OUTSTANDING YOUTH AWARDS
9/25/19
Tennessee Cattlemen's Association (TCA) will present two "Outstanding Youth Awards" to members of the Tennessee Cattlemen's Youth Association (TCAY) for their involvement in the cattle and agriculture business for leadership and community service.
These awards will be based on nominations submitted from:
1- Tennessee Cattlemen's Association members.
2- County associations leadership.
3- County extension agents.
4- Agriculture educators/ FFA advisor's
The nomination time period will run from September 1, 2019 thru December 1, 2019. The nominating person (listed above) will be notified should their nominee be selected. The awards will be presented during TCA's annual convention and trade show January 2020 in Murfreesboro at Embassy Suites Hotel.
Nominee's must exhibit outstanding leadership in cattle and agriculture business related activities including: showing cattle; production; leadership roles in cattle organizations. Also, leadership involvement in 4-H Club/ FFA and community service.
The age groups for these awards are: Junior 12 to 16 years and Seniors 17 to 21 years as of January 1, 2019. Nominee's must be current members of TCAY as of January 1, 2019; a Tennessee resident under the age of 21 as of January 1, 2019. Youth are eligible for TCAY programs until December 31 of the year they turn 22 years of age.
The Senior award is a $1000 educational scholarship, plus a TCA jacket or belt buckle.
The Junior award is a $100 cash award plus a choice of a TCA jacket or belt buckle.
REQUIREMENTS:
1- A completed nomination application by one of the four possible nominators listed above.
2- An essay/ letter of approximately 500 words, topic-- "Why you think this person deserves the award," describing nominee's involvement in cattle and agriculture related activities: showing cattle; production; leadership roles in cattle organizations; 4-H Club/ FFA involvement and community service.
3- Attach any other information that could support your nominee
4- Applications must be post marked by December 1, 2019 to Melinda Perkins Director of TCAY Programs 530-B Brandies Circle Murfreesboro Tn 37128.
5- For additional information contact Melinda at 615-896-2333.
6- Official nomination applications can be found on TCA's web-page under TCAY: tncattle.org
9/25/19
Tennessee Cattlemen's Association (TCA) will present two "Outstanding Youth Awards" to members of the Tennessee Cattlemen's Youth Association (TCAY) for their involvement in the cattle and agriculture business for leadership and community service.
These awards will be based on nominations submitted from:
1- Tennessee Cattlemen's Association members.
2- County associations leadership.
3- County extension agents.
4- Agriculture educators/ FFA advisor's
The nomination time period will run from September 1, 2019 thru December 1, 2019. The nominating person (listed above) will be notified should their nominee be selected. The awards will be presented during TCA's annual convention and trade show January 2020 in Murfreesboro at Embassy Suites Hotel.
Nominee's must exhibit outstanding leadership in cattle and agriculture business related activities including: showing cattle; production; leadership roles in cattle organizations. Also, leadership involvement in 4-H Club/ FFA and community service.
The age groups for these awards are: Junior 12 to 16 years and Seniors 17 to 21 years as of January 1, 2019. Nominee's must be current members of TCAY as of January 1, 2019; a Tennessee resident under the age of 21 as of January 1, 2019. Youth are eligible for TCAY programs until December 31 of the year they turn 22 years of age.
The Senior award is a $1000 educational scholarship, plus a TCA jacket or belt buckle.
The Junior award is a $100 cash award plus a choice of a TCA jacket or belt buckle.
REQUIREMENTS:
1- A completed nomination application by one of the four possible nominators listed above.
2- An essay/ letter of approximately 500 words, topic-- "Why you think this person deserves the award," describing nominee's involvement in cattle and agriculture related activities: showing cattle; production; leadership roles in cattle organizations; 4-H Club/ FFA involvement and community service.
3- Attach any other information that could support your nominee
4- Applications must be post marked by December 1, 2019 to Melinda Perkins Director of TCAY Programs 530-B Brandies Circle Murfreesboro Tn 37128.
5- For additional information contact Melinda at 615-896-2333.
6- Official nomination applications can be found on TCA's web-page under TCAY: tncattle.org
FOOD DOLLAR UPDATE
9/19/19
The American farmer/rancher's share of the American Families food dollar continually changes, .14.6 cents as of August 2019 but on average the amount is 16 cents, as reported by U.S.D.A.'s Economic Research Service.
According to National Restaurant Association, menu prices have increased 3.1 % compared to supermarket prices rising 0.9 % when compared to the same period over the last twelve months.
Item --------------------------------- Retail ---------- F/R Share
1 lb Bacon ------------------------- $ 5.33 ---------- $ 0.81
1 lb Top Sirloin Steak ----------- $ 8.99 ---------- $ 1.84
2 lb Bread ------------------------- $ 3.99 ---------- $ 0.11
5 lb Fresh Carrots --------------- $ 4.59 ---------- $ 1.41
18 oz box Cereal ---------------- $ 3.49 ---------- $ 0.06
4 oz Wheat Bagel --------------- $ 0.90 ---------- $ 0.01
1 lb Tomatoes -------------------- $ 4.59 ---------- $ 0.36
1 doz Eggs ------------------------ $ 2.09 ---------- $ 0.72
5 lb King Arthur Flour ----------- $ 4.29 ---------- $ 0.40
1 lb Boneless Ham -------------- $ 4.99 ---------- $ 0.81
1 lb Lettuce ------------------------ $ 2.89 ---------- $ 0.41
1 gal Fat Free Milk --------------- $ 4.59 ---------- $ 1.56
1 lb Apples ------------------------- $ 2.89 ---------- $ 0.38
5 lb Russett Potatoes ----------- $ 6.39 ---------- $ 0.61
2 liter Soda ------------------------ $ 1.19 ---------- $ 0.05
Off farm cost -- marketing, processing, transportation, packaging, wholesaling, and retailing of food items accounts for some 84 cents of each retail dollar spent for food.
One U.S. farmer/rancher raises enough food, fiber, fuel and shelter for 165 people annually in the U.S. and abroad. Of these 165 people 106 are in the U.S. and 59 are outside the U.S. Our global population is expected to increase by 2.3 billion by 2050, which means the worlds farmers/ranchers will have to grow about 70 % more food than is now grown. American farmers/ranchers are the worlds most productive.
LOCAL FARMERS MARKETS ARE:
1- Sevier Farmers Co-op located on West Main Street in Sevierville -- Time 8:00 am til 12:00 noon each Wednesday and Saturday.
2- Sevierville Farmers Market at Sevierville City Complex on Gary Wade Blvd. -- Time 9:00 am til 1:00 pm each Friday.
3- Seymour Farmers Market located at First Baptist Church on Chapman Highway ( U.S. Highway 411 and 441 ) -- Time 8:00 am til 12:00 noon each Saturday.
For current beef information and related recipes, cut selection and preparation and it's sustainability, check out "Beef It's Whats For Dinner."
9/19/19
The American farmer/rancher's share of the American Families food dollar continually changes, .14.6 cents as of August 2019 but on average the amount is 16 cents, as reported by U.S.D.A.'s Economic Research Service.
According to National Restaurant Association, menu prices have increased 3.1 % compared to supermarket prices rising 0.9 % when compared to the same period over the last twelve months.
Item --------------------------------- Retail ---------- F/R Share
1 lb Bacon ------------------------- $ 5.33 ---------- $ 0.81
1 lb Top Sirloin Steak ----------- $ 8.99 ---------- $ 1.84
2 lb Bread ------------------------- $ 3.99 ---------- $ 0.11
5 lb Fresh Carrots --------------- $ 4.59 ---------- $ 1.41
18 oz box Cereal ---------------- $ 3.49 ---------- $ 0.06
4 oz Wheat Bagel --------------- $ 0.90 ---------- $ 0.01
1 lb Tomatoes -------------------- $ 4.59 ---------- $ 0.36
1 doz Eggs ------------------------ $ 2.09 ---------- $ 0.72
5 lb King Arthur Flour ----------- $ 4.29 ---------- $ 0.40
1 lb Boneless Ham -------------- $ 4.99 ---------- $ 0.81
1 lb Lettuce ------------------------ $ 2.89 ---------- $ 0.41
1 gal Fat Free Milk --------------- $ 4.59 ---------- $ 1.56
1 lb Apples ------------------------- $ 2.89 ---------- $ 0.38
5 lb Russett Potatoes ----------- $ 6.39 ---------- $ 0.61
2 liter Soda ------------------------ $ 1.19 ---------- $ 0.05
Off farm cost -- marketing, processing, transportation, packaging, wholesaling, and retailing of food items accounts for some 84 cents of each retail dollar spent for food.
One U.S. farmer/rancher raises enough food, fiber, fuel and shelter for 165 people annually in the U.S. and abroad. Of these 165 people 106 are in the U.S. and 59 are outside the U.S. Our global population is expected to increase by 2.3 billion by 2050, which means the worlds farmers/ranchers will have to grow about 70 % more food than is now grown. American farmers/ranchers are the worlds most productive.
LOCAL FARMERS MARKETS ARE:
1- Sevier Farmers Co-op located on West Main Street in Sevierville -- Time 8:00 am til 12:00 noon each Wednesday and Saturday.
2- Sevierville Farmers Market at Sevierville City Complex on Gary Wade Blvd. -- Time 9:00 am til 1:00 pm each Friday.
3- Seymour Farmers Market located at First Baptist Church on Chapman Highway ( U.S. Highway 411 and 441 ) -- Time 8:00 am til 12:00 noon each Saturday.
For current beef information and related recipes, cut selection and preparation and it's sustainability, check out "Beef It's Whats For Dinner."
BEEF HEIFER SCHOLARSHIPS TO BE SELECTED
9/16/19
The Farm Credit Services of Mid-America and Tennessee Cattlemen's Association are once again pleased to announce their 9th year for "Youth Beef Heifer Initiative Scholarships" for 2020.
A total of six scholarships totaling $ 9000 will be awarded during Tennessee Cattlemen's convention January 2020. These scholarships provide Tennessee youth an opportunity to lead, breed, and progress through their beef cattle projects.
These scholarships are awarded for:
Junior (grades 4 and 5): 1st $ 2000 and 2nd $ 1000
Junior High (grades 6, 7 & 8): 1st $ 2000 and 2nd $ 1000
Senior High (grades 9, 10, & 11): 1st $ 2000 and 2nd $ 1000
The scholarship divisions are determined based upon the youths grade of enrollment as of December 1, 2019.
A brief description of the scholarship application:
1- Briefly describe your current beef cattle project.
2- Leadership Activities (50 points):
-- A- Tennessee Junior Beef Activities, Awards or Offices:
-- B- Other school activities and awards.
-- C- Community activities
-- D- Work experiences
3- Essay (50 points)-- topic, "What Can I Do To Have A Benefit On The Beef Industry In Tennessee" (No less than 300 words.
Additional pages may be added where necessary.
Those "2020 Youth Beef Heifer Initiative Scholarship" application are Due or Post Marked by December 1, 2019 to Melinda Perkins c/o Tennessee Cattlemen's Association 530 -B Brandies Circle Murfreesboro, Tn 37128.
These scholarships may be used to secure a beef heifer for show or begin the youths own breeding herd. The official application can be found on pages 40 and 41 of the September 2019 issue of the Tennessee Cattle Business magazine. Also, check out the Tennessee cattlemen's web-page.
Never say "no or pass-up" an opportunity to secure that beef heifer for your project. There are some 42 Tennessee Youth that have taken advantage of these scholarships. These heifers can have a lasting influence on your beef cattle project.
WHY NOT MAKE 2020 YOUR YEAR ?????
9/16/19
The Farm Credit Services of Mid-America and Tennessee Cattlemen's Association are once again pleased to announce their 9th year for "Youth Beef Heifer Initiative Scholarships" for 2020.
A total of six scholarships totaling $ 9000 will be awarded during Tennessee Cattlemen's convention January 2020. These scholarships provide Tennessee youth an opportunity to lead, breed, and progress through their beef cattle projects.
These scholarships are awarded for:
Junior (grades 4 and 5): 1st $ 2000 and 2nd $ 1000
Junior High (grades 6, 7 & 8): 1st $ 2000 and 2nd $ 1000
Senior High (grades 9, 10, & 11): 1st $ 2000 and 2nd $ 1000
The scholarship divisions are determined based upon the youths grade of enrollment as of December 1, 2019.
A brief description of the scholarship application:
1- Briefly describe your current beef cattle project.
2- Leadership Activities (50 points):
-- A- Tennessee Junior Beef Activities, Awards or Offices:
-- B- Other school activities and awards.
-- C- Community activities
-- D- Work experiences
3- Essay (50 points)-- topic, "What Can I Do To Have A Benefit On The Beef Industry In Tennessee" (No less than 300 words.
Additional pages may be added where necessary.
Those "2020 Youth Beef Heifer Initiative Scholarship" application are Due or Post Marked by December 1, 2019 to Melinda Perkins c/o Tennessee Cattlemen's Association 530 -B Brandies Circle Murfreesboro, Tn 37128.
These scholarships may be used to secure a beef heifer for show or begin the youths own breeding herd. The official application can be found on pages 40 and 41 of the September 2019 issue of the Tennessee Cattle Business magazine. Also, check out the Tennessee cattlemen's web-page.
Never say "no or pass-up" an opportunity to secure that beef heifer for your project. There are some 42 Tennessee Youth that have taken advantage of these scholarships. These heifers can have a lasting influence on your beef cattle project.
WHY NOT MAKE 2020 YOUR YEAR ?????
IT'S QUESTIONABLE
9/7/19
Yes !!! It's Questionable as to who received the "most" information from the "Beef Booth," the visitors or myself during the Sevier County Fair. The booth represented the Tennessee Cattlemen's Association and Tennessee Beef Industry Council.
I learned the most popular or desired steaks were: Filet, Rib Eye - bone in, Rib Eye - boneless, and T-Bone. I was surprised that several visitors were unaware of the Flat Iron Steak and other newer cuts from the chuck.
The display chart from "Protect The Harvest," about the many daily use items that beef cattle, sheep,pigs and chickens help to make. These items help the livestock business to utilize 99 % of each of these animals. Many visitors took pictures of the chart and stated, "they did not realize all these products were influenced by farm animals.
Lots of fair goers ask where the bumper sign -- "Eat Beef -- The West wasn't Won On A Salad" could be picked up. I thought the supply would be sufficient but soon discovered it was exhausted.
The "Beef Cuts" chart was in relative high demand. Many visitors commented, "they were going to take that chart along on their next shopping trip."
"Beef's Big 10," drew several comments -- especially the nutrients received from a 3 oz serving. Gosh, I'm just getting started with 3 oz portion, I really need more than that amount.
The most popular question, "where can I buy local beef" -- the same as last year. This year "Smelcer's Farm" marketing farm raised and fresh beef was about two booths down the isle, so we let him answer that question.
The real surprise was the number of people commenting and expressing an opinion about "Fake Meat" or the "Impossible Burger." Some comments were;
person 1- Have you tried that new "Impossible Burger," if not you better get ready to shell out the coins. It's twice as high as the real meat burger.
person 2- Tried that plant "Impossible Burger," but I want the real thing if I'm eating meat, not an imitation.
person 3- I've tried the "Impossible Burger" and thought it was really good. I will try it again but the wife did not care too much for the burger.
person 4- That plant burger, why do they want to mess up a good thing, ucch.
Myself- yes , I will try the burger just to see what the competition is offering. Locally in Sevierville there are two Burger King restaurants. It would be interesting to sit-in and watch just how many people order the plant burger. The comments were varied but interesting in descriptions.
The "Beef Booth" continues to offer many different comments and questions. Some are challenging to learn what American Families think and serve at their dinner tables.
SPECIAL-- One new's cast last week was really interesting. A young boy ( looked to be 10 to 12 years) won the Champion Market Hog at an Ohio county show. During the auction the hog commanded a $15,000.oo sale price. The young boy donated that total to St Jude's hospital. It does not get much better, what do you think of that young boy ?????
9/7/19
Yes !!! It's Questionable as to who received the "most" information from the "Beef Booth," the visitors or myself during the Sevier County Fair. The booth represented the Tennessee Cattlemen's Association and Tennessee Beef Industry Council.
I learned the most popular or desired steaks were: Filet, Rib Eye - bone in, Rib Eye - boneless, and T-Bone. I was surprised that several visitors were unaware of the Flat Iron Steak and other newer cuts from the chuck.
The display chart from "Protect The Harvest," about the many daily use items that beef cattle, sheep,pigs and chickens help to make. These items help the livestock business to utilize 99 % of each of these animals. Many visitors took pictures of the chart and stated, "they did not realize all these products were influenced by farm animals.
Lots of fair goers ask where the bumper sign -- "Eat Beef -- The West wasn't Won On A Salad" could be picked up. I thought the supply would be sufficient but soon discovered it was exhausted.
The "Beef Cuts" chart was in relative high demand. Many visitors commented, "they were going to take that chart along on their next shopping trip."
"Beef's Big 10," drew several comments -- especially the nutrients received from a 3 oz serving. Gosh, I'm just getting started with 3 oz portion, I really need more than that amount.
The most popular question, "where can I buy local beef" -- the same as last year. This year "Smelcer's Farm" marketing farm raised and fresh beef was about two booths down the isle, so we let him answer that question.
The real surprise was the number of people commenting and expressing an opinion about "Fake Meat" or the "Impossible Burger." Some comments were;
person 1- Have you tried that new "Impossible Burger," if not you better get ready to shell out the coins. It's twice as high as the real meat burger.
person 2- Tried that plant "Impossible Burger," but I want the real thing if I'm eating meat, not an imitation.
person 3- I've tried the "Impossible Burger" and thought it was really good. I will try it again but the wife did not care too much for the burger.
person 4- That plant burger, why do they want to mess up a good thing, ucch.
Myself- yes , I will try the burger just to see what the competition is offering. Locally in Sevierville there are two Burger King restaurants. It would be interesting to sit-in and watch just how many people order the plant burger. The comments were varied but interesting in descriptions.
The "Beef Booth" continues to offer many different comments and questions. Some are challenging to learn what American Families think and serve at their dinner tables.
SPECIAL-- One new's cast last week was really interesting. A young boy ( looked to be 10 to 12 years) won the Champion Market Hog at an Ohio county show. During the auction the hog commanded a $15,000.oo sale price. The young boy donated that total to St Jude's hospital. It does not get much better, what do you think of that young boy ?????
A GRAND SHOW
8/31/19
The Sevier County fair, a local show like no other. If y ou've missed opening days -- a few more days remain to enjoy all the activities and festivities.
The commercial exhibits from "Main Street Market" include: The Mountain Press; ADVOCARE, a nutritional food; an arts and craft light display; Mary Kay cosmetics; Cash Express Loans; Sevier Commons Arts Council; both Democrats and Republicans parties; U S Cellular; American Home Improvement; Relay For Life and American Cancer Society; Smelcer's Farm- marketing fresh locally grown beef; Credit Central for loans and taxes; Wooden Roses; A Tennessee Cattlemen's Association and Tennessee Beef Industry Council informational booth providing information on the many cuts of beef derived from cattle. Also, many recipes for steaks, roast and ground beef. Plus, information on all those products we use daily from livestock -- cattle, pigs, sheep and chickens.
The livestock show arena has been hosting the beef cattle, dairy cattle, sheep, goat and dog show's. OH, don't forget the poultry exhibit, there are more breeds of chickens than you can image.
The main exhibit hall is home to flowers, hand-made quilts, arts and crafts, photographs, vegetables, farm crops, baked goods -- cakes, cookies, but no tasting, honey bees, and several other displays.
The out door arena is host to Farmers Warrior Challenge; The Lodge Cast Iron skillet toss; a hay bale toss; come cheer that neighboring farmer through the competition. OH don't forget the lawn mower demolition derby and K F W wrestling matches.
Next door is the stage for Dolly Look Alike's; Fairest of the Fair; Ms.Senior Sevier County Fair; and the Tennessee State Corn Hole Tournament.
Several food booths offering-- chicken and dumplings; beans and corn bread; fried green tomatoes; burgers-- the real meat kind -- and fries; cotton candy -- finger licking good -- funnel cakes; corn dogs of all sizes; nachos; snow cones and drinks. Are you hungry yet ?????
The antique tractors, petting zoo and many others too numerous to mention.
The carnival by Prime Time Shows is in full swing. The Sevier County Fair has something for everyone to enjoy. Don't miss the "Grandest Show" in Sevier County
8/31/19
The Sevier County fair, a local show like no other. If y ou've missed opening days -- a few more days remain to enjoy all the activities and festivities.
The commercial exhibits from "Main Street Market" include: The Mountain Press; ADVOCARE, a nutritional food; an arts and craft light display; Mary Kay cosmetics; Cash Express Loans; Sevier Commons Arts Council; both Democrats and Republicans parties; U S Cellular; American Home Improvement; Relay For Life and American Cancer Society; Smelcer's Farm- marketing fresh locally grown beef; Credit Central for loans and taxes; Wooden Roses; A Tennessee Cattlemen's Association and Tennessee Beef Industry Council informational booth providing information on the many cuts of beef derived from cattle. Also, many recipes for steaks, roast and ground beef. Plus, information on all those products we use daily from livestock -- cattle, pigs, sheep and chickens.
The livestock show arena has been hosting the beef cattle, dairy cattle, sheep, goat and dog show's. OH, don't forget the poultry exhibit, there are more breeds of chickens than you can image.
The main exhibit hall is home to flowers, hand-made quilts, arts and crafts, photographs, vegetables, farm crops, baked goods -- cakes, cookies, but no tasting, honey bees, and several other displays.
The out door arena is host to Farmers Warrior Challenge; The Lodge Cast Iron skillet toss; a hay bale toss; come cheer that neighboring farmer through the competition. OH don't forget the lawn mower demolition derby and K F W wrestling matches.
Next door is the stage for Dolly Look Alike's; Fairest of the Fair; Ms.Senior Sevier County Fair; and the Tennessee State Corn Hole Tournament.
Several food booths offering-- chicken and dumplings; beans and corn bread; fried green tomatoes; burgers-- the real meat kind -- and fries; cotton candy -- finger licking good -- funnel cakes; corn dogs of all sizes; nachos; snow cones and drinks. Are you hungry yet ?????
The antique tractors, petting zoo and many others too numerous to mention.
The carnival by Prime Time Shows is in full swing. The Sevier County Fair has something for everyone to enjoy. Don't miss the "Grandest Show" in Sevier County
LABELS ON FOODS
8/21/19
During the previous few weeks I have encountered several discussions concerning labels found during supermarket visits. Just what do these labels indicate ????
With information from U.S.D.A. facts sheets; Food Safety and Inspection Service (FSIS); and Marketing Service the following is an attempt to give a brief explanation of some of those labels.
Granted this posted information will be rather lengthy -- listed are the topics , so you may wish to scroll down to those of interest.
1- Grass Fed
2- Grain Fed
3- Natural
4- Naturally Raised
5- Organic
6- Ground Beef
7- Hormone Free
8- Certified
9- Cage Free
10- Free Range
11- Fresh
12- Chemical Free
GRASS FED-- to label a package of beef as grass fed U..S.D.A. requires that cattle are to:
1- Only permitted to eat grass or forages their entire life.
2- Never given or fed grains or grain by-products.
3- Allowed to graze grass pastures during the growing season.
4-During winter months, cattle are fed hays. Hays being grass harvested and stored for future cattle feeding.
5- May eat grass, forages, hay or grass silage at a feed yard.
6- May or may not be given FDA approved antibiotics to treat, prevent or control illness or disease and/or growth promoting hormones.
Many consumers think that beef that is not labeled grass fed comes from cattle that have never grazed grass pastures. ALL USA cattle have been grass fed or grazed grass pastures a majority of their lives.
Why ??? Cattle are ruminate animals. Their complex digestive system permits them to harvest and digest grass converting it to energy for producing meat and milk.
This is what's magnificent about our cattle. Without their harvesting grass, many thousands of acres would go un-used, as they are not suitable for crops.`
GRAIN FED-- Calves are born and live with their mother's for approximately 7 to 9 months of their lives. Calves may be fed a limited amount of grain during this time but the primary ration (diet) is cows milk and grass.
As calves reach an age to be weaned, a stocker or grower phase of life begins, another 6 to 7 months. They eat grass and gain additional weight. Calves may or may not receive limited grains during this phase. However, this depends on the weather and season of the year.
The final or harvest stage of life, these calves enter a feed yard for approximately 120 to 180 days. They are fed a mixture of grains, hays, forages and plant by-products for finishing. They receive a balanced ration that permits them to gain weight efficiently, while adding flavor and tenderness to the meat.
These calves receive a larger percent of grains, they also receive hays and other forages as it would be un-healthy for their complex digestive system to receive only grains.
These calves may or may not be given FDA approved antibiotics to treat, prevent or control illness or disease and/or growth promoting hormones.
NATURAL- A product as defined by U.S.D.A. that has:
1- No artificial or synthetic ingredients.
2- No artificial coloring or flavoring ingredients.
3- No chemical preservatives.
4- Is minimally processed - meaning the product was processed in such a manner that does not fundamentally alter the product. The product meat, milk, or egg labeled natural can not be altered during processing.
The label must include a statement explaining the meaning of the term natural. Example-- "No artificial ingredients: minimally processed."
The term natural refers to the product -- meat, milk, egg -- itself and how it was processed. It has nothing to do with how the product was raised.
There is no governing body such as U.S.D.A.'s Marketing Service for natural products like there is for "Naturally Raised or Organic."
NATURALLY RAISED -- as defined by U.S.D.A. is products coming from animals that are raised:
1- In a humane way.
2- Never given antibiotics or growth promoting hormones.
3- Fed a vegetarian ration (diet) of plant products
These products contains no:
1- Artificial ingredients.
2- Coloring ingredients.
3- Chemical ingredients.
4- Synthetic ingredients.
The term naturally raised does not mean the animals were exclusively grass fed; was or was not raised in confinement. The animal may have been only grass fed or may have been fed grains in a feed yard for a short period of time.
Naturally Raised has a certification program and products must be certified by U.S.D.A.'s Marketing Service or it's agency's.
ORGANIC-- U.S.D.A.'s Marketing Service or it's agency's manages the "National Organic Program" (NOP), which certifies farmers/ranchers that raise organic products. Organically raised livestock -- beef, pork, lamb, veal -- must be in compliance with NOP rules and regulations beginning at the last 1/3 or tri-mister of pregnancy.
Livestock or cattle may be either grain or grass finished but must be fed only organically raised feeds and/or allowed to graze organically managed pastures.
Organic cattle can not be given growth promoting hormones or antibiotics. They are only allowed to be given vaccines to prevent illness.
The requirements and regulations state that livestock must have access to outdoors and must be allowed to graze at least 120 days of the year.
In order to place the U.S.D.A. organic seal (a green/white circle stating USDA organic) on a product label, it must be made with 95 % or greater of organic ingredients, excluding salt and water as they are considered natural. Up to 5 % of the ingredients may be non-organic agriculture products that are not commercially available as organic and/or non-agriculture products that are on the national list.
