Maintaining ownership of calves after weaning, to sell finished cattle on a grid is one way to get paid for herd improvement—and it leads to even higher quality, according to a South Dakota rancher.
Great beef starts with seedstock focus, which is daily life for Art and Stacy Butler of Spring Cove Ranch in Idaho. For more than a century, the Butler family has raised registered Angus seedstock on the western range.
Big strides have been made since the Beef Quality Audit of 1991 pointed out changes needed to meet consumer demand. At the Feeding Quality Forum, a Certified Angus Beef executive talked about responding to those needs.
The Certified Angus Beef ® brand closed its books September 30, ending the rollercoaster fiscal year with 1.175 billion pounds in sales and new opportunities to serve its partners.
Working with livestock isn’t a skill we’re born with; it’s learned through discipline and practice. That’s from cattle consultant Kip Lukasiewicz, sharing practical ways to rethink cattle handling.
A consumer-driven beef industry means finding ways to engage and connect to the growing interest in where and how cattle are raised. Meat Scientist Brad Morgan talks about keeping up with the mindset shift.
Ensuring calf health from day one spells success later – in performance and quality. Zoetis veterinarian Mark Alley shares why it’s important to have a prevention and treatment plan ready.
