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Integrity Beef Alliance: Using Best Management Practices to Improve Profit
The Integrity Beef Alliance is a value-added calf program that utilizes high-quality bull genetics coupled with best cow-calf management practices to produce a quality value-added commercial calf....
Teeth condition can reveal cow age, aid culling decisions
Cows with poor teeth will have a difficult time maintaining body condition.
Planning Your Winter Feeding Program for Profitability
How would you like to save $15 per cow on your winter feeding bill? What if I told you it could easily be done by making one timely change in what you are feeding your cows grazing on native grass pasture?
The Potential for Grazing Winter Pasture With Cows
In most years, winter pasture would be planted by Sept. 1 and some fields would be turning green at the start of October. However, throughout southern Oklahoma and northern Texas in 2011, this may not be the case because of the drought.
You Cannot Starve a Profit Into a Cow
Most producers are trying to survive the winter by stretching forage and feed resources. This can be accomplished with careful thought and consultation with a nutritionist to ensure that each cow's nutrient requirements are still being met for the stage of production it is in. If corners are cut to save money now, it can have long lasting repercussions.
Top 5 Essentials of Heifer Development
It is important to properly develop heifers before the breeding season and to continue managing them during and after the calving season.
Top 10 Misconceptions in Grazing Management
Understanding and avoiding these top 10 misconceptions about grazing management can help ranchers increase production of both forage and pounds of beef.
Consider Economics of Spring vs. Fall Calving Season
Most cattle producers in the Southern Great Plains follow a spring calving season rather than a fall calving season. There are economic trade-offs in both scenarios.
What I Want in the Perfect Beef Cow
The perfect beef cow has the right mix of traits. Her ability to prosper in her environment and deliver a health calf every year are most important.
From Ranch to Restaurant
The story of beef is complex. It begins with a calf born on a ranch and continues two years. Dozens of people are involved from start to finish before the story ends at dinner. Though each person depends on the others, rarely does one see the full story. Together, they seek improved sustainability. First, they must connect.