Many American families believe natural is the same as organic, however it is not.
Yes, organic farmers/ranchers are permitted to use pesticides. There are many (more than 50 ) approved pesticides on the NOP list for organic livestock and crop production.
Organic labeled products means:
1- Certified by U.S.D.A.'s NOP or it's agency's.
2- No synthetic fertilizers, sewage sluge or genetically engineered products were used or raised on the land for 3 or more years.
3- No irradiation applied.
4- NOP refers only to what livestock have eaten.
5- NOP does not regulate what happens to meat during processing.
Research has indicated that organically raised foods are not considered healthier for you than traditionally raised foods.
GROUND BEEF -- ( GB )
1- GB must be from cattle, any other animal meat would be considered illegal or mis-labeled.
2- GB is made from only muscle meat that was previously attached to bones, no organs.
3- GB must be at least 70 % lean and no more than 30 % fat. However, GB is generally leaner.
4- GB is not made from left-overs, trimmings from larger cuts of beef are kept and ground into ground beef.
5- GB may not contain added water.
6- GB may not contain any phosphate binders or extenders. Some processed meat products use non-meat fillers, if these are used it must be stated on the label and it can not be labeled as GB.
7- All GB isn't the same. Generally the more lean beef contained, the price increases.
8- Ground Roast, Ground Chuck, Ground Sirloin are also GB but have different requirements.
9- Ground Round and Ground Sirloin must be no more than 15 % fat.
10- Ground Chuck must be no more than 20 % fat.
11- Special ground meat such as these must be at least 50 % from the cut of beef indicated.
12- Hamburger is generally defined as ground beef containing 85 % lean beef and no more than 15 % fat.
13- GB should always be cooked to an internal temperature of 160* F and checked with a meat thermometer. Color is not a good indicator of doneness.
HORMONE FREE -- Hormones are a part of life, no animal or plant is really "hormone free." Hormones, especially in animals , helps animals grow, reproduce, and maintain their body's daily functions. Therefore, any animal product -- meat, milk and eggs contains naturally occurring hormones. Technically, meat, milk, and eggs can not be labeled "hormone free."
Hormones (added) are not allowed in raising pork or poultry, its against federal law. Therefore, the claim "no hormones added" can not be used on labels of pork or poultry unless it is followed by a statement that says, "Federal regulations prohibit the use of hormones". Hormones were banned in the U.S.from use in pork and poultry.
The term "no hormones administered" may be approved for use on the label of beef products if sufficient documentation is provided to the agency by farmers/ranchers showing no hormones have been used in raising the animals.
Beef, it is legal to administer hormones to cattle. These hormones are produced naturally or are closely related to the hormones cattle produce naturally. Natural hormones are: estradoil; progesterone; testosterone; The synthetic hormones are: trenbolone; acetate; progestin melengostrol acetate; zeranol.
These hormones permit cattle to gain weight quicker, use less feeds and water, and produce a leaner animal. Thus, they are more efficient, use less natural resources and are more environmental friendly.
The Food and Drug Administration (FDA) and U.S.D.A. regulate how and where these hormones may be used. These implants are placed in the animals ear, as the ear never enters the food supply.
CERTIFIED -- Implies that the U. S.D.A.'s (United States Department of Agriculture) Food Safety and Inspection Service (FSIS) and/or Marketing Service have officially evaluated a meat product for class, grade, or other quality characteristics.
When used under other circumstances, the term certified must be closely associated with the name of the organization responsible for the certification process.
CAGE FREE -- hens (female chickens) are able to walk, spread their wings and lay their eggs in a nest. Hens live in very large flocks that can consist of several thousands of hens who never go outside.
FREE RANGE -- Farmers/ranchers must demonstrate to the agency (FSIS or Marketing Service) that the poultry has been allowed access to the outside, whether they go outside or not.
FRESH -- means whole poultry and/or cuts have never been below 26* F. This is consistent with consumers expectations of fresh poultry -- not hard to the touch or frozen solid. Fresh poultry should always bear a "keep refrigerated" statement.
CHEMICAL FREE -- The term is not allowed to be used on a label.
8/21/19
During the previous few weeks I have encountered several discussions concerning labels found during supermarket visits. Just what do these labels indicate ????
With information from U.S.D.A. facts sheets; Food Safety and Inspection Service (FSIS); and Marketing Service the following is an attempt to give a brief explanation of some of those labels.
Granted this posted information will be rather lengthy -- listed are the topics , so you may wish to scroll down to those of interest.
1- Grass Fed
2- Grain Fed
3- Natural
4- Naturally Raised
5- Organic
6- Ground Beef
7- Hormone Free
8- Certified
9- Cage Free
10- Free Range
11- Fresh
12- Chemical Free
GRASS FED-- to label a package of beef as grass fed U..S.D.A. requires that cattle are to:
1- Only permitted to eat grass or forages their entire life.
2- Never given or fed grains or grain by-products.
3- Allowed to graze grass pastures during the growing season.
4-During winter months, cattle are fed hays. Hays being grass harvested and stored for future cattle feeding.
5- May eat grass, forages, hay or grass silage at a feed yard.
6- May or may not be given FDA approved antibiotics to treat, prevent or control illness or disease and/or growth promoting hormones.
Many consumers think that beef that is not labeled grass fed comes from cattle that have never grazed grass pastures. ALL USA cattle have been grass fed or grazed grass pastures a majority of their lives.
Why ??? Cattle are ruminate animals. Their complex digestive system permits them to harvest and digest grass converting it to energy for producing meat and milk.
This is what's magnificent about our cattle. Without their harvesting grass, many thousands of acres would go un-used, as they are not suitable for crops.`
GRAIN FED-- Calves are born and live with their mother's for approximately 7 to 9 months of their lives. Calves may be fed a limited amount of grain during this time but the primary ration (diet) is cows milk and grass.
As calves reach an age to be weaned, a stocker or grower phase of life begins, another 6 to 7 months. They eat grass and gain additional weight. Calves may or may not receive limited grains during this phase. However, this depends on the weather and season of the year.
The final or harvest stage of life, these calves enter a feed yard for approximately 120 to 180 days. They are fed a mixture of grains, hays, forages and plant by-products for finishing. They receive a balanced ration that permits them to gain weight efficiently, while adding flavor and tenderness to the meat.
These calves receive a larger percent of grains, they also receive hays and other forages as it would be un-healthy for their complex digestive system to receive only grains.
These calves may or may not be given FDA approved antibiotics to treat, prevent or control illness or disease and/or growth promoting hormones.
NATURAL- A product as defined by U.S.D.A. that has:
1- No artificial or synthetic ingredients.
2- No artificial coloring or flavoring ingredients.
3- No chemical preservatives.
4- Is minimally processed - meaning the product was processed in such a manner that does not fundamentally alter the product. The product meat, milk, or egg labeled natural can not be altered during processing.
The label must include a statement explaining the meaning of the term natural. Example-- "No artificial ingredients: minimally processed."
The term natural refers to the product -- meat, milk, egg -- itself and how it was processed. It has nothing to do with how the product was raised.
There is no governing body such as U.S.D.A.'s Marketing Service for natural products like there is for "Naturally Raised or Organic."
NATURALLY RAISED -- as defined by U.S.D.A. is products coming from animals that are raised:
1- In a humane way.
2- Never given antibiotics or growth promoting hormones.
3- Fed a vegetarian ration (diet) of plant products
These products contains no:
1- Artificial ingredients.
2- Coloring ingredients.
3- Chemical ingredients.
4- Synthetic ingredients.
The term naturally raised does not mean the animals were exclusively grass fed; was or was not raised in confinement. The animal may have been only grass fed or may have been fed grains in a feed yard for a short period of time.
Naturally Raised has a certification program and products must be certified by U.S.D.A.'s Marketing Service or it's agency's.
ORGANIC-- U.S.D.A.'s Marketing Service or it's agency's manages the "National Organic Program" (NOP), which certifies farmers/ranchers that raise organic products. Organically raised livestock -- beef, pork, lamb, veal -- must be in compliance with NOP rules and regulations beginning at the last 1/3 or tri-mister of pregnancy.
Livestock or cattle may be either grain or grass finished but must be fed only organically raised feeds and/or allowed to graze organically managed pastures.
Organic cattle can not be given growth promoting hormones or antibiotics. They are only allowed to be given vaccines to prevent illness.
The requirements and regulations state that livestock must have access to outdoors and must be allowed to graze at least 120 days of the year.
In order to place the U.S.D.A. organic seal (a green/white circle stating USDA organic) on a product label, it must be made with 95 % or greater of organic ingredients, excluding salt and water as they are considered natural. Up to 5 % of the ingredients may be non-organic agriculture products that are not commercially available as organic and/or non-agriculture products that are on the national list.
Many American families believe natural is the same as organic, however it is not.
Yes, organic farmers/ranchers are permitted to use pesticides. There are many (more than 50 ) approved pesticides on the NOP list for organic livestock and crop production.
Organic labeled products means:
1- Certified by U.S.D.A.'s NOP or it's agency's.
2- No synthetic fertilizers, sewage sluge or genetically engineered products were used or raised on the land for 3 or more years.
3- No irradiation applied.
4- NOP refers only to what livestock have eaten.
5- NOP does not regulate what happens to meat during processing.
Research has indicated that organically raised foods are not considered healthier for you than traditionally raised foods.
GROUND BEEF -- ( GB )
1- GB must be from cattle, any other animal meat would be considered illegal or mis-labeled.
2- GB is made from only muscle meat that was previously attached to bones, no organs.
3- GB must be at least 70 % lean and no more than 30 % fat. However, GB is generally leaner.
4- GB is not made from left-overs, trimmings from larger cuts of beef are kept and ground into ground beef.
5- GB may not contain added water.
6- GB may not contain any phosphate binders or extenders. Some processed meat products use non-meat fillers, if these are used it must be stated on the label and it can not be labeled as GB.
7- All GB isn't the same. Generally the more lean beef contained, the price increases.
8- Ground Roast, Ground Chuck, Ground Sirloin are also GB but have different requirements.
9- Ground Round and Ground Sirloin must be no more than 15 % fat.
10- Ground Chuck must be no more than 20 % fat.
11- Special ground meat such as these must be at least 50 % from the cut of beef indicated.
12- Hamburger is generally defined as ground beef containing 85 % lean beef and no more than 15 % fat.
13- GB should always be cooked to an internal temperature of 160* F and checked with a meat thermometer. Color is not a good indicator of doneness.
HORMONE FREE -- Hormones are a part of life, no animal or plant is really "hormone free." Hormones, especially in animals , helps animals grow, reproduce, and maintain their body's daily functions. Therefore, any animal product -- meat, milk and eggs contains naturally occurring hormones. Technically, meat, milk, and eggs can not be labeled "hormone free."
Hormones (added) are not allowed in raising pork or poultry, its against federal law. Therefore, the claim "no hormones added" can not be used on labels of pork or poultry unless it is followed by a statement that says, "Federal regulations prohibit the use of hormones". Hormones were banned in the U.S.from use in pork and poultry.
The term "no hormones administered" may be approved for use on the label of beef products if sufficient documentation is provided to the agency by farmers/ranchers showing no hormones have been used in raising the animals.
Beef, it is legal to administer hormones to cattle. These hormones are produced naturally or are closely related to the hormones cattle produce naturally. Natural hormones are: estradoil; progesterone; testosterone; The synthetic hormones are: trenbolone; acetate; progestin melengostrol acetate; zeranol.
These hormones permit cattle to gain weight quicker, use less feeds and water, and produce a leaner animal. Thus, they are more efficient, use less natural resources and are more environmental friendly.
The Food and Drug Administration (FDA) and U.S.D.A. regulate how and where these hormones may be used. These implants are placed in the animals ear, as the ear never enters the food supply.
CERTIFIED -- Implies that the U. S.D.A.'s (United States Department of Agriculture) Food Safety and Inspection Service (FSIS) and/or Marketing Service have officially evaluated a meat product for class, grade, or other quality characteristics.
When used under other circumstances, the term certified must be closely associated with the name of the organization responsible for the certification process.
CAGE FREE -- hens (female chickens) are able to walk, spread their wings and lay their eggs in a nest. Hens live in very large flocks that can consist of several thousands of hens who never go outside.
FREE RANGE -- Farmers/ranchers must demonstrate to the agency (FSIS or Marketing Service) that the poultry has been allowed access to the outside, whether they go outside or not.
FRESH -- means whole poultry and/or cuts have never been below 26* F. This is consistent with consumers expectations of fresh poultry -- not hard to the touch or frozen solid. Fresh poultry should always bear a "keep refrigerated" statement.
CHEMICAL FREE -- The term is not allowed to be used on a label.
AFRICAN SWINE FEVER AND OUR U. S. PORK
08/15/19
We continually hear much about China through various media sources: tariff's, trade negotiations, electronic hacking of U.S. businesses computer systems, theft of intellectual properties and others. But the one item closest home is African Swine Fever (ASF) virus and our U. S. Pork Production system and it's safety for American Families as a food for their dinner table.
Is U.S. pork safe for my families dinner table ??? YES, U.S. pork is safe for yours and my families dinner table. ASF can not be transmitted to people through contact with pigs or pork products. There is not a reason to discontinue cooking or eating pork products -- sausage, pork chops, ham, bacon, ribs, and roast. However, as with any food its important to follow safe handling and processing procedures.
Yes the ASF virus is devastating China's swine or hog business. Hog feeding within China is down some 30 percent. Controlling the spread of ASF is very difficult as currently there is no effective vaccine for the disease. There are several being developed on an experimental basis. China's hog herd is more the household or backyard farms, more so than our U.S. swine herd.
ASF is a disease of swine only. Currently, doctors, veterinarians and scientist have found no evidence that ASF infects people. Also, it can not infect other livestock -- cattle, sheep, goats, horses, chickens -- or pets.
ASF is carried or passed to healthy pigs by direct contact with infected pigs, their waste, blood, feeds and feedstuffs, equipment, vehicles, and contaminated clothing. Also, feral or wild hogs can be a major source of infection.
These are excellent reasons to clean and thoroughly disinfect all swine equipment and trailers and isolate all show animals upon return to the farm from area fairs and shows -- PRECAUTION -- follow good bio-security procedures, contact your swine herd health veterinarian for advice.
The United States Department of Agriculture (U.S.D.A.) Animal Plant Health and Inspection Service ( APHIS ) have strict rules and regulations that prohibit sick and non-ambulatory animals from entry into America's food supply chain. Currently, we do not have ASF in the U.S. and there are safe guards and procedures in place to prevent ASF's entry into the U.S. U.S.D.A.'s APHIS have began testing for ASF as a part of their surveillance efforts. Also, U. S. Customs and Border Protection Service have increased their inspections of products and tourist from ASF infected countries -- China, Vietnam, South Africa, Hong Kong, Laos, Cambodia, Russia, Europe, and other parts of Asia.
ASF severely impacts the health of pigs and elimination of this viral disease is very challenging.
American Families can be assured ASF virus is not a people or food safety issue in the U.S. The pork products available from supermarkets, restaurants and other food service businesses remains safe and a healthy choice.
Enjoy those grilled Pork Chops, Bacon and Eggs, and don't forget those Biscuits and Garvey
References:
1- U.S.D.A.
2- U.S. National Pork Council
3- factsaboutpork.org.
08/15/19
We continually hear much about China through various media sources: tariff's, trade negotiations, electronic hacking of U.S. businesses computer systems, theft of intellectual properties and others. But the one item closest home is African Swine Fever (ASF) virus and our U. S. Pork Production system and it's safety for American Families as a food for their dinner table.
Is U.S. pork safe for my families dinner table ??? YES, U.S. pork is safe for yours and my families dinner table. ASF can not be transmitted to people through contact with pigs or pork products. There is not a reason to discontinue cooking or eating pork products -- sausage, pork chops, ham, bacon, ribs, and roast. However, as with any food its important to follow safe handling and processing procedures.
Yes the ASF virus is devastating China's swine or hog business. Hog feeding within China is down some 30 percent. Controlling the spread of ASF is very difficult as currently there is no effective vaccine for the disease. There are several being developed on an experimental basis. China's hog herd is more the household or backyard farms, more so than our U.S. swine herd.
ASF is a disease of swine only. Currently, doctors, veterinarians and scientist have found no evidence that ASF infects people. Also, it can not infect other livestock -- cattle, sheep, goats, horses, chickens -- or pets.
ASF is carried or passed to healthy pigs by direct contact with infected pigs, their waste, blood, feeds and feedstuffs, equipment, vehicles, and contaminated clothing. Also, feral or wild hogs can be a major source of infection.
These are excellent reasons to clean and thoroughly disinfect all swine equipment and trailers and isolate all show animals upon return to the farm from area fairs and shows -- PRECAUTION -- follow good bio-security procedures, contact your swine herd health veterinarian for advice.
The United States Department of Agriculture (U.S.D.A.) Animal Plant Health and Inspection Service ( APHIS ) have strict rules and regulations that prohibit sick and non-ambulatory animals from entry into America's food supply chain. Currently, we do not have ASF in the U.S. and there are safe guards and procedures in place to prevent ASF's entry into the U.S. U.S.D.A.'s APHIS have began testing for ASF as a part of their surveillance efforts. Also, U. S. Customs and Border Protection Service have increased their inspections of products and tourist from ASF infected countries -- China, Vietnam, South Africa, Hong Kong, Laos, Cambodia, Russia, Europe, and other parts of Asia.
ASF severely impacts the health of pigs and elimination of this viral disease is very challenging.
American Families can be assured ASF virus is not a people or food safety issue in the U.S. The pork products available from supermarkets, restaurants and other food service businesses remains safe and a healthy choice.
Enjoy those grilled Pork Chops, Bacon and Eggs, and don't forget those Biscuits and Garvey
References:
1- U.S.D.A.
2- U.S. National Pork Council
3- factsaboutpork.org.
FARM PRIDE
8/6/19
It's a challenge to keep the farmstead properly groomed. Just what do I have reference to: Clean farm implements; Collecting feed and mineral bags; Picking up coffee cups, drink bottles, baler twine, or just picking up "trash" and placing it in a proper place or container.
An important part of farmstead management -- a general look around. We could call this MBWA,-- "Management By Walking Around." The point being observation and first impressions, farm cleanliness matters.
Food producing facilities need to be clean, neat, orderly and well kept. It does not require lots of energy but creates a sense of pride and responsibility. It's contagious, if others observe out of place items being picked up and properly disposed of, this can encourage them to take pride in their work area.
It maybe a piece of plastic from a silage pit, an empty feed or mineral bag, a string from bales of hay, yellow or blue shopping bags, drink bottles and the list could go on and on. These items can and often cause digestive problems as cattle will and often do consume these items.
Also, another topic maybe cleanliness of farm equipment. We all know clean tractors and implements last longer and can aid in reduction of repairs. If each time you touched or used the equipment and you came away feeling dirty, would you like to use it again ????
Clean equipment has an impact on animal health. Traveling from one area to another with dirty feed equipment can spread disease or infections. Clean equipment improves its life. Today many feed wagons or trucks have scales, monitors, and other electronics and cleanliness aids these implements to do their job more accurately and our animals are eating from a clean plate.
Don't forget those feed bunks -- moldy and older left-over feed reduces intake and promotes digestive problems. Those water troughs need attention too.
The cleanliness also applies to each person: clean boots or shoes; cloths so as to improve bio-security as we move between areas on the farm.
Lots of these items can be accomplished with little effort, just remember to look around as we walk around the farm. It may surprise you and create a good feeling to work in a clean environment. The biggest challenge begins with you and creates teamwork.
8/6/19
It's a challenge to keep the farmstead properly groomed. Just what do I have reference to: Clean farm implements; Collecting feed and mineral bags; Picking up coffee cups, drink bottles, baler twine, or just picking up "trash" and placing it in a proper place or container.
An important part of farmstead management -- a general look around. We could call this MBWA,-- "Management By Walking Around." The point being observation and first impressions, farm cleanliness matters.
Food producing facilities need to be clean, neat, orderly and well kept. It does not require lots of energy but creates a sense of pride and responsibility. It's contagious, if others observe out of place items being picked up and properly disposed of, this can encourage them to take pride in their work area.
It maybe a piece of plastic from a silage pit, an empty feed or mineral bag, a string from bales of hay, yellow or blue shopping bags, drink bottles and the list could go on and on. These items can and often cause digestive problems as cattle will and often do consume these items.
Also, another topic maybe cleanliness of farm equipment. We all know clean tractors and implements last longer and can aid in reduction of repairs. If each time you touched or used the equipment and you came away feeling dirty, would you like to use it again ????
Clean equipment has an impact on animal health. Traveling from one area to another with dirty feed equipment can spread disease or infections. Clean equipment improves its life. Today many feed wagons or trucks have scales, monitors, and other electronics and cleanliness aids these implements to do their job more accurately and our animals are eating from a clean plate.
Don't forget those feed bunks -- moldy and older left-over feed reduces intake and promotes digestive problems. Those water troughs need attention too.
The cleanliness also applies to each person: clean boots or shoes; cloths so as to improve bio-security as we move between areas on the farm.
Lots of these items can be accomplished with little effort, just remember to look around as we walk around the farm. It may surprise you and create a good feeling to work in a clean environment. The biggest challenge begins with you and creates teamwork.
IT'S B Q A TIME
7/31/19
A safe, healthy, nutritious and wholesome beef product is what American Families will receive from American beef cattle farmers/ranchers.
It's farmers/ranchers responsibility to do the right thing because it's the right thing to do, providing a high quality beef product (protein) for American Families.
American farmers/ranchers have adopted "Beef Quality Assurance" (B Q A)management practices that provide guidance for their beef cattle management. Also, several beef harvest operations (Tyson #1, Cargill #3, National #4) are requesting their cattle originate from B Q A certified feedyards. Wendy's #3 hamburger chain has requested their beef supply be responsibility raised according to B Q A guidelines.
Today, as you can see, B Q A practices follows the cattle from farm/ranch of origin thru livestock markets, stocker or backgrounding, feedyards, and beef harvesting facilities to the supermarket display case and food service businesses. B Q A guidelines benefits the cattle and for American Families to have confidence in our beef products.
Many farms/ranches, and livestock markets now require team members (employee's) to complete the B Q A training program. Also today, each farm/ranch have or will develop and maintain a valid "Veterinary-Client Patient Relationship" (V C P R) with their herd health veterinarian to insure/confirm that all animal health products (vaccines, antibiotics, pest control) are administered with American Families dinner table in sight. American farmers/ranchers work to develop a reputation for their beef and American Families can have confidence in their beef.
I fully support the B Q A program as it provides farmers/ranchers a way to assure American Families that American farmers/ranchers take responsibility for raising a safe, healthy, nutritious and wholesome beef for their dinner table.
There has never been a better time to receive B Q A certification and implement B Q A practices and on those 2019 model beef calves and newly acquired stocker cattle.
Tennessee currently has some 37,288 beef farmers of which 64 % are B Q A certified.
The B Q A training topics includes:
1 > Importance of Beef Quality Assurance Training
2 > Vaccine and Drug Practices
3 > Livestock Feeds and Feed Supply
4 > Impact of Management on Carcass Quality
5 > Quality Assurance of Market Cows and Bulls
6 > Cattle Care: Handling Facilities
7 > Transporting Cattle the B Q A Way
8 > Bio Security
9 > Non-ambulatory Cattle
10 > Cattle Identification and Records
See Ya at the next B Q A training session sponsored by Tennessee Cattlemen's Association and Tennessee Beef Industry Council.
7/31/19
A safe, healthy, nutritious and wholesome beef product is what American Families will receive from American beef cattle farmers/ranchers.
It's farmers/ranchers responsibility to do the right thing because it's the right thing to do, providing a high quality beef product (protein) for American Families.
American farmers/ranchers have adopted "Beef Quality Assurance" (B Q A)management practices that provide guidance for their beef cattle management. Also, several beef harvest operations (Tyson #1, Cargill #3, National #4) are requesting their cattle originate from B Q A certified feedyards. Wendy's #3 hamburger chain has requested their beef supply be responsibility raised according to B Q A guidelines.
Today, as you can see, B Q A practices follows the cattle from farm/ranch of origin thru livestock markets, stocker or backgrounding, feedyards, and beef harvesting facilities to the supermarket display case and food service businesses. B Q A guidelines benefits the cattle and for American Families to have confidence in our beef products.
Many farms/ranches, and livestock markets now require team members (employee's) to complete the B Q A training program. Also today, each farm/ranch have or will develop and maintain a valid "Veterinary-Client Patient Relationship" (V C P R) with their herd health veterinarian to insure/confirm that all animal health products (vaccines, antibiotics, pest control) are administered with American Families dinner table in sight. American farmers/ranchers work to develop a reputation for their beef and American Families can have confidence in their beef.
I fully support the B Q A program as it provides farmers/ranchers a way to assure American Families that American farmers/ranchers take responsibility for raising a safe, healthy, nutritious and wholesome beef for their dinner table.
There has never been a better time to receive B Q A certification and implement B Q A practices and on those 2019 model beef calves and newly acquired stocker cattle.
Tennessee currently has some 37,288 beef farmers of which 64 % are B Q A certified.
The B Q A training topics includes:
1 > Importance of Beef Quality Assurance Training
2 > Vaccine and Drug Practices
3 > Livestock Feeds and Feed Supply
4 > Impact of Management on Carcass Quality
5 > Quality Assurance of Market Cows and Bulls
6 > Cattle Care: Handling Facilities
7 > Transporting Cattle the B Q A Way
8 > Bio Security
9 > Non-ambulatory Cattle
10 > Cattle Identification and Records
See Ya at the next B Q A training session sponsored by Tennessee Cattlemen's Association and Tennessee Beef Industry Council.
TO CATTLE, TO FOOD
7/6/2019
Changing the thoughts and ideas of American Families about animal agriculture can be difficult when we have several 2020 presidential candidates, some 12 U.S. senators and 68 U.S. representatives promoting the "Green New Deal."
One of their thoughts is "that cattle (cows) can and will destroy the earth," which I have serious misgivings. Cattle, especially beef, have a remarkable story to relay to American Families.
Cattle are a great "upcyclers," that is utilizing low quality grass, forages, and feed-stuffs into high quality "proteins" for American Families and other around the world.
REDUCE: Cattle reduce the tonnage of by-products from food and drink and fuel processing businesses that would otherwise find their way to landfills. These by-products can and are utilized as cattle feed.
REUSE: Today, there are some 800 million acres of pasture and range lands within the U.S.A. These acres are not suited for raising crops. However, these acres convert sunlight, soil nutrients and moisture into grasses cattle can utilize. Otherwise, these acres would be un-used or underutilized as these grasses are not a human edible product.
UPCYCLE: Cattle convert many human inedible products into high quality proteins in the form of Beef.
