Winter feeding options for calves

Source: Manitoba Agriculture, Food and Rural Initiatives Many producers may be looking at retaining animals on the farm this fall, in particular producers who would normally...

Reproduction and calving management

Source: National Farm Animal Care Council, Code of Practice for the Care and Handling of Beef Cattle Section 4.2 The majority of beef cows calve without...

Cattle vaccine basics

Source: University of Minnesota Extension Joe Armstrong, DVM, Extension educator, cattle production systems Quick facts: The goal of vaccination is to provide protection from disease through immune...

Calculating net returns from preconditioning programs

Source: Beef Cattle Research Council, www.BeefResearch.c Low calf prices, low feed costs and good grass conditions make hardy arguments for retained ownership. Depending on the...

Preconditioning pays

Source: CertifiedAngusBeef.com Experts agree that a 45-day preconditioning period puts cattle on the path to feedyard success. Research from New Mexico State University found that...

Colostrum

Source: Manitoba Agriculture, Food and Rural Initiatives What is it? Colostrum or “first milk” is produced in the initial secretions of the mammary gland following the birth...

Weaning

Source: National Farm Animal Care Council, Code of Practice for the Care and Handling of Beef Cattle Section 4.6 Weaning is the process of eliminating milk...

Managing bulls after the breeding season

Source: Ontario Ministry of Agriculture, Food and Rural Affairs Over the course of the breeding season, bulls can lose between 100 and 200 lbs. of...

The benefits of bringing cattle and crops together

Source: Beef Cattle Research Council, www.BeefResearch.ca Grazing cattle on neighbouring farmland can have benefits to both the cattle producer and the farmer if done properly....

Cow-calf production

Source: Canadian Cattlemen’s Association As with most wild and domesticated grazing animals, beef calves are usually born in the spring. Calving is timed to coincide with the...
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