How Beef Goes From Pasture to Plate: A Video

It takes a lot to produce beef - not just in terms of hard work or lots of time, but also with reference to the number of people that dedicate their lives to taking care of livestock in order to produce healthy, safe beef.

The following is a video hosted on FactsAboutBeef.com that highlights the intricate lifecycle of a beef animal.



Additional questions about beef production? Shout 'em out below!

Until next time,
~ Buzzard ~

Earth Day is Every Day for Farmers and Ranchers

Earth Day - a day that reminds us all to recycle more, use less and think about future generations when making decisions that can affect our environment for years to come.

But guess what? We should be cognizant of our choices more often than just once per year - as consumers we should be striving to lessen our environmental footprint every day in order to preserve our world for future generations.

Good thing that farmers and ranchers have been working towards sustainability and resource conservation for as long as they have been producing food. Here are some hard facts about food production and resource conservation:

• Farmers who grow crops like corn, soybeans and wheat, will practice crop rotation which is the process of changing what is planted in a particular location on a farm from season to season. This helps with nutrient management of the soil and soil erosion.
• Hog farmers use manure from their farm as a valuable organic fertilizer that is readily used by crop farmers to help build beneficial carbon content in soil.
• Hog farmers have also streamlined their production practices which have led to a 35% decrease in carbon footprint from 1959-2009. That's quite an improvement!
• The beef industry reduced its water use and greenhouse gas emissions by 3% and 2%, respectively

The beef industry works towards sustainable production every year.
Courtesy www.factsaboutbeef.com

What are you doing in your life to lessen your environmental footprint? How could you improve?

Until next time,
~ Buzzard ~

Family Physician vs. Veterinarian

People today are more concerned than ever about the quality of their food, where it comes from, and how it’s raised.  The world population is growing, and those people need PROTEIN! 

Animal protein is a very economical and efficient way to meet people’s needs for quality nutrition, and American livestock producers are  better at meeting this rising need than ever before.  One of the tools we as producers have to promote the health of our animals is judicious antibiotic use. 

Judicious.  Webster’s defines this as “having or showing good judgment.” Farmers and ranchers must be extremely careful about what drugs are used, which animals they’re used on, and what they are used to treat.  Not only does it makes good sense and is economical, it’s mandated legally. 

The FDA has set forth guidelines as to the tolerances of drug residue that can be left in an animal when it’s harvested for food.  This means if livestock producers and veterinarians don’t follow the rules, they can be reprimanded, fined, and lose their jobs.  The next time you hear someone talking about all the antibiotics being used in animals, just remember: your family physician has fewer qualms prescribing you an antibiotic than your veterinarian does prescribing antibiotics for animals.

Best,
John Dwyer 

Hormones in Beef: The Rest of the Story

Alright, so I want to talk a little bit about hormones in beef cattle.  I mean we all know a lot about them, mass media tells about them almost daily, about how they are bad for us and how they increase the risk of cancer.  But what has always puzzled me is why we only hear about hormones in the beef industry, and about how hormone consumption in beef is going to kill us.  Well I want to tell you a little bit of the rest of the story.  Yes, it is true conventionally raised beef does contain hormones.  It contains 1.9 nanograms per 3 ounce serving.  This is compared to all natural certified organic beef which contains 1.5 nanograms per 3 ounce serving.  That is a difference of .4 nanograms per 3 ounce serving.  That is decimal point with eight zeros and a four behind it (.000000004).  There is not much of a difference.  Now compare that to a food like soybeans.  Soybeans contain phytoestrogens which have been proven to be hormonally active in humans, per three ounce serving of soybean oil there are 168,000 nanograms of phytoestrogens.  Per three ounce serving of cabbage there are 2016 nanograms of estradiol.  Both of these foods contain no meat and are used frequently in vegetarian and vegan diets.

According to USDA numbers an average per capita 60 pounds of beef is consumed per person per year in the United States.  That works out to be 320-three ounce servings per year per person.  Which in turn comes to approximately 1077.17 nanograms of estradiol per year from beef consumption.

