Close
Home » Articles »   By Miranda Reiman, Certified Angus Beef
 
 
Friday, December 13,2013

Black Ink

Genomics test strategies explored

by Miranda Reiman, Certified Angus Beef
Every day, bulls and breeding stock are selected with the help of genomic tools. Whether producers know it or not, DNA testing affects most cow herds by way of their seedstock suppliers. But those who are more intentional about it are reaping the benefits.

Read more Read it in print
Friday, November 22,2013

Black Ink

Decisions, decisions…

by Miranda Reiman, Certified Angus Beef
Some decisions need to be “split second.” When you have to figure out which way to dart to keep that feisty cow from breaking out of the group; when you’ve got to say “yay” or “nay” on a set of replacements going for a little more than you expected...

Read more Read it in print
Friday, September 13,2013

Black Ink

Penny saved, dollar lost?

by Miranda Reiman, Certified Angus Beef
According to Texas data, those costs have jumped to nearly $600 per head from maybe half that a few decades ago. At a recent meeting, a Nebraska ag business economist estimated the number had climbed to $800. You can blame that on everything from land and feed prices to labor and fuel.

Read more Read it in print
Friday, July 19,2013

Black Ink

More than middles

by Miranda Reiman, Certified Angus Beef
Perhaps it’s this fascination with the steakhouse, or it could be the way we talk about the filet mignons, New York strips or prime ribs like they’re the ultimate test of beef greatness. Whatever the cause, somehow folks are often led to believe that’s the only place quality matters.

Read more Read it in print
Friday, May 24,2013

Black Ink

Applicable to all

by Miranda Reiman, Certified Angus Beef
It’s something that often crosses my mind when I see a news headline about a faroff city facing an economic crisis or promoting a study on the benefits of eating brussels sprouts. (Sorry to any of you growers. It doesn’t matter how good they are for me, that’s a taste I just can’t seem to acquire.

Read more Read it in print
Friday, April 26,2013

Black Ink

Sorting the opportunities from the challenges

by Miranda Reiman, Certified Angus Beef
“The production side is looking for something bigger to cover their increased costs,” he said, “but the retail and foodservice sides are looking for [more units of] something much smaller that’s easier to manage from a portion-control standpoint and a unit-cost standpoint.

Read more Read it in print
Friday, April 12,2013

Uniform cattle increase profit potential

by Miranda Reiman, Certified Angus Beef
Salebarn studies routinely prove uniformity in weight and cattle type mean premiums at auction, but the rancher really noticed the difference when he began working closely with Haverhals Feedlot near Hudson, SD, a decade ago. Simons has retained partial ownership on steer and heifer calves ever since.

Read more Read it in print
Friday, April 5,2013

Black Ink

End meats help drive value

by Miranda Reiman, Certified Angus Beef
T-bones, sirloins, filets and strips—these are the beef cuts referred to as “middle meats.” Such steaks make up 12 percent of the carcass, but represent just under half of its total value. That and the difference in cooking method lead many to believe it’s the only place where beef grades matter.

Read more Read it in print
Friday, March 15,2013

Black Ink

Real money

by Miranda Reiman, Certified Angus Beef
Even the nightly news shows feature stories on how a consultant helped consumers save on prescriptions or when buying a car saying, “That’s real money!” Some of you may be of the same philosophy that we adhere to in our house.

Read more Read it in print
Friday, March 8,2013

Value-based cattle marketing dominates

by Miranda Reiman, Certified Angus Beef
Data from Cattle-Fax and USDA shows a sharp decline in cash sales in the past seven years, from 52.1 percent in 2005 to just 26 percent in 2012. The inverse of that is the steep gain in negotiated sales, like grid marketing and other arrangements, which moved up from less than half of sales to more than three-quarters during those years.

Read more Read it in print
 
 
User Box (click to open)
 
SEARCH IN WLJ
Get WLJ In Your Inbox!
   
 
S M T W T F S
1 2 3 4 5
6 7 8 9* 10* 11* 12*
13 14* 15* 16 17 18* 19*
20 21* 22* 23 24 25 26*
27 28 29 30
 
 

© Crow Publications - Any reprint of WLJ stories, except for personal use, without permission, written consent and appropriate attribution is prohibited. 2008 Crow Publications. All rights reserved.