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Friday, February 1,2013

Black Ink

‘Connect the dots’ for cattle profit

by Miranda Reiman, Certified Angus Beef
“Producers do put pressure on growth, since they get some of the benefit in added pounds at weaning,” he said. “Unfortunately, grade is often overlooked as folks think, ‘It’s not my problem.’” More than 70 percent of today’s cattle are sold on a grid or formula where quality is a key component.

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Friday, January 25,2013

Black Ink

Wholesale beef demand sends signals

by Miranda Reiman, Certified Angus Beef
“We sell to people who are going to cook product and please guests—they’re not buying for themselves and they’re not shopping for price,” says Mort Kent, U.S. Foods of Denver, CO. “They have a reputation to uphold and their customers expect consistency and quality, and they’re willing to pay for it.

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Friday, January 11,2013

Black Ink

Not by its cover

by Miranda Reiman, Certified Angus Beef
Some presents were wrapped in gold paper with a big red bow. Others were less elegant, but showed they were packaged with love. Some givers are even known for their ability to dodge traditional wrapping by handing over a shopping bag with the present inside.

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Friday, November 16,2012

Black Ink

More expensive than buying hay

by Miranda Reiman, Certified Angus Beef
I rode shotgun through a lot of drought-stricken pastures this summer and fall where producers weighed their options. Some folks had a few stores of hay saved up from good years. Some were going to cull a little deeper, while still others were making plans to rent some grass in the few places that were doing all right on moisture.

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Friday, October 19,2012

Black Ink

Clean your plate wisely

by Miranda Reiman, Certified Angus Beef
“We spend about 7 percent of our disposable income to feed our families,” he said. “In Europe they spend anywhere from 13 percent to 28 percent of their income. What am I getting at? One, we take food for granted. Two, it’s cheap. And three, we always expect it to be there.

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Friday, September 21,2012

Black Ink

What costs more than buying hay?

by Miranda Reiman, Certified Angus Beef
I rode shotgun through some of Anderjaska’s summer pastures last Monday. As we looked at their commericial and registered Angus herd, the sky was gloomy. The clouds teased with a few sprinkles, but, like so many times this summer, moved along before offering reprieve.

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Friday, September 14,2012

Black Ink

We've come so far

by Miranda Reiman, Certified Angus Beef
Hitting 60 percent Choice won’t cut it. When premium Choice branded programs emerged, it was really something to get 15 percent or 20 percent that reached those marbling levels in commercial cattle. That’s when it was incidental production, or luck of the draw that landed those cattle in branded programs.

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Friday, August 3,2012

Black Ink

Lung adhesions rob profit

by Miranda Reiman, Certified Angus Beef
The 2012 report includes TCSCF retained ownership records from cattle fed in 18 cooperating yards that used common nutrition, health and management strategies.

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Friday, July 27,2012

Black Ink

by Miranda Reiman, Certified Angus Beef
But just a few decades later, many of those wildest imaginations are real. When the second of the Hanna- Barbara duo (the company that also created the likes of “Tom and Jerry,” “The Flintstones,” “Smurfs” and “Scooby- Doo”) died in 2006, Roombas were already cleaning floors while you were gone to work.

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Friday, July 13,2012

Composites may trade predictability for simplicity

by Miranda Reiman, Certified Angus Beef
“In order for a crossbreeding operation to maximize heterosis, it takes a lot of different pasture, a lot of management, which, because of size and time, a lot of people can’t devote to it,” says Jarold Callahan, president of Express Ranches, Yukon, OK.

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