Livestock Production

Dairy Air

One of the big reasons beef grain finishing and harvest was consolidated to the more remote regions of the American West was that many non-agriculture related people, living in heavier populated areas, did not like the odors associated with such enterprises.  The “Beef-Belt” (Nebraska, West Kansas, Texas Panhandle & East Colorado) is a windy place so odors can often be rapidly diluted throughout the… Read More »

Grass-Fed Cornfusion

For the past several years there has been an increasing number of times that I’ve heard sound-bites along the lines of “Cows (they meant to say cattle) eating grass (forages including immature cereal crops) only is the natural, most sustainable and humane way to raise beef animals; that’s also healthier for humans to consume.”  This type of statement causes me confusion because it sounds… Read More »

The Meat Knowledge Dump

A LOT OF THIS POST WAS COPIED FROM A USDA GLOSSARY OF MEAT TERMS.  I have added some words and will continue to add more in the future. Abattoir-  a slaughterhouse. Abdominal Tunic- the heavy sheet of connective tissue between the flank muscles. Acceptable Quality Level- the maximum number of defects per hundred units acceptable as a process average…. Read More »

All About Types of Beef

                                       Chopping green corn for silage. Ruminants have the ability to take-in complex carbohydrates from forage plants, that are indigestible  to us omnivores, then convert them into high quality animal protein.  Beef brood cows thrive on good quality grasses and legumes; then provide us with feeder calves.  When cows are deemed no longer to be productive enough they are harvested… Read More »