Now I want to compare that number to something that is practiced by thousands of women every day in the United States: birth control.  What I have here is a progesterone based birth control product.  It contains .035 mg of estradiol per pill and is based on a 28 day cycle so there are 21 active pills in a dispenser of this product.  If you consider a woman who uses this product for one year, that is 252 pills or 8,820 nanograms of estradiol per year.  Remember the amount estradiol per year from beef was 1077 nanograms per year. Approximately eight times more estrogen from progesterone based birth control than from beef. Now let’s consider a woman who takes an estrogen based birth control pill. They contain 35,000 nanograms of estradiol per pill which for the same 252 pill year works out to be 8,820,000 nanograms of estradiol per year.  That is approximately equal to 875,868 lbs of beef.  Or on a hot carcass weight basis, that is like eating 1100 steers per year per person.  That works out to be just a little over three steers per person per day.  So in summary for every one pill of estrogen based birth control consumed it is like eating 3 whole cows by yourself, daily. 

If you want to trim hormones out of your diets, beef should probably not be the first place you look. 

Thanks for reading and please let us know if you have questions and leave your comments below!

~ Nick Henning

Calving Season

Hello everybody! My name is Jacob Hagenmaier, and I am a veterinary medicine student at Kansas State University. I am very passionate about providing a safe, wholesome food supply as well as the great stories people involved in agriculture have to tell. One such story is calving season. Right now is the end of our spring break, and while many students across the nation spent the last week enjoying sandy beaches or snow covered mountains as the perfect getaway, my break was spent in the beautiful Flint Hills of Northeast Kansas on our family ranch. March is a busy time for many ranchers, because that is when their cows are due to calve. Calving season varies within different operations, but early fall and spring tend to be the most common. Calving season is a very intense and strenuous time for cattle ranchers. Some nights, not a wink is spent sleeping due to continually checking on the pregnant females and assisting with births if needed. Still, calving season is one of the most rewarding and fulfilling parts of being involved in beef production. All the hard work spent feeding, delivering calves, putting down straw for bedding, and monitoring herd health is well worth it to see newborn calves bursting with energy and ready to go to grass around May!

Since our herd consist of predominately cattle that are 100% black, I get especially excited to see a calf born with a little bit of color.  The bull calf pictured above tends to be my favorite this year because of the "Joker-like" face pattern -- google "Joker from Batman" and you'll see what I mean! Within 12 hours of birth, all calves on our operation are given a shot that contains minerals to boost their immune system, a pill with antibodies against causes of scours (Bovine term for diarrhea), and a tag which identifies their mother. Around mid April to the first of May, the newborn calves and their mothers will be taken to pasture to feast on the fresh grass that comes with spring.

That's all for now... I better get back to studying :/

Best,

Jacob

Do You Have Farmer Style?

The Peterson Farm Brothers sure do - check them out on Facebook and you'll find three young men who are enthusiastically sharing the day to day activities of farm life through their hilarious song parodies. Remember this?




That little ditty has amassed almost 8 million views on YouTube and led to the brothers being featured on national television and news outlets promoting agriculture. They have presented at the FFA National Convention, agribusiness meetings and were most recently recognized at the final K-State home football game. They are doing great things for agriculture and we are excited that Greg (the eldest brother) is a member of Food For Thought! Last night, the Peterson Farm Bros released their newest parody hit titled Farmer Style which is a parody on Gangnam Style, the smash hit that has taken over the music charts. Have a look!
 





This is a great video because not only is it entertaining, it mentions some important agriculture aspects. The constant reference to the importance of hay and forage is evident but they also hammer home that they are a family farm and are passionate about agriculture. Congrats on another great job Peterson Bros. - Food For Thought and the agriculture community are thrilled that you're on our side. Keep up the fantastic work! If you want more info on the Peterson Farm Bros, you can check out their YouTube page, Facebook page or follow Greg on Twitter (@gregpeterson33).

