Nobody wants cattle with too much “attitude,” but it takes focused genetics and handling to improve docility in a herd. “We’ve always tried to be careful about selecting bulls for disposition,” says Roger Jones, of Tri-Tower Farm, near Shenandoah, Iowa. “It’s very important to us to have a cowherd that we can handle, without a lot of wild calves in it. You know, the cattle do better in the feedlot when they aren’t wild.” Since he operates both enterprises, Jones knows how those issues carry from the field to the feedlot.
Today, Debbie Lyons-Blythe, who regularly updates her blog “Life on a Kansas Cattle Ranch,” gives us a snapshot of what Sunday looked like at their place.
Today, we conclude Paul’s advice on carcass data that matters. Muscling, primarily represented as ribeye area in carcass data, is an important element for producers to focus on.
Carcass data. It’s both an awesome tool and, at times, an overwhelming puzzle piece that you just don’t know where to fit into your breeding and culling decisions.
Being good at what you do every time is no accident. “My dad said anyone can sell something once,” Prof. John Siebert told his ag business class. “It’s selling something multiple times to the same person that takes a lot of work and expertise.” On March 19, the Texas A&M agricultural economist asked four links in the Certified Angus Beef ® (CAB®) brand supply chain to share their experiences: CAB president John Stika; rancher James Henderson of Bradley 3 Ranch; Joe Boutte, director of business development for Houston-based Freedman Meats Inc.; and Ric Rosser, concept/executive chef for Saltgrass Steakhouse and West Coast Claim Jumper.
Joe’s great-grandfather moved to Texline, Texas, from Savannah, Mo., to assume management duties of the Buffalo Springs Division for the famed XIT Ranch.
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