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Friday, September 24,2010

Health check

by Miranda Reiman, Certified Angus Beef
You may wonder what genetics has to do with herd health. Sure, the neighbor swears that cattle from this breed or that will die as soon as they get off the truck, but thats just an old wives tale, right? Maybe not. Although selection for health still might be only on the horizon, a growing base of research shows they are tied together.

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Friday, May 21,2010

Time and money

by Miranda Reiman, Certified Angus Beef
The first step to reaching peak performance is tracking where youve been. If you dont have production numbers, its hard to make comparisons or data-driven decisions. You dont need to make a complicated recordkeeping system, just make sure it includes all the variables that make a difference.

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Friday, March 12,2010

Too much grade!

by Miranda Reiman, Certified Angus Beef
Too much qualitywhats that mean? Its like too much money; theres no such thing. Its like a bull too good, or too much hay; Neighbors too friendly, calves bringing too much pay. No matter what the other cattle made, well I aint never seen too much grade.

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Friday, January 15,2010

No boundaries

by Miranda Reiman, Certified Angus Beef
When cattlemen trudge through four-foot snow drifts in 30-mile-per-hour winds and single-digit temperatures to check on a sick calf, it isnt exactly the same picture of serenity. At that moment, northern producers must think they must live in the toughest place in the world for raising cattle.

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Friday, November 13,2009

The top line

by Miranda Reiman, Certified Angus Beef
If Wal-Mart were in the cattle business, it would probably serve as an operating definition of leastcost producer. People might refer to its cowherd enterprise as the model for slashing expenses.

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Friday, September 11,2009

Give calves a clue

by Miranda Reiman, Certified Angus Beef
Imagine youre suddenly snatched up from your daily routine and dropped off on a New York City (NYC) street. Youre alone, with no cell phone, no wallet, and no map.

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Friday, July 17,2009

Going once, going twice . . .

by Miranda Reiman, Certified Angus Beef
Sold. That word can be cause for celebration or the beginning of a personal pity party. It all depends on what dollar amount follows that auctioneers decree.

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Friday, June 19,2009

Meat case mathhow retailers establish beef prices

by Miranda Reiman, Certified Angus Beef
When cattlemen put an asking price on a bull or a load of calves, they set it as high as they can reasonably hope for a sale. At an auction, the sale manager announces the target price before calling for bids. Grocers take a similar tack, but feedback is not as direct at the meat case.

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Friday, May 22,2009

Maximize only balance

by Miranda Reiman, Certified Angus Beef
Stop trying to get maximum production. No more topping last years average daily gains. Enough with the peak efficiencies and quit angling for record marbling scores every time. Does that advice cause a pause? Reaching those goals takes years of focus, so it can be hard to let go, even if the long-term profitability of your farm or ranch depends on it.

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Friday, May 22,2009

Beef quality in the retail price equation

by Miranda Reiman, Certified Angus Beef
Feeders bid on cattle by penciling out the highest price they can pay and still maintain a shot at profit. Packers need a certain number of cattle harvested through their plants, bought at a particular price, to stay afloat. That cost/sales formula follows beef as it continues toward consumers.

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