What do you think of the video? We want to hear you feedback? Should the Peterson Farm Bros do another parody? Which song?

 Until next time,
 ~ Buzzard ~

Three-foot Tall Cattle

The average American today is two generations removed from the farm. We’ve all heard the statistic, but what does it really mean? In my mind, it’s a critical junction. If you’re two generations removed from the farm, you share my experience of visiting your Grandparents’ farm growing up. This two-generations-removed group remembers the passion their grandparents had for the land and animals of which they were stewards.

The generation coming up will be three generations removed from the farm. They won’t have the same memories of spending time with grandparents in pastures, fields, and barns. Besides being end users of our products, many of them will lack any personal connection with production agriculture.

The Emporia Gazette, a Kansas newspaper, last week featured an article that provided an example of just what this removal from agriculture can look like. Hope you enjoy hearing about the three-feet tall cattle.

- Chelsea Good 

Three-foot Tall Cattle

By The Emporia Gazette

Animal rightist’s hissy fit over State Fair regulations is only their latest attempt to invade Kansas. Like our Great Plains neighbors to the north, Kansas is a state where many citizens are only a relative or two away from someone who works on a ranch, transports cattle, or processes beef.

This is a state where rodeo is an important sport. Where a significant number of farm kids learn to take care of their animals. And where 4-H kids sign an intent-to-sell form when they show their sheep at the county fairs in August.

Animal rightists occasionally come to Kansas to picket the entrances of our big meat processing plants. The truckers carefully maneuver around them and give a friendly wave or nod. After a few days of polite Kansas hospitality and absolutely nothing to make newspaper headlines, they usually pack up and go back home.

Unfortunately, times are changing. That sign about one Kansas farmer feeds a hundred and some people will have to be changed upward. Fewer kids are living on farms as our western counties are depopulating. That means that over the long term, fewer future citizens of Kansas will have their views of animal care grounded in the realities of a rural experience.

Our grandparents knew what butcher knives were used for. This first stage of food preparation was a visible and natural process. The children of China (outside of their urban areas) still witness meat processing in the street markets on their way home from school everyday. You can be sure that animal rights organizations would get little traction in your grandparent’s day, or in countries like China today.

But in America, meat processing has moved to local lockers and large assembly line plants where the process is no longer visible. Generations are growing up with little connection between the farm animal, the processing plant, and the meat on the table.

Children are particularly isolated on the coasts, where new city ordinances outlaw the sale of furs and egg farmers must uncage their chickens. Well, Kansas is not California and we are proud of that.

Kansas benefits from a citizenry that understands the role of animals. After agriculture and aircraft and military, animals are another major industry.

Stretching from Manhattan to Kansas City is a major animal bio-research corridor. Medical and pharmaceutical companies from around the world conduct required animal tests on their products right here in Kansas. The ultra-secure animal bioterrorism test facility (NBAF) was a natural for K-State since a similar small facility was already here. And one Kansas town probably is the dog food capital of the world.

Why Kansas? We know where our hamburger comes from.

Every Kansas child of the 1800s knew animals. Today, far fewer have the opportunity. If education was designed so that every child spent a summer on a farm or ranch where they could work with animals up close, there would be very few animal rightists.

One day I ended the nutrition section of my biology class by mentioning that some city folks do not know that milk comes from cows. After class, a student from a wealthy suburb came up to object: “I know milk comes from cows!”

“And where have you seen cows?” I asked.

“While I was driving down the superhighway,” he replied. “Cows are all over the grasslands.”

“And how tall is a cow?” I asked.

“About this high, I guess,” and he held his hand out at about three feet, the size of a big dog!

He may have known — in an abstract way — that milk came from cows.

But he didn’t really “know” a cow.

