– Dr. Kenny Burdine, Livestock Marketing Specialist, University of Kentucky Slaughter volumes have continued to be an issue and concerns over short-term meat supply have grown. Last week, I discussed heavy slaughter volumes in March and how that had led to increased quantities of beef in cold storage. While this is a significant development, the [...]
– Stan Smith, PA, OSU Extension, Fairfield County With age comes experience, and with experience eventually comes some of those things that you can only shake your head at. This is the time of year when I usually begin to hear one of my favorites, “I don’t like to get in hurry with that first [...]
– Brady Campbell, Program Coordinator, OSU Sheep Team Baleage may be the solution to making quality first cutting hay! It almost seems like a broken record. We have continually talked about the excessive amount of poor quality hay made last year and the issues surrounding how to incorporate it as a viable feed source in [...]
– Dr. Michelle Arnold, UK Veterinary Diagnostic Laboratory Botulism is a disease caused by one of the most potent toxins known to man. This toxin is produced by Clostridium botulinum, a Gram-positive bacterium from the Clostridia family. This bacterium survives in the environment as a “spore” and contaminates plant material during harvest. For the bacteria [...]
– published by William Halfman, WI Beef Information Center, written by: University of Wisconsin Extension Livestock Program Educators, University of Wisconsin Department of Animal Science Faculty, and Iowa State University Extension Beef Specialists The COVID-19 pandemic continues to disrupt cattle markets. Cash sales for the week of April 13-17 were depressed as packing plants operated [...]
– Erika Lyon, Extension Educator, Agriculture & Natural Resources, OSU Extension – Jefferson, Harrison Counties Conditions that forages are grown, harvested or stored in have an impact on the risk of mold development Now that we are getting into the summer months, moldy feed might not be on your mind right now, especially if your [...]
– Dr. Brenda Boetel, UW Madison Division of Extension Livestock Economist Through Saturday, April 18, 2020, US beef slaughter capacity had decreased by approximately 14,000 head per day due to the closure and/or slowing down of several plants in the United States. Wisconsin has (as of the time of this writing) not seen major packers [...]
– Stan Smith, OSU Extension, Fairfield County While supply chain issues have caused short term disruptions in some retail meat cases, livestock inventory is more than adequate to meet demand. To suggest that supply in local meat cases has been disrupted since schools closed and ‘stay-at-home’ orders were issued last month might be an understatement. [...]
– Kevin Laurent – Beef Extension Specialist, University of Kentucky These are challenging times market wise and it is easy to dwell on the negative and become complacent in our management. But in times like these we really need to explore every avenue to add value to our calves. If you watch the weekly market [...]
– Stan Smith, OSU Extension PA, Fairfield County During the second session of the Ohio Beef Cow/Calf Workshop, Dr. Les Anderson, Beef Extension Professor at the University of Kentucky, presented on reproduction efficiencies in the cow herd including getting cows rebred in a timely fashion whether utilizing artificial insemination or the natural service of herd [...]
