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Friday, April 4,2014

Letters to the editor

by WLJ
this year,” cover, Mar. 24] was very informative. Have been involved in the federal agency water right confiscation scheme in NV. All of this information is timely and ac curate.

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Friday, April 4,2014

Kay's Korner

The red-hot market

by Steve Kay - Contributing Columnist
What an incredible time to have young cattle to sell. As I write this, calves weighing 600 to 650 pounds are selling for $197 to $206 per cwt at Oklahoma City. Not far behind them are 650 to 700 pounders at $188-189, 700 to 750 pounders at $178- 187.50, 750 to 800 pounders at $174.

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Friday, April 4,2014

Did You Know?

Consumer taste sets target for beef

by WLJ
In 2014, the share of cattle grading Choice is averaging nearly 67 percent, compared to the mid- to low-50 percent area just a few years ago. Percent Prime is averaging over 4 percent. Angus-type cattle qualifying for the Certified Angus Beef brand are up from 24-25 percent a year ago to a range of 26-29 percent for early 2014.

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Friday, April 4,2014

Governing by emotion

by Pete Crow - Publisher
I just can’t seem to get California’s Proposition 2 egg law off my mind this week. In 2008, California voters passed a measure on the general ballot to ban the use of battery cages for egg laying hens; it was inhumane to put those birds in those small cages.

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Friday, March 28,2014

Wild about wildlife

by Pete Crow - Publisher
We all love to see wildlife, unless it’s in the grill of our vehicles. A good healthy wildlife population means that we have a solid ecosystem at work. Conservation efforts in most regions of the country have been highly successful, restoring populations of many CROW.

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Friday, March 28,2014

What a Chef wants

RingSide with legendary steaks

by WLJ
For the past 70 years, beef has undoubtedly been the driver at this legendary eatery in the Pacific Northwest, along with its elder sister, RingSide Uptown. And despite his vast culinary knowledge and cooking ability, Turke knows that starting with a high quality product is paramount to the restaurant’s success.

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Friday, March 28,2014

Beef Talk

Do the cows fit the operation?

by Kris Ringwall, North Dakota State University
One needs to plan, implement, evaluate and replan to stay in touch. That was the essence of the integrated resource management program that was very successful with the help of the National Cattlemen’s Beef Association and the cooperative efforts of the land-grant universities across the U.

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Friday, March 21,2014

The GRSB Speaks

by Pete Crow - Publisher
Beef sustainability has been in the news a lot lately with McDonald’s announcing that they would start purchasing sustainable beef for their supply chain in 2016. They weren’t sure what sustainable was for beef, but it sure sounded like a good thing to say and get some positive CROW.

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Friday, March 21,2014

Checkoff support highest in 21 years

by WLJ
As a beef producer, I’m proud to be a part of an industry that takes care of its own and is flush with individuals who go that extra mile to do their part.

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Friday, March 21,2014

Beef Talk

Are your cows ready to rebreed?

by Kris Ringwall, North Dakota State University
Nutritionally, the calf is actively, maybe even aggressively, growing in utero while absorbing the nutrition the cow is consuming and preparing for those first moments of daylight. That daylight will happen when the pregnancy terminates with parturition and, I hope, a live, nursing calf will greet the producer in the near future.

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