Agriculturists Police Themselves

The agricultural community is capable of policing themselves and taking care of issues as they arise. My father and brother, Gary and Travis Theurer, have both been involved with a local animal cruelty case close to home. This past year, the Midwest has seen some of the worst drought conditions people have faced since the Great Depression in the 1930’s. This has resulted in drastic management changes by animal caretakers in order to keep the health status high of all the animals. On our farm and ranch, the drought has resulted in selling off some of our cows to have enough grass and forage available to feed all the cows in the summer, extra supplementation in the form of hay bales, lick tanks, and range cubes, and has also resulted in consistent monitoring of water situation to ensure all cattle had access to high quality water. However in this isolated incident, one particular cattle producer did not take the proper steps.

My father was contacted by the local sheriff department to see if he would be willing to help capture the animals and bring them home and care for them. Dad immediately wanted to help because he was informed of the condition of the animals and wanted to do anything he could to nurse them back to health. My dad and brother drove up to this ranchers’ place and gathered all the cattle and hauled them home. Both my dad’s and brother’s responses were, “These are the thinnest cattle I have ever seen. I’m surprised they even have enough energy to walk. These cows need a lot of care to help them along.” At home, the cattle were fed a forage diet. We were initially worried to start the cows on a high quality grain diet because the cows have not seen enough feed and would over-eat any grain product placed in front of them resulting in metabolic acidosis causing more harm to the animal rather than good. We developed a gradual step-up ration diet that would initially meet the minimal cattle nutrition requirements needed and then increased in order to add weight to the cows to get them back towards adequate conditions. We went to gather the cows the first part of July and they have currently added approximately 300 pounds due to the water and nutrition supply my family has been able to provide to these animals. I saw these animals a few weeks after they arrived at home when I was down visiting for the weekend and I saw them again a couple weeks ago. The progress they have made has been remarkable just do to some management practices. Video of the cows and news report of the animal cruelty case can be found here:

http://www.kake.com/home/headlines/Animal-Crueslty-Trail-Underway-In-Wellington-170373686.html

The reason why I chose to write this for a Food For Thought blog was just to show the ability of production agriculturists to not only care about their own animals but all of the livestock sector. The drive and passion people can have is outstanding in agriculture sector. While it was a sad and isolated event that animals suffered, people directly involved with production agriculture stepped in and tried to fix the problem the best way they could.

Until next time,

Miles Theurer

BPI Suing ABC over 'Pink Slime' (Lean, Finely Textured Beef) Debacle

Hey - it's actually called Lean, Finely Textured Beef (LFTB).

You may have read/heard that Beef Products, Inc. filed a lawsuit against ABC and three news reporters (Diane Sawyer, Jim Avila and David Kerly) and are seeking $1.2 billion in damages for defamation. But you may be wondering how they can file a lawsuit against a news company and reporters. Let's get down to the facts, folks.

First off, we need to define defamation: it is the communication of a statement that makes a claim, expressly stated or implied to be factual, that may give an individual or business, a negative or inferior image. In Common Law it is usually a requirement that this claim be false and that the publication is communicated to someone other than the person defamed (in this case BPI is defamed person). (Wikipedia.org)

or in simpler terms:

Defamation is the false or unjustified injury of the good reputation of another, as by slander or libel (dictionary.com)

Basically, you can't go out and spread false information and not expect to be sued.

But what exactly is the claim against ABC?  

BPI claims that ABC did knowingly publish and report misinformation in 11 television reports and 14 online news items relating to BPI and LFTB that were false and misleading, which aired from March 7 to April 3. In a press conference on September 13, BPI's lawyers expressed that ABC had been provided with real factual information about LFTB from USDA and several other sources and still chose to release 25 reports that stated otherwise. The pushing of a negative agenda caused hundreds of thousands of parents to ask their schools to cease use of LFTB in lunch programs and ABC also created and release a 'blacklist' of grocery stores who were using LFTB. That's a lot of negative press in a 28 day period. So much negative press that BPI lost 80% of their business and was forced to shut down 3 of their 4 plants and let go of 650 employees. Ouch.

About that misinformation - let's clear some of that up. Here are the facts about LFTB.

