KSUBeef.org: Your resource for beef information
Management tips to reduce the impact of calf scours
Neonatal calf scours (diarrhea) is a multifactorial issue. The risk and occurrence can change year to year based on many different factors. Due to the cold, wet and windy weather of late, it sets up for some unique challenges in combating calf scours this year. >> Learn more about calf scours.
Kansas State University's Animal Sciences and Industry Department hosted Cattlemen's Day 2019 on Friday, March 1 at Weber Hall in Manhattan. Dr. Brad Morgan, Performance Food Group senior director of protein, kicked off the event by discussing the potential for plant-sourced "meat" and laboratory-produced "meat" to take market share from the meat industry.
The KSU Beef Team hosted the 2018 K-State Ranching Summit, Aug. 15 at the Alumni Center in Manhattan, KS. The theme of the program was Beef 2030 – Pursuing technology, transparency and profitability. Watch playlist of presentations here:
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
- Feed & Water
- Reproduction & Genetics
- Cost of Production & Marketing
- Employee Management
The K-State beef extension team strives to address all phases of beef production from "farm to fork".