By: Katrina Huffstutler
Once upon a time, cattle were considered done when they were fat enough to grade, big enough to sell or when the feed was about gone. But times have changed and so have the cattle.
Robbi Pritchard,… Continue reading
By: Terri Queck-Matzie
In August, the USDA Ag Marketing Service (AMS) opened a comment period on possible changes to the Standards for Grades of Carcass Beef.
At issue is determination of maturity for Quality Grade. The current method uses skeletal… Continue reading
By: Katrina Huffstuttler
After decades of slow change, the North American cattle and beef industries are undergoing rapid transition.
Dr. Pete Anderson, director of research for Midwest PMS LLC, said farming and food production are no longer local industries serving… Continue reading
There’s a big difference between coarse grind and fine grind, and it’s not just in our morning coffee. When it comes to grinding grain for livestock feed, especially swine, digestibility and efficiency are influenced by how large the grain particles… Continue reading
By: Larry Corah, for Certified Angus Beef LLC
It’s hard to imagine that just two years ago the fed cattle market hit $1.60/lb. and weaned calves were bringing $2.50 or higher. Everyone was predicting the cattle business… Continue reading
By: John George, P.E., Ag Engineering Associates
In the last issue of FEED-LOT, I discussed the lack of a process or procedure for canceling a CAFO permit. In that article, I mentioned I had not received an answer from the… Continue reading