- LFTB is 100% beef. One hundred percent.
- LFTB is a USDA approved product that is sanitized and made safer with a minuscule amount of ammonium hydroxide mist.
- Ammonium hydroxide is present in most foods - cheese, cereal, beer, bread, even fruits and veggies.
- LFTB is 94-97% lean. Meaning that when it is used, the product is lower in fat and is healthier than a 80% or 85% lean product.
- The photo that was splashed across every TV station and newspaper of pink oozy stuff coming out of a machine is not representative of LFTB. It wasn't even beef.

So, that's the bare bones facts of it all. It will be interesting to see how this all plays out. I personally don't see how BPI could lose this case. There were over 500 pages of evidence logged with the claim and it's hard to ignore the hundreds of jobs lost and nosedive of BPI's business.

If you want to read more about LFTB here are some good links

Engineering a safer burger - Washington Post article
Beef is Beef - a collection of articles and more hard facts about LFTB
Q & A about ammonium hydroxide in food production

And if you have questions, we'd love to hear them!


So now that you have the facts, what's your take?

Until next time,
~ Buzzard ~

 

Rain makes corn.... and is a good thing!

I've started off a rather somber post with a song - I hope you enjoy having it stuck in your head for the rest of the day - also, I LOVE the intro to this song. These farmers are really adamant about the critical role rain plays in food production.

Corn makes lots of other things besides whiskey by the way; cereals, baking powder, vegetable oil. You get the point.

As you've probably noticed, there hasn't been much rain in the midwest this year - or in general, actually. In fact, a report from the USDA as of August 1 highlighted pointed out the following sad facts:

- 65% of U.S. farms are in areas experiencing drought
- Severe or greater drought is impacting 65 pecent of cattle production, and about 75 percent of corn and soybean production.
- As of August 1, more than half of U.S. counties had been designated as disaster areas by USDA in 2012, mainly due to drought.

I live in God's country (Kansas) and we've needed rain badly for the past 2-3 months. In fact, the state of Kansas has placed all 105 counties into a drought emergency status and all but 3 Kansas counties have been declared a disaster. The good news is that it's supposed to rain tonight; the bad news is that when we really needed the rain, it was nowhere to be found.

In May, which is a very crucial time on the corn growing timeline (most corn is planted in late April), Kansas received a statewide average of 1.10 inches of rain. That's not very much to get good seedling growth started. June and July didn't treat us much better which has really had a negative effect on both corn and soybean growth.

For visual explanation let's look at this ear of corn

that came from this field near my hometown in Anderson County, Kansas. That's my husband's hand and that ear of corn is only about 4.5 inches long. This is a sad, sad sight for farmers.

Folks, it's August 8. Corn fields aren't supposed to look like this for another six weeks or so. There are just a few tiny specks of green in that field, some fields don't have any green in them and the corn stalks are half the height of this field.

Then compare to this ear of corn from Wood County, Ohio, where they've gotten  more rain this year than we Kansans- about 2.6 inches in May. That number is still a decrease from their normal precipitation but if you look at the difference that an inch of rain can have on a corn crop, that's a pretty important inch!

Here they are side by side - again, the corn from Ohio is on the left and although it's not near the size that farmers would like, it is better than our poor little Kansas ears.

            

So what does all of this rain and crop talk mean for you, the consumer? Unfortunately, food prices will likely increase in the long run and let me explain how.

Livestock producers (beef, pork) are having to cull their herds to avoid spending so much money on feeds. This could lead to a short-term increase in the meat supply which will lower costs. However, in the long run, once the shortage of corn and soybeans reaches the retail end (cornmeal, flour, cereal) we'll likely see an increase in grocery prices.

Furthermore, if producers are selling off parts of the herd now, they will have less to sell in 10-12 months which will probably lead to a long-term increase in meat prices.

So, if in the next 6 months you notice meat prices decrease only to increase again, please don't be upset with the farmer or grocery store. Farmers, especially livestock producers, are getting hit very hard this year. Many crop producers have insurance but that type of reassurance isn't available for beef, pork and poultry producers. They must feed their livestock regardless of feed prices because they're committed to utmost care for their animals. To read more about the strain on livestock producers and the perilous conditions that Mother Nature has created, you can read this blog post by pork producer, Chris Chinn.

