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Steve Suther, Certified Angus Beef

News
Apr 20, 2012
The ideas we bring up often include the goal of doing business so that you can profit as well as the next partner in the food chain, and we may even call it “win-win.” Just because you know these concepts does not make them stale from excessive familiarity.
Opinion
Feb 24, 2012
In politics, surveys regularly measure public opinions on issues and candidates so that when the votes are all in and tallied, we filter the score based on how reality fit the projections. A strong second-place finish can be more important than a win based on what we thought would happen.
News
Feb 20, 2012
In the decade since the bovine genome was mapped, the search for practical applications has been a bioscience boom industry. The most recent result can help profitably increase the supply of cattle qualifying for the CAB brand. It comes from a CAB and Angus Genetics Inc.
News
Oct 24, 2011
It takes so many plants to make a stand, cows to make a herd, and drops to make a rain. Before turning that herd out to pasture, you look for enough plant mass to support their grazing. If you're watching a couple of bred heifers for a month, you might as well be watching 20 or 30.
Opinion
Aug 26, 2011
A sub-genre in fiction is called fan fiction. Look it up online and youll see how the interactivity keeps story engines humming as mostly school-age writers explore plot twists, hinges and consequences. Facebook has an interactive fiction game called Farmville.
Opinion
Jun 24, 2011
Records should confirm those mature-weight guesses and, factoring in average weaning weights, point out the most and least efficient cows. Ear tag numbers should convey age at a glance, and the oldest cows have made us the most money.
Opinion
Oct 22, 2010
The oldest cow on record died in Ireland in 1993 at the age of 49, having been born on St. Patricks Day 1944 in Kerry and producing 39 calves over time. So she missed a few yearsbig deal.
Opinion
Jul 2, 2010
As producers, you know how good beef is for you. But you still like to hear people say good things about it, from the aroma to the taste, nutrition and satisfaction. Maybe youre an expert in preparing home-grown cuts for guests, but the people who increased their demand for beef over the last several years probably have less skill.
Opinion
Jun 18, 2010
So our logic filter for criticism is a focal point. Does it let through the social and fad-oriented opinions not backed by science? Does it allow consideration of survey data, still not consistent with science but representing a valid snapshot of what people think?.
Opinion
May 28, 2010
No doubt about it, the grill is hot. From the smallest hibachi to the titanic gas rotisserie models, Americans love to fire them up. Summertime sizzles, of course, but some folks even cook steaks under the stars in December. Flashlight and coat are optional, but flavor is a must.
Opinion
Apr 16, 2010
These ideas are pretty much universal, but lets consider your cowherd. Across the country, cattle are getting better based on trends in daily gain, efficiency and quality grades. For decades, the improvements were uneven, giving up beef quality for better performance on the ranch or feedlot.
Opinion
Dec 18, 2009
When you count your blessings, remember to include the ones disguised as challenges. Some of them you decided to take on as calculated risks; others intruded on your farm or in your life, but turned out to be mixed blessings.
Opinion
Nov 30, 2009
In reality, animal identification has been around since animals were domesticated and will continue as long as we own animals. As soon as the new family dog arrives at home, the discussion turns to naming the new pet, along with the purchase of a collar and tags.
Opinion
Oct 23, 2009
Nows the time many people save money on spring-calving cows. They have just weaned the calves, or perhaps weaned them several weeks ago, so that the cows are in pretty good shape. That would usually be at least body condition score (BCS) 5 to 6, depending on where they live and how much money the owners plan to save on feed.


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