Close
Home » Articles »   By Kris Ringwall, North Dakota State University
 
 
Friday, January 17,2014

Beef Talk

No shortcuts in the beef business

by Kris Ringwall, North Dakota State University
Given the recent cold wave across the country, walking across cold snow is notable. There are several types of snow. The fashionable snowflake is poetic, so we smile at the beauty, shape and the mild weather required to gently layer the land. Soon to follow is Jack Frost, those beautiful ice crystals on a cool but not cold morning.

Read more Read it in print
Friday, January 10,2014

Beef Talk

What’s in the bull soup?

by Kris Ringwall, North Dakota State University
Buying bulls is like making soup. You put in a bit of this and a bit of that and in the end, you have good soup. Likewise, a piece of this and a piece of that and you assemble a good bull. Unlike the soup you make from scratch, the bull already is made, but you have to find him.

Read more Read it in print
Saturday, January 4,2014

Beef Talk

by Kris Ringwall, North Dakota State University
Although one wants to keep lots of openness when reviewing new bulls, the truth be told, there is a wealth of information available on most bulls that probably is not well tapped.

Read more Read it in print
Friday, December 27,2013

Beef Talk

Bulls and cold are not a good mix

by Kris Ringwall, North Dakota State University
Having had to break into the office door because the lock was frozen shut reminded me that not all things work well in the cold. Those who have experienced cold firsthand do not need to be reminded. For others who can skirt the harshness of winter, in this case early winter, one only needs to take a short walk to be reminded.

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

Beef Talk

Is a cow ever too ornery?

by Kris Ringwall, North Dakota State University
Having worked cattle for years and too many sheep to count, one develops a feel for the rogue cow or calf. Maybe it is just a quick look or an intense stare. There also are those animals that you know are not going to have a good cohabitation experience.

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

Beef Talk

Fall pregnancy exams tell the story

by Kris Ringwall, North Dakota State University
Last week, one set of 72 beef cows came off the pasture and was brought home to the Dickinson Research Extension Center ranch headquarters. The cows’ trip through the chute was fast. Their average weight was 1,482 pounds, with a condition score of 5.3..

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

Legally Speaking

Tax regulations emphasize importance of appreciation in value of assets

by Kris Ringwall, North Dakota State University
An important consideration in audits is Factor No. 4 of the IRS Regulations. This factor is called, “Expectation That Assets Will Appreciate in Value.” The term “profit” in IRS Regulations encompasses appreciation in the value of assets such as land and/or livestock used in the activity, and was discussed in an early case, Engdahl v.

Read more Read it in print
Friday, October 25,2013

Beef Talk

The benefits of protein

by Kris Ringwall, North Dakota State University
Properly managed forage supplies have the potential to increase rib-eye area in long yearling steers by 25 percent. Occasionally, data comes across the desk that causes one to sit back and say: Wow, could you repeat that? Yes, properly managed forage supplies have the potential to increase rib-eye area in grass steers by 25 percent.

Read more Read it in print
Friday, October 11,2013

Beef Talk

In search of late-season protein

by Kris Ringwall, North Dakota State University
Good supplementation programs will help meet these needs. However, as the summer slowly shifts to fall, finding adequate protein is more of a challenge. In general, as cattle graze, there is an expectation that producers match the season of the year with the nutritional requirements cattle need.

Read more Read it in print
Friday, October 4,2013

Beef Talk

Love of the land

by Kris Ringwall, North Dakota State University
That was Steve because he was the one who “obtains from the earth the bread and the meat.” Walking along, the source was the land and all that can be produced from that land. Not only producing but marketing the produce face to face to those who needed an evening meal.

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*
31
 
 

© 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.