Beef: You can’t control the cook, but you can decide the quality
You can make sure the beef buyers have a ready supply of consistent, high-quality, tasty and tender product to choose from. Several years' worth of decisions on your farm or ranch all culminate in that moment.
Unconventional risk management in the beef industry
There are a thousand ways cattle production can go wrong, but one often forgotten is the risk associated with producing a bad steak.
It’s possible for producers to have it all
Stop trying to get maximum production. No more topping last year's average daily gains, enough with the peak efficiencies and quit angling for record...
Brands: Beyond the burning hair
When it comes to your cattle, you should be pleased if planning and selection created a set of calves that can satisfy the next owner all the way to beef consumers.
Skip ahead in herd planning
Today you can “DVR it.” Dodge Variation Rapidly, that is. DNA tests are proven game changers in making focused genetic advances more quickly.
Beef producers: A lot of people are counting on your work
It’s been a few years, but I also remember what it’s like to come to a feedbunk, lined with cattle looking up, eagerly awaiting breakfast or supper. No doubt, you know that feeling well.
Stay on track through the ups and downs
Cattlemen will never be able to control the weather, but they can prepare to weather the storms.
Warm weather makes calving season pleasant
As one result, we calved the first quarter of our herd a month before the first day of spring with no losses. Our calves should be the healthiest ever.
We need to make beef something that people celebrate, and eat
Beef producers have to convince consumers that what they do is special, every night of the week.
So your farm is sustainable? Prove it!
Just thinking or saying you’re sustainable isn’t good enough.
