:00 +0000

Beef Checkoff News

Beef checkoff dollars continue to be invested in foreign marketing activities to build global demand for beef and maintain beef’s positive image. And although the export train has had a steeper hill to climb and export volume has slowed as compared to this time last year, the United States is still four percent above last year’s record value, and export value for every fed steer and heifer slaughter remains above $200.

Crisis Reaffirms My Rural Appreciation

Thu, 24 May 2012 20:40:00 +0000

My wife was recently diagnosed with breast cancer. The prognosis is great and she is coming through everything just fine. I can’t begin to tell you about the outpouring of support from community and friends. The caring and generosity of friends and neighbors reinforces the feeling of community that is rural America.

My View From The Country

Three Challenges To Cow-Calf Profitability

Thu, 24 May 2012 20:23:00 +0000

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My View From The Country

Cow Longevity Important, But Affected By Many Things

Thu, 24 May 2012 18:40:00 +0000

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.

Temple Grandin: LFTB Underscores Transparency Need

Thu, 24 May 2012 18:30:00 +0000

The social media frenzy that led to a retailer pullback on lean finely textured beef is reversible, says Temple Grandin. But the experience offers a lesson on the need for more transparency in how livestock producers operate and how protein is processed, the noted animal handling expert says.

Social Media Is A Critical Part Of Industry's Risk Management

Thu, 24 May 2012 16:58:00 +0000

If you were on the social networking site Twitter the afternoon of April 24, you would have seen the National Cattlemen’s Beef Association (NCBA) Policy Division (tweeting under the handle @BeltwayBeef) effectively responding to what could have potentially been a media nightmare. Every tweet that came across Twitter mentioning mad cow or USDA’s confirmation of BSE in California, received this reply: “The animal was never processed and poses no threat to the food supply #BSEInfo.”

A clear food-safety message

Make Your Ranch Better, Before You Make It Bigger

Thu, 24 May 2012 15:38:00 +0000

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.

Market Advisor

Vilification Of LFTB Reaches From Industry To Consumers

Thu, 24 May 2012 14:54:00 +0000

I bought a package of fresh ground beef at the grocery store the other day. It was a good deal at $2.49/lb., as retail ground beef prices have been rising the past year, like all other beef prices. Ground beef is no longer as price competitive with pork or chicken items as it used to be.

Meat Matters

Pink Slime, Mad Cow, Meat Glue, What Next?

Wed, 23 May 2012 13:23:00 +0000

Major news stations across the country are having a heyday with beef these days. Creating controversy around America’s most beloved protein, journalists are quick to attack beef, scaring consumers with reports about pink slime, mad cow, meat glue and more. What’s next? And, how much damage have these derogatory terms done to the beef industry?