Profit. That’s a word cattlemen would like to hear more often in connection with their herds. “Managing for Success,” a seminar series focused on that very topic, is coming to South Dakota at the end of August.
1,350 miles and 8 stops on tour, 800 photos, gusting wind, no rain. Oklahoma creeks dry or trickling to water herds kept up with cubes and creep. All of it one day closer to a good rain!
This should surprise no one, but we found some interesting rocks on Rockytop. One of them looks a lot like a Certified Angus Beef brand strip steak, except it has the wrong kind of marbling.
As cash cattle prices shot up to record highs in March and the futures markets showed incredible strength, consumers were asked to pay record prices for beef. Shaking off worries about the economy, they responded positively. Ground beef and cuts from the chuck and round led the increase, but middle-meat steaks moved higher, too. Faced with record high prices for the most expensive cuts, more consumers opted to ensure the eating experience by turning to the Certified Angus Beef ® (CAB®) brand.
They should have been shining stars of the herd, and maybe it will still work out. Read more about Steve’s update from his own herd and operation this week during the spring growing season.
Certified Angus Beef LLC (CAB) President John Stika sent a letter to USDA Secretary Tom Vilsack in late March to explain the branded beef company’s stand against current wording in rule changes proposed by the Grain Inspection Packers & Stockyards Administration (GIPSA).
Hey fellow seekers, It is so exciting when the first calves start arriving in late winter, but I must say I get a little impatient to be done with that window 60 days later. Preg checking lets us identify a few late-bred cows that already have a strike or two against them to sell before calving season begins. […]
“Most fences start and end with corner posts,” which are like the principles that anchor your life and business.” Steve gives an update on his operation and life.
Cattlemen may hear about the shrinking beef industry and wonder about their role in the future. They can take heart in the expanding high-quality end of the business, however.
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