Reducing the Incidence of Dark Cutting Beef in Junior Livestock Shows

4-H and FFA livestock shows place cattle in a surrounding where they are stressed physically and psychologically. They are exposed to physical exertion, unfamiliar smells, tastes, sounds, people, cattle and other animals Owners of beef cattle who place them in these situations need to understand that stress can be reduced or eliminated with proper care and management

A Successful Collaborative Research Project: Determining the Effects of Delayed Castration on Beef Cattle Production and Carcass Traits and Consumer Acceptability

A cooperative, on-ranch study was conducted to determine the effect of time of castration on ADG, carcass characteristics, and consumer preference. Sixty-five bull calves were randomly assigned to three treatments: early castrates (E), weaned castrates (W) and late castrates (L). Results indicated no differences between treatments for ADG, backfat, ending live weight, hot carcass weight, or dressing percentage. Ribeye area and cutability were higher for the L, and marbling score and yield grade were lower for L. Consumer panelists who ate beef regularly identified E as more tender, juicy, and flavorful and had better overall acceptability than W or L

Fall Calving in the Intermountain West

Fall calving has been practiced by beef producers for many years, although in small numbers relative to spring calving. The spring calf crop has been a traditional event for most beef producers and probably will continue to be. There are distinct advantages, however, to fall calving which producers could take advantage of. The potential for higher conception and weaning rates, price premiums and the elimination of calf scours are among the reasons some beef producers have switched from spring calving their herd to fall calving