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Friday, February 6,2015

Beef Talk

Feed those cows the right amount of feed

by Kris Ringwall, North Dakota State University
However, the cows still need to be fed. In fact, a common mistake that is made as the weather warms is to reduce the feed a little bit. In reality, yes, that extra feed for body heat may not be needed, but every day that a cow gets closer to birth, the more demanding the pregnancy becomes.

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Friday, February 6,2015

Pasture Management

How to control livestock without spending too much money

by Wayne Burleson
After a recent trip to Nicaragua in Central America on a USAID Farmer-to- Farmer volunteer assignment to instruct farmers on rotational grazing and electric fencing technology, we tested some very effec tive ways to build an inexpensive grazing system.

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Monday, February 2,2015

The New West

by Pete Crow - Publisher
This survey is a proactive tool for public lands ranchers and can be used to combat the many negative perceptions some have about livestock grazing. This survey supports what many of us already know, which is that livestock grazing is a management tool that helps maintain healthy ecosystems.

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Friday, January 30,2015

DID YOU KNOW?

Beef’s big secret ingredient: flavor

by WLJ
We don’t know how many times we’ve heard someone just back from a trip abroad say, “I really would like a juicy steak,” or how many times we’ve seen a small child hand their mother the bun just to eat the hamburger patty. Yes, thank goodness consumers love the unique taste of beef.

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Friday, January 30,2015

Kay's Korner

Speaking with one voice

by Steve Kay - Contributing Columnist
Beef remains Americans’ favorite meat. But they are eating less of it each year because of a shrinking supply. Conversely, people are eating more chicken because of an expanding supply. Meanwhile, beef and the way it is produced remains under intense public scrutiny and criticism while hardly a bad word is spoken about chicken.

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Monday, January 26,2015

Details omitted

by Kerry Halladay, Editor
How people communicate matters. I care how people use language, from the overall message down to the individual word choice. Considering my profession, I’m sure that comes as a big surprise. Or not.

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Friday, January 23,2015

Respecting our global marketplace

by WLJ
As a cattleman, I know it’s important for the long-term health of the beef industry that we constantly improve our practices to grow an end product that consumers will want to continue serving to their families. And as a businessman, I also understand the importance of continuous expansion of our market to maintain that sustainability.

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Friday, January 23,2015

Beef Talk

Buy wisely and spend thriftily

by Kris Ringwall, North Dakota State University
Dollars are the common denominator. Why be in the beef business without a return to labor and management? With current demand for replacement cattle indicative of a positive industry stance to maintaining and expanding the beef business, now is a good time to ponder some fundamental costs of the business.

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Monday, January 19,2015

Market adjustments

by Pete Crow - Publisher
Cattle markets are struggling to find value. The live cattle futures contract has declined over $10 over the past week to $155.80, while the cash market touched $170 live. This week fed cattle are trading $5-6 lower, but still a $10 premium over CROW.

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Friday, January 16,2015

We're counting on you

by Miranda Reiman, Certified Angus Beef
I know what it’s like to have someone depending on me. I have four little children who look to me for clean clothes, a full tummy, and lots of love and support. 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.

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