We'd love to hear your thoughts and concerns about the drought or your situation. Leave us some comment love!

Until next time,
~ Buzzard ~

Dr. Upson Speaks on Sustainability in Beef Production

Dr. Dan Upson, Miss America 2011 Teresa Scanlan, Dr. Dan Thomson

Picture taken by: Wrenn Pacheco at our Fall Upson Lecture Series given by Teresa Scanlan

It was my pleasure to sit through another lecture given by Dr. Dan Upson, Professor Emeritus at Kansas State University College of Veterinary Medicine, tonight when a group of food animal veterinarians, veterinary students and college professors got together to learn more about the industry we love to work in - the beef industry.

Dr. Dan Upson lecturing to a group of Bovine Practitioners, future veterinarians and Professors at Kansas State University.

Dr. Upson's talk centered on how we utilize beef cattle to sustainably produce food for the world's people. I summarized a few facts that he brought up and I thought you, as a consumer, would find interesting: 

• Beef has the ability to provide a very high biological and nutritional protein from the world's most abundant natural resource, grass.
• grass --> cattle --> people
• 70% of the Earth’s surface is water
• Of the 30% of land, only 9% of that land is used for food production

• This is how many acres of land, on average, it takes to raise 1 beef cow: 
• In New Mexico – arid land – 160 acres per head
• In the Kansas Flint Hills – during warm weather – 6-8 acres per head

Veterinarians are dedicated to a lifetime of education and part of that education is how we can help producers of beef cattle provide a safe, nutritious and economically sustainable product for future generations of beef consumers. If you would like to learn more about the veterinarians role in raising animals for food, please comment!

Best,

Tera Rooney

I love this website, and you will too!

Want to learn more about how beef is produced? I stumbled upon a great website today and I think you'd like it too!

EXPLORE BEEF

The link is to my favorite part, but you can tool around on it and find all kinds of information. Everything you'd ever want to know about how a steak ends up on your plate.

I had beef brisket for lunch today. It was delicious and I know it was grown in the United States under the watchful eye of a rancher who cares about the meat he produces.

What did you find most interesting about beef production?

Enjoy!

Tera

Hormone Casserole

I've seen some prevalent advocacy being done by a veterinarian from my home county, Haskell County, Kansas, lately. Dave Sjeklocha (pronounced like "so close ya" almost missed it!) is a DVM at the Haskell County Animal Hospital and I have seen his response to hormone usage in food production to many articles on the internet. This is his response, as a licensed veterinarian, and it has been posted on several parenting sites, the Wall Street Journal, among others.

He breaks down a response to the hormone debate in a way that consumers, like myself, can easily understand! I also trust his break down because he is the veterinarian working with cattle producers to regulate the use of growth-promoting hormones in production. Great job Doc Sjeklocha!!!

• Hormones: Growth-promoting hormones used in beef production include estrogens, trenbolone acetate (TBA) and melengestrol acetate (MGA, progestin). Estrogens are the most commonly used.

• Safety: Growth promoting hormones in cattle production have been declared safe by several scientific organizations worldwide. These would include the Food and Agriculture Organization/World Health Organization, the European Commission Agriculture Division and the Codex Committee on Veterinary Residues.

• Hormone levels: Hormone levels are measured units called nanograms. A nanogram is one billionth of a gram. Three ounces of beef from a steer that was raised with growth promoting hormones contains 1.9 ng of estrogen. Three ounces of beef from a steer that was not raised with growth promoting hormones contains 1.3 ng of estrogen. Three ounce servings of other foods would contain the following levels of estrogen:
• Soybean oil 168,000,000 ng
• Milk 11 ng
• Potatoes 225 ng
• Ice cream 520 ng
• The human body naturally produces many hormones. Estrogen is just one of those hormones. Levels of estrogen in the human body would be as follows:
• Non-pregnant woman 480,000 ng
• Pregnant woman 3,415,000 ng
• Man 136,000 ng
• Male child (pre-pubertal) 41,500 ng
• Female child (pre-pubertal) 54,000 ng

• Summary: Growth-promoting hormones used in beef production have been scientifically tested and proven to be safe. When compared to levels in other foods, or to levels naturally occurring in the human body, beef hormone levels are very low. Also, the use of these hormones helps to conserve our natural resources by improving the efficiency of beef production.

