The Virginia Cattlemen's Association (VCA) was organized in 1944 and chartered in 1953 to promote the profit potential of Virginia's cattle industry. The early objectives of VCA were to promote more effective marketing from the farm to the consumer and to present cattlemen's views to the legislature on the state and national levels. These primary objectives provide the basis for most activities of VCA today.
The VCA provides many functions to Virginia's cattlemen in its day to day operations including: media relations, producer information, sponsorship of educational seminars for cattlemen on a local and statewide basis, administrative support to Virginia's Beef Check-Off program and coordination of activities with other cattle related organizations in the state.
BEEF CATTLE SHORT COURSE HELD AUGUST 1-3
After two years of historic high cattle prices, a record 1,900 producers attending the Texas A&M Beef Cattle Short Course in College Station learned more about the current decline in prices and maintaining profitability despite declining profit margins.
HUNTIN' DAYLIGHT -- THE FUTURE OF CATTLE FUTURES
It is almost certain that finished cattle have put in their summer lows as prices have found support, explained Andrew P. Griffith, agricultural economist at the University of Tennessee.
IT'S THE PITTS -- 10 PLACES NOT TO FIND A COWBOY
If you want to catch a glimpse of a real cowboy here are ten places NOT to look.
SOUND MARKETING PROGRAM IS CRITICAL FOR SUCCESS
A sound marketing program is an integral part of any cattle production operation. Too many producers engage in cattle production without ever establishing a well thought out marketing and sales system.
ETHEREDGE ELECTED LIVESTOCK MARKETING ASSOCIATION PRESIDENT
Jerry Etheredge, Montgomery, Ala., was elected president of the Livestock Marketing Association (LMA). In this role, Etheredge will complete a two-year term leading the nation's largest livestock marketing trade association that represents more than 800 local livestock auction markets and allied businesses.
PRECONDITIONING VITAL PART OF CALF HEALTH PROGRAM
If you have sold a calf recently, I don't have to tell you that calf prices have dropped significantly from 2015. Last year, you could sell about anything and get good money for it; but now, you have to have a good calf to bring the best price. In the right market, preconditioned calves still bring the most money, and there is a good return on healthy calves. Besides a health premium, farmers also sell a heavier calf.
CONSUMER TRENDS HEADLINE BIF CONFERENCE
The prosperity of this entire industry lies with the consumer. Ag economist Ted Schroeder made that statement during the recent Beef Improvement Federation meetings in Manhattan, Kan., June 15-17, but it summed up the theme of the opening session.
WINNER NAMED IN LMA AUCTIONEER CHAMPIONSHIP
Andy White, Ashland, Ohio, proved his world-class talent as a livestock auctioneer at the 53rd anniversary of Livestock Marketing Association's (LMA) World Livestock Auctioneer Championship (WLAC). Paris Stockyards in Paris, Ky. hosted the contest on Saturday, June 18.
TAKE STEPS TO MANAGE EFFECTS OF SUMMER HEAT
As we approach the heat of the summer months, many producers are battling the heat and humidity that is an integral part of life in the south. Summer brings with it rising temperatures and typically decreasing animal performance.
GENETRUST@CAVENDER'S NECHES RIVER RANCH SALE HELD
Green grass, blue skies and good cattle greeted buyers and bidders alike at the beautiful Neches River Ranch west of Jacksonville, Texas on April 23, 2016 for the annual spring GENETRUST Registered and Commercial Brangus Female Sale hosted by Cavender Ranches.
IT'S THE PITTS -- HUH?
In the May 30 edition of the Auction Exchange there was an ad celebrating the Midwest Auctioneer Roundup contest in Shipshewana, Indiana. There were pictures of the winners, contestants and one precious little three or four year old girl with her hands covering her ears.
DEVELOPING REPLACEMENTS FROM HERD TAKES DEDICATION
Maintenance and development of a quality purebred cow herd requires selection of proper genetics and an ongoing input of new breeding females. One of the most important questions the producer must ask is: do I buy my replacements or do I develop them from within my own herd?
HUNTIN' DAYLIGHT -- COST, COST, COST
At the risk of sounding like the proverbial busted record, while revenue matters to the fortunes of cow-calf operations, cost matters more.
CRIMSON CLASSIC SALE AVERAGES $4,015
The Crimson Classic Santa Gertrudis Sale was held April 30, 2016 in Cullman, Ala.
FOUNDATION WILL FUND ABBA YOUTH IN 2016
At the December 17, 2015 meeting the Brahman Foundation Board agreed to distribute funds to expand opportunities for Brahman youth. In an effort to support youth programs and developing leaders in agriculture, the group allocated $30,000 for use in scholarships, educational opportunities, showmanship and more for the year 2016.
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How do you like your steak?
by Craig Miller (Posted Wed, 24 Aug 2016 14:31:18 GMT+5)
NECowboy wrote:Craig Miller wrote:Sirloin cooked medium to medium well. I use Montreal steak seasoning on mine. I like Rib eye sometimes cooked the same way. I used to only eat well done but I have come to like them at medium. After all they only come two ways when somebody cooks them at the rig. Thats rare or medium.
Man y'all are doing something I don't know about to cook sirloin better, I just don't find it to have flavor like the ribeye guess I like some fat. Depending on price I also like chuck or chuck eye.
