Success breeds success
Date: Jan 18 2012
| Blog & Heifer Development & StockmanshipPosts by CAB Cattle Crew :
Reluctant trade
Date: Jan 16 2012
| Blog & Cattle Markets & Consumer ConnectionFederally inspected harvest was reported at 653,000, much larger than expected given that packers had a significant amount of inventory.
Afraid of freight?
Date: Jan 12 2012
| Feeder Calf MarketingHere was the advice Paul offered to this geographical challenge: Market your own cattle. No one else is going to do it for you.
Yield Grades in Beef (Eins, zwei, drei)
Date: Jan 10 2012
| Consumer Connection & Grid MarketingYield grading is a little easier to quantify, in my simple, little mind, because we assess a numerical score to beef carcasses…….well, not we, but USDA graders! They are, simply, yield grades (YG) 1, 2, 3, 4, and 5.
More than adequate
Date: Jan 09 2012
| Blog & Cattle Markets & Consumer ConnectionTo meet their needs, packer buyers did not have to bid quite as high for cash cattle last week, as trade occurred in the range of $120 – $122/cwt.
Tweetin’ in Nashville
Date: Jan 05 2012
| Blog & NCBA ConventionI think it’s time to start a countdown… only 26 more days until the kickoff of the 2012 National Cattle Industry Convention and NCBA trade show!
Bold new year for beef
Date: Jan 03 2012
| The Meat MarketLive cattle prices jumped after Christmas to $122 as the futures market took a significant turn on Thursday going limit up.
6 million more cattle?
Date: Jan 02 2012
| Cattle Markets & News ReleaseSupply and demand may seem like just concepts from a dusty book. But in today’s cattle market, those fundamentals govern profit and loss, and point toward the future.
A blog-iversary; hits of 2011
Date: Dec 29 2011
| BlogNow one year in 2011, 158 posts and nearly 15,000 views later, it’s a pleasure to wish the Black Ink blog a happy blog-iversary.
How’d they grade? (Part Deux)
Date: Dec 27 2011
| BlogAs animals age, tenderness in their muscle decreases. Age becomes very important. Using the Beef Carcass Grading Overview as our guide, one can look at how USDA classifies maturity of beef carcasses.