From Nancy Glazier, Cornell Cooperative Extension, NWNY Team
I recently had the opportunity to attend the 2016 Cattle Industry Convention and National Cattlemen’s Beef Association. I attended the Beef Quality Assurance State Coordinators meeting and Cattlemen’s College®. The college was broken down into breakout sessions with six presentations to choose from; it was a tough choice. Tracks included Healthy Cattle, Healthy Business; Advances in Cattle Nutrition; Industry Hot Topics; Your Business, Our Industry; Evolving Beef Production; Creating the Future. I tried to pick and choose a variety for the three sessions available. This article will highlight the presentation, Producing High Health Calves with presenter W. Mark Hilton, DVM, Clinical Professor, Food Animal Production Medicine at Purdue University. For entire article, go to High_Health_Calves.
Beef producers who want to take their marketing to the next level in 2017 won’t want to miss Cornell Cooperative Extension Ontario’s workshop Beef Up Your Marketing with the New York State Beef Council. Speaker Jean O’Toole, Director of Integrated Marketing Communications with the New York Beef Council, will present on marketing strategies for beef producers to better connect with their customers. Jean will provide participants with marketing strategies, information on the latest trends in consumer beef consumption including how to use different cuts of meat, and explain the variety of resources the New York Beef Council has to offer producers.
The New York Beef Council works to increase consumer demand for beef and veal. They have extensive expertise informing the public about beef, including promotion and education. In addition to marketing to consumers, The New York Beef Council also supports beef producers with access to resources such as the Beef Quality Assurance program. Learn more about what the New York Beed Council has to offer your farm at this workshop!
The Beef Up Your Marketing workshop will take place on January 25 from 6:00 pm – 8:00 pm at Cornell Cooperative Extension Ontario’s offices at 480 N Main Street in Canandaigua. Cost is $10 per person or $15 per farm. Register online at https://reg.cce.cornell.edu/Beef_232, or call Nancy Anderson at 585.394.3977 x427. For more information or questions, contact Marie Anselm at firstname.lastname@example.org.
In this second video, we look at beef cattle as they hang on the rail at a packer. Mike Baker, Cornell Beef Cattle Extension Specialist, evaluates key areas of four grain finished carcasses for eating quality and quantity in terms of yield. To view, go to https://youtu.be/u-I8LJL9uCU.
Part I, which guided you through live animal evaluation, can be found at https://www.youtube.com/watch?v=HrF5aCEAI-0&t=3s.
2017 NYBPA Annual Winter Conferences, Meeting and Awards Banquet
January 20-21, 2017
Double Tree Hotel and Ramada Hotel, Syracuse, NY
Theme: “Healthy Cows, Profitable Producers, and Happy Consumers”
Full program and registration: http://www.nybpa.org/
Harvest New York, in collaboration with SUNY Cobleskill, is offering workshops for animal
producers on Beef, Lamb and Pork processing to maximize profit! Start with your basic 1.0
class and continue on to 2.0. Classroom materials and lunch are provided. Click for details Harvest_New_York_and_Cobleskill_meat_processing.
Thursday, January 12 10:00am – 3:00pm
Farrell Hall, SUNY Delhi, Delhi NY
Join us for the Annual Catskill Regional Agriculture Conference at SUNY Delhi on January 12. Beef related workshops include:
- Managing Immune Response for Healthy Productive Beef Cattle – Dr. Bob Lynch DVM
- Stockmanship: Understanding Behavior and Handling – Dr. Mike Baker
- Maximizing Pasture Intake – Sarah Flack
- The Grazier’s Toolbox – Sarah Flack
- Silvopasturing: New Opportunities for Graziers – Brett Chedzoy
For a complete program including workshop descriptions and online registration, please visit the Conference Info Page or www.ccedelaware.org Cost for the entire event (including lunch) is only $25. For more information please contact Kim Holden at 607 865-7090 or email@example.com
It was recently brought to my attention that every winter, well-meaning but uninformed citizens raise concerns about beef cattle that are raised out doors. Most of these concerns have no merit. However, as a care taker of animals, you need to understand what affects the comfort of your cattle and address deficiencies, if they exist.
An article over-viewing the biology of cattle and under what conditions they do not need housing can be found here. In summary:
- Beef cattle are able to withstand cold stress because:
- Rumen fermentation of forage produces body heat
- There is increased insulation provided by body fat, thick skin and heavy hair coat – think about the snow that accumulates on her back
- Large body size to hold heat
- Cattle naturally seek natural windbreaks and shelter
- Cattle will stand and huddle which conserves heat
2017 Winter Green-Up Grass-Fed Grazing Conference
January 28, 2017
The Century House, 997 New Loudon Road, Latham, NY