– Clif Little, OSU Extension Guernsey County
What are some logical steps in utilizing artificial insemination (AI) on the farm? We will assume cows and heifers are good candidates for a synchronization program. However, months prior to AI implementation review the desired cow and heifer physiological condition and factors that influence response to AI. As with any new venture, it is beneficial to first observe the AI process. There are many steps to the process, and the timing and flow of work are of utmost importance to the success of AI.
The 2020 date for the Ohio Cattlemen’s Association (OCA) eighth annual Replacement Female Sale will be Friday evening, November 27. The sale will be held at the Muskingum Livestock Auction Co. in Zanesville, Ohio and will begin at 6:00 p.m.
The 8th annual sale will be November 27 at Muskingum Livestock!
– Clif Little, OSU Extension Educator, Guernsey County
Originally posted in the BEEF Newsletter
Evaluating the cost of artificial insemination (AI) versus natural service in beef cattle is difficult since there are a great number of variables to consider. A simple search of the Applied Reproductive Strategies in Beef Cattle online resources reveals the many different kinds of comparisons that have been done, (https://beefrepro.unl.edu/). Each cattle producer will have a unique set of factors that weigh more heavily in their production system. Producers will find comparisons of producing pregnancies utilizing various methods of artificial insemination and realizing costs versus value is important. The obvious economic benefits of AI are: the uniformity of calves, concentration of work, shortened breeding and calving season, fewer bulls, improved genetic merit of the AI sired calves, and potentially more pounds of beef to sell annually. Some factors relating to AI are not easily measured such as increased safety, fewer bull escapes, capturing the full genetic value of the AI sired calves, and improved working facilities.
– Josh Maples, Assistant Professor & Extension Economist, Department of Agricultural Economics, Mississippi State University
The month-long rally in the Choice Boxed Beef Cutout Value (BBCV) peaked at $475.39 per cwt on May 12 last week according to the USDA National Daily Boxed Beef Cutout Report. By Friday, the BBCV was $434.32. This report includes daily negotiated prices and volume of boxed beef cuts delivered within 0-21 days using average industry cutting yields.
Melissa Bravo, agronomic and livestock management consultant
Previously published in Hay & Forage Grower: April 21, 2020)
Here we go again. Another mild winter of heave and thaw with little snow cover to protect the shallow roots and crowns of improved forage crops.
Without that snow barrier, species such as alfalfa and timothy — the most susceptible of our non-native forages — are subject to winter injury, which thins stands. This leaves less competition for weeds to establish and flourish.
– Rory Lewandowski, Extension Educator Wayne County
Originally posted on the OSU BEEF Newsletter
Check beef and dairy cattle for lice infestations during the late winter and early spring months. Although lice can be present throughout the entire year, high numbers of lice are most likely during winter months when cattle have longer, thicker hair coats, which make self-grooming less effective in reducing lice numbers. Hot summer temperatures, and for pasture-based production systems, direct exposure to sun, plus rain showers, all play a role in reducing lice numbers and offer further explanation of why heavy lice infestations are most often seen during winter months.
Genevieve Slocum, Kings Agriseeds
(Previously published in On Pasture: February 10, 2020)
Folks have been asking about this recently. From January 2017, Genevieve’s tips can help you adjust your winter grazing now for frost-seeding for a better pasture this summer.
– David P. Anderson, Professor and Extension Economist, Texas A&M AgriLife Extension Service, Originally posted on the BEEF Newsletter
Brisket prices are heating up just like summer temperatures. One of the most interesting beef demand trends over the last few years has been the growth in demand for briskets. It’s not just new craft bbq joints popping up everywhere in Texas, but even big chains like Arby’s jumping in and they all serve brisket.