Cattle are an important part of animal agriculture and have been and will continue to be for a long time. Through the "Life Cycle Assessment" study by the beef checkoff program, the beef business has improved its sustainability by 5% in just six years to help meet these goals: Environmental Responsibility, Economic Opportunity and Social Diligence throughout the beef supply chain.
The beef business has reduced:
> Emissions to soil 7%
> Greenhouse gas emissions 2 %
> Acidification of potential emissions 3 %
> Emissions to water 10 %
> Water use 3 %
> Land use 4 %
> Resource consumption 2 %
> Energy use 2 %
> Occupational illnesses and accidents 32 %
How did these improvements occur ?????
> Improved crop yields
> Increased use of farming technology
> Improved genetics, health and nutrition for cattle
> Increased use of bio-gas capture and conversion
> Improved right size packaging
> Improved water cooling and waste water recycling systems
> More efficient machinery
Beef farmers/ranchers have a good story to tell, all on a "Voluntary Basis."
Today, each American farmer/rancher raises enough food, fiber, fuel and shelter for 165 people around the world. We take the responsibility of using and caring for our natural resources -- air, water, land, trees and plants, wildlife, minerals, grass and energy -- very serious. We have only one earth and we must be responsible for its care so that future generations will have the earth too.
7/6/2019
Changing the thoughts and ideas of American Families about animal agriculture can be difficult when we have several 2020 presidential candidates, some 12 U.S. senators and 68 U.S. representatives promoting the "Green New Deal."
One of their thoughts is "that cattle (cows) can and will destroy the earth," which I have serious misgivings. Cattle, especially beef, have a remarkable story to relay to American Families.
Cattle are a great "upcyclers," that is utilizing low quality grass, forages, and feed-stuffs into high quality "proteins" for American Families and other around the world.
REDUCE: Cattle reduce the tonnage of by-products from food and drink and fuel processing businesses that would otherwise find their way to landfills. These by-products can and are utilized as cattle feed.
REUSE: Today, there are some 800 million acres of pasture and range lands within the U.S.A. These acres are not suited for raising crops. However, these acres convert sunlight, soil nutrients and moisture into grasses cattle can utilize. Otherwise, these acres would be un-used or underutilized as these grasses are not a human edible product.
UPCYCLE: Cattle convert many human inedible products into high quality proteins in the form of Beef.
Cattle are an important part of animal agriculture and have been and will continue to be for a long time. Through the "Life Cycle Assessment" study by the beef checkoff program, the beef business has improved its sustainability by 5% in just six years to help meet these goals: Environmental Responsibility, Economic Opportunity and Social Diligence throughout the beef supply chain.
The beef business has reduced:
> Emissions to soil 7%
> Greenhouse gas emissions 2 %
> Acidification of potential emissions 3 %
> Emissions to water 10 %
> Water use 3 %
> Land use 4 %
> Resource consumption 2 %
> Energy use 2 %
> Occupational illnesses and accidents 32 %
How did these improvements occur ?????
> Improved crop yields
> Increased use of farming technology
> Improved genetics, health and nutrition for cattle
> Increased use of bio-gas capture and conversion
> Improved right size packaging
> Improved water cooling and waste water recycling systems
> More efficient machinery
Beef farmers/ranchers have a good story to tell, all on a "Voluntary Basis."
Today, each American farmer/rancher raises enough food, fiber, fuel and shelter for 165 people around the world. We take the responsibility of using and caring for our natural resources -- air, water, land, trees and plants, wildlife, minerals, grass and energy -- very serious. We have only one earth and we must be responsible for its care so that future generations will have the earth too.
WHO or WHAT MAKES YOUR BURGER ????
6/27/19
Yes !! Have you ever thought about "Fake Meats" ??? Its closer to reality than most folks may think. These new Fake Meat products have received much chatter in various media sources during the previous few weeks. These animal protein substitutes will be or can be laboratory grown, plant derived or cell-cultured.
However, from initial reaction to a new product, "curiosity," many folks are poised to consider these products. The plant based alternative animal protein company, "Beyond Meat," during their initial public offering (IPO) on Wall Street increased in value by million's of dollars. Other animal protein substitute companies are very well funded by individuals and corporate investors, too.
The alternative animal proteins are often highly processed products with ingredients not found in nature. The following are a few labels from various companies and sources:
From Impossible Foods Company Burger King offers the Impossible Burger: 630 calories; 34 g fat; 11 g saturated fat; 1240 mg sodium; 12 g protein.
Burger King's Whopper offers: 305 calories; 13.8 g fat; 5 g saturated fat; 553 mg sodium; 25.9 g protein -- served as 1/4 lb beef patty containing 85% beef/ 15% fat as the meat, on a whole grain bun with lettuce, pickle, tomato, and onion. -- source Burger King.
Ground Beef Burger: 140 calories; 2 g fat; 5 g saturated fat; 60 mg cholesterol; 60 mg sodium; 24 g protein. The 96% lean ground beef as certified by the American Heart Association -- one ingredient (lean beef) supplying 10 essential nutrients and vitamins, containing no fillers -- protein, vitamin B 6 and B 12, selenium, zinc, niacin, phosphorus, choline, iron, riboflavin.
The Beyond Meat Company offers a 4 oz patty with 270 calories; 5 g saturated fat; 0 mg cholesterol; 380 mg sodium; 20 g protein. Ingredients: water; pea protein isolate; expeller pressed canola oil; refined coconut oil; contains 2% or less of the following -- cellulose from bamboo; methycellulose; potato starch; natural flavor multodextrim; yeast extract; salt; sunflower oil; vegetable glycerin; dried yeast; gum arabie; citrus extract (to protect quality); ascorbic acid (to maintain color); beef juice extract (for color); acetic acid; succinic acid; modified food starch; annatto (for color). source: label from Beyond Meat
Tyson Foods Inc presents their bran "Raised and Rooted." The Blend is a blend of Angus Beef and Isolated Pea Protein patty .... 19 g protein; 40% less calories; 60% less saturated fat; 100% delicious; 0% compromise. Source label from Tyson's "The Blend." Tyson will offer nuggets and blended burgers in the fall of 2019.
Arby's, and Taco Bell (owned by Yum brands) have indicated they will not use plant based meat substitutes in their meats.
Currently, as these and other companies explore alternative proteins, there is limited information available for American Families. But, more will be coming available as these fake meats enter the marketing channels.
According to the U. S. D. A.'s Economic Research Service grazing and range lands comprise nearly 800 million acres, about 36% of U. S. land area. Removing ruminant animals (cattle, bison, sheep, goats) from these lands essentially removes them from food production because these lands are too arid, too rocky, too steep or have too poor soils to grow crops. However these lands grows excellent grasses for these livestock. Thus reducing the protein supply for American Families.
These animals are excellent "upcyclers" of inedible plants and industry co-products, having little to no nutritional value, into high quality proteins and other essential nutrients for American Families. Animals expand the lands available for food production from these marginal lands. Also, aiding our environment by establishing new grasses, maintaining wildlife habitat, providing natural fertilization and reducing soil erosion.
Whether we (farmers) want or like these alternative proteins or "fake meats" (ever what we choose to call'em) they will be on a grocery store shelf and restaurant menu before long.
I personally prefer my meats -- beef, pork, chicken, lamb -- be from an animal source, a good nutritionally, tasteful, and wholesome product. However, like curiosity killed the cat, I may have to try what our competition has to offer.
STAY TUNED.
6/27/19
Yes !! Have you ever thought about "Fake Meats" ??? Its closer to reality than most folks may think. These new Fake Meat products have received much chatter in various media sources during the previous few weeks. These animal protein substitutes will be or can be laboratory grown, plant derived or cell-cultured.
However, from initial reaction to a new product, "curiosity," many folks are poised to consider these products. The plant based alternative animal protein company, "Beyond Meat," during their initial public offering (IPO) on Wall Street increased in value by million's of dollars. Other animal protein substitute companies are very well funded by individuals and corporate investors, too.
The alternative animal proteins are often highly processed products with ingredients not found in nature. The following are a few labels from various companies and sources:
From Impossible Foods Company Burger King offers the Impossible Burger: 630 calories; 34 g fat; 11 g saturated fat; 1240 mg sodium; 12 g protein.
Burger King's Whopper offers: 305 calories; 13.8 g fat; 5 g saturated fat; 553 mg sodium; 25.9 g protein -- served as 1/4 lb beef patty containing 85% beef/ 15% fat as the meat, on a whole grain bun with lettuce, pickle, tomato, and onion. -- source Burger King.
Ground Beef Burger: 140 calories; 2 g fat; 5 g saturated fat; 60 mg cholesterol; 60 mg sodium; 24 g protein. The 96% lean ground beef as certified by the American Heart Association -- one ingredient (lean beef) supplying 10 essential nutrients and vitamins, containing no fillers -- protein, vitamin B 6 and B 12, selenium, zinc, niacin, phosphorus, choline, iron, riboflavin.
The Beyond Meat Company offers a 4 oz patty with 270 calories; 5 g saturated fat; 0 mg cholesterol; 380 mg sodium; 20 g protein. Ingredients: water; pea protein isolate; expeller pressed canola oil; refined coconut oil; contains 2% or less of the following -- cellulose from bamboo; methycellulose; potato starch; natural flavor multodextrim; yeast extract; salt; sunflower oil; vegetable glycerin; dried yeast; gum arabie; citrus extract (to protect quality); ascorbic acid (to maintain color); beef juice extract (for color); acetic acid; succinic acid; modified food starch; annatto (for color). source: label from Beyond Meat
Tyson Foods Inc presents their bran "Raised and Rooted." The Blend is a blend of Angus Beef and Isolated Pea Protein patty .... 19 g protein; 40% less calories; 60% less saturated fat; 100% delicious; 0% compromise. Source label from Tyson's "The Blend." Tyson will offer nuggets and blended burgers in the fall of 2019.
Arby's, and Taco Bell (owned by Yum brands) have indicated they will not use plant based meat substitutes in their meats.
Currently, as these and other companies explore alternative proteins, there is limited information available for American Families. But, more will be coming available as these fake meats enter the marketing channels.
According to the U. S. D. A.'s Economic Research Service grazing and range lands comprise nearly 800 million acres, about 36% of U. S. land area. Removing ruminant animals (cattle, bison, sheep, goats) from these lands essentially removes them from food production because these lands are too arid, too rocky, too steep or have too poor soils to grow crops. However these lands grows excellent grasses for these livestock. Thus reducing the protein supply for American Families.
These animals are excellent "upcyclers" of inedible plants and industry co-products, having little to no nutritional value, into high quality proteins and other essential nutrients for American Families. Animals expand the lands available for food production from these marginal lands. Also, aiding our environment by establishing new grasses, maintaining wildlife habitat, providing natural fertilization and reducing soil erosion.
Whether we (farmers) want or like these alternative proteins or "fake meats" (ever what we choose to call'em) they will be on a grocery store shelf and restaurant menu before long.
I personally prefer my meats -- beef, pork, chicken, lamb -- be from an animal source, a good nutritionally, tasteful, and wholesome product. However, like curiosity killed the cat, I may have to try what our competition has to offer.
STAY TUNED.
YOU AND YOUR FOOD
6/18/19
The American farmer/ranchers share of American Families food dollar varies from farm gate to the family dinner table. Their share is about 14 to 15 cents with some 80 cents being consumed by transportation, packaging, distribution, and advertising. Each American Family, today,spends about 10 % of their disposable income for food items, which is the lowest amount of any country around the world.
Each U. S. farmer/rancher raises enough food, fiber, fuel, and shelter for 165 other people (106 within the U. S. and 59 beyond our borders). These farmers/ranchers are diverse in raising traditional, biotech, and organic crops, meat, milk, and eggs. Large or small, today's farms/ranches are 95% plus family owned and operated.
+The American farmer/ranchers share of the American Families food dollar continually changes as reported by U.S.D.A.'s Economic Research Service.
Item ---------------------------------- Retail ---------F/R share
1 lb Bacon -------------------------- $ 5.32 -------- $ 0.81
1 lb Top Sirloin Steak ------------- $ 8.99 -------- $ 2.01
2 lb Bread --------------------------- $ 3.99 -------- $ 0.12
5 lb Fresh Carrots ---------------- $ 4.59 -------- $ 1.41
18 oz box Cereal ------------------ $ 3.49 -------- $ 0.05
4 oz Wheat Bagel ----------------- $ 0.88 -------- $ 0.01
1 lb Tomatoes ---------------------- $ 4.59 -------- $ 0.43
1 doz Eggs -------------------------- $ 2.29 -------- $ 0.63
5 lb King Arthur Flour ------------ $ 4.29 -------- $ 0.41
1 lb Boneless Ham --------------- $ 4.49 -------- $ 0.81
1 lb Lettuce ------------------------- $ 2.89 -------- $ 0.28
1 gal Fat Free Milk ---------------- $ 4.59 -------- $ 1.52
1 lb Apples -------------------------- $ 2.89 -------- $ 0.40
5 lb Russet Potatoes ------------- $ 4.59 -------- $ 0.58
2 liter Soda ------------------------- $ 1.19 -------- $ 0.05
Local Farmers Market's are:
1- Sevier Farmer's Co-op located on West Main Street in Sevierville, Tn -- Time 8:00 am til 12: 00 noon each Wednesday and Saturday
2- Sevierville Farmers Market at Sevierville Commons Area located on Bruce Street -- Time 9:00 am til 1: 00 pm each Friday
3- Seymour Farmers Market located at First Baptist Church on Chapman Highway (411 and 441) -- Time 8:00 am til 12:00 noon each Saturday
For current beef information related to recipes, cut selection and preparation, a top protein source, and its sustainability, check out "Beef Its Whats For Dinner"
Also, Chuch Knows Beef, Chuck is like an all-knowing beef expert. He can answer any question about beef, check out "Chuch Knows Beef . com
These two web-sites offers American Families much information about beef's production story, newest trends and research.
6/18/19
The American farmer/ranchers share of American Families food dollar varies from farm gate to the family dinner table. Their share is about 14 to 15 cents with some 80 cents being consumed by transportation, packaging, distribution, and advertising. Each American Family, today,spends about 10 % of their disposable income for food items, which is the lowest amount of any country around the world.
Each U. S. farmer/rancher raises enough food, fiber, fuel, and shelter for 165 other people (106 within the U. S. and 59 beyond our borders). These farmers/ranchers are diverse in raising traditional, biotech, and organic crops, meat, milk, and eggs. Large or small, today's farms/ranches are 95% plus family owned and operated.
+The American farmer/ranchers share of the American Families food dollar continually changes as reported by U.S.D.A.'s Economic Research Service.
Item ---------------------------------- Retail ---------F/R share
1 lb Bacon -------------------------- $ 5.32 -------- $ 0.81
1 lb Top Sirloin Steak ------------- $ 8.99 -------- $ 2.01
2 lb Bread --------------------------- $ 3.99 -------- $ 0.12
5 lb Fresh Carrots ---------------- $ 4.59 -------- $ 1.41
18 oz box Cereal ------------------ $ 3.49 -------- $ 0.05
4 oz Wheat Bagel ----------------- $ 0.88 -------- $ 0.01
1 lb Tomatoes ---------------------- $ 4.59 -------- $ 0.43
1 doz Eggs -------------------------- $ 2.29 -------- $ 0.63
5 lb King Arthur Flour ------------ $ 4.29 -------- $ 0.41
1 lb Boneless Ham --------------- $ 4.49 -------- $ 0.81
1 lb Lettuce ------------------------- $ 2.89 -------- $ 0.28
1 gal Fat Free Milk ---------------- $ 4.59 -------- $ 1.52
1 lb Apples -------------------------- $ 2.89 -------- $ 0.40
5 lb Russet Potatoes ------------- $ 4.59 -------- $ 0.58
2 liter Soda ------------------------- $ 1.19 -------- $ 0.05
Local Farmers Market's are:
1- Sevier Farmer's Co-op located on West Main Street in Sevierville, Tn -- Time 8:00 am til 12: 00 noon each Wednesday and Saturday
2- Sevierville Farmers Market at Sevierville Commons Area located on Bruce Street -- Time 9:00 am til 1: 00 pm each Friday
3- Seymour Farmers Market located at First Baptist Church on Chapman Highway (411 and 441) -- Time 8:00 am til 12:00 noon each Saturday
For current beef information related to recipes, cut selection and preparation, a top protein source, and its sustainability, check out "Beef Its Whats For Dinner"
Also, Chuch Knows Beef, Chuck is like an all-knowing beef expert. He can answer any question about beef, check out "Chuch Knows Beef . com
These two web-sites offers American Families much information about beef's production story, newest trends and research.
BEEF'S ENVIRONMENTALLY SUSTAINABLE
4/23/19
Sometimes farmers/ranchers may become discouraged as an anti-agriculture environmentalist, animal rights activist and vegetarian groups continually quote the 2006 "Livestock's Long Shadow" report from the U. N.'s Food and Agriculture Organization (FAO) stating that agriculture, especially livestock, is a major contributor of greenhouse gas (GHG) emissions.
The FAO report of exaggerated claims has been disproven several years ago. However, many activist groups continue to quote the report to promote their agenda. The report indicated that livestock production accounted for 18% of GHG emissions.
Today, farmers/ranchers are feeling the brunt of the "Green New Deal" as proposed by Alexandria Ocasio-Cortez (AOS) to eliminate fossil fuel consumption within 10 years, by 2030. The proposal eliminates cars, trucks, pick-ups, buses, airplanes which are carbon powered. OH! I almost forgot those f------- cows. Watch out for the GHG police !!!
A new report from the U.S. Environmental Protection Agency (EPA) 2016 presents a different point of view.
Sources of U.S. Greenhouse Gas Emissions - 2016
Electricity ---------------------28.0 %
Transportation --------------28.0 %
Industry ---------------------- 22.0 %
Commercial ----------------- 6.0 %
Residential ------------------ 5.0 %
Landfills ---------------------- 2.2 %
ALL AGRICULTURE ----- 9.0 %
------Animal Ag -- 3.9 %
------ Beef --------- 2.0 %
All U.S. agriculture is responsible for only 9.0 % of GHG emissions. Animal agriculture is responsible for 3.9 %, including beef cattle at 2.0 % of that total.
" Entirely eliminating all animals from U.S. agriculture (or animal proteins from American families diets) would only decrease GHG emissions by 2.6 %," as reported by Frank Mitloehner, an air quality specialist with the University of California - Davis.
We have seen and heard reports that New York City and several California cities are promoting "Meatless Monday" programs. If these programs were adopted by "all American families, we would see a reduction of only 0.5 % (.005) in GHG emissions as reported by Frank Mitloehner.
Several other interesting sustainable facts from beef's life cycle assessment study are:
1- Today, U.S. farmers/ranchers are producing the same amount of beef (26.2 billion pounds) as they were in 1977 with 1/3 fewer cattle. Today's beef herd is about 93.6 million head (latest census of agriculture) compared to 144 million head in 1977.
2- U.S. farmers/ranchers produce 20 % 0of the world's beef with only 6 % of the world's cattle. This is made possible by efficiency in breeding, feeding, animal health, and other production technologies.
3- Cattle utilize some 800 million acres or 36 % of U.S. land area, of that only 0.16 % could be converted to crop production. Other areas (98.4 %) are undesirable for growing crops (too acid, rocky, steep, or poor soils). However, these lands convert sunlight, moisture, and soil nutrients (photosynthesis process) into excellent grass that cattle convert to a high-quality protein for American families.
4- Cattle are "upcyclers," converting un-edible plant and industry by-products: corn gluten, cottonseed, corn stalks, distillers grains - wet or dry, soybean hulls, wheat middlings, soybean and cottonseed meals, waste candies, and others into high-quality proteins. Thus diverting tons of waste from landfills, which are contributors to GHG emissions.
5- Water Usage: On average it requires about 308 gallons of water to produce a pound of boneless beef. Previous reports have estimated upwards of 24,000 gallons. Also, the water used by beef cattle is only about 5 % of U.S. water withdrawn and much of this water is recycled as reported by Allan Rotz, an agriculture engineer with U.S.D. A.'s Agriculture Research Service at University Park, Pa.
6- Fossil Fuel: The total fossil fuel input for U.S. beef cattle production is equal to about 0.7 % of the total national consumption of fossil fuels, as reported by Allan Rotz.
America's farmers/ranchers to be sustainable use management and technologies that are beneficial to our environment and agriculture economy, on a voluntary basis, no regulations.
The beef business offers these results from their lifecycle assessment study from 2005 thru 2011. The beef business has reduced:
Resource Consumption --------- 2.0 %
Energy Consumption ------------ 2.0 %
Greenhouse Gas Emissions -- 2.0 %
Water Consumption ------------- 3.0 %
Land Use -------------------------- 4 0%
Emissions to Soil ---------------- 7.0 %
Emissions to Water ------------- 10.0 %
Occupational illness & accidents -- 32.0 %
These items were occurring before the EPA's 2016 report on Sources of Greenhouse Gas Emissions. Farmers/ranchers are continually working to improve the efficiency of production, thus reducing the effects on our environment.
I found a morning news report (3-18-2019) from a former EPA official to be rather interesting. (Not a direct quote but a brief summary) She was saying, "The Paris Climate Accord countries should follow the U.S.'s example: The U.S. in the last 10 to 12 years has more environmental gains toward reducing GHG emissions by some 14.0 %, while others around the world have grown their GHG emissions by some 28.0 %. The U.S. has accomplished the process on a voluntary basis by management and use of technologies."
The National Cattlemen's Beef Association has an interesting question for the proposed "Green New Deal." If we eliminate those f------ cows, thus eliminating the consumption of beef. How much additional land will be required for crop production, in order to fill the protein gap created by elimination or reduced beef consumption ??? Where will this land be located ??? What about GHG's released by converting pasture land to cropland ???
Any thoughts as to those GHG's produced by human beings ??? Or, are they to be labeled "NF" -- Non F------."
Today, U.S. farmers/ranchers are producing high quality, wholesome, nutritious protein using less natural resources than previously. Their cattle are converting grass, plant materials, and industry by-products that American families cannot utilize, into a high-quality protein and other essential nutrients while being environmentally friendly.
References:
1- U.S. Environmental Protection Agency 2016 Sources of Greenhouse Gas Emissions
2- Jude Capper, 2011, U.S. Environmental Protection Agency Inventory of U.S. Greenhouse Gas Emissions
3- Frank Mitloehner, Air Quality Specialist, University of California - Davis
4- Beef's Lifecycle Assessment, 2005 - 2011, National Cattlemen's Beef Association
5- Allan Rotz, U.S.D.A.'s Agriculture Research Service, University Park, Pa
6- Environmental Footprints of Beef Cattle Production in the United States by U.S.D.A. Researchers; National Cattlemen's Beef Association; University of Arkansas
7- Sara, Place, National Cattlemen's Beef Association, Senior Director Sustainable Beef Production
8- Myriah Johnson, Nobel Research Institute
4/23/19
Sometimes farmers/ranchers may become discouraged as an anti-agriculture environmentalist, animal rights activist and vegetarian groups continually quote the 2006 "Livestock's Long Shadow" report from the U. N.'s Food and Agriculture Organization (FAO) stating that agriculture, especially livestock, is a major contributor of greenhouse gas (GHG) emissions.
The FAO report of exaggerated claims has been disproven several years ago. However, many activist groups continue to quote the report to promote their agenda. The report indicated that livestock production accounted for 18% of GHG emissions.
Today, farmers/ranchers are feeling the brunt of the "Green New Deal" as proposed by Alexandria Ocasio-Cortez (AOS) to eliminate fossil fuel consumption within 10 years, by 2030. The proposal eliminates cars, trucks, pick-ups, buses, airplanes which are carbon powered. OH! I almost forgot those f------- cows. Watch out for the GHG police !!!
A new report from the U.S. Environmental Protection Agency (EPA) 2016 presents a different point of view.
Sources of U.S. Greenhouse Gas Emissions - 2016
Electricity ---------------------28.0 %
Transportation --------------28.0 %
Industry ---------------------- 22.0 %
Commercial ----------------- 6.0 %
Residential ------------------ 5.0 %
Landfills ---------------------- 2.2 %
ALL AGRICULTURE ----- 9.0 %
------Animal Ag -- 3.9 %
------ Beef --------- 2.0 %
All U.S. agriculture is responsible for only 9.0 % of GHG emissions. Animal agriculture is responsible for 3.9 %, including beef cattle at 2.0 % of that total.
" Entirely eliminating all animals from U.S. agriculture (or animal proteins from American families diets) would only decrease GHG emissions by 2.6 %," as reported by Frank Mitloehner, an air quality specialist with the University of California - Davis.
We have seen and heard reports that New York City and several California cities are promoting "Meatless Monday" programs. If these programs were adopted by "all American families, we would see a reduction of only 0.5 % (.005) in GHG emissions as reported by Frank Mitloehner.
Several other interesting sustainable facts from beef's life cycle assessment study are:
1- Today, U.S. farmers/ranchers are producing the same amount of beef (26.2 billion pounds) as they were in 1977 with 1/3 fewer cattle. Today's beef herd is about 93.6 million head (latest census of agriculture) compared to 144 million head in 1977.
2- U.S. farmers/ranchers produce 20 % 0of the world's beef with only 6 % of the world's cattle. This is made possible by efficiency in breeding, feeding, animal health, and other production technologies.
3- Cattle utilize some 800 million acres or 36 % of U.S. land area, of that only 0.16 % could be converted to crop production. Other areas (98.4 %) are undesirable for growing crops (too acid, rocky, steep, or poor soils). However, these lands convert sunlight, moisture, and soil nutrients (photosynthesis process) into excellent grass that cattle convert to a high-quality protein for American families.
4- Cattle are "upcyclers," converting un-edible plant and industry by-products: corn gluten, cottonseed, corn stalks, distillers grains - wet or dry, soybean hulls, wheat middlings, soybean and cottonseed meals, waste candies, and others into high-quality proteins. Thus diverting tons of waste from landfills, which are contributors to GHG emissions.
5- Water Usage: On average it requires about 308 gallons of water to produce a pound of boneless beef. Previous reports have estimated upwards of 24,000 gallons. Also, the water used by beef cattle is only about 5 % of U.S. water withdrawn and much of this water is recycled as reported by Allan Rotz, an agriculture engineer with U.S.D. A.'s Agriculture Research Service at University Park, Pa.
6- Fossil Fuel: The total fossil fuel input for U.S. beef cattle production is equal to about 0.7 % of the total national consumption of fossil fuels, as reported by Allan Rotz.
America's farmers/ranchers to be sustainable use management and technologies that are beneficial to our environment and agriculture economy, on a voluntary basis, no regulations.
