OSU Extension Service provides up-to-date information on beef cattle in Oregon and throughout the country, and facilitates the communication among producers, industry personnel, and OSU – Extension faculty.
The cost and supply of food is concerning to many these days. Disruptions in the cattle, sheep, and swine markets, particularly in the slaughter-packer sector, have indeed threatened the availability of meat and put pressure on prices at the supermarket and at the livestock producer level. This has caused us to rethink the way we produce and process food. Some are considering backyard slaughter of livestock. Many important steps need to be taken prior to and after the actual slaughter of any meat animal. These are necessary for safety and meat quality.
Cattle managers can decrease the amount of calving difficulty through bull selection, nutrition and exercise. Don’t wait until calving begins, follow this checklist and set up the supplies and support you will need.
We encourage cow-calf producers to evaluate their individual operation(s) and use these suggested management guidelines to determine a system that works best for their ranch, environment, and facilities. This article covers general cattle management issues related to the production year including suggested herd health programs.
The amount of beef from a carcass is termed "yield" and is the pounds of closely trimmed retail cuts you get. Of course you want to get a large percentage of meat from your animal. This website contains the legal definitions that can help you understand what goes into this measurement.
This article will provide some basic concepts associated with protein nutrition in cattle, aiming to help beef producers on detecting and designing nutritional strategies to enhance cattle performance and, consequently, productivity and profitability of beef operations.
Inadequate water intake can limit growth and production, which can translate to narrower profit margins for producers. That is why it is important to understand factors that influence water nutrition and quality for beef cattle.
In this video, Dr. Arispe and Morgan (Select Sires) discussed several aspects of EDP values for bull selection and different traits that producers should consider when selecting bulls. Other resources from presentation: Slides Breed EPD averages for and $Values
For over a century, the word temperament has been used to define the fear-related behavioral responses of cattle when exposed to human handling. As cattle temperament worsens, their response to human contact or any other handling...
Find out about upcoming OSU Beef Cattle Sciences Extension activities happening across Oregon. We have OSU Calving Schools, Artificial Insemination School, Cattlemen’s Workshops,OSU – Range Field Day, OSU – Beef Industry Tour, and more.
Funded by the USDA Farm & Ranch Stress Assistance Network grant, the WRASAP is composed of lead agencies representing 13 states. We want to make sure that you, your family & people you work with have access to the resources needed, when they are needed.
The OSU Beef Cattle Workgroup held over Fall 2020 a series of webinars that presented information in different topics of beef cattle production. The recordings of these webinars are found in this page. Download a PDF document with slides of each presentation.
In this video, Dr. Estill discussed the importance of pain management in beef cattle operations, the physiology and recognition of pain, as well as the medication options available for producers and management practices. Other resources from presentation: Slides Dehorning video Castration video
When the fires started raging on Tuesday, OSU Extension employees started preparing barns and other buildings for animals, in addition to sorting through donations of food and water. Since then, they’ve been working day and night.
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Q: I'm in the process of buying some grassfed beef through an Oregon coast farmer on Craigslist. The beef was recently processed and is ready to pick up, however we won't be getting any liver as the cows had liver flukes. ...