A scary little myth
By: Miranda Reiman
October 31, 2011
I will be dressing up like a pirate tonight. Why? Because my 3-year-old son is going as a pirate and he insisted that I should dress up with him and who can tell this little matey no?
So although my evening will be spent with PG-version spooks, I thought I’d bring up this myth that frightens grown men and women. (It’s sort of a follow up to last week’s suggestion that you check into retained ownership.)
Myth—Finding a feedlot is scary.
Fact—It is a big decision, but it can be painless and pretty easy. If you’ve decided you want to feed your calves, partner with a feedlot or just build relationships with one you can market to directly, it just takes a little homework.
I could go on and on, but really our own Paul Dykstra and Oklahoma State University’s Greg Highfill tell it better:
And of course you can check out the “Select a Feedlot” page on our newly redesigned website; it’s complete with a printable checklist you can use as you do that homework.
See, that’s not so scary is it?
Happy Halloween & May your bottom line be filled with black ink,
~Miranda
PS–You still have until the end of the day today to win some fun prizes for playing our scavenger hunt. Just check out Friday’s post for all the details: https://cabcattle.com/2011/10/28/focus-on-cattlemen/.
You may also like
Feeding Better Cattle Better
Not everyone is cut out to be a cattle feeder. It’s an art and a science that comes with a need to overcome risk. Wayne Carpenter fed his first pen of steers in 1980 and lost money. But he stuck with it. Today with their sons’ families, he and wife Leisha run the 15,000-head-capacity Carpenter Cattle Company.
You, Your Cows and Their Feed
Expert guidance from Dusty Abney at Cargill Animal Nutrition shares essential strategies for optimizing cattle nutrition during droughts, leading to healthier herds and increased profitability in challenging conditions.
Marketing Feeder Cattle: Begin with the End in Mind
Understanding what constitutes value takes an understanding of beef quality and yield thresholds that result in premiums and/or discounts. Generally, packers look for cattle that will garner a high quality grade and have excellent red meat yield, but realistically very few do both exceptionally well.