I'm making a casserole tonight for dinner that contains: meat, potatoes, corn, green beans, carrots and some milk products. I might just change the name of the recipe because it is clearly a hormone casserole! Now that I have read Doc Sjeklocha's response, I know that it is a naturally occurring hormone in a lot of the foods I eat.

My best,

Tera Rooney

Holy Cow!

We at K-State aren't always proud of the student newspaper's articles that are written about food production or agriculture. In the past few years there has been an increase in negatively skewed articles.

This week I was pleasantly surprised! Holy Cow hit the front page of the Collegian and presents a valid, fact-based and positive view of food production in the beef industry.

Check it out - http://www.kstatecollegian.com/news/beef-offers-protein-weight-loss-solutions-1.2470816

My best,

Tera Rooney

Tailgate Lectures: The winner receives immunity...

I love watching Top Chef and one of the infamous lines that comes out of host Padma's mouth is, "...and the winner will receive immunity."

Immunity is important in the game of Top Chef because if won, in the first round Quick Fire challenge, the contestant can not be eliminated in the second round Elimination challenge. If I were on Top Chef, I would definitely want IMMUNITY!

With calving season approaching back home and in full swing for many producers right now, I can think of a lot of ways IMMUNITY could be useful.

I can remember checking on our momma cows with my Grandpa in the early hours of the morning. It was always important for us to stick around after a baby was born and make sure the calf was able to stand and suck milk from the cow's udder. Grandpa always preached to me about the importance of the immunity being passed from the momma cow to the baby calf. He always used to say that a calf without immunity from its mom is as good as dead.

Immunity, not in the form of a free pass to culinary stardom, but rather in the form of milk is referred to as colostrum.

What is colostrum, you say?

A calf nursing at Star Lake Ranch in Oklahoma

Colostrum is the cow's first milk. It is produced just prior to giving birth and is vital to the health of a baby calf. This milk provides a balance of immunological proteins that give the newborn calf the antibodies it needs. Cows don't pass these large molecules through the placenta to the fetus, so it is imperative that calves receive them orally.

Many veterinarians suggest that calves receive colostrum within 0-6 hours after being born. It is also suggested that the future performance of the calf is dependent on receiving colostrum as well. For more information on the importance of colostrum straight from a veterinarian, read this article from Beef Magazine.

The best part about colostrum is that it is FREE! Such an important piece in the production puzzle and it doesn't cost a dime!

Padma doesn't ever give a Top Chef immunity for free, but the 30.9 million beef cows in the US are giving it to every calf that hits the ground.

What's in That Feed Bunk?

This past week I was in Ohio with my fiancé’s family for Thanksgiving. I was getting settled into our room when I saw this picture on the wall.

Very old fashioned, yet to the point. There are a lot of claims out there that livestock are fed non-nutritive feedstuffs or garbage. Obviously, farmers and ranchers wouldn’t feed our livestock any feed products that are detrimental to the animal or consumer’s health or safety. Would you like to know some of the ingredients in livestock feed? I thought you would….

The 5 main ingredients in a diet for market weight pigs are:

• Corn 
• Soybean meal 
• DDGS – Distiller’s dried grains with solubles – (by products of ethanol production that are high in protein, fiber and oil)
• Vitamins and minerals
• Fat

These ingredients meet the nutritional needs of the animal and also contribute to a safe, healthy end product for the consumer.