I think it started out as being the only type steak we could afford when I was a kid. Just got used to eating them. The first rib eye I ever had was at the rig when i was about 25 years old and served medium. I was less than inpressed. I like to eat them as long as I grew them. Or as long as somebody else is buying. I eat chuck eye a good bit too. It's a pretty decent steak for the price. Yes I do work on oil rig in midland tx.
You should always buy the leanest cut possible cause it's better for you.
Need a good BullMaker
by kdhansen (Posted Wed, 24 Aug 2016 14:17:33 GMT+5)
Small sample of Tour of Duty here. Like what I see, so far. One heifer, one bull. Came quick and easy, nice avg bw for my group, up fast, thicken up faster. Going to try a few more this year. Pics 16 days of age.
by Muddy (Posted Wed, 24 Aug 2016 14:16:34 GMT+5)
JWBrahman wrote:Go look at some of East Caney's posts, he has a great herd of Beefmasters and they are the colors I listed.
I agree with most things what you said. Didn't he has a solid white Beefmaster bull a little while ago? But I'd rather breed the Beefmaster cows to a bull of another breed for better uniformity in the calves than the Beefmaster bulls.
Two old Aubrac cows
by Muddy (Posted Wed, 24 Aug 2016 14:12:14 GMT+5)
WalnutCrest wrote:Short answer -- in the US there are economic reasons to sell younger cows as their value starts to drop around their 5th or 6th birthday it may only applies to commercial folks and seedstock folks but I see no reason to sell a 5 years old cow of a niche breed.
by cfpinz (Posted Wed, 24 Aug 2016 14:09:53 GMT+5)
Margonme wrote:cfpinz wrote:Waterway65 wrote:We are calving right now and there are four turkey vultures cleaning up After births. After reading these posts I have been keeping a close eye on them.
Your cows don't eat the afterbirth?
Some of mine do. Some of mine don't. But if I find it before they can eat it, I take charge of disposing of it.
Interfering with Mother Nature, that usually turns out well.
Houston, we may have a problem
by Jogeephus (Posted Wed, 24 Aug 2016 14:09:37 GMT+5)
Just walked through it and found some worms. Heck with it. Let the hair go with the hide I'm going to cut it and hope for the best.
live trap help
by BRYANT (Posted Wed, 24 Aug 2016 14:09:36 GMT+5)
Here is the live traps I like and use, some have a bait door in the back and some are a little taller 2''. they cost a little more but will last a lifetime and when you catch your prey they will be there when you come back. unless someone steals them out of the trap but that's another story for another time.
cooking pork chops
by Jogeephus (Posted Wed, 24 Aug 2016 13:39:42 GMT+5)
HDRider wrote:M-5 wrote:Since the steak thread keeps me hungry every day. My second favorite is a pork. I like pretty much Like any cut of chop but my favorite is a slice butt grilled to med rare.
I like pork too. Butt is hard to beat.
I always heard you were supposed fully cook pork.
That's not the case anymore. The reason was trichinosis but modern farming practices have pretty well eradicated it and the only cases in recent years has been from eating wild game - bear in particular. (I'm waiting for all the liberals who are pushing for free range pigs to learn a thing or two about trichinosis) Even the USDA has lowered their recommended cooking temperature to 145F but biologically trichinosis is killed at 137F but the USDA seems to think it is deader at 145F. Or is that more deader.
FWIW - with wild hogs I'll cook them well past these temps cause trichinosis scares me but I will eat farmed pork raw.
Treating Pinkeye this Morning
by KNERSIE (Posted Wed, 24 Aug 2016 13:27:56 GMT+5)
Looks more like a case that is just about healed than a new infection.
Pass thru in fence line
by callmefence (Posted Wed, 24 Aug 2016 13:20:36 GMT+5)
ez14 wrote:callmefence wrote:kenny thomas wrote: I sure don't need to explain anything about fencing to you but here goes. It actually is more than one post set at an angle so a person can slide in between the posts without opening a gate. For skinny people even little calves cant make the turns. For some a 500lb calf could get out.
Yes sir. Seen em in dairies and sale barns. In a pasture though even if it was just a 18 " gap I think I would still make a gate so I could close it off.now fence is going to have a bunch of mini gates
by f150fatboy (Posted Wed, 24 Aug 2016 13:13:22 GMT+5)
If you use the K cups, you can get a Hamilton Beach FlexBrew (49995). Half the price of a Keurig.
by dun (Posted Wed, 24 Aug 2016 12:42:53 GMT+5)
Other than the blk angus of the vets, I haven;t been around any in years. Back in the 60s and 70s scurs were pretty common, bu they have probably been bred out pretty much now. None of our Red Angus have ever been scurred, some of them go back generations ago to Simmenthal and Hereford
Pulling JD Rotodiesel injector pump
by M.Magis (Posted Wed, 24 Aug 2016 12:30:44 GMT+5)
I'll have to see if I can do that. The JD tool is made to attach directly to the timing gear cover, so that's how I made mine. However, JD tool attaches to the perimeter, where it's much stronger. I'm not sure there are any holes to use in the gear itself, but that would be preferable than using the cover.
Edit: Got it! There were two holes in the gear, but the hole in the cover is so small that when I made a plate to fit and drilled holes for the bolts, one hole overlapped the edge of the plate. Obviously that didn't work. So I went back to my original, tightened it down as tight as I was comfortable, then put a flat screwdriver between the pump and housing and gave it one tap. Popped right off.
by cattle60 (Posted Wed, 24 Aug 2016 12:15:18 GMT+5)
by cattle60 (Posted Wed, 24 Aug 2016 12:14:52 GMT+5)