Current Progressive Cattleman digital edition
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MANAGEMENT

Read how to improve your supervision of employees, financial matters, identification and record keeping. Learn more about land use issues that affect your operation.

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A common marketing claim is the source and age verification of calves. As producers gather cattle to go to market, they have the option to provide documentation to a third-party verifier that their calves are eligible to be source and age verified. Seems simple, and many producers are offering their calves as sourced and aged.

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Most all of us have attended Beef Quality Assurance meetings and discussed the appropriate use of vaccines, antibiotics and other drugs in beef cattle. The discussions have focused on effective use, administration and withdrawal times. We always talk about the need to read the label and follow the label instructions. One of the areas on the label that not much time is spent on is the section labeled “Caution or Precaution.”

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Fall is, depending on where one lives, the time to process calves. As producers, fall also is the last time we physically have the calf in our possession. We need to take the time to note or record the information we would like to have for each calf.

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Safe and effective cattle handling has always been important. In the past few years there has been a move toward what has been called low-stress handling, or as I prefer to call it, a return to sound stockmanship.

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There are several economic advantages to retaining raised calves or purchasing calves and selling them later in groups at heavier weights. These stocker (growing calves on pasture) or backgrounding (growing calves using mixed feeds or stored forages) programs add value to cattle for feedlots because they desire cattle that are weaned, are from a minimum of suppliers, are familiar with feedbunks and water sources and have minimal health issues.

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Freeze branding, also known as CryoBranding, was developed at Washington State University by Dr. R. Keith Farrell in 1966. This method of branding with extremely cold irons is characterized by white hair replacing the natural hair coat in the branded area of cattle.

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