While on Thanksgiving break, I was fortunate enough to get to take care of the cattle at the Frobose feedlot – every morning and night we cleaned their bunks, gave them fresh feed and checked to make sure there were no sick animals. Those are some lucky cattle, here was their dinner menu:

• Whole corn
• Whole oats
• Mineral supplement
• Alfalfa hay
• Straw to keep their intestines in fine working order

These dinner items may not be the most delicious sounding to you, but cattle love them!

If you have any questions about livestock feed, here are some links that provide ingredient lists:
http://cattle.purinamills.com/OurProducts/GrowFinishFeedlot/default.aspx
http://www.admani.com/allianceswine/MomentumStartersCompleteFeeds.htm
http://www.kalmbachfeeds.com/Product-Information.html

 

Or, as always, ask a farmer! They’d be happy to share the components of their livestock’s rations with you.

Until next time, 

~Buzzard~

 

Welcome to my Family's Factory Farm

Frobose Family Farms

Fortunate enough to be home for the Thanksgiving Holiday, I thought it would be an appropriate time to highlight our beef cattle operation back home. We raise quite a few cattle as a family, not a factory!

I am very grateful to have a great family and a fourth generation farm outside of the small town of Pemberville, OH. For those of you who read my last blog, "Animal Welfare Judging", I briefly described that our team assessment involved evaluating a covered beef feedlot. This assignment struck particularly close to home as we operate a covered feedlot back home.

Since beef feedlot production systems have been criticized heavily over the past few years, I thought it would be beneficial to show some pictures of our feedlot, where we house approximately 100 head of beef cattle for approximately 150-200 days. Because we live in an environment that recieves 35-40 in of rainfall each year and about the same amount of snow, raising cattle outside in a dry lot situation is really not an option. We feed our cattle in the original Frobose barn, built in 1868, and have built additions in order to provide appropriate space for the amount of cattle we raise. We aren't about to haul out manure and fertilize our fields as often as would be ideal because of the added rainfall, so we provide straw or corn stalk bedding throughout the year in areas where the cattle rest.

The cattle on our operation are fed high quality ingredients including shelled corn, oats, a soybean meal supplement to provide additional protein, and a red clover hay as a forage to maintain gut health. Our cattle also have free access to wheat straw in order to prevent acidosis, a condition that can occur when cattle eat too much grain and not enough forage.

Our cattle are marketed through Ohio Signature Beef, a branded product line that our family and other Ohio producers created in order to provide an outlet for Ohio consumers to purchase a high quality beef product that was raised and fed in Ohio. Through our production system, we choose not to implant our cattle and we do not give antibiotics to our cattle in order to provide beef that some consumers prefer. Oftentimes cattle can get sick and need to be given an antibiotic, and in such case we market them through other outlets or often just process them and put them in our own freezer at home, because we know there are no issues with antibiotic or hormone residues in beef raised with traditional methods.

I hope you've enjoyed the story of our feedlot operation, if you have any questions about our family farm and dispelling the idea of factory farms, please feel free to email me at frobose@ksu.edu

Thanks,

Hyatt

The Motivation Behind the Practice

Have you ever asked a football player why they love to play football?  Or asked a cowhand why they love to rope (ask me!) or inquired of a teacher their motivation to mold young minds?  If so, chances are you've heard one of the following responses:

- It's fun
- I don't know what else I'd be doing
- I just sort of fell in to it.
- I love being a ________ (insert beloved career here)

Ask any farmer or rancher why they produce the nation's food supply and they'll most likely tell you a combo of 1 and 4 "I love farming and I can't imagine what I'd rather do more."  America's farmers and ranchers work around the clock to make sure we have an abundant level of choices in our healthy and safe food supply and they do it all with care and respect for the land and animals.  Just ask Kevin Hinke, cattle producer here in Kansas.  A Kansas Farm Bureau video gets the 411 on Kevin and his motivation to farm.



As always, if you have questions about your food and where it comes from - just ask!  Farmer and ranchers aren't mysterious creatures in hiding - they go to church, school, football games etc.  Got a question about grass raised vs. conventional beef - flag them down and ask away!  You just might learn something  ;)

Until next time,
~Buzzard~