The beef business offers these results from their lifecycle assessment study from 2005 thru 2011. The beef business has reduced:
Resource Consumption --------- 2.0 %
Energy Consumption ------------ 2.0 %
Greenhouse Gas Emissions -- 2.0 %
Water Consumption ------------- 3.0 %
Land Use -------------------------- 4 0%
Emissions to Soil ---------------- 7.0 %
Emissions to Water ------------- 10.0 %
Occupational illness & accidents -- 32.0 %
These items were occurring before the EPA's 2016 report on Sources of Greenhouse Gas Emissions. Farmers/ranchers are continually working to improve the efficiency of production, thus reducing the effects on our environment.
I found a morning news report (3-18-2019) from a former EPA official to be rather interesting. (Not a direct quote but a brief summary) She was saying, "The Paris Climate Accord countries should follow the U.S.'s example: The U.S. in the last 10 to 12 years has more environmental gains toward reducing GHG emissions by some 14.0 %, while others around the world have grown their GHG emissions by some 28.0 %. The U.S. has accomplished the process on a voluntary basis by management and use of technologies."
The National Cattlemen's Beef Association has an interesting question for the proposed "Green New Deal." If we eliminate those f------ cows, thus eliminating the consumption of beef. How much additional land will be required for crop production, in order to fill the protein gap created by elimination or reduced beef consumption ??? Where will this land be located ??? What about GHG's released by converting pasture land to cropland ???
Any thoughts as to those GHG's produced by human beings ??? Or, are they to be labeled "NF" -- Non F------."
Today, U.S. farmers/ranchers are producing high quality, wholesome, nutritious protein using less natural resources than previously. Their cattle are converting grass, plant materials, and industry by-products that American families cannot utilize, into a high-quality protein and other essential nutrients while being environmentally friendly.
References:
1- U.S. Environmental Protection Agency 2016 Sources of Greenhouse Gas Emissions
2- Jude Capper, 2011, U.S. Environmental Protection Agency Inventory of U.S. Greenhouse Gas Emissions
3- Frank Mitloehner, Air Quality Specialist, University of California - Davis
4- Beef's Lifecycle Assessment, 2005 - 2011, National Cattlemen's Beef Association
5- Allan Rotz, U.S.D.A.'s Agriculture Research Service, University Park, Pa
6- Environmental Footprints of Beef Cattle Production in the United States by U.S.D.A. Researchers; National Cattlemen's Beef Association; University of Arkansas
7- Sara, Place, National Cattlemen's Beef Association, Senior Director Sustainable Beef Production
8- Myriah Johnson, Nobel Research Institute
BE PREPARED FOR BLACK VULTURES FLIGHTS
3/29/19
Let us take this opportunity to encourage all Tennessee farmers/ ranchers to be prepared for these birds -- "Black Vultures." The first step being, apply for a sub-permit that allows the taking of these federally protected birds. These sub-permits are issued by the Tennessee Farm Bureau. Its time to apply for your 2019-2020 "Black Vultures" sub-permit, as current permits are set to expire March 31, 2019.
Tennessee farmers/ ranchers can apply for these sub-permits on-line by going to www.tnfarmbureau.org/blackvultures. Complete and return the sub-permit application by fax at 931-388-5818 or by e-mail to [email protected].
If you desire additional information, call Debbie Briggs at 931-388-7872 extension 3020.
These "Black Vultures" are federally protected by the "Migratory Bird Treaty Act." Their numbers and territory appear to be expanding. I have seen several Black Vultures in the East Tennessee area in prior years, but not this year --Yet. There have been reports of damage from these birds from Arkansas, Illinois, Indiana, Iowa, Kentucky, Mississippi, Missouri. Ohio, Pennsylvania, and Tennessee.
These birds have caused damage to other properties, not just livestock. The damage includes: boats, windshield wipers, coax cables, tractor seats, rubber around gear shifts, rubberized roofing, window seals on cars and trucks and many others. A farmer from Jackson County Tennessee reported damage to his home of $ 20,000.oo.
Farmers/ ranchers need to report their takings, so that accurate information can be provided to wildlife officials as to the seriousness and expense associated with the increased population and aggressiveness of these Black Vultures.
Damage to livestock, especially cows and calves including, but not limited to: eyes being pecked out; backsides pecked and torn to a bloody pulp; calves being devoured alive. These Black Vultures attack the living, not just the dead.
they have a weak sense of smell and often follow the Turkey Buzzards to sights of prey. Also, they are much more aggressive than the native Turkey Buzzards.
Be Prepared and Keep An Eye to the Sky.
SUN HAZARDS
3/21/19
Our family has a history of skin cancer's, for some 40 plus years. When I discovered the following information, from the American Cancer Society, this presented an opportunity to share and raise awareness concerning skin cancers. Everyone is alarmed by that "C" word. Possibly had we followed these suggestions we may not be regular patients at Knoxville Dermatology, but we are and they have been excellent in their evaluation and treatments.
Skin cancer is the most common cancer today, and the number of cases continues to climb. More than 3.5 million skin cancers are diagnosed in the U.S. each year, more than all other cancers combined.
Farmers/ ranchers may be more vulnerable to skin cancers just by virtue of spending so much time outdoors. The nature of the occupation and childhood exposure to the sun mank farmers/ rancher particular susceptible.
A tan is not protective of your skin, it is damage to your skin. Repeated exposure to the sun increases your cancer risk over time. We currently are seeing the greatest increase in melanoma cases among older, white males who are paying the price for not knowing the risk factors for skin cancer and for not using sunscreen earlier in life.
The good news is you can be proactive now in protecting yourself and your children and monitoring for potential skin cancers by keeping close tabs on your skin.
Sunburn in young people is one of the strongest predictors of adult melanoma. It is doubly important for children in the sun to have protection. Parents should set good examples.
Most skin cancers can be found early with skin exams -- both by your doctor and checking your own skin frequently for any changes. If you do discover something suspicious seek professional input as soon as possible. If you have any spots or changes in moles, get them checked right away. The sooner you can get a new or different lesion or pimple checked out, the better. Melanoma is serious, but other skin cancers ( Basal Cell Carcinomas ) can be serious, too.
Melanoma warning signs: Check your skin for potential melanomas using these A B C D E criteria:
A= Asymmetry - one half of a mole or birthmark does not match the other.
B= Border - the edges are irregular, ragged, notched or blurred.
C= Color - the color is not the same all over and may include shades of brown or black, or sometimes with patches of pink, red, white or blue.
D= Diameter - the spot is larger than one-quarter inch, although melanoma can be smaller.
E= Evolving - the mole is changing in size, shape or color.
Other signs include:
> A sore that does not heal.
> Spread of pigment from the border of a spot to surrounding skin.
> Redness or a new swelling beyond the border
> Change in sensation - itchiness, tenderness or pain.
> Change in mole surface - scaliness, oozing, bleeding or appearance of a bump or nodule.
The American Cancer Society reports most skin cancers are caused by too much exposure to ultraviolet ( U V )rays. Most of this exposure comes from the sun.
The number one sun protective rule is to stay out of the sun. Farmers/ ranchers don't always have this option. Plan B is to wear a wide-brimmed hat. People don't always recognize the amount of sun their scalp gets. You should always use a broad-spectrum sunscreen when outdoors, whether it is summer or winter. The snow reflects the U V rays.
The American Cancer Society says you need to be especially careful in the sun if you:
> Have had skin cancer.
> Have a family history of skin cancer, especially melanoma.
> Have many moles, irregular or large moles.
> Have freckles and burn before tanning.
> Have fair skin, blue or green eyes, or blond, red or light brown hair.
> Work indoors all week and then get intense sun exposure on weekends.
> Spend a lot of time outdoors.
> Have a medical condition that weakens your immune system.
> Have had an organ transplant.
> Take medications that make your skin more sensitive to light.
Research into skin cancer treatments continues to show promising results.
References:
1- American Cancer Society
2- Angela Smith, FNP-BC, Knoxville Dermatology Group
3/21/19
Our family has a history of skin cancer's, for some 40 plus years. When I discovered the following information, from the American Cancer Society, this presented an opportunity to share and raise awareness concerning skin cancers. Everyone is alarmed by that "C" word. Possibly had we followed these suggestions we may not be regular patients at Knoxville Dermatology, but we are and they have been excellent in their evaluation and treatments.
Skin cancer is the most common cancer today, and the number of cases continues to climb. More than 3.5 million skin cancers are diagnosed in the U.S. each year, more than all other cancers combined.
Farmers/ ranchers may be more vulnerable to skin cancers just by virtue of spending so much time outdoors. The nature of the occupation and childhood exposure to the sun mank farmers/ rancher particular susceptible.
A tan is not protective of your skin, it is damage to your skin. Repeated exposure to the sun increases your cancer risk over time. We currently are seeing the greatest increase in melanoma cases among older, white males who are paying the price for not knowing the risk factors for skin cancer and for not using sunscreen earlier in life.
The good news is you can be proactive now in protecting yourself and your children and monitoring for potential skin cancers by keeping close tabs on your skin.
Sunburn in young people is one of the strongest predictors of adult melanoma. It is doubly important for children in the sun to have protection. Parents should set good examples.
Most skin cancers can be found early with skin exams -- both by your doctor and checking your own skin frequently for any changes. If you do discover something suspicious seek professional input as soon as possible. If you have any spots or changes in moles, get them checked right away. The sooner you can get a new or different lesion or pimple checked out, the better. Melanoma is serious, but other skin cancers ( Basal Cell Carcinomas ) can be serious, too.
Melanoma warning signs: Check your skin for potential melanomas using these A B C D E criteria:
A= Asymmetry - one half of a mole or birthmark does not match the other.
B= Border - the edges are irregular, ragged, notched or blurred.
C= Color - the color is not the same all over and may include shades of brown or black, or sometimes with patches of pink, red, white or blue.
D= Diameter - the spot is larger than one-quarter inch, although melanoma can be smaller.
E= Evolving - the mole is changing in size, shape or color.
Other signs include:
> A sore that does not heal.
> Spread of pigment from the border of a spot to surrounding skin.
> Redness or a new swelling beyond the border
> Change in sensation - itchiness, tenderness or pain.
> Change in mole surface - scaliness, oozing, bleeding or appearance of a bump or nodule.
The American Cancer Society reports most skin cancers are caused by too much exposure to ultraviolet ( U V )rays. Most of this exposure comes from the sun.
The number one sun protective rule is to stay out of the sun. Farmers/ ranchers don't always have this option. Plan B is to wear a wide-brimmed hat. People don't always recognize the amount of sun their scalp gets. You should always use a broad-spectrum sunscreen when outdoors, whether it is summer or winter. The snow reflects the U V rays.
The American Cancer Society says you need to be especially careful in the sun if you:
> Have had skin cancer.
> Have a family history of skin cancer, especially melanoma.
> Have many moles, irregular or large moles.
> Have freckles and burn before tanning.
> Have fair skin, blue or green eyes, or blond, red or light brown hair.
> Work indoors all week and then get intense sun exposure on weekends.
> Spend a lot of time outdoors.
> Have a medical condition that weakens your immune system.
> Have had an organ transplant.
> Take medications that make your skin more sensitive to light.
Research into skin cancer treatments continues to show promising results.
References:
1- American Cancer Society
2- Angela Smith, FNP-BC, Knoxville Dermatology Group
CAREER OPPORTUNITIES
3/11/19
The New Center and Jones Cove Schools "Career Day" began with Dr. Dustin Huffaker, principal for New Center School, welcoming each career speaker and representative. The meet and greet session allowed everyone to get acquainted and learn about each other before the day's activities began. "Career Day" permitted students to explore many career opportunities.
These, some 23, "Career Day" speakers and representative's were selected and organized by Ms. Barbara Jones, an activities volunteer for New Center School, according to expressed interest by students.
The "Career Day" was a hands-on opportunity for students to explore several careers of interest, with those representatives of that career. The opportunities within and basic requirements were discussed by these many volunteer's.
I had the opportunity to observe the agriculture -- Dairy Farmer -- related presentation by Dr. Elizabeth Eckelkamp from The University of Tennessee Dairy Extension. Her presentation was very informative concerning -- Dairy farm management (care of) dairy cows; Rations cows consume to produce -- milk, cheese, ice cream, yogurt -- a quality dairy product for American Families; also technology used by farmers to manage their cows, such as robots doing the milking of cows and adjusting rations from farmers smart phones. Her students ask several questions relating to the health and care of dairy cows.
Other career opportunities presented were:
1- Natural Resources: Knoxville Zoo by Denise Beeler and Tree/ Plant Arborist by Nick St Sauveur
2- Professional/ Business Management: C. P. A.; Teacher; Author/ Publisher by Debbie Dadey/ Shelia Hansen
3- Health/ Science: Surgical Technician by Stephanie Austin; Speech Pathologist; Nursing Home Personnel by Libby Burden
4- Hospitality: Restaurant Manager by Bill Kelly; Marketing Manager Ober Gatlinburg by Kate Burdio
5- Small Business: Donut Restaurant by Jennifer Dyer; Alewine Pottery by Robert Alewine; Baak by April Christopher
6- Community Service/ Military: Firefighter/ EMT by Mike Oakley; Military US Navy; Weatherman by Kyle Grainger
7- Administration: Senior Center Administrator by Launent Evans; Assistant Manager Food City by Linda Nolten; Cherokee Group by Keith Jenkins
8- Engineering/ Technology: Water Plant Operator; Civil Engineer from Canon and Canon by Paul Devess; Automotive Collision Repair by Mack Caylor
"Career Day" was very informative and well received by students.
3/11/19
The New Center and Jones Cove Schools "Career Day" began with Dr. Dustin Huffaker, principal for New Center School, welcoming each career speaker and representative. The meet and greet session allowed everyone to get acquainted and learn about each other before the day's activities began. "Career Day" permitted students to explore many career opportunities.
These, some 23, "Career Day" speakers and representative's were selected and organized by Ms. Barbara Jones, an activities volunteer for New Center School, according to expressed interest by students.
The "Career Day" was a hands-on opportunity for students to explore several careers of interest, with those representatives of that career. The opportunities within and basic requirements were discussed by these many volunteer's.
I had the opportunity to observe the agriculture -- Dairy Farmer -- related presentation by Dr. Elizabeth Eckelkamp from The University of Tennessee Dairy Extension. Her presentation was very informative concerning -- Dairy farm management (care of) dairy cows; Rations cows consume to produce -- milk, cheese, ice cream, yogurt -- a quality dairy product for American Families; also technology used by farmers to manage their cows, such as robots doing the milking of cows and adjusting rations from farmers smart phones. Her students ask several questions relating to the health and care of dairy cows.
Other career opportunities presented were:
1- Natural Resources: Knoxville Zoo by Denise Beeler and Tree/ Plant Arborist by Nick St Sauveur
2- Professional/ Business Management: C. P. A.; Teacher; Author/ Publisher by Debbie Dadey/ Shelia Hansen
3- Health/ Science: Surgical Technician by Stephanie Austin; Speech Pathologist; Nursing Home Personnel by Libby Burden
4- Hospitality: Restaurant Manager by Bill Kelly; Marketing Manager Ober Gatlinburg by Kate Burdio
5- Small Business: Donut Restaurant by Jennifer Dyer; Alewine Pottery by Robert Alewine; Baak by April Christopher
6- Community Service/ Military: Firefighter/ EMT by Mike Oakley; Military US Navy; Weatherman by Kyle Grainger
7- Administration: Senior Center Administrator by Launent Evans; Assistant Manager Food City by Linda Nolten; Cherokee Group by Keith Jenkins
8- Engineering/ Technology: Water Plant Operator; Civil Engineer from Canon and Canon by Paul Devess; Automotive Collision Repair by Mack Caylor
"Career Day" was very informative and well received by students.
THOSE CATTLE MAKE FOOD
2/28/19
Cattle have a specialized digestive system compared to other classes of livestock, only goats and sheep have similar digestive systems. The system known as poly-gastric, thus cattle are known as ruminants. The digestive system permits cattle to "Up-cycle" non-use-able feed stuffs into a high quality food item, "protein" for American Families dinner table.
The rumen is a large fermentation vat consisting of four parts: rumen, reticulum, omasum and abomasum. This is why most people think cattle have four stomach's, but its only one with four parts.
Cattle thrive in many areas that would go un-used or underutilized, because these areas are not suited for raising crops. However, these areas convert sunlight, soil nutrients and moisture, through the process of photosynthesis, into grasses and forages that cattle can utilize. These acres known as pasture's or range land's make up about 45 % or some 830 million acres within the U S A . These acres supply about 87 % of the total feed supply for the U S A beef cattle herd of some 93.4 million head. Farmers/ranchers have not devised a method of harvesting these grasses and forages as cheap as or that can equal the beef cow.
The by-products or co-products from grain milling and processing, and food processing businesses include but are not limited to: distillers grains - wet or dry; soybean hulls; whole cottonseed and cottonseed hulls; peanut hulls; corn gluten; wheat middling's; corn cobs; citrus pulp; non-marketable candies, and many others. Cattle can "Up-cycle" these non-use-able feed stuffs into high quality food items.
Many animal activist groups would be most happy to have any and all animal agriculture out-of-business. This is just one example of how cattle convert non-usable items to food for American Families. The per person beef consumption averages about 55 pounds annually, and total red meat consumption of 220 pounds, including beef.
Reference: U S D A National Agriculture Statistical Service
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Those Magnificent Cows
2/28/19
Cattle have a specialized digestive system compared to other classes of livestock, only goats and sheep have similar digestive systems. The system known as poly-gastric, thus cattle are known as ruminants. The digestive system permits cattle to "Up-cycle" non-use-able feed stuffs into a high quality food item, "protein" for American Families dinner table.
The rumen is a large fermentation vat consisting of four parts: rumen, reticulum, omasum and abomasum. This is why most people think cattle have four stomach's, but its only one with four parts.
Cattle thrive in many areas that would go un-used or underutilized, because these areas are not suited for raising crops. However, these areas convert sunlight, soil nutrients and moisture, through the process of photosynthesis, into grasses and forages that cattle can utilize. These acres known as pasture's or range land's make up about 45 % or some 830 million acres within the U S A . These acres supply about 87 % of the total feed supply for the U S A beef cattle herd of some 93.4 million head. Farmers/ranchers have not devised a method of harvesting these grasses and forages as cheap as or that can equal the beef cow.
The by-products or co-products from grain milling and processing, and food processing businesses include but are not limited to: distillers grains - wet or dry; soybean hulls; whole cottonseed and cottonseed hulls; peanut hulls; corn gluten; wheat middling's; corn cobs; citrus pulp; non-marketable candies, and many others. Cattle can "Up-cycle" these non-use-able feed stuffs into high quality food items.
Many animal activist groups would be most happy to have any and all animal agriculture out-of-business. This is just one example of how cattle convert non-usable items to food for American Families. The per person beef consumption averages about 55 pounds annually, and total red meat consumption of 220 pounds, including beef.
Reference: U S D A National Agriculture Statistical Service
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A Leaner Beef
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Those Magnificent Cows
ITS SHOW TIME, AGAIN
2/15/19
The 2018 show season has been completed for most individuals, 4-H club and F F A members exhibiting beef heifers and steers, dairy heifers, horses, meat goats, market hogs and sheep- ewes and market lambs. These livestock exhibitors have traded in cell phones and video games for a quality time spent with project animals developing a strong work ethic, building self confidence and personal accomplishment.
You may ask, just how these project animals build these values for those youth ??? I once read an article stating, "The only place success comes before work was in Webster's dictionary."
Responsibility: These project animals must be cared for on a daily basis and on schedule, not variable or when the notion strikes. These exhibitors take on the task's of feeding, watering, cleaning and bedding the pen areas, washing, clipping, grooming and preparing an animal for the show ring -- training.
Hard Work is important to the success of each exhibitor of a junior livestock project animal. These task ( previously stated ) require much time, effort and planning to have the necessary items on-hand to accomplish the task. These task do not occur without involvement from the exhibitor. There is no way their project animal can respond, to the exhibitor, without their investment of hours of training and grooming for the show ring. No one can do this work for the exhibitor except themselves. This may be defined as work ethic.
There is no substitute for these two items, Responsibility and Work Ethic.
Leadership and Communications: These are important skills learned from exhibiting project animals. Teaching a younger member the correct way to care for and prepare their project animal for showing.
Also, being prepared to explain your project to the general public, who may not understand the what, why, and how of your livestock project.
Plus, being ready to answer any question the show judge may ask concerning your project animal. A must is, be honest in your answer, that's where the judge discovers just how exhibitors have worked with the project animal.
Poise: When a showman enters the show ring be alert and confident at all times, keeping one eye on the judge and one on your animal. Always be confident with the showing and never stop exhibiting your animal.
As most junior livestock exhibitors have completed their 2018 show season, its time to look forward to 2019, establishing new goals from previous learning experiences and preparing for opportunities in 2019. These goals may include a quiz bowl team or a skillathon contest. Take advantage of opportunities as they become available, each can open new doors.
These: Responsibilities, Hard Work, Leadership, Communications and Poise are lifetime skills offered by these junior livestock project animals.
A short reminder -- several Tennessee Junior and Senior Youth are gearing up for a busy spring, summer, and fall cattle show season. The following are dates for the remainder of "Tennessee's Top Tier" sanctioned shows.
February 16th: M T S U Block and Bridle Preview Show
March 8-10: Tennessee Beef Agribition
March 16th" West Tennessee Spring Classic
April 25-27: Knoxville Spring Junior Cattle Show
May 25th: U T M AGR memorial Day Classic
June 1st: Tennessee Tech Purple and Gold Showdown
July 10-12: Tennessee Junior Beef Expo
September 6-15: Tennessee State Fair
The "Top Tier Showman" in heifers and steers during last year's (2018) won the use of a "Sundowner" 20 ft trailer for their use during the 2019 cattle show season. Could you be the winner of that Sundowner trailer for next year's ( 2020 ) cattle show season ????? Contact Melinda Perkins at 615-896-2333 for more information.
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Junior Livestock Shows
2/15/19
The 2018 show season has been completed for most individuals, 4-H club and F F A members exhibiting beef heifers and steers, dairy heifers, horses, meat goats, market hogs and sheep- ewes and market lambs. These livestock exhibitors have traded in cell phones and video games for a quality time spent with project animals developing a strong work ethic, building self confidence and personal accomplishment.
You may ask, just how these project animals build these values for those youth ??? I once read an article stating, "The only place success comes before work was in Webster's dictionary."
Responsibility: These project animals must be cared for on a daily basis and on schedule, not variable or when the notion strikes. These exhibitors take on the task's of feeding, watering, cleaning and bedding the pen areas, washing, clipping, grooming and preparing an animal for the show ring -- training.
Hard Work is important to the success of each exhibitor of a junior livestock project animal. These task ( previously stated ) require much time, effort and planning to have the necessary items on-hand to accomplish the task. These task do not occur without involvement from the exhibitor. There is no way their project animal can respond, to the exhibitor, without their investment of hours of training and grooming for the show ring. No one can do this work for the exhibitor except themselves. This may be defined as work ethic.
There is no substitute for these two items, Responsibility and Work Ethic.
Leadership and Communications: These are important skills learned from exhibiting project animals. Teaching a younger member the correct way to care for and prepare their project animal for showing.
Also, being prepared to explain your project to the general public, who may not understand the what, why, and how of your livestock project.
Plus, being ready to answer any question the show judge may ask concerning your project animal. A must is, be honest in your answer, that's where the judge discovers just how exhibitors have worked with the project animal.
Poise: When a showman enters the show ring be alert and confident at all times, keeping one eye on the judge and one on your animal. Always be confident with the showing and never stop exhibiting your animal.
As most junior livestock exhibitors have completed their 2018 show season, its time to look forward to 2019, establishing new goals from previous learning experiences and preparing for opportunities in 2019. These goals may include a quiz bowl team or a skillathon contest. Take advantage of opportunities as they become available, each can open new doors.
These: Responsibilities, Hard Work, Leadership, Communications and Poise are lifetime skills offered by these junior livestock project animals.
A short reminder -- several Tennessee Junior and Senior Youth are gearing up for a busy spring, summer, and fall cattle show season. The following are dates for the remainder of "Tennessee's Top Tier" sanctioned shows.
February 16th: M T S U Block and Bridle Preview Show
March 8-10: Tennessee Beef Agribition
March 16th" West Tennessee Spring Classic
April 25-27: Knoxville Spring Junior Cattle Show
May 25th: U T M AGR memorial Day Classic
June 1st: Tennessee Tech Purple and Gold Showdown
July 10-12: Tennessee Junior Beef Expo
September 6-15: Tennessee State Fair
The "Top Tier Showman" in heifers and steers during last year's (2018) won the use of a "Sundowner" 20 ft trailer for their use during the 2019 cattle show season. Could you be the winner of that Sundowner trailer for next year's ( 2020 ) cattle show season ????? Contact Melinda Perkins at 615-896-2333 for more information.
Related Articles
Junior Livestock Shows
A REALLY GREAT TIME FOR CATTLEMEN
1/29/19
The 2019 Tennessee Cattlemen's Association and Trade Show set new records for the history books. The 2-day event was people (some 1050 +) and vendors (94 +) packed at Embassy Suites in Murfreesboro. Tennessee beef farmers were joined by Tennessee Dairy Producers to see and hear about all that's new in the cattle business -- Ranch and cattle handling equipment; Hay and forage processing and handling equipment; Cattle breeds and breeding; Vaccines and pharmaceuticals relating to cattle; Feeds and supplements; Finance and insurance and the latest technology for cattle management.
The T C A and Embassy Suites staff's were kept busy handling all the necessary facilities for -- meetings/ seminars/ training's/ banquets and events related to the convention.
It's a tiring time, but thoroughly enjoying the opportunity walking through exhibits conversing with vendors and sponsors; Visiting with cattlemen and friends in the cattle community; Chatting with beef and dairy farmers all across Tennessee about whats on their minds and listen to experts about whats shaping up for the coming year -- marketing/ legislative/ regulatory/ outlook and sustainability aspects.
This year had a last-minute addition for the program, Tennessee's Governor Bill Lee was speaking during the Friday afternoon session. He spent time emphasizing the importance and value of agriculture to our states economy. Also, too hear comments from new Tennessee Commissioner of Agriculture Dr. Charlie Hatcher.
It was an enjoyable opportunity to join recognizing those youth, farmers, and businessmen from the cattle community during the awards luncheon and Alltech/ Kubota Youth Awards Banquet:
2018 T C A Awards of Excellence
Dr. Emmit Rawls Outstanding Stocker Producer Award:
BLAKE HOLDER
Dr. Clyde Lane Outstanding Cow-Calf Producer Award:
GREG BUCKNER
Dr. Jim Neel Outstanding Work In Beef Extension Educational Programs Award:
LARRY MITCHELL
Business Person Of The Year:
STEVE MEDLIN
John Bartee Distinguished Service Award:
LAFAYETTE WILLIAMS
Outstanding F F A Beef Program:
ROD BARNES
T C A Legislator of the Year:
Congressman DAVID KUSTOFF
Outstanding Youth Senior Level:
HEATH QUICK, Shelby County
Outstanding Youth Junior Level:
HAYLEE FERGUSON, Rutherford County
2018 T C A Scholarship Winners:
Tennessee Cattlemen's Scholarship:
JULIANN FEAR, Fayetteville,Motlow State; $500
Tennessee CattleWomen's Scholarship:
HANNAH NAVE, Woodbury, U T Martin; $500
Bill Tyrrell Memorial Scholarship:
KENDALL MARTIN, Petersburg, U T Knoxville; $500
Joe Houston Memorial Scholarship:
ALAYNA TURBYFIELD, Elizabethton, U T Martin; $500
2018 Beef Heifer Initiative Scholarship:
Senior: 1st. LENA SIMS, Humphreys County; 2nd JACQUELINE KING, McMinn County
Junior: 1st. MARY CARTER SHIRLEY, White County; 2nd TYLER BURKS, Wilson County
Youth: 1st. ROSE MARY JOHNS, Williamson County; 2nd. JAKE OZBUM, Bedford County.
