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Animal Sciences and Industry

KSUBeef.org: Your resource for beef information

 

2018 Cattlemen’s Day report

Wheat graze-out decision during the 2017-18 growing season

The development of the Kansas wheat crop is behind this year as compared to historical values due to a delayed sowing, colder-than-average winter and spring seasons, and the extreme drought conditions experienced. Thus, there are parts of the state in which the crop is still approaching first hollow stem, such as northwest, west central, parts of southwest, and into north central Kansas. Producers who currently have cattle grazing the crop are faced with the decision of whether to graze it out or to remove the cattle and harvest the grain. >> Read more


SPRING BREEDING – K-State cow-calf production specialist Bob Weaber talks about readying the herd for the spring breeding season:  he covers pre-breeding nutrition and mineral supplementation for cows and heifers, conducting  breeding soundness examinations for bulls, and vaccination protocols ahead of breeding time


 

 


 

Tally Time: Management Minder outlines your production year

Technology has been developed that makes many things in our lives much easier. Some of you may remember when you were the “remote control” when your Dad was watching TV. Now, new homes have heating, alarm and lighting systems throughout that can be controlled remotely with a smart phone. Cattle producers use electronic IDs to automate many data collection activities. Computer applications seem to only be limited by our imagination.

Our beef extension educational efforts have often pointed out timely management topics. For example, now is the time to sample harvested forages and get an analysis of the quality. Some of those items would relate to time of year, while others would depend on the individual operation’s calving and breeding dates. So, while those suggestions are timely for most (we hope), they certainly do not fit everyone.

>> Read more

 


Focus Areas

The K-State beef extension team strives to address all phases of beef production from "farm to fork".