2018 Top Teir Show Points Winners:
Top Heifer Exhibitor: DYLAN INMAM
Top Steer Exhibitor: MURRAY PERKINS
Top Senior Plus Showman: KAYLA JACKSON
Top Senior Showman: MURRAY PERKINS
Top Junior High Showman: MORGAN RILEY
Top Junior Showman: KABRY TININ
Note: The Top Heifer and Top Steer winners won a Sundown (20 ft) cattle trailer for their use during the 2019 show season.
Other events occurring were: Kids Scavenger Hunt; T C A Youth Ambassador Meeting; 4-H Livestock Quiz Bowl; Youth for the Quality Care of Animals training's.
Also, Veterinarian Continuing Education and Tennessee CattleWomen's sessions.
A reception for National Cattlemen's Beef Association president-elect JENNIFER HOUSTON from Sweetwater. Jennifer will be the first N C B A President from Tennessee to lead the national organization.
Following the convention, during the T C A board of directors meeting, Mr. Roger Radel was elected President of T C A for 2019 and 2020. Roger, a commercial cow/calf farmer from Sevier County.
If you were in attendance -- THANK YOU. If you were unable to attend, you surely missed Tennessee's premier cattle event.
Related articles
Junior Livestock Shows
1/29/19
The 2019 Tennessee Cattlemen's Association and Trade Show set new records for the history books. The 2-day event was people (some 1050 +) and vendors (94 +) packed at Embassy Suites in Murfreesboro. Tennessee beef farmers were joined by Tennessee Dairy Producers to see and hear about all that's new in the cattle business -- Ranch and cattle handling equipment; Hay and forage processing and handling equipment; Cattle breeds and breeding; Vaccines and pharmaceuticals relating to cattle; Feeds and supplements; Finance and insurance and the latest technology for cattle management.
The T C A and Embassy Suites staff's were kept busy handling all the necessary facilities for -- meetings/ seminars/ training's/ banquets and events related to the convention.
It's a tiring time, but thoroughly enjoying the opportunity walking through exhibits conversing with vendors and sponsors; Visiting with cattlemen and friends in the cattle community; Chatting with beef and dairy farmers all across Tennessee about whats on their minds and listen to experts about whats shaping up for the coming year -- marketing/ legislative/ regulatory/ outlook and sustainability aspects.
This year had a last-minute addition for the program, Tennessee's Governor Bill Lee was speaking during the Friday afternoon session. He spent time emphasizing the importance and value of agriculture to our states economy. Also, too hear comments from new Tennessee Commissioner of Agriculture Dr. Charlie Hatcher.
It was an enjoyable opportunity to join recognizing those youth, farmers, and businessmen from the cattle community during the awards luncheon and Alltech/ Kubota Youth Awards Banquet:
2018 T C A Awards of Excellence
Dr. Emmit Rawls Outstanding Stocker Producer Award:
BLAKE HOLDER
Dr. Clyde Lane Outstanding Cow-Calf Producer Award:
GREG BUCKNER
Dr. Jim Neel Outstanding Work In Beef Extension Educational Programs Award:
LARRY MITCHELL
Business Person Of The Year:
STEVE MEDLIN
John Bartee Distinguished Service Award:
LAFAYETTE WILLIAMS
Outstanding F F A Beef Program:
ROD BARNES
T C A Legislator of the Year:
Congressman DAVID KUSTOFF
Outstanding Youth Senior Level:
HEATH QUICK, Shelby County
Outstanding Youth Junior Level:
HAYLEE FERGUSON, Rutherford County
2018 T C A Scholarship Winners:
Tennessee Cattlemen's Scholarship:
JULIANN FEAR, Fayetteville,Motlow State; $500
Tennessee CattleWomen's Scholarship:
HANNAH NAVE, Woodbury, U T Martin; $500
Bill Tyrrell Memorial Scholarship:
KENDALL MARTIN, Petersburg, U T Knoxville; $500
Joe Houston Memorial Scholarship:
ALAYNA TURBYFIELD, Elizabethton, U T Martin; $500
2018 Beef Heifer Initiative Scholarship:
Senior: 1st. LENA SIMS, Humphreys County; 2nd JACQUELINE KING, McMinn County
Junior: 1st. MARY CARTER SHIRLEY, White County; 2nd TYLER BURKS, Wilson County
Youth: 1st. ROSE MARY JOHNS, Williamson County; 2nd. JAKE OZBUM, Bedford County.
2018 Top Teir Show Points Winners:
Top Heifer Exhibitor: DYLAN INMAM
Top Steer Exhibitor: MURRAY PERKINS
Top Senior Plus Showman: KAYLA JACKSON
Top Senior Showman: MURRAY PERKINS
Top Junior High Showman: MORGAN RILEY
Top Junior Showman: KABRY TININ
Note: The Top Heifer and Top Steer winners won a Sundown (20 ft) cattle trailer for their use during the 2019 show season.
Other events occurring were: Kids Scavenger Hunt; T C A Youth Ambassador Meeting; 4-H Livestock Quiz Bowl; Youth for the Quality Care of Animals training's.
Also, Veterinarian Continuing Education and Tennessee CattleWomen's sessions.
A reception for National Cattlemen's Beef Association president-elect JENNIFER HOUSTON from Sweetwater. Jennifer will be the first N C B A President from Tennessee to lead the national organization.
Following the convention, during the T C A board of directors meeting, Mr. Roger Radel was elected President of T C A for 2019 and 2020. Roger, a commercial cow/calf farmer from Sevier County.
If you were in attendance -- THANK YOU. If you were unable to attend, you surely missed Tennessee's premier cattle event.
Related articles
Junior Livestock Shows
LIVESTOCK PROTECTION
1/22/19
Many area livestock farmers, especially beef cattle, are in the process of having new calves born -- calving season -- during this time of year. These farmers are beginning to develop a plan for immunization or vaccinations for their young animals. The price of one individual animal lost, as the result of a preventable disease or infection, will or can pay for vaccines for the whole herd for a long period of time.
Vaccines can aid in protection of young animals against diseases or infections that are or can be fatal. Even if the disease or infection is not fatal, farmers loose growth from each sick animal, plus the cost of treatment. These diseases or infections may affect animals throughout their lifetime.
These young animals generally receive immunity protection from these diseases through the first milk -- colostrum -- from their mothers. This protection generally last from 2 to 4 months of age. These young animals, during this time, must begin to develop their own immune system for protection against disease or infections.
A immunization or vaccination program should be developed in cooperation with the herd health veterinarian. A program could possibly include: cloistral, respiratory, over-eating, pasteurella, tetanus, pinkeye, somnus, and others. These are just a few diseases and infections and this is why the program should include your herd health veterinarian, who is familiar with diseases or infections common to or developing ones occurring within the area. Also, the type of vaccines -- killed or modified live -- that can aid the animals immune system to develop long lasting immunity against the un-forseen problems.
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Farmers and Their Beef
1/22/19
Many area livestock farmers, especially beef cattle, are in the process of having new calves born -- calving season -- during this time of year. These farmers are beginning to develop a plan for immunization or vaccinations for their young animals. The price of one individual animal lost, as the result of a preventable disease or infection, will or can pay for vaccines for the whole herd for a long period of time.
Vaccines can aid in protection of young animals against diseases or infections that are or can be fatal. Even if the disease or infection is not fatal, farmers loose growth from each sick animal, plus the cost of treatment. These diseases or infections may affect animals throughout their lifetime.
These young animals generally receive immunity protection from these diseases through the first milk -- colostrum -- from their mothers. This protection generally last from 2 to 4 months of age. These young animals, during this time, must begin to develop their own immune system for protection against disease or infections.
A immunization or vaccination program should be developed in cooperation with the herd health veterinarian. A program could possibly include: cloistral, respiratory, over-eating, pasteurella, tetanus, pinkeye, somnus, and others. These are just a few diseases and infections and this is why the program should include your herd health veterinarian, who is familiar with diseases or infections common to or developing ones occurring within the area. Also, the type of vaccines -- killed or modified live -- that can aid the animals immune system to develop long lasting immunity against the un-forseen problems.
Related articles
- B Q A Improves Value
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Farmers and Their Beef
ITS DECISION TIME
1/15/19
Calving season is beginning or may have just been completed for many cattle farmers. Now its time to past judgement on how to manage those new calves, especially those bull calves. The point being, to castrate or not to castrate those bull calves.
Its an age old argument -- castrate now or later. One reason for delayed castration or maybe the main reason is that bull calves generally wean at higher weights than steers and have been found to be more feed efficient.
But, what happens later to that delayed castrated bull calf, especially those weighing over 450/ 500 pounds ??? A discounted price during marketing from 4 to 24 cents per pound, check the Tennessee Feeder Cattle Market Reports; Reduced performance -- reduced average daily gains, requiring more days on feed , thus increased cost of gain; Health problems -- increased morbidity due to stress, respiratory and other health issues; Carcass quality -- reduced quality grade ( Prime, Choice, Select ); marbling and tenderness, plus producing more dark cutters; Safety -- bulls are more aggressive and cause more injuries for farmers and damage to facilities.
Its less stressful on these young bull calves to be castrated within a few days of birth, and you can catch the calf before it runs faster than you. Also, the use of a natural implant can improve weight gains equal to bull calves or better. This is also a good time to identify, ear tag, these calves with their mama cow ( more later ).
I was recently ask if I was a cutter or bander for castration. I would prefer surgical castration ( knife ) at a young age. Why ??? Reduced pain and stress, less blood loss and reduced risk of complications. The experience I've witnessed from banding: Someone can't count two; slow healing and increased infections; broken bands. Consult with your herd health veterinarian and remember the Beef Quality Assurance training.
The identification of calves to their mama cow, thus providing the performance evaluation of those cows. Ear Tags colors that provide most effective attention are: 1st black numbers on a yellow background; 2nd green numbers on a white background, possibly one color for steers and one for heifers -- reducing stress during sorting. Also, 1 inch numbers can be read at 30 to 35 feet and 2 inch numbers at 60 to 65 feet. Be familiar with your ear tagger before using as to avoid split ears.
Why is castration and calf health so important, farmers should want to establish a reputation for their cattle. I realize we have some 40,000 farms in Tennessee that have cattle, so what difference can one farmer make ??
These cattle buyers have memories better than any elephant ( a reputation for long term memory) you can image. If they receive a load or group of calves and have a train wreck on health and performance, you can best believe they will remember where those calves originated --- steep discounts or no bids or sales for future calves. Also, the opposite is true should they have good results -- health and performance. They can be repeat customers. Consult your local market manager and herd health veterinarian to work toward establishing a reputation for Tennessee Feeder Cattle.
1/15/19
Calving season is beginning or may have just been completed for many cattle farmers. Now its time to past judgement on how to manage those new calves, especially those bull calves. The point being, to castrate or not to castrate those bull calves.
Its an age old argument -- castrate now or later. One reason for delayed castration or maybe the main reason is that bull calves generally wean at higher weights than steers and have been found to be more feed efficient.
But, what happens later to that delayed castrated bull calf, especially those weighing over 450/ 500 pounds ??? A discounted price during marketing from 4 to 24 cents per pound, check the Tennessee Feeder Cattle Market Reports; Reduced performance -- reduced average daily gains, requiring more days on feed , thus increased cost of gain; Health problems -- increased morbidity due to stress, respiratory and other health issues; Carcass quality -- reduced quality grade ( Prime, Choice, Select ); marbling and tenderness, plus producing more dark cutters; Safety -- bulls are more aggressive and cause more injuries for farmers and damage to facilities.
Its less stressful on these young bull calves to be castrated within a few days of birth, and you can catch the calf before it runs faster than you. Also, the use of a natural implant can improve weight gains equal to bull calves or better. This is also a good time to identify, ear tag, these calves with their mama cow ( more later ).
I was recently ask if I was a cutter or bander for castration. I would prefer surgical castration ( knife ) at a young age. Why ??? Reduced pain and stress, less blood loss and reduced risk of complications. The experience I've witnessed from banding: Someone can't count two; slow healing and increased infections; broken bands. Consult with your herd health veterinarian and remember the Beef Quality Assurance training.
The identification of calves to their mama cow, thus providing the performance evaluation of those cows. Ear Tags colors that provide most effective attention are: 1st black numbers on a yellow background; 2nd green numbers on a white background, possibly one color for steers and one for heifers -- reducing stress during sorting. Also, 1 inch numbers can be read at 30 to 35 feet and 2 inch numbers at 60 to 65 feet. Be familiar with your ear tagger before using as to avoid split ears.
Why is castration and calf health so important, farmers should want to establish a reputation for their cattle. I realize we have some 40,000 farms in Tennessee that have cattle, so what difference can one farmer make ??
These cattle buyers have memories better than any elephant ( a reputation for long term memory) you can image. If they receive a load or group of calves and have a train wreck on health and performance, you can best believe they will remember where those calves originated --- steep discounts or no bids or sales for future calves. Also, the opposite is true should they have good results -- health and performance. They can be repeat customers. Consult your local market manager and herd health veterinarian to work toward establishing a reputation for Tennessee Feeder Cattle.
LAB -- GROWN MEATS ?????
2/5/19
Will "Fake Meat" or "Imitation Meat" soon be available from your local market, grocery store, an on-line for American Families ??? These new meat products will or can be laboratory grown; plant derived; cell-cultured using cells or fetal serum from un-born fetuses or bio meats.
The livestock community -- beef, pork, poultry, lamb and veal -- is or soon will be dealing with some turbulent times from these imitation meat items. The U S A dairy business is currently dealing with "Milk Substitutes" -- almond, soy, coconut and others -- non-dairy products mislabeled as milk. These milk substitutes lack the natural nutritional values supplied by natural cow's milk. These fake or imitation meats will be much the same. American farmers/ranchers work 24/ 7 to raise a wholesome, nutritious food item, meat. They utilize thousands of acres of land un-suited for raising crops but raise much green grass that livestock (cattle ) can convert to nutritious food items -- meat, milk, eggs.
The animal rights activist groups will promote these fake meats to be more environmental friendly than naturally raised meats from our livestock community. However, these laboratory processes are not environmental impact free. Energy is required for: collection of cells; bio reaction; nutrients in growth media's within petri dishes; growth medium for cells; nutrient supplements for nutrients that are not supplied by imitation meats. We have all these energy sources in one package, its called a cow.
To be labeled and marketed as meat, the label should inform American Families that the food item is derived naturally from animals born, raised and harvested as food as opposed to imitations.
Websters definitions:
Beef = The flesh of as adult domestic bovine (steer or cow) used as food.
Pork = The flesh or salted flesh of swine when dressed and used for food.
Poultry = Domesticated birds which serve as a source of food, eggs or meat.
Meat = The flesh of an animal used as food.
Food Fraud = Addition of items to inflate nutrients.
I was always taught that muscle tissues in an animals body contained an immune system to protect against infections and diseases. These tissues in a petri dish have no immune system, so will antibiotics be used for protection ?? The muscle tissue in the petri dish has no pituitary gland to produce hormones for growth, will hormones need to be added to promote growth ??
I personally want my meats to be natural, both nutritionally, taste and wholesome, and not counterfeit.
Related articles
Food Labels - parts 1, 2, 3, 4
Beef Sustainability
B Q A Improves Value
Heart Healthy
A Leaner Beef
2/5/19
Will "Fake Meat" or "Imitation Meat" soon be available from your local market, grocery store, an on-line for American Families ??? These new meat products will or can be laboratory grown; plant derived; cell-cultured using cells or fetal serum from un-born fetuses or bio meats.
The livestock community -- beef, pork, poultry, lamb and veal -- is or soon will be dealing with some turbulent times from these imitation meat items. The U S A dairy business is currently dealing with "Milk Substitutes" -- almond, soy, coconut and others -- non-dairy products mislabeled as milk. These milk substitutes lack the natural nutritional values supplied by natural cow's milk. These fake or imitation meats will be much the same. American farmers/ranchers work 24/ 7 to raise a wholesome, nutritious food item, meat. They utilize thousands of acres of land un-suited for raising crops but raise much green grass that livestock (cattle ) can convert to nutritious food items -- meat, milk, eggs.
The animal rights activist groups will promote these fake meats to be more environmental friendly than naturally raised meats from our livestock community. However, these laboratory processes are not environmental impact free. Energy is required for: collection of cells; bio reaction; nutrients in growth media's within petri dishes; growth medium for cells; nutrient supplements for nutrients that are not supplied by imitation meats. We have all these energy sources in one package, its called a cow.
To be labeled and marketed as meat, the label should inform American Families that the food item is derived naturally from animals born, raised and harvested as food as opposed to imitations.
Websters definitions:
Beef = The flesh of as adult domestic bovine (steer or cow) used as food.
Pork = The flesh or salted flesh of swine when dressed and used for food.
Poultry = Domesticated birds which serve as a source of food, eggs or meat.
Meat = The flesh of an animal used as food.
Food Fraud = Addition of items to inflate nutrients.
I was always taught that muscle tissues in an animals body contained an immune system to protect against infections and diseases. These tissues in a petri dish have no immune system, so will antibiotics be used for protection ?? The muscle tissue in the petri dish has no pituitary gland to produce hormones for growth, will hormones need to be added to promote growth ??
I personally want my meats to be natural, both nutritionally, taste and wholesome, and not counterfeit.
Related articles
Food Labels - parts 1, 2, 3, 4
Beef Sustainability
B Q A Improves Value
Heart Healthy
A Leaner Beef
WHERE DOES YOUR FOOD DOLLAR GO ????
12/3/18
American farmers/ranchers share of the American Families food dollar continually changes from farm gate to grocery store shelf's and to the family dinner table. American Families spend about 10% of their disposable income on food each year, the lowest amount for countries around the world.
Farmers/ranchers on average receive about 15 cents from each retail dollar spent on food that eaten at the family dinner table. The farm share of the food dollar is more for those foods eaten at home vs those eaten away from home.
The off-farm marketing expenses associated with food cost include: transportation, processing, packaging, wholesaling, distribution and retailing. These cost account for 84 to 85 cents of each food dollar.
The farm share can vary from 2 to 4 %, for bread and cereals, to 30 to 35 % for fresh market food items.
The USDA's Economic Research Service reports the 2018 Thanksgiving dinner was 22 cents less this year compared to 2017. The farm share was 11.3 cents of the Thanksgiving food dollar and the Thanksgiving meal was less than $ 5.oo per person, the lowest since 2010.
Thanksgiving meal:
Food Item ------------------------------ Retail ---------- Farm
Turkey, 11 lbs.Butterball ------------$ 14.19 -------$ 0.69
15 oz Stuffing --------------------------$ 4.59 --------$ 0.08
12 oz Cranberries --------------------$ 2.99 --------$ 0.43
Dinner Rolls 12 -----------------------$ 2.29 --------$ 0.04
Green Beans 1 lb. --------------------$ 2.89 --------$ 0.56
Pumpkin Pie ---------------------------$ 3.29 --------$ 0.23
Apple Cider ----------------------------$ 3.39 --------$ 0.55
Mashed Potatoes --------------------$ 2.29 --------$ 0.04
Carrots 5 lbs --------------------------$ 4.59 --------$ 1.32
Cranberry Sauce --------------------$ 2.29 --------$ 0.04
Sweet Potatoes 1 lb ----------------$ 1.29 --------$ 0.18
Other food items
5 lb Russet Potatoes----------------$ 4.59 --------$ 0.47
Apple Pie filling 21 oz --------------$ 5.69 --------$ 0.14
1 lb Boneless Ham -----------------$ 3.79 --------$ 0.59
Sweet Corn 15,25 oz --------------$ 1.99 --------$ 0.29
1 gal Fat Free Milk -----------------$ 4.59 --------$ 1.44
1 lb Top Sirloin Steak --------------$ 8.99 --------$ !.74
1 lb Tomatoes ----------------------- $ 2.29 --------$ 0.29
Each USA farm/ranch raises enough food, fiber, fuel, and shelter for 165 people -- 106 in the USA and 59 outside our borders. The American Farmer/Rancher is the most productive around the world. Both large and small
American farms/ranches are 95 % + family owned and operated.
12/3/18
American farmers/ranchers share of the American Families food dollar continually changes from farm gate to grocery store shelf's and to the family dinner table. American Families spend about 10% of their disposable income on food each year, the lowest amount for countries around the world.
Farmers/ranchers on average receive about 15 cents from each retail dollar spent on food that eaten at the family dinner table. The farm share of the food dollar is more for those foods eaten at home vs those eaten away from home.
The off-farm marketing expenses associated with food cost include: transportation, processing, packaging, wholesaling, distribution and retailing. These cost account for 84 to 85 cents of each food dollar.
The farm share can vary from 2 to 4 %, for bread and cereals, to 30 to 35 % for fresh market food items.
The USDA's Economic Research Service reports the 2018 Thanksgiving dinner was 22 cents less this year compared to 2017. The farm share was 11.3 cents of the Thanksgiving food dollar and the Thanksgiving meal was less than $ 5.oo per person, the lowest since 2010.
Thanksgiving meal:
Food Item ------------------------------ Retail ---------- Farm
Turkey, 11 lbs.Butterball ------------$ 14.19 -------$ 0.69
15 oz Stuffing --------------------------$ 4.59 --------$ 0.08
12 oz Cranberries --------------------$ 2.99 --------$ 0.43
Dinner Rolls 12 -----------------------$ 2.29 --------$ 0.04
Green Beans 1 lb. --------------------$ 2.89 --------$ 0.56
Pumpkin Pie ---------------------------$ 3.29 --------$ 0.23
Apple Cider ----------------------------$ 3.39 --------$ 0.55
Mashed Potatoes --------------------$ 2.29 --------$ 0.04
Carrots 5 lbs --------------------------$ 4.59 --------$ 1.32
Cranberry Sauce --------------------$ 2.29 --------$ 0.04
Sweet Potatoes 1 lb ----------------$ 1.29 --------$ 0.18
Other food items
5 lb Russet Potatoes----------------$ 4.59 --------$ 0.47
Apple Pie filling 21 oz --------------$ 5.69 --------$ 0.14
1 lb Boneless Ham -----------------$ 3.79 --------$ 0.59
Sweet Corn 15,25 oz --------------$ 1.99 --------$ 0.29
1 gal Fat Free Milk -----------------$ 4.59 --------$ 1.44
1 lb Top Sirloin Steak --------------$ 8.99 --------$ !.74
1 lb Tomatoes ----------------------- $ 2.29 --------$ 0.29
Each USA farm/ranch raises enough food, fiber, fuel, and shelter for 165 people -- 106 in the USA and 59 outside our borders. The American Farmer/Rancher is the most productive around the world. Both large and small
American farms/ranches are 95 % + family owned and operated.
B Q A IMPROVES VALUE
11/26/18
The "Beef Quality Assurance" (B Q A) is a voluntary program developed by Farmers/Ranchers (F/R) to ensure their beef cattle are raised with highest animal husbandry practices, that will result in a safe, nutritious and wholesome beef product for American Families dinner table.
By fol;lowing B Q A guidelines and management practices beef F/R can improve the value of their beef products, while increasing their stewardship of natural resources. B Q A guidelines include: Vaccine and drug practices; Livestock feeds and feed supply; Carcass quality; Cattle handling and facilities; Transportation; Bio-security;; Identification; Non-ambulatory cattle and Records.
B Q A is a most successful voluntary program that assist F/R to raise and market quality beef products as desired by American Families. Today, Tennessee has about 40,000 beef farmers of which 60% or 24,000 are B Q A certified.
Several packers will soon require finished cattle they purchase to come from B Q A certified feedyards. These include Tyson (#1 USA harvest operation) has announced that they would begin sourcing 100% of their finished cattle supply from B Q A certified feedyards beginning January 1,2019. Cargill (#3) and National (#4) have made similar commitments,sourcing 90% of their finished cattle from B Q A certified feedyards.
Wendy's (#3 largest hamburger chain) has requested their beef supply be responsibly raised according to B Q A guidelines. This has encouraged packers to source their finished cattle supply from B Q A certified feedyards.
It has been recommended that all livestock haulers (truckers) become B Q A certified by January 1, 2020.
What does this mean for cow/calf, grazing and backgrounding F/R ???? This is not a move by packers and food service providers to tell F/R how to raise their cattle This is an example of how cattle markets work in an effort to respond to American Families wants and desires. Currently, F/R are not obligated to be B Q A certified to market their cattle. However, these examples may offer an ides as to possible future requirements as cattle work their way through the marketing process.
F/R who improve their beef cattle, will improve or influence improvement throughout the beef community. Good animal husbandry management of beef cattle, leads to a better eating experience for American Families and more confidence in their beef products. Every little bit, from farm gate to the family dinner table helps.
Related Articles
1- A Leaner Beef
2- Beef and Beef Quality Assurance
3- Our B Q A Thoughts
11/26/18
The "Beef Quality Assurance" (B Q A) is a voluntary program developed by Farmers/Ranchers (F/R) to ensure their beef cattle are raised with highest animal husbandry practices, that will result in a safe, nutritious and wholesome beef product for American Families dinner table.
By fol;lowing B Q A guidelines and management practices beef F/R can improve the value of their beef products, while increasing their stewardship of natural resources. B Q A guidelines include: Vaccine and drug practices; Livestock feeds and feed supply; Carcass quality; Cattle handling and facilities; Transportation; Bio-security;; Identification; Non-ambulatory cattle and Records.
B Q A is a most successful voluntary program that assist F/R to raise and market quality beef products as desired by American Families. Today, Tennessee has about 40,000 beef farmers of which 60% or 24,000 are B Q A certified.
Several packers will soon require finished cattle they purchase to come from B Q A certified feedyards. These include Tyson (#1 USA harvest operation) has announced that they would begin sourcing 100% of their finished cattle supply from B Q A certified feedyards beginning January 1,2019. Cargill (#3) and National (#4) have made similar commitments,sourcing 90% of their finished cattle from B Q A certified feedyards.
Wendy's (#3 largest hamburger chain) has requested their beef supply be responsibly raised according to B Q A guidelines. This has encouraged packers to source their finished cattle supply from B Q A certified feedyards.
It has been recommended that all livestock haulers (truckers) become B Q A certified by January 1, 2020.
What does this mean for cow/calf, grazing and backgrounding F/R ???? This is not a move by packers and food service providers to tell F/R how to raise their cattle This is an example of how cattle markets work in an effort to respond to American Families wants and desires. Currently, F/R are not obligated to be B Q A certified to market their cattle. However, these examples may offer an ides as to possible future requirements as cattle work their way through the marketing process.
F/R who improve their beef cattle, will improve or influence improvement throughout the beef community. Good animal husbandry management of beef cattle, leads to a better eating experience for American Families and more confidence in their beef products. Every little bit, from farm gate to the family dinner table helps.
Related Articles
1- A Leaner Beef
2- Beef and Beef Quality Assurance
3- Our B Q A Thoughts
Added hormones in poultry, pork, beef, and dairy
11/12/18
November 1, 2018 by Layla Katiraee, posted in Food
“This milk was produced without rbST*” (*No significant difference has been shown between milk derived from rbST treated and non-rbST treated cows). I see this on the milk jug every day, as most dairy products in California bear this label. It’s ironic to have a disclaimer for something that is absent: added hormones (in this case, rbST).
So why is there a disclaimer? Are added hormones in agriculture actually bad? Do hormones in milk cause kids to grow faster and earlier? Are we pumping chickens with hormones to get them so huge? These are questions that many parents struggle with today, as they navigate the complex labels on meat and milk.
PoultryThere are no added hormones in your poultry, because the US Department of Agriculture (USDA) banned added hormones in poultry in the 1950’s. This regulation covers both organic and conventional poultry. The USDA mandates that when companies use the label “No hormones added” they MUST add a disclaimer stating “Federal regulations prohibit the use of hormones”. So, if you’ve been paying extra for chicken or turkey that’s labeled “No Added Hormones”, then that’s money wasted.
You might ask, “if we aren’t pumping chickens with hormones, then why are chickens and turkeys so much larger today”? It comes down to genetics and breeding. Before the 1950s, most farmers raised chickens for both eggs and meat, but eventually animal agriculture shifted in practice and farmers raising chicken for meat began choosing larger chickens to be “broilers.” Chicken farmers chose their broiler chickens for their genes to give us larger chickens that grow more quickly. These chickens aren’t “GMO,” at least not as “GMOs” are defined today.
Whether breeding large chickens is humane is an important question that should be considered. Society should focus on this legitimate issue rather than myths of hormones in poultry.
Increase in the size of broiler chickens from 1957-2005 due to breeding. Figure from Poult Sci. 2014;93(12):2970-2982. doi:10.3382/ps.2014-04291
Pork Guess what? The use of hormones in pigs is also banned, and labelling carries the same requirements as poultry, listed above.
Beef and Dairy Hormones in beef cattleHormones are provided to beef cattle so that they grow more efficiently. This allows the cattle to grow quicker using less feed. The University of Georgia’s Agricultural Extension program highlights that this is one of “the most economically justifiable practices available in the beef industry.” A recent studyexamined the environmental footprint of beef production with and without hormone implants. The authors estimated that the use of hormones reduce greenhouse gas emissions by ~5%, highlighting that it is an agricultural practice of environmental importance, too.
The hormones used in beef production are estrogen, testosterone, or progesterone, or their synthetic versions. These are provided to cows via an implant, that is placed under the skin behind the animal’s ear. The FDA highlights that the ears are discarded after slaughter, so it’s highly unlikely you’d ever consume that implant.
According to the FDA, the meat from these animals is safe for consumption at any time. In other words, you don’t have to wait until the implant is removed and hormone levels decrease before slaughtering the animal. In addition, the hormones that these animals naturally produce is much greater than the amount added, and these naturally occurring hormones do not harm the animals or the environment. As a result, hormone levels measured in cow muscles (which is what we eat) don’t change significant before and after hormone treatments (see page 10 of this document).
The table below highlights the amount of estrogen that is present in 500g of beef (1.1lbs) from a cow that has had an implant: as you can see, the amount is minimal relative to the amount of estrogen that is naturally produced in our bodies (table is modified from this paper).
Hormones in dairy cowsbST or Bovine Somatotropin is a cow growth hormone that increases milk production. Its engineered version is known as rbST or recombinant bST. Studies have shown that using rbST in dairy production can improve dairy’s carbon footprint by decreasing the amount of feed given to animals, water use, cropland, and greenhouse gas emissions.
The FDA has determined that bST is safe for human consumption because the bST hormone gets broken down when we ingest it. Additionally, the hormone is quite different from human somatotropin, so our bodies do not recognize it. These findings were supported by the World Health Organization’s Food and Agriculture Organization (FAO) of the United Nations. This agency reiterates that the human and bovine receptors and hormones are different from one another.
Imagine that somatotropin from cows is circular, whereas human somatotropin is triangular. Each organism’s hormone receptor binds a hormone of a specific shape: the human receptor could only bind a triangular hormone, and the bovine receptor only binds a circular hormone. So a circular hormone in our bodies wouldn’t be recognized by the triangle-binding receptor and ends up getting digested like any other protein.
The FAO highlights that the amount of bST found in the tissues and milk in cows that are treated with rbST compared to cows that don’t receive the hormone is quite similar. They also point out that cooking and pasteurizing breaks down the hormone, as does regular digestion in our guts.
Other data that FAO reviewed include:
rbST increases milk production and studies have shown that this can lead to a type of inflammation of the mammary gland and udder tissue, known as mastitis. Mastitis is often caused by bacteria. Some studies have shown that the increased milk production has other consequences, such as foot disorders and reproductive problems. However, while many early studies found that rbST increased the risk for mastitis, including Monsanto’s own data, more recent studies and reviews have found no difference in the the risk for mastitis between cows that receive rbST and cows that do not.
I reached out to Carrie Mess, otherwise known as Dairy Carrie, to ask her about the use of rbST on the farm. She also said that while increased milk production can impact mastitis, that could be said about a lot of different things, including farming practices that improve the dairy cows’ comfort. Basically, happier cows produce more milk. Consequently, anything that makes the cow happier and more comfortable will increase the amount of milk produced and could indirectly cause mastitis. However, she stressed that we do not point to these and say, for example, that “better forages cause mastitis”. Consequently, milk production and its increase are part of proper farm management. Carrie noted that her farm discontinued the use of rbST, and they didn’t see a change in the incidence of mastitis.
I also contacted Dr Alison Van Eenennaam at UC Davis. She reiterated that while there’s a tendency for mastitis to increase with milk production, it cannot be said that rbST causes mastitis. Canada’s parliamentary research documents on rbST support this statement by clarifying “since rbST-treated cows produce more milk, it has been suggested that the increased incidence of mastitis could be due to this higher level of production, rather than to the hormone treatment.”
Dr Van Eenennaam also mentioned that improved genetics over the years have allowed for the selection of cows that do not get mastitis as easily. She stressed that rbST allows for increased efficiency, which translates to fewer cows required and decreased greenhouse gas emissions.
However, the European Union’s summary points out that the incidence of mastitis may be quite under reported, and recommended its ban. Since the ban in EU was for purposes of animal welfare, the import of dairy products produced with rbST is permissible. The same is true in Canada.
In writing this piece, I found myself torn. I understand that mastitis can be caused by many factors that lead to increased milk production and that farms must ensure it doesn’t happen. But on the other hand, rbST can be one such factor. Given the climate crisis, making dairy more efficient is increasingly urgent and the use of rbST would be an effective means of increasing efficiency. Perhaps the knowledge we’ve gained in the last two decades would allow us to reexamine the question of rbST and implement the hormone in a responsible manner.
Do animal hormones cause early puberty?The leading concern I’ve heard from parents is that animal hormones will impact their children, and particularly that they’ll cause early puberty. Is this true? Do children today hit puberty at an earlier age?
Yes, children are exhibiting signs of puberty at an earlier age. There are several studies that have found that pubertal development has changed, but looking at the data, you can clearly see that this trend began decades before the use of hormones was introduced into agriculture, and is seen in countries where rbST was never introduced. So hormones in meat or milk aren’t to blame.
The one consistent factor that has been highlighted as a potential cause of earlier pubertal development in both girls and boys is nutrition and obesity. Nutrition during childhood can account for “25% of the variation in the timing of puberty”. Puberty is further accelerated with obesity. We see this not only in Europe and North America, but in other countries as well: this recent study from South Africafound that both height and BMI predict early pubertal development. In Nigeria, socio-economic class was associated with early puberty, which again suggests that nutrition is an important factor.
These data are further evidence stressing the importance of proper nutrition in our children, avoiding excess sugar, and getting sufficient exercise.
Key Points
11/12/18
November 1, 2018 by Layla Katiraee, posted in Food
“This milk was produced without rbST*” (*No significant difference has been shown between milk derived from rbST treated and non-rbST treated cows). I see this on the milk jug every day, as most dairy products in California bear this label. It’s ironic to have a disclaimer for something that is absent: added hormones (in this case, rbST).
So why is there a disclaimer? Are added hormones in agriculture actually bad? Do hormones in milk cause kids to grow faster and earlier? Are we pumping chickens with hormones to get them so huge? These are questions that many parents struggle with today, as they navigate the complex labels on meat and milk.
PoultryThere are no added hormones in your poultry, because the US Department of Agriculture (USDA) banned added hormones in poultry in the 1950’s. This regulation covers both organic and conventional poultry. The USDA mandates that when companies use the label “No hormones added” they MUST add a disclaimer stating “Federal regulations prohibit the use of hormones”. So, if you’ve been paying extra for chicken or turkey that’s labeled “No Added Hormones”, then that’s money wasted.
You might ask, “if we aren’t pumping chickens with hormones, then why are chickens and turkeys so much larger today”? It comes down to genetics and breeding. Before the 1950s, most farmers raised chickens for both eggs and meat, but eventually animal agriculture shifted in practice and farmers raising chicken for meat began choosing larger chickens to be “broilers.” Chicken farmers chose their broiler chickens for their genes to give us larger chickens that grow more quickly. These chickens aren’t “GMO,” at least not as “GMOs” are defined today.
Whether breeding large chickens is humane is an important question that should be considered. Society should focus on this legitimate issue rather than myths of hormones in poultry.
Increase in the size of broiler chickens from 1957-2005 due to breeding. Figure from Poult Sci. 2014;93(12):2970-2982. doi:10.3382/ps.2014-04291
Pork Guess what? The use of hormones in pigs is also banned, and labelling carries the same requirements as poultry, listed above.
Beef and Dairy Hormones in beef cattleHormones are provided to beef cattle so that they grow more efficiently. This allows the cattle to grow quicker using less feed. The University of Georgia’s Agricultural Extension program highlights that this is one of “the most economically justifiable practices available in the beef industry.” A recent studyexamined the environmental footprint of beef production with and without hormone implants. The authors estimated that the use of hormones reduce greenhouse gas emissions by ~5%, highlighting that it is an agricultural practice of environmental importance, too.
The hormones used in beef production are estrogen, testosterone, or progesterone, or their synthetic versions. These are provided to cows via an implant, that is placed under the skin behind the animal’s ear. The FDA highlights that the ears are discarded after slaughter, so it’s highly unlikely you’d ever consume that implant.
According to the FDA, the meat from these animals is safe for consumption at any time. In other words, you don’t have to wait until the implant is removed and hormone levels decrease before slaughtering the animal. In addition, the hormones that these animals naturally produce is much greater than the amount added, and these naturally occurring hormones do not harm the animals or the environment. As a result, hormone levels measured in cow muscles (which is what we eat) don’t change significant before and after hormone treatments (see page 10 of this document).
The table below highlights the amount of estrogen that is present in 500g of beef (1.1lbs) from a cow that has had an implant: as you can see, the amount is minimal relative to the amount of estrogen that is naturally produced in our bodies (table is modified from this paper).
Hormones in dairy cowsbST or Bovine Somatotropin is a cow growth hormone that increases milk production. Its engineered version is known as rbST or recombinant bST. Studies have shown that using rbST in dairy production can improve dairy’s carbon footprint by decreasing the amount of feed given to animals, water use, cropland, and greenhouse gas emissions.
The FDA has determined that bST is safe for human consumption because the bST hormone gets broken down when we ingest it. Additionally, the hormone is quite different from human somatotropin, so our bodies do not recognize it. These findings were supported by the World Health Organization’s Food and Agriculture Organization (FAO) of the United Nations. This agency reiterates that the human and bovine receptors and hormones are different from one another.
Imagine that somatotropin from cows is circular, whereas human somatotropin is triangular. Each organism’s hormone receptor binds a hormone of a specific shape: the human receptor could only bind a triangular hormone, and the bovine receptor only binds a circular hormone. So a circular hormone in our bodies wouldn’t be recognized by the triangle-binding receptor and ends up getting digested like any other protein.
The FAO highlights that the amount of bST found in the tissues and milk in cows that are treated with rbST compared to cows that don’t receive the hormone is quite similar. They also point out that cooking and pasteurizing breaks down the hormone, as does regular digestion in our guts.
Other data that FAO reviewed include:
- a 2 year carcinogenicity study in rats and mice, using the appropriate hormone equivalents which found no evidence that injections of somatotropins cause cancer.
- Data suggesting that “there is no significant change in the concentrations of total bST detected in milk and tissues of rbST treated cows when compared with untreated controls”.
rbST increases milk production and studies have shown that this can lead to a type of inflammation of the mammary gland and udder tissue, known as mastitis. Mastitis is often caused by bacteria. Some studies have shown that the increased milk production has other consequences, such as foot disorders and reproductive problems. However, while many early studies found that rbST increased the risk for mastitis, including Monsanto’s own data, more recent studies and reviews have found no difference in the the risk for mastitis between cows that receive rbST and cows that do not.
I reached out to Carrie Mess, otherwise known as Dairy Carrie, to ask her about the use of rbST on the farm. She also said that while increased milk production can impact mastitis, that could be said about a lot of different things, including farming practices that improve the dairy cows’ comfort. Basically, happier cows produce more milk. Consequently, anything that makes the cow happier and more comfortable will increase the amount of milk produced and could indirectly cause mastitis. However, she stressed that we do not point to these and say, for example, that “better forages cause mastitis”. Consequently, milk production and its increase are part of proper farm management. Carrie noted that her farm discontinued the use of rbST, and they didn’t see a change in the incidence of mastitis.
I also contacted Dr Alison Van Eenennaam at UC Davis. She reiterated that while there’s a tendency for mastitis to increase with milk production, it cannot be said that rbST causes mastitis. Canada’s parliamentary research documents on rbST support this statement by clarifying “since rbST-treated cows produce more milk, it has been suggested that the increased incidence of mastitis could be due to this higher level of production, rather than to the hormone treatment.”
Dr Van Eenennaam also mentioned that improved genetics over the years have allowed for the selection of cows that do not get mastitis as easily. She stressed that rbST allows for increased efficiency, which translates to fewer cows required and decreased greenhouse gas emissions.
However, the European Union’s summary points out that the incidence of mastitis may be quite under reported, and recommended its ban. Since the ban in EU was for purposes of animal welfare, the import of dairy products produced with rbST is permissible. The same is true in Canada.
In writing this piece, I found myself torn. I understand that mastitis can be caused by many factors that lead to increased milk production and that farms must ensure it doesn’t happen. But on the other hand, rbST can be one such factor. Given the climate crisis, making dairy more efficient is increasingly urgent and the use of rbST would be an effective means of increasing efficiency. Perhaps the knowledge we’ve gained in the last two decades would allow us to reexamine the question of rbST and implement the hormone in a responsible manner.
Do animal hormones cause early puberty?The leading concern I’ve heard from parents is that animal hormones will impact their children, and particularly that they’ll cause early puberty. Is this true? Do children today hit puberty at an earlier age?
Yes, children are exhibiting signs of puberty at an earlier age. There are several studies that have found that pubertal development has changed, but looking at the data, you can clearly see that this trend began decades before the use of hormones was introduced into agriculture, and is seen in countries where rbST was never introduced. So hormones in meat or milk aren’t to blame.
The one consistent factor that has been highlighted as a potential cause of earlier pubertal development in both girls and boys is nutrition and obesity. Nutrition during childhood can account for “25% of the variation in the timing of puberty”. Puberty is further accelerated with obesity. We see this not only in Europe and North America, but in other countries as well: this recent study from South Africafound that both height and BMI predict early pubertal development. In Nigeria, socio-economic class was associated with early puberty, which again suggests that nutrition is an important factor.
These data are further evidence stressing the importance of proper nutrition in our children, avoiding excess sugar, and getting sufficient exercise.
Key Points
- Poultry and pork do not have any added hormones.
- Beef can have added hormones, but no impact has been seen in humans or on animal welfare.
- Dairy in the United States can have added hormones, but they are seldom used.
- Hormones used in dairy have not been shown to impact human health, including developing children.The addition of hormones to dairy cows is one of multiple factors that can lead to increased milk production, and needs to be managed carefully by dairy farmers to ensure that there’s no negative impact on the animals, particularly mastitis.
- It must be stressed that reducing the consumption of red meat and processed meats is recommended, as these have been associated with specific cancers. The absence of added hormones in meat does not reduce this risk.
TENNESSEE CORN GROWERS TO VOTE ON CHECKOFF
11/10/18
Tennessee and Sevier county corn farmers and land owners will be able to vote on a statewide checkoff referendum to consider a 1 cent per bushel assessment of corn sold.
Voting for this assessment program will take place November 28 and 29 at county UT Extension offices, which are usually open 8 a.m. to 4:30 P.M.
If the referendum passes, the funds will be used to finance a program of research, education, market development, marketing, advertising and other methods designed to promote the increased production, consumption, use and sale of Tennessee corn products.
Tennessee and Sevier County corn producers or land owners who share in the production cost or the proceeds of the sale of corn are eligible to vote.
The Tennessee Department of Agriculture will announce the referendum results December 7th. If passed, assessments will begin March 1, 2019. Producers who do not want to participate may request a refund of the assessed amount within 90 days of the sale.
Information from Delta Farm Press, November 2, 2018 issue.
11/10/18
Tennessee and Sevier county corn farmers and land owners will be able to vote on a statewide checkoff referendum to consider a 1 cent per bushel assessment of corn sold.
Voting for this assessment program will take place November 28 and 29 at county UT Extension offices, which are usually open 8 a.m. to 4:30 P.M.
If the referendum passes, the funds will be used to finance a program of research, education, market development, marketing, advertising and other methods designed to promote the increased production, consumption, use and sale of Tennessee corn products.
Tennessee and Sevier County corn producers or land owners who share in the production cost or the proceeds of the sale of corn are eligible to vote.
The Tennessee Department of Agriculture will announce the referendum results December 7th. If passed, assessments will begin March 1, 2019. Producers who do not want to participate may request a refund of the assessed amount within 90 days of the sale.
Information from Delta Farm Press, November 2, 2018 issue.
END OF A SEASON
10/21/18
The fact is, I may have finished the last of the home grown "tomato sandwich's" for the year. A friend gave me one large red striped tomato, the kind that one thick slice would cover a slice of whole wheat bread. These home grown tomatoes taste like tomatoes are supposed too, that true tomato taste is most difficult to beat.
Several home gardeners have harvested the last of their tomatoes for this growing season. These gardeners have acquired various methods of preserving and storage of tomatoes for special occasions later during the fall and winter. These methods are liken to an old family recipe of secrets passed from family members through time.
The local farmers markets will soon be winding down during the next few weeks as summer fruits and vegetables finish their growing season. The squash, sweet corn, onions, beets, tomatoes and green beans will give way to fall cabbage, cauliflower, broccoli, green onions and other fall garden crops that flourish during the cooler days of fall.
OH, its harvest time for those "field pumpkins" too. Those pumpkins make the best tasting pies and breads that you have ever tasted. No taste like the real thing. Those canned mixes found on the shelf of the grocery store can't come within a country mile of the taste from real "field pumpkins."
I know a good many folks appreciate the taste of locally grown fruits and vegetables. Now would be a good time to thank those folks who bring fresh food items to farmers markets. Encourage these farmers/gardeners to continue for another year. It will be gardening time before you know it. I Can't wait for that first home grown tomato sandwich.
Related articles
30 Day Protein Challenge
10/21/18
The fact is, I may have finished the last of the home grown "tomato sandwich's" for the year. A friend gave me one large red striped tomato, the kind that one thick slice would cover a slice of whole wheat bread. These home grown tomatoes taste like tomatoes are supposed too, that true tomato taste is most difficult to beat.
Several home gardeners have harvested the last of their tomatoes for this growing season. These gardeners have acquired various methods of preserving and storage of tomatoes for special occasions later during the fall and winter. These methods are liken to an old family recipe of secrets passed from family members through time.
The local farmers markets will soon be winding down during the next few weeks as summer fruits and vegetables finish their growing season. The squash, sweet corn, onions, beets, tomatoes and green beans will give way to fall cabbage, cauliflower, broccoli, green onions and other fall garden crops that flourish during the cooler days of fall.
OH, its harvest time for those "field pumpkins" too. Those pumpkins make the best tasting pies and breads that you have ever tasted. No taste like the real thing. Those canned mixes found on the shelf of the grocery store can't come within a country mile of the taste from real "field pumpkins."
I know a good many folks appreciate the taste of locally grown fruits and vegetables. Now would be a good time to thank those folks who bring fresh food items to farmers markets. Encourage these farmers/gardeners to continue for another year. It will be gardening time before you know it. I Can't wait for that first home grown tomato sandwich.
Related articles
30 Day Protein Challenge
ENJOY YOUR FOOD
10/8/18
The American farmer/ranchers share of the American families food dollar varies from the farm gate to Mom's kitchen table. Today, American families spend about 10% of their disposable income for food items The lowest of any country around the world.
Each USA farm/ranch raises enough food, fiber, fuel and shelter for 165 people -- 106 within the USA and 59 beyond our borders. These farms/ranches are diverse in raising traditional, biotech, and organic crops, meat, milk, and eggs. Large or small, today's farms/ranches are 95% + family owner and operated.
The American farmer/ranchers share of the food dollar continually changes as reported by USDA's Economic Research Service.
Item----------------------------------- Retail ------ Farm Share
1 lb. Bacon-------------------------- $ 5.00 ------ $ 0.60
1 lb Top Sirloin Steak ------------ $ 8.99 ------ $1.77
2 lb Bread -------------------------- $ 3.49 ------ $ 0.13
5 lb Fresh Carrots ----------------$ 4.49 ------ $ 1.29
18 oz box Cereal ---------------- $ 5.09 -------$ 0.05
4 oz Wheat Bagel --------------- $ 0.88 ------- $ 0.01
1 lb Tomatoes -------------------- $ 4.49 ------- $ 0.30
1 doz Eggs ------------------------ $ 2.19 ------- $ 1.09
5 lb King Arthur Flour ---------- $ 4.29 ------- $ 0.44
1 lb Boneless Ham ------------- $ 3.99 ------- $ 0.60
1 lb Lettuce -----------------------$ 2.79 --------$ 0.28
1 gal Fat Free Milk ------------- $ 4.49 ------- $ 1.37
1 lb Apples ----------------------- $ 2.79 ------- $ 0.30
5 lb Russet Potatoes ---------- $ 4.49 ------ $ 0.56
2 liter Soda ----------------------- $ 2.09 ------ $ 0.05
Farmers share divided by retail == Farmers %
Related articles
30 Day Protein Challenge
Leaner Beef
Beef and Beef Quality Assurance
Opportunity
10/8/18
The American farmer/ranchers share of the American families food dollar varies from the farm gate to Mom's kitchen table. Today, American families spend about 10% of their disposable income for food items The lowest of any country around the world.
Each USA farm/ranch raises enough food, fiber, fuel and shelter for 165 people -- 106 within the USA and 59 beyond our borders. These farms/ranches are diverse in raising traditional, biotech, and organic crops, meat, milk, and eggs. Large or small, today's farms/ranches are 95% + family owner and operated.
The American farmer/ranchers share of the food dollar continually changes as reported by USDA's Economic Research Service.
Item----------------------------------- Retail ------ Farm Share
1 lb. Bacon-------------------------- $ 5.00 ------ $ 0.60
1 lb Top Sirloin Steak ------------ $ 8.99 ------ $1.77
2 lb Bread -------------------------- $ 3.49 ------ $ 0.13
5 lb Fresh Carrots ----------------$ 4.49 ------ $ 1.29
18 oz box Cereal ---------------- $ 5.09 -------$ 0.05
4 oz Wheat Bagel --------------- $ 0.88 ------- $ 0.01
1 lb Tomatoes -------------------- $ 4.49 ------- $ 0.30
1 doz Eggs ------------------------ $ 2.19 ------- $ 1.09
5 lb King Arthur Flour ---------- $ 4.29 ------- $ 0.44
1 lb Boneless Ham ------------- $ 3.99 ------- $ 0.60
1 lb Lettuce -----------------------$ 2.79 --------$ 0.28
1 gal Fat Free Milk ------------- $ 4.49 ------- $ 1.37
1 lb Apples ----------------------- $ 2.79 ------- $ 0.30
5 lb Russet Potatoes ---------- $ 4.49 ------ $ 0.56
2 liter Soda ----------------------- $ 2.09 ------ $ 0.05
Farmers share divided by retail == Farmers %
Related articles
30 Day Protein Challenge
Leaner Beef
Beef and Beef Quality Assurance
Opportunity
A LEANER BEEF
10/1/18
Leaner beef has been a concern and continues to be a concern for American families during meal times. We as beef farmers/ranchers are just as concerned about our beef products as they are being marketed to American families.
Since the early 1980's beef farmers/ranchers have made significant changes thru breeding, feeding and management to raise leaner animals for American families. The dietary guidelines have spurred American families selection of leaner cuts of beef and increased trimming of excess external fat from meats by processors and retailers.
The USDA's definition of lean beef means less than 10 grams of total fat, less than 4.5 grams of saturated fat and less than 95 milligrams of cholesterol per 3.5 ounce cooked serving of beef.
Today the beef community -- farmers/ranchers, processors, retailers, researchers, and nutritionist have helped to shape today's lean beef. Today there are more than 38 beef cuts that meet USDA's definition for lean beef.
The American Heart Association has certified 8 beef cuts as heart healthy through their "Heart Check" program. Plus, 10 beef recipes with their "Heart Check",mark.
Results from the gold-standard, randomized controlled trials including the "Beef in an Optimal Lean Diet" (BOLD) study, revealed that 3-5 ounces of cooked lean beef can be included each day as part of a heart healthy diet that is both low in saturated fat and cholesterol. For example: BOLD demonstrated such a diet can lower total and LDL cholesterol levels by 10 5 and improve other risk factors for cardiovascular diseases.
Today many cuts of beef are lean and provide ten essential nutrients, many that are essential for early development and strong bodies. A 3 oz serving of lean beef has on average 150 calories and is an excellent source of six nutrients: protein, zinc, vitamin B 6 and B 12, niacin and selenium; a good source of four nutrients: phosphorus, choline, iron and riboflavin.
A key to aid in remembering lean beef, look for the words loin and/or round.
Nutritional contacts:
Karmen Meyer, RDN, LDN at Tennessee Beef Industry Council or [email protected]
Dr. Shalene McNeill, PhD, RD Executive Director of Nutrition and Health at National Cattlemen's Beef Association or [email protected]
References:
1- Lean matters -- 2015 Cattlemen's Beef Board and National Cattlemen's Beef Association
2- 2017 Cattlemen's Stewardship Review
Related articles
1- Beef and Beef Quality Assurance
2- Labels parts 1,2,3,and 4
3- Heart Healthy
4- Heart Check
5- BOLD
10/1/18
Leaner beef has been a concern and continues to be a concern for American families during meal times. We as beef farmers/ranchers are just as concerned about our beef products as they are being marketed to American families.
Since the early 1980's beef farmers/ranchers have made significant changes thru breeding, feeding and management to raise leaner animals for American families. The dietary guidelines have spurred American families selection of leaner cuts of beef and increased trimming of excess external fat from meats by processors and retailers.
The USDA's definition of lean beef means less than 10 grams of total fat, less than 4.5 grams of saturated fat and less than 95 milligrams of cholesterol per 3.5 ounce cooked serving of beef.
Today the beef community -- farmers/ranchers, processors, retailers, researchers, and nutritionist have helped to shape today's lean beef. Today there are more than 38 beef cuts that meet USDA's definition for lean beef.
The American Heart Association has certified 8 beef cuts as heart healthy through their "Heart Check" program. Plus, 10 beef recipes with their "Heart Check",mark.
Results from the gold-standard, randomized controlled trials including the "Beef in an Optimal Lean Diet" (BOLD) study, revealed that 3-5 ounces of cooked lean beef can be included each day as part of a heart healthy diet that is both low in saturated fat and cholesterol. For example: BOLD demonstrated such a diet can lower total and LDL cholesterol levels by 10 5 and improve other risk factors for cardiovascular diseases.
Today many cuts of beef are lean and provide ten essential nutrients, many that are essential for early development and strong bodies. A 3 oz serving of lean beef has on average 150 calories and is an excellent source of six nutrients: protein, zinc, vitamin B 6 and B 12, niacin and selenium; a good source of four nutrients: phosphorus, choline, iron and riboflavin.
A key to aid in remembering lean beef, look for the words loin and/or round.
Nutritional contacts:
Karmen Meyer, RDN, LDN at Tennessee Beef Industry Council or [email protected]
Dr. Shalene McNeill, PhD, RD Executive Director of Nutrition and Health at National Cattlemen's Beef Association or [email protected]
References:
1- Lean matters -- 2015 Cattlemen's Beef Board and National Cattlemen's Beef Association
2- 2017 Cattlemen's Stewardship Review
Related articles
1- Beef and Beef Quality Assurance
2- Labels parts 1,2,3,and 4
3- Heart Healthy
4- Heart Check
5- BOLD
JUNIOR LIVESTOCK SHOWS
8/23/18
The following article "Junior Livestock Shows" was a speech or project report given by a 4-H'er--Melody Cody-- some 34 years ago. It was found while going through a box of archives recently. These same lessons hold true for the youth of today.
Before we discuss the merits of a Junior Livestock Show, maybe I better define it. First of all, it is not a Junior Livestock Show. It is a young peoples show where beef heifers and steers, dairy heifers and cows, market lambs and breeding ewes, market hogs, horses and other animals are used as visual aids. About ninety percent of the people who come to a Junior Livestock Show, come to see a son or daughter or someone else's son or daughter show themselves. The exhibitor must have a live animal in order to get into the show ring !!! Tennessee 4-H er's and FFA members and other young people have the opportunity to participate in several local, county, district, state and national livestock project activities.
The growth and success of these junior livestock projects depends upon the interest of the youngsters and encouragement from their parents, who get involved and invest their time and money in a livestock project. The junior livestock project should never be sold as a money-making project. It is a teaching, learning project or an investment for the future and should be sold as such. The value of the junior livestock project is the opportunity offered to the youth to learn, grow, and develop his or her character.
What does it teach?
First, it teaches the youth to get along with people. Showing animals winning, losing, and so forth helps the youth get along with other youth. Also, during this time the youth work closely with family members, creating closer family ties. The activities involved with these junior livestock projects demonstrates other skills the 4-H and FFA members acquired.
Second, feeding and caring for the junior livestock project animal teaches responsibilities. It the 4-H or FFA members responsibility to hear that alarm clock and obey it. It takes lots of determination to go out on a cold morning to feed and ccare for an anuimal that depends on them: skip ball practice or other activities to care for the needs of their project animal. If the learn nothing but that, than the feeding is worth while.
Third, junior livestock projects teaches youth to attend to details. In feeding and caring for their animals, and especially through life, it is often the little things that count. The youth who goes that extra mile gets the job done. Responding to an animals needs can easily be carried over into responding to one's fellowman's needs.
Fourth, decision making is the most painful task a person has. The good animal shown this year did not just happen to be there, someone planned it that way !! Deciding which animal to select, what to feed, how to break it to lead and train it to show.
Fifth, feeding teaches youth to plan. For without good planning to have plenty of fresh feeds on hand we are sunk.
Sixth, somewhere along the line, we hope these 4-H and FFA members will learn a little about livestock production. An appreciation for animal agriculture is an asset that has no dollar value. We do not expect every youth who feeds, cares for, trains, fits and shows a junior livestock project animal to become a livestock farmer/rancher. Neither do we expect all little league baseball and football players to play for the major leagues.
Livestock projects are a family affair. I do not mean the whole family does the work. I mean the whole family must enjoy and have an interest in the project. Half of the value is lost if the parents do not attend the show.
I think we are prone to look at investment through wrong end of the telescope. For example: We do not miss a day of school, we lose a day of education. By the same token we do not invest toward a premium list or purchase a youths market animal in a premium sale. Rather, we invest in the future of some boy or girl, who in turn will help to keep America the greatest country on earth.
There are many times when all of us: 4-Her's, FFA, parents and leaders alike wonder if the long hours required in the junior livestock projects are really worth the effort. If teaching other young people to cooperate with others, handle responsibility, learn skills, and have an appreciation for animal agriculture are worthy endeavors, then junior livestock projects are an investment in the future that cannot be measured in dollars and cents.
I trust that a few of my comments will serve to help convince youth, parents and others that they--"Junior Livestock Projects are Worth It".
8/23/18
The following article "Junior Livestock Shows" was a speech or project report given by a 4-H'er--Melody Cody-- some 34 years ago. It was found while going through a box of archives recently. These same lessons hold true for the youth of today.
Before we discuss the merits of a Junior Livestock Show, maybe I better define it. First of all, it is not a Junior Livestock Show. It is a young peoples show where beef heifers and steers, dairy heifers and cows, market lambs and breeding ewes, market hogs, horses and other animals are used as visual aids. About ninety percent of the people who come to a Junior Livestock Show, come to see a son or daughter or someone else's son or daughter show themselves. The exhibitor must have a live animal in order to get into the show ring !!! Tennessee 4-H er's and FFA members and other young people have the opportunity to participate in several local, county, district, state and national livestock project activities.
The growth and success of these junior livestock projects depends upon the interest of the youngsters and encouragement from their parents, who get involved and invest their time and money in a livestock project. The junior livestock project should never be sold as a money-making project. It is a teaching, learning project or an investment for the future and should be sold as such. The value of the junior livestock project is the opportunity offered to the youth to learn, grow, and develop his or her character.
What does it teach?
First, it teaches the youth to get along with people. Showing animals winning, losing, and so forth helps the youth get along with other youth. Also, during this time the youth work closely with family members, creating closer family ties. The activities involved with these junior livestock projects demonstrates other skills the 4-H and FFA members acquired.
Second, feeding and caring for the junior livestock project animal teaches responsibilities. It the 4-H or FFA members responsibility to hear that alarm clock and obey it. It takes lots of determination to go out on a cold morning to feed and ccare for an anuimal that depends on them: skip ball practice or other activities to care for the needs of their project animal. If the learn nothing but that, than the feeding is worth while.
Third, junior livestock projects teaches youth to attend to details. In feeding and caring for their animals, and especially through life, it is often the little things that count. The youth who goes that extra mile gets the job done. Responding to an animals needs can easily be carried over into responding to one's fellowman's needs.
Fourth, decision making is the most painful task a person has. The good animal shown this year did not just happen to be there, someone planned it that way !! Deciding which animal to select, what to feed, how to break it to lead and train it to show.
Fifth, feeding teaches youth to plan. For without good planning to have plenty of fresh feeds on hand we are sunk.
Sixth, somewhere along the line, we hope these 4-H and FFA members will learn a little about livestock production. An appreciation for animal agriculture is an asset that has no dollar value. We do not expect every youth who feeds, cares for, trains, fits and shows a junior livestock project animal to become a livestock farmer/rancher. Neither do we expect all little league baseball and football players to play for the major leagues.
Livestock projects are a family affair. I do not mean the whole family does the work. I mean the whole family must enjoy and have an interest in the project. Half of the value is lost if the parents do not attend the show.
I think we are prone to look at investment through wrong end of the telescope. For example: We do not miss a day of school, we lose a day of education. By the same token we do not invest toward a premium list or purchase a youths market animal in a premium sale. Rather, we invest in the future of some boy or girl, who in turn will help to keep America the greatest country on earth.
There are many times when all of us: 4-Her's, FFA, parents and leaders alike wonder if the long hours required in the junior livestock projects are really worth the effort. If teaching other young people to cooperate with others, handle responsibility, learn skills, and have an appreciation for animal agriculture are worthy endeavors, then junior livestock projects are an investment in the future that cannot be measured in dollars and cents.
I trust that a few of my comments will serve to help convince youth, parents and others that they--"Junior Livestock Projects are Worth It".
TENNESSEE CATTLEMEN'S ASSOCIATION OUTSTANDING YOUTH AWARD
8/18/18
Two awards will be presented to outstanding youth members of the Tennessee Cattlemen's Youth Association for their outstanding leadership in cattle related activities. These awards will be based off nominations from Tennessee Cattlemen's Association members, county Association leadership, county Extension Agents, and Agriculture Educators/ FFA Advisors.
** Nominees must show outstanding leadership in cattle related activities including showing, production, leadership roles in cattle organizations and others. They should also show other leadership involvement in 4-H, FFA, and community service.
** Awards will be given in two age groups, senior and junior.
For this award, senior is defined as ages 17 -- 21 and junior is defined as ages 12 -- 16, as of January 1, 2018.
** Nominees must be a member of the Tennessee Cattlemen's Youth Association. ( Definition of a youth member: a paid, Tennessee resident under the age of 21 as of January !, 2018. Youth are eligible to participate in TCYA programs up until December 31st of the year they turn 22
The Tennessee Cattlemen's Association will administer the program and choose a panel of judges to review the nominations and select the winners. Applications will be judged based on originality and the magnitude of the individual's involvement and accomplishments in the cattle industry.
The nomination period will run from September 1, 2018 to December 15, 2018. The nominating person will be notified by mid-January if their nominee was chosen. Awards will be presented at the 2019 Tennessee Cattlemen's Association Annual Convention and Trade Show in late-January.
***The Senior level winner will receive a $1000.oo education scholarship and a TCA Jacket or Belt Buckle. The Junior level winner will receive a $100.oo cash award and a TCA Jacket or Belt Buckle.
Nomination Application Requirements:
** Complete the nomination application form -- forms must be completed by one of the following; Tennessee Cattlemen's Association members; county Association leadership, county Extension Agents or Agricultuer Educators/ FFA Advisors. Nominees cannot be nominated by family members.
** Write an essay/letter of approximately 500 words describing the nominee's involvement in cattle related activities including showing, production, leadership roles in cattle organizations.Please also include information regarding their involvement in 4-H, FFA and community service.
** Attach any other information that could potentially benefit your nomination.
** Nomination Applications must be postmarked by December 15, 2018
** Mail nomination Applications to: Tennessee Cattlemen's Association 530 B Brandies Circle Murfreesboro, Tennessee 37128
For additional information and applications contact Melinda Perkins, Director of TCA youth programs -- [email protected] or [email protected] or phone 1-615-896-2333.
Read more www.agricultureatitsbest.weebly.com
FAIR TIME !!!!
8/18/18
"Fair Time," is just around the corner for our Sevier County Fair, August 28 thru September 3. Its a great time to watch livestock shows, observe agriculture crops, eat lots of food and enjoy yourself visiting friends, neighbors and creating memories. Enjoy the "whole thing," like the commercial -- "I can't believe I ate the whole thing." A great way to spend an evening at the FAIR.
The fair is not just one thing, its a whole series of shows, exhibits, contest and commercial displays that occur throughout the week.
I remember it was always fun when Melody was exhibiting or showing lambs and ewe's. The time spent working those lambs and ewes can't be taken away. It was a most enjoyable time, often exhausting, a vacation, no we often had to go back to work to "rest up" for the next show.
Fair week can be crazy trying to keep up with everything happening and visiting with ole friends, making new friends plus showcasing our farm items to our urban, "city" folks and watching the expression on their face as they learn agriculture facts.
FAIR TIME is our chance to showcase our farm and the enjoyable way of life for those who only see and hear us during "FAIR TIME," enjoy "the whole thing."
SEE YOU AT THE SEVIER COUNTY FAIR.
8/18/18
"Fair Time," is just around the corner for our Sevier County Fair, August 28 thru September 3. Its a great time to watch livestock shows, observe agriculture crops, eat lots of food and enjoy yourself visiting friends, neighbors and creating memories. Enjoy the "whole thing," like the commercial -- "I can't believe I ate the whole thing." A great way to spend an evening at the FAIR.
The fair is not just one thing, its a whole series of shows, exhibits, contest and commercial displays that occur throughout the week.
I remember it was always fun when Melody was exhibiting or showing lambs and ewe's. The time spent working those lambs and ewes can't be taken away. It was a most enjoyable time, often exhausting, a vacation, no we often had to go back to work to "rest up" for the next show.
Fair week can be crazy trying to keep up with everything happening and visiting with ole friends, making new friends plus showcasing our farm items to our urban, "city" folks and watching the expression on their face as they learn agriculture facts.
FAIR TIME is our chance to showcase our farm and the enjoyable way of life for those who only see and hear us during "FAIR TIME," enjoy "the whole thing."
SEE YOU AT THE SEVIER COUNTY FAIR.
SCHOLARSHIP ALERT
8/4/18
Martin farms of Lyles, Tennessee has issued a call for entries for the Kenneth Ambrose Memorial Heifer Scholarship , an ongoing program founded by Neil and Christopher Martin to help youth kick start or add to a fledgling beef project.
Since 2006, a total of $50,125.oo has been awarded in scholarships and vouchers with 29 youth receiving full or partial scholarships toward the purchase of a registered heifer. Scholarship finalists will be chosen based on a written application and a special project chosen by the applicant and related to the production or promotion of beef cattle.
All finalists will be invited to Martin Farms for panel interviews, and winners are chosen based on composite scores. Anyone interested in applying can download an application directly from the Martin Farms website at -- MartinFarmsBeef.com. For further information, contact Chris Martin by email at [email protected] or by phone at 931-580-6821,
DEADLINE SEPTEMBER 15th.
Information from August 2018 issue of Tennessee Cattle Business, the official publication of the Tennessee Cattlemen's Association.
8/4/18
Martin farms of Lyles, Tennessee has issued a call for entries for the Kenneth Ambrose Memorial Heifer Scholarship , an ongoing program founded by Neil and Christopher Martin to help youth kick start or add to a fledgling beef project.
Since 2006, a total of $50,125.oo has been awarded in scholarships and vouchers with 29 youth receiving full or partial scholarships toward the purchase of a registered heifer. Scholarship finalists will be chosen based on a written application and a special project chosen by the applicant and related to the production or promotion of beef cattle.
All finalists will be invited to Martin Farms for panel interviews, and winners are chosen based on composite scores. Anyone interested in applying can download an application directly from the Martin Farms website at -- MartinFarmsBeef.com. For further information, contact Chris Martin by email at [email protected] or by phone at 931-580-6821,
DEADLINE SEPTEMBER 15th.
Information from August 2018 issue of Tennessee Cattle Business, the official publication of the Tennessee Cattlemen's Association.
COUNTY FAIR TIME
8/4/18
The "Grandest Show" of occurs in many counties this time of year -- "The County Fair." These fairs offers rides, games, talent contest, story telling, musical shows and various events but most of all they showcase local agriculture.
There will be many displays of agriculture bringing the "Farm" up close for those who know little of their county's agriculture base, "Farms." Fair visitors can observe Fruits and Vegetables displays: Home Canning and Baking; Honeybee's and their natural honey; Poultry of all types; Dairy and Beef cattle, Sheep, Goats and many others associated with agriculture.
These agriculture displays and exhibits are more important today as so few people are connected to the "Farm." The original fair idea, of years gone by, was for farmers to showcase their years work and show others just how well they had done. Today these farmers work to maintain a strong agriculture presence and understanding for those who have limited exposure to agriculture. These fairs present fair visitors an opportunity to learn where food comes from -- food from farm gate to mom's kitchen table.
The county fair offers an excellent opportunity for farmers (food raisers) and families (food buyers and users) to come together to learn and understand each other.
Check out your local county fairs daily schedule for many activities and events. Sevier County Fair web-site will give a daily schedule of activities and events.
See you at the fair enjoying these fair activities and entertainment opportunities.
8/4/18
The "Grandest Show" of occurs in many counties this time of year -- "The County Fair." These fairs offers rides, games, talent contest, story telling, musical shows and various events but most of all they showcase local agriculture.
There will be many displays of agriculture bringing the "Farm" up close for those who know little of their county's agriculture base, "Farms." Fair visitors can observe Fruits and Vegetables displays: Home Canning and Baking; Honeybee's and their natural honey; Poultry of all types; Dairy and Beef cattle, Sheep, Goats and many others associated with agriculture.
These agriculture displays and exhibits are more important today as so few people are connected to the "Farm." The original fair idea, of years gone by, was for farmers to showcase their years work and show others just how well they had done. Today these farmers work to maintain a strong agriculture presence and understanding for those who have limited exposure to agriculture. These fairs present fair visitors an opportunity to learn where food comes from -- food from farm gate to mom's kitchen table.
The county fair offers an excellent opportunity for farmers (food raisers) and families (food buyers and users) to come together to learn and understand each other.
Check out your local county fairs daily schedule for many activities and events. Sevier County Fair web-site will give a daily schedule of activities and events.
See you at the fair enjoying these fair activities and entertainment opportunities.
EAT LOCAL
7/30/18
Yes!!!! Eating local means more for our local economy -- income and jobs -- as those dollars sty closer home.
Locally grown food items -- fruits, vegetables, meats, eggs and dairy products -- are fresher. Food items found at local and area "farmers markets" and/or "on farm markets" have been harvested within a few hours of your purchase. The freshness of these food items affects the taste and nutritional values of these foods.
Many fruits and vegetables have a longer time to become "vine ripe," because these food items do not have a period of transportation before reaching market or grocery store shelf.
Eating local keeps American families in touch with the growing seasons. We can eat food items when they are at their peak. However, the local grocery store permits us to have many food items, we desire, the year-around, as our local growing season limits what farmers are able to grow/raise.
Have a taste for freshness, attend the farmers markets, its a fun way to keep up with food items that are in season. Plus, meet the farmer who raised the food item and ask questions about the food item and get-to-know your farmer.
Arrive early -- its cooler -- for a good selection of food items. Bring your cooler, using a cooler can help protect perishable food items, keeping them fresh, while you shop.
Also, the farmers market provides an opportunity to meet fellow shoppers. Who knows, you may learn a new way of preparing one of your favorite fruits, vegetables ,meats, eggs or dairy products.
HAPPY SHOPPING
7/30/18
Yes!!!! Eating local means more for our local economy -- income and jobs -- as those dollars sty closer home.
Locally grown food items -- fruits, vegetables, meats, eggs and dairy products -- are fresher. Food items found at local and area "farmers markets" and/or "on farm markets" have been harvested within a few hours of your purchase. The freshness of these food items affects the taste and nutritional values of these foods.
Many fruits and vegetables have a longer time to become "vine ripe," because these food items do not have a period of transportation before reaching market or grocery store shelf.
Eating local keeps American families in touch with the growing seasons. We can eat food items when they are at their peak. However, the local grocery store permits us to have many food items, we desire, the year-around, as our local growing season limits what farmers are able to grow/raise.
Have a taste for freshness, attend the farmers markets, its a fun way to keep up with food items that are in season. Plus, meet the farmer who raised the food item and ask questions about the food item and get-to-know your farmer.
Arrive early -- its cooler -- for a good selection of food items. Bring your cooler, using a cooler can help protect perishable food items, keeping them fresh, while you shop.
Also, the farmers market provides an opportunity to meet fellow shoppers. Who knows, you may learn a new way of preparing one of your favorite fruits, vegetables ,meats, eggs or dairy products.
HAPPY SHOPPING
A REMARKABLE STORY
7/16/18
A drive through a rural community can generate thoughts as to the impact of agriculture on the economy. Its not a big stretch on your imagination to realize that the agriculture business is a significant segment of Sevier County Tennessee's economy. The local businesses selling farm equipment, crop supplies ( seed, fertilizer, crop protection materials), livestock supplies ( feeds, animal health products ), transportation ( fuel, tires, insurance ), and veterinary services are found throughout the county. Other professions such as doctors, dentist, lawyers and often tourism depends on the agriculture business.
The economy tells a story related to these farm families involved in agriculture. The direct value of agriculture products and commodities raised and marketed from some 603 farms is some $ 7.5 million in farm gate receipts. The cattle business is responsible for generating 50.4% of these receipts.
The raising and marketing of these agriculture products and commodities accounts for some 518 full and part-time jobs. The cattle business accounts for 47.5 % of these job opportunities.
We aren't just farmers, but are small-business owners and operators, environmentalist and members of the local community. We know that our reputation matters and are committed to raising a safe, nutritious food for American Families. We continue to improve our agriculture skills through continuing education classes and training. Examples are: University field days with hands-on training; Beef Quality Assurance classes; Specific crops and livestock training sessions providing new and improved management technology.
When we broaden the agriculture picture to include affilicated businesses ( trickle down or multiplier effects ) the agriculture and cattle businesses accounts for more than $8.4 million in output for Sevier County's economy.
The impact of the cattle business, by itself, accounts for 49.6% of these receipts.
The agriculture and cattle business supports some 535 full and part-time employment opportunities. The cattle business accounts for 48.2% of these employment opportunities.
Many traditional crops ( tobacco ) have been replaced as agriculture diversifies to include specialized crops such as: nursery and landscape plants; value added products -- beef calves to finished cattle to cuts of beef; vineyards to grapes to wine; and agritourism.
Local farmers markets provide opportunities for families to learn where food is grown and meet the farmer who grew their food.
Farmers continue to improve agriculture through conservation practices and reduce environmental effects on our natural resources -- air, water, land, minerals, trees, grass, wildlife and energy. Agriculture continues to provide American Families a high quality, nutritious, low-cost food fiber, fuel and shelter.
7/16/18
A drive through a rural community can generate thoughts as to the impact of agriculture on the economy. Its not a big stretch on your imagination to realize that the agriculture business is a significant segment of Sevier County Tennessee's economy. The local businesses selling farm equipment, crop supplies ( seed, fertilizer, crop protection materials), livestock supplies ( feeds, animal health products ), transportation ( fuel, tires, insurance ), and veterinary services are found throughout the county. Other professions such as doctors, dentist, lawyers and often tourism depends on the agriculture business.
The economy tells a story related to these farm families involved in agriculture. The direct value of agriculture products and commodities raised and marketed from some 603 farms is some $ 7.5 million in farm gate receipts. The cattle business is responsible for generating 50.4% of these receipts.
The raising and marketing of these agriculture products and commodities accounts for some 518 full and part-time jobs. The cattle business accounts for 47.5 % of these job opportunities.
We aren't just farmers, but are small-business owners and operators, environmentalist and members of the local community. We know that our reputation matters and are committed to raising a safe, nutritious food for American Families. We continue to improve our agriculture skills through continuing education classes and training. Examples are: University field days with hands-on training; Beef Quality Assurance classes; Specific crops and livestock training sessions providing new and improved management technology.
When we broaden the agriculture picture to include affilicated businesses ( trickle down or multiplier effects ) the agriculture and cattle businesses accounts for more than $8.4 million in output for Sevier County's economy.
The impact of the cattle business, by itself, accounts for 49.6% of these receipts.
The agriculture and cattle business supports some 535 full and part-time employment opportunities. The cattle business accounts for 48.2% of these employment opportunities.
Many traditional crops ( tobacco ) have been replaced as agriculture diversifies to include specialized crops such as: nursery and landscape plants; value added products -- beef calves to finished cattle to cuts of beef; vineyards to grapes to wine; and agritourism.
Local farmers markets provide opportunities for families to learn where food is grown and meet the farmer who grew their food.
Farmers continue to improve agriculture through conservation practices and reduce environmental effects on our natural resources -- air, water, land, minerals, trees, grass, wildlife and energy. Agriculture continues to provide American Families a high quality, nutritious, low-cost food fiber, fuel and shelter.
A REALLY GOOD TIME
7/9/18
Another Tennessee Valley Livestock Conference has come and gone -- another farmer centered program at
Walters State Expo Center near White Pine, Tn, seeing and hearing new technology for beef cattle from pasture to plate.
It was busy for beef farmers to hear speakers and talk with exhibitors,and beef business people, plus visiting with fellow beef farmers throughout the day.
The "Amazing Grazer" - Johnny Rogers - kicked off with "Soil Health," both above and below ground, as to soil insects, bacteria, moisture and nutrients. Plus, the all important leaf-of-grass, along with easy low cost grazing tools.
Royce Towns, nutritionist, presented beef farmers with possible solutions for "Making the Most of Summer Fescue." Fescue, the grass occupying some 3.5 million acres of Tennessee hay and pasture lands.
The live cattle grading demo as discussed by Jodie Inman and Mack Moss, USDA cattle graders, opened several eyes as to points cattle buyers use to evaluate cattle and calves in that 30 to 45 seconds as they pass through the auction ring.
Cowboy, Kevin Thompson on horseback, presented a "Low Stress Cattle Handling Demo." However, he had one heifer that was determined to defy all moves. We have all experienced these -- be calm,cool and patient was Kevin's solution as all worked to his advantage.
The what, why and how of current animal health conditions were demonstrated and discussed by Dr's Justin Rhinehart and Lew Strickland from U T's Animal Science Department.
Tennessee and National Cattle issues, concerns and program updates were presented by Jennifer Houston, National Cattlemen's Beef Association President-Elect; Valerie Bass, Tennessee Beef Council;and Jai Templeton, Commissioner of Agriculture for Tennessee.
It was a tiring time walking the arena to take in all the available opportunities. But at the same time I thoroughly enjoyed the opportunity to see many friends and chat with business folks about whats shaping up for the beef business from a business prospect.
If you came to the conference - Thank You. If you missed we've tried to present a brief overview.
7/9/18
Another Tennessee Valley Livestock Conference has come and gone -- another farmer centered program at
Walters State Expo Center near White Pine, Tn, seeing and hearing new technology for beef cattle from pasture to plate.
It was busy for beef farmers to hear speakers and talk with exhibitors,and beef business people, plus visiting with fellow beef farmers throughout the day.
The "Amazing Grazer" - Johnny Rogers - kicked off with "Soil Health," both above and below ground, as to soil insects, bacteria, moisture and nutrients. Plus, the all important leaf-of-grass, along with easy low cost grazing tools.
Royce Towns, nutritionist, presented beef farmers with possible solutions for "Making the Most of Summer Fescue." Fescue, the grass occupying some 3.5 million acres of Tennessee hay and pasture lands.
The live cattle grading demo as discussed by Jodie Inman and Mack Moss, USDA cattle graders, opened several eyes as to points cattle buyers use to evaluate cattle and calves in that 30 to 45 seconds as they pass through the auction ring.
Cowboy, Kevin Thompson on horseback, presented a "Low Stress Cattle Handling Demo." However, he had one heifer that was determined to defy all moves. We have all experienced these -- be calm,cool and patient was Kevin's solution as all worked to his advantage.
The what, why and how of current animal health conditions were demonstrated and discussed by Dr's Justin Rhinehart and Lew Strickland from U T's Animal Science Department.
Tennessee and National Cattle issues, concerns and program updates were presented by Jennifer Houston, National Cattlemen's Beef Association President-Elect; Valerie Bass, Tennessee Beef Council;and Jai Templeton, Commissioner of Agriculture for Tennessee.
It was a tiring time walking the arena to take in all the available opportunities. But at the same time I thoroughly enjoyed the opportunity to see many friends and chat with business folks about whats shaping up for the beef business from a business prospect.
If you came to the conference - Thank You. If you missed we've tried to present a brief overview.
BEEF AND BEEF QUALITY ASSURANCE
6/18/18
The beef business from cow/calf, stocker's, feedyard, packer, food service and retail depends on the American families confidence and positive thoughts in our raising of their food, "Beef."
The Beef Quality Assurance ( BQA ) educational program began in the early 1990's as farmers/ranchers heard the concerns of cattle health, food safety and wholesomeness of beef from American families. Their preceptation of beef, as an important high quality protein source, continues to evolve as farmers/ranchers implement progressive management that improves health and safety of cattle raising using BQA
principles.
We as farmers/ranchers know that reputation matters and are committed to quality animal care. We take responsibility for raising a safe food through improved animal care and management practices using programs like BQA. We take time, and encourage each employee to attend BQA training sessions to become "BQA certified." Thus, any person handling cattle are trained in implementing requirements and recommendations that affects American families food item, "Beef."
The educational or training sessions focus on several cattle management and handling principles such as: Vaccine and Drug practices; Livestock Feeds and Feed Supply; Management Impacts on Carcass Quality; Cattle Care through Handling Facilities; Transportation on farms and to Market Facilities; Bio-security and Records.
Farmers/ranchers keep a close eye on American families food dollar. We continue to put forth the time and effort to insure they will receive a high quality food item at the meat counter. Its that last three to four feet that's a great distance between farmers/ranchers and American families. Its the grocery store or supermarket that is that last 3 to 4 feet of our beef business.
There has never been a better time to receive BQA Certification and implement BQA practices on those new 2018 model calves and newly purchased stocker cattle. Tennessee has some 24,000 certified BQA farmers/ranchers. BQA influences the management practices of more than 80% of cattle today.
Through BQA practices, lets continue to raise BQA Certified Cattle for American families grill and dinner table.
6/18/18
The beef business from cow/calf, stocker's, feedyard, packer, food service and retail depends on the American families confidence and positive thoughts in our raising of their food, "Beef."
The Beef Quality Assurance ( BQA ) educational program began in the early 1990's as farmers/ranchers heard the concerns of cattle health, food safety and wholesomeness of beef from American families. Their preceptation of beef, as an important high quality protein source, continues to evolve as farmers/ranchers implement progressive management that improves health and safety of cattle raising using BQA
principles.
We as farmers/ranchers know that reputation matters and are committed to quality animal care. We take responsibility for raising a safe food through improved animal care and management practices using programs like BQA. We take time, and encourage each employee to attend BQA training sessions to become "BQA certified." Thus, any person handling cattle are trained in implementing requirements and recommendations that affects American families food item, "Beef."
The educational or training sessions focus on several cattle management and handling principles such as: Vaccine and Drug practices; Livestock Feeds and Feed Supply; Management Impacts on Carcass Quality; Cattle Care through Handling Facilities; Transportation on farms and to Market Facilities; Bio-security and Records.
Farmers/ranchers keep a close eye on American families food dollar. We continue to put forth the time and effort to insure they will receive a high quality food item at the meat counter. Its that last three to four feet that's a great distance between farmers/ranchers and American families. Its the grocery store or supermarket that is that last 3 to 4 feet of our beef business.
There has never been a better time to receive BQA Certification and implement BQA practices on those new 2018 model calves and newly purchased stocker cattle. Tennessee has some 24,000 certified BQA farmers/ranchers. BQA influences the management practices of more than 80% of cattle today.
Through BQA practices, lets continue to raise BQA Certified Cattle for American families grill and dinner table.
DRINK UP, MILK THAT IS !
5/21/18
The U.S. dairy farmers have improved fluid milk production for the last several years. The 2017 dairy cow herd was 9.39 million cows producing 215.46 billion pounds of fluid milk, that's 22,941 pounds of fluid milk from each cow. Just ten years previous (2007) the milking herd was 9.18 million cows producing 185.65 billion pounds of fluid milk or 20,204 pounds per cow. U.S. fluid milk production has increased year earlier totals (year over year) in 15 of the previous 16 years.
A little closer home, Tennessee's dairy cow herd for 2017 was 40 thousand cows producing 999 million pounds or 17,325 pounds of fluid milk per cow, which is 2087 gallons. The Tennessee herd in 2007 was 63 thousand cows producing 693 million pounds for 15,857 pounds of fluid milk per cow or 1910 gallons.
Enough of the numbers. During the past months (April and May) of 2018 we have seen or heard several news reports where dairy processors, milk companies, have informed dairy farmers, in our East Tennessee area, they would no longer be purchasing their fluid milk. The farmers, upon receipt of this notification are/were scrambling to locate a "new market" for their fluid milk. There were not many options available and some of these long time dairy farms have gone out-of-business.
The same type situation occurred earlier this year in Michigan, Minnesota and Wisconsin when several U.S. farms received notification their Canadian milk processor would no longer purchase their fluid milk. Therefore, these same type situations appear to be occurring throughout the dairy business.
The following are comments by"Trent Loos," a popular NPR host for the 6th generation Nebraska Farmers radio show "Loos Tales," during the Tennessee Valley Livestock Conference June 27th 2017. Loos stated, "We talk about over production in the dairy business, but our problem is not that we are producing too much milk; Our problem is that we are not drinking enough milk." "Our bovine health is the poorest it has ever been. Fluid Milk consumption in 1916 was 61 gaoolon per person (per year). And, today we may not consume a gallon of milk a year per person. Its under consumption, not over production."
Loos stated, "We have decreased consumption of milk, beef and eggs over the last 40 years and the obesity, diabetes and other chronic diseases have continued to go up." Loos's comments may offer too simple a solution. Here are a few milk consumption statistics for the U.S. today per person per year: 17.9 gallons fluid milk; 14.3 pounds American Cheese; 5.7 pounds butter; 22 pounds of other cheese. I know our household drinks about 1 to 2 gallons of milk per week and several packages of cheese.
Several milk processing companies have experienced or are experiencing declines in fluid milk consumption. The dairy business also is dealing with competition from plant based so-called milks that have "no relations" to animal based milk or "Cows Milk." Milk and dairy products ( cheese, yogurt, ice cream and butter) derived from dairy cows "can not" be matched in nutritional values by plant based products.
Nothing makes a meal more enjoyable than a "cold glass of cows milk, Drink-Up" and support our American Dairy Farmers.
References:
USDA Economic Research Service
USDA National Agriculture Statistical Service
Tennessee Cooperator, August 2017
5/21/18
The U.S. dairy farmers have improved fluid milk production for the last several years. The 2017 dairy cow herd was 9.39 million cows producing 215.46 billion pounds of fluid milk, that's 22,941 pounds of fluid milk from each cow. Just ten years previous (2007) the milking herd was 9.18 million cows producing 185.65 billion pounds of fluid milk or 20,204 pounds per cow. U.S. fluid milk production has increased year earlier totals (year over year) in 15 of the previous 16 years.
A little closer home, Tennessee's dairy cow herd for 2017 was 40 thousand cows producing 999 million pounds or 17,325 pounds of fluid milk per cow, which is 2087 gallons. The Tennessee herd in 2007 was 63 thousand cows producing 693 million pounds for 15,857 pounds of fluid milk per cow or 1910 gallons.
Enough of the numbers. During the past months (April and May) of 2018 we have seen or heard several news reports where dairy processors, milk companies, have informed dairy farmers, in our East Tennessee area, they would no longer be purchasing their fluid milk. The farmers, upon receipt of this notification are/were scrambling to locate a "new market" for their fluid milk. There were not many options available and some of these long time dairy farms have gone out-of-business.
The same type situation occurred earlier this year in Michigan, Minnesota and Wisconsin when several U.S. farms received notification their Canadian milk processor would no longer purchase their fluid milk. Therefore, these same type situations appear to be occurring throughout the dairy business.
The following are comments by"Trent Loos," a popular NPR host for the 6th generation Nebraska Farmers radio show "Loos Tales," during the Tennessee Valley Livestock Conference June 27th 2017. Loos stated, "We talk about over production in the dairy business, but our problem is not that we are producing too much milk; Our problem is that we are not drinking enough milk." "Our bovine health is the poorest it has ever been. Fluid Milk consumption in 1916 was 61 gaoolon per person (per year). And, today we may not consume a gallon of milk a year per person. Its under consumption, not over production."
Loos stated, "We have decreased consumption of milk, beef and eggs over the last 40 years and the obesity, diabetes and other chronic diseases have continued to go up." Loos's comments may offer too simple a solution. Here are a few milk consumption statistics for the U.S. today per person per year: 17.9 gallons fluid milk; 14.3 pounds American Cheese; 5.7 pounds butter; 22 pounds of other cheese. I know our household drinks about 1 to 2 gallons of milk per week and several packages of cheese.
Several milk processing companies have experienced or are experiencing declines in fluid milk consumption. The dairy business also is dealing with competition from plant based so-called milks that have "no relations" to animal based milk or "Cows Milk." Milk and dairy products ( cheese, yogurt, ice cream and butter) derived from dairy cows "can not" be matched in nutritional values by plant based products.
Nothing makes a meal more enjoyable than a "cold glass of cows milk, Drink-Up" and support our American Dairy Farmers.
References:
USDA Economic Research Service
USDA National Agriculture Statistical Service
Tennessee Cooperator, August 2017
OPPORTUNITY
5/21/18
Spending time with younger folks can be a rewarding experience. I've had that opportunity to spend a few days ( time ), recently with younger folks who are associated with agriculture through their 4-H clubs and Future Farmers of America ( FFA ) chapters. Their level of knowledge and desire to learn was most impressive.
In agriculture, we face a task of an ever growing population, estimated to reach or exceed 9 billion people by year 2050. This growth will require an estimated 70& more food, fiber, fuel and shelter. Farmers/ranchers will be called upon to provide these needs, with an ever shrinking land base. A rather complex issue, but its one these younger folks are up to the challenge of solving.
We have come a long ways since my days in high school Vo-Ag classes. In my 60 odd years, I've witnessed and been a part of many amazing changes in several related fields of agriculture: Beef, Dairy, Swine, Corn, Soybeans, Vegetables and Fruits.
These improvements in animals and plants would not have been possible without better genetics, health, nutrition and welfare or caring-for these animals and plants. The technology and management being adopted and applied to these and other agriculture fields by these younger folks enables us to make better use of products raised on farms/ranches today. Todays agriculture technology is not always understood by American families, but its our responsibility to do a better job so that its understandable.
The technology improvements that have occurred in my lifetime has assisted agriculture to be more efficient and sustainable. The technology includes but is not limited to : Genetics and Nutrition for Animals and Plants; Precision farming that decreases time in fields and reduces emissions and soil compaction from equipment; Improved application of inputs such as fertilizers and pesticides decreases affects on the environment; and many others.
Its these and other technologies being developed and applied by these younger folks -- agricultureist -- that can and will solve future food, fiber, fuel and shelter requirements.
Related articles of interest
Expanding Farm Knowledge 2018
Conservation Tillage
A Dairy Farm Visit
G M O Saga
Earth Day
5/21/18
Spending time with younger folks can be a rewarding experience. I've had that opportunity to spend a few days ( time ), recently with younger folks who are associated with agriculture through their 4-H clubs and Future Farmers of America ( FFA ) chapters. Their level of knowledge and desire to learn was most impressive.
In agriculture, we face a task of an ever growing population, estimated to reach or exceed 9 billion people by year 2050. This growth will require an estimated 70& more food, fiber, fuel and shelter. Farmers/ranchers will be called upon to provide these needs, with an ever shrinking land base. A rather complex issue, but its one these younger folks are up to the challenge of solving.
We have come a long ways since my days in high school Vo-Ag classes. In my 60 odd years, I've witnessed and been a part of many amazing changes in several related fields of agriculture: Beef, Dairy, Swine, Corn, Soybeans, Vegetables and Fruits.
These improvements in animals and plants would not have been possible without better genetics, health, nutrition and welfare or caring-for these animals and plants. The technology and management being adopted and applied to these and other agriculture fields by these younger folks enables us to make better use of products raised on farms/ranches today. Todays agriculture technology is not always understood by American families, but its our responsibility to do a better job so that its understandable.
The technology improvements that have occurred in my lifetime has assisted agriculture to be more efficient and sustainable. The technology includes but is not limited to : Genetics and Nutrition for Animals and Plants; Precision farming that decreases time in fields and reduces emissions and soil compaction from equipment; Improved application of inputs such as fertilizers and pesticides decreases affects on the environment; and many others.
Its these and other technologies being developed and applied by these younger folks -- agricultureist -- that can and will solve future food, fiber, fuel and shelter requirements.
Related articles of interest
Expanding Farm Knowledge 2018
Conservation Tillage
A Dairy Farm Visit
G M O Saga
Earth Day
YOUR FOOD DOLLAR
5/14/18
The American farmers/ranchers make up less than 2% of the U. S. A. population. They are very diverse in raising traditional, biotech and organic crops, also meat,milk and eggs. Large or small, today's farms/ranches are 95 + % family owned and operated.
Today, American families spend about 10% of their disposable income for food each year. The lowest of other countries around the world.
The American farmers share of the American families food dollar continually changes as reported by U. S. D. A.'s Economic Research Service. The farmers share in April 2018 was reported as 14.8 cents, down from 15.5 cents in 2016. The farmers share was at a 15 year low.
The American farmers share of the food dollar varies greatly at the farm gate. American farmers/ranchers are the most productive around the world. Each U.S. farm/ranch raises enough food, fiber, fuel and shelter for 165 people ( 106 in U. S. and 59 outside our borders). The beef farmer in 2014 earned 44 cants of each beef dollar. The current year the amount is 22 cents. Dairy farmers in 2014 received 50 cents of the dairy dollar but today they earn only 30 cents of the dairy dollar.
Item -----------------Retail -----Farmer-----farm %
1 lb Bacon -----------$ 4.99 ----$ 0.68 ------13.6 %
1 lb Top Sirloin Steak $ 8.99 ----$ 2.01 ------ 22.3 %
2 lb Bread -----------$ 3.49 ----$ 0.12 ------ 3.4 %
5 lb Fresh Carrots ---$ 4.49 ----$ 1.40 ------ 31.1 %
18 oz box Cereal ----$ 5.09 ----$ 0.05 -------0.9 %
4 oz Wheat Bagel ---$ 0.88 ----$ 0.01 ------- 1.1 %
1 lb Tomatoes -------$ 3.99 ----$ 0.40 ------ 10.0 %
1 doz Eggs ----------$ 2.89 ----$ 2.01 ------ 69.5 %
5 lb King Arthur Flour$ 6.09 ----$ 0.43 ----- 7.0 %
1 lb Boneless Ham --$ 3.99 ----$ 0.68 ------ 17.0 %
1lb Lettuce ---------$ 2.79 ----$ 0.47 ------16.8 %
1 gal Fat Free Milk --$ 4.49 ----$ 1.34 ------ 29.8 %
5 lb Russet Potatoe $ 3.99 ----$ 0.56 ------ 14.0 %
1 lb Apples ---------$ 2.19 ----$ 0.34 ------ 15.5 %
2 liter Soda --------$ 2.19 ----$ 0.05 ------ 2.2 %
Note: Farmers Share divided by Retail = farm %
Some of us "older geizers" notice items in younger folks food baskets. We notice more and more conveniently prepared food items. Once upon a time American families prepared most meats at home, but with today's busy lifestyle more meals are what can be prepared in 30 minutes or less. Yesteryear we shucked our corn, sliced the watermelon and cantaloupe, and baked our own bread. Today we find many of these items already pre-shucked, sliced and baked from the supermarket.
The area "FARMERS MARKETS" are beginning, offering local families an opportunity to select "locally grown" meat, eggs, fruits and vegetables.. Get to know your local farmer or Gardner who raises these food items.
SEVIER FARMERS CO-OP: WEDNESDAY & SATURDAY 8-12:00 am
SEYMOUR FIRST BAPTIST CHURCH: SATURDAY 8-12:00 am
5/14/18
The American farmers/ranchers make up less than 2% of the U. S. A. population. They are very diverse in raising traditional, biotech and organic crops, also meat,milk and eggs. Large or small, today's farms/ranches are 95 + % family owned and operated.
Today, American families spend about 10% of their disposable income for food each year. The lowest of other countries around the world.
The American farmers share of the American families food dollar continually changes as reported by U. S. D. A.'s Economic Research Service. The farmers share in April 2018 was reported as 14.8 cents, down from 15.5 cents in 2016. The farmers share was at a 15 year low.
The American farmers share of the food dollar varies greatly at the farm gate. American farmers/ranchers are the most productive around the world. Each U.S. farm/ranch raises enough food, fiber, fuel and shelter for 165 people ( 106 in U. S. and 59 outside our borders). The beef farmer in 2014 earned 44 cants of each beef dollar. The current year the amount is 22 cents. Dairy farmers in 2014 received 50 cents of the dairy dollar but today they earn only 30 cents of the dairy dollar.
Item -----------------Retail -----Farmer-----farm %
1 lb Bacon -----------$ 4.99 ----$ 0.68 ------13.6 %
1 lb Top Sirloin Steak $ 8.99 ----$ 2.01 ------ 22.3 %
2 lb Bread -----------$ 3.49 ----$ 0.12 ------ 3.4 %
5 lb Fresh Carrots ---$ 4.49 ----$ 1.40 ------ 31.1 %
18 oz box Cereal ----$ 5.09 ----$ 0.05 -------0.9 %
4 oz Wheat Bagel ---$ 0.88 ----$ 0.01 ------- 1.1 %
1 lb Tomatoes -------$ 3.99 ----$ 0.40 ------ 10.0 %
1 doz Eggs ----------$ 2.89 ----$ 2.01 ------ 69.5 %
5 lb King Arthur Flour$ 6.09 ----$ 0.43 ----- 7.0 %
1 lb Boneless Ham --$ 3.99 ----$ 0.68 ------ 17.0 %
1lb Lettuce ---------$ 2.79 ----$ 0.47 ------16.8 %
1 gal Fat Free Milk --$ 4.49 ----$ 1.34 ------ 29.8 %
5 lb Russet Potatoe $ 3.99 ----$ 0.56 ------ 14.0 %
1 lb Apples ---------$ 2.19 ----$ 0.34 ------ 15.5 %
2 liter Soda --------$ 2.19 ----$ 0.05 ------ 2.2 %
Note: Farmers Share divided by Retail = farm %
Some of us "older geizers" notice items in younger folks food baskets. We notice more and more conveniently prepared food items. Once upon a time American families prepared most meats at home, but with today's busy lifestyle more meals are what can be prepared in 30 minutes or less. Yesteryear we shucked our corn, sliced the watermelon and cantaloupe, and baked our own bread. Today we find many of these items already pre-shucked, sliced and baked from the supermarket.
The area "FARMERS MARKETS" are beginning, offering local families an opportunity to select "locally grown" meat, eggs, fruits and vegetables.. Get to know your local farmer or Gardner who raises these food items.
SEVIER FARMERS CO-OP: WEDNESDAY & SATURDAY 8-12:00 am
SEYMOUR FIRST BAPTIST CHURCH: SATURDAY 8-12:00 am
Expanding Farm Knowledge 2018
5/09/18
WHOEEEE -- "FARM DAYS" -- what a big two days that were busy and fun filled with Sevier County 4th grade students, teachers, parents and teen leaders. Some 57 groups with 18 to 20 students toured "Farm Days," a learning experience about agriculture, where american families foods originates and just how american agriculture affects our daily lives. "Farm Days" are sponsored by Sevier County Livestock Association.
Once that morning whistle sounds at 9:00 am, its wall to wall with many curious students, teachers and parents. The final whistle blows at 2:00 pm as students boards buses returning to their schools and many volunteer teachers at those learning stations breath a sigh of relief and smiles all around with their accomplishments for "Farm Days."
The many learning stations included are briefly described -- with pictures to follow at bottom of the page:
1- "Wow That Cow" related to many items we use daily that cattle influence, food items supplied and their nutritional values. Some 300 items such as: soaps, combs, toothpaste, candies, tape, glue, paper, paints, brushes are made from cattle. What do cattle eat ??? -- grass, peanut hulls, cottonseed, potato peals, wheat mids, and corn cobs are recycled into food items for humans. Plus, many items such as baseballs, footballs, softballs, basketballs, ball gloves, shoes and leather cloths that we use daily. The display was illustrated and discussed by Peyton Day, Tyler Schrick, Maverick Trent, Ivy Bales, Emily Hall, Shelby Moore and Melody Cody their leader.
2- The Vegetable Garden with plants -- cucumber, tomato, pepper, squash, sweet corn and potatoe. The Farm Bureau Women's group illustrated with seed to plants, to fruits, to final products such as: Tomato seed grows to tomato plants producing tomatoes for tomato ketchup for our fried potatoes.
3- The Dairy Cattle and Dairy Products discussed were: milk - whole and skimmed, cottage cheese, ice cream, yogurt and those nutrients supplied from these food items. Plus, what food nutrients our bodies need that are available from dairy cattle and dairy products.
4- The many seeds that farmers/ranchers use to raise food crops for american families and their livestock: corn, soybeans, oats, millet, buckwheat, clovers -- red and white, grass -- fescue and orchard grass, and sorghum. How these seed grow to plants and foods was discussed by John Delozier from Sevier Farmers Co-op.
5- Forestry: The display and discussion included many tree parts, leaves for identification, and seeds for growing new trees. Also, insect traps for insects effecting our native forest trees. Plus, how to build bird houses and feeders as birds around our homes eat many insects.
6- Sevier County Beekeepers displayed the kinds of honeybees and their work as our number one pollinators of vegetable and fruit crops. These bees are responsible for each "third bit of food" we have to eat. These honeybees are very important to our food cycle.
7- The "Barnyard Animals" on display were: cow and calf, sheep, pigs, goat, chicken, turkey, rabbits, horse, mule, and donkey. Each animal had "Barnyard Math" posted that was discussed and explained by teen leaders. Also, Roger Radel's incubator hatched five baby chicks during the "Farm Days."
8- Soil Conservation illustrated erosion control practices that farmers/ranchers use for protecting their soil while raising food crops for american families and their livestock.
9- Master Gardners illustrated and discussed many garden and landscape plants we use around our homes.
10- Tennessee Department of Forestry displayed and discussed their forest fire fighting and tree planting equipment.
11- Many antique tractors and modern, "Today's Tractors" and various farm implements were displayed to show students yesterday and today's farm implements.
Today one farmer/rancher provides Food, Fober, Fuel and Shelter for 155 American family members.
Tennessee's "Top Ten" agriculture crops and livestock are: Cattle and Calves; Soybeans; Broilers ( chickens); Corn; Hay; Milk and Dairy Products; Wheat; Cotton; Tobacco; Fruits and Vegetables.
5/09/18
WHOEEEE -- "FARM DAYS" -- what a big two days that were busy and fun filled with Sevier County 4th grade students, teachers, parents and teen leaders. Some 57 groups with 18 to 20 students toured "Farm Days," a learning experience about agriculture, where american families foods originates and just how american agriculture affects our daily lives. "Farm Days" are sponsored by Sevier County Livestock Association.
Once that morning whistle sounds at 9:00 am, its wall to wall with many curious students, teachers and parents. The final whistle blows at 2:00 pm as students boards buses returning to their schools and many volunteer teachers at those learning stations breath a sigh of relief and smiles all around with their accomplishments for "Farm Days."
The many learning stations included are briefly described -- with pictures to follow at bottom of the page:
1- "Wow That Cow" related to many items we use daily that cattle influence, food items supplied and their nutritional values. Some 300 items such as: soaps, combs, toothpaste, candies, tape, glue, paper, paints, brushes are made from cattle. What do cattle eat ??? -- grass, peanut hulls, cottonseed, potato peals, wheat mids, and corn cobs are recycled into food items for humans. Plus, many items such as baseballs, footballs, softballs, basketballs, ball gloves, shoes and leather cloths that we use daily. The display was illustrated and discussed by Peyton Day, Tyler Schrick, Maverick Trent, Ivy Bales, Emily Hall, Shelby Moore and Melody Cody their leader.
2- The Vegetable Garden with plants -- cucumber, tomato, pepper, squash, sweet corn and potatoe. The Farm Bureau Women's group illustrated with seed to plants, to fruits, to final products such as: Tomato seed grows to tomato plants producing tomatoes for tomato ketchup for our fried potatoes.
3- The Dairy Cattle and Dairy Products discussed were: milk - whole and skimmed, cottage cheese, ice cream, yogurt and those nutrients supplied from these food items. Plus, what food nutrients our bodies need that are available from dairy cattle and dairy products.
4- The many seeds that farmers/ranchers use to raise food crops for american families and their livestock: corn, soybeans, oats, millet, buckwheat, clovers -- red and white, grass -- fescue and orchard grass, and sorghum. How these seed grow to plants and foods was discussed by John Delozier from Sevier Farmers Co-op.
5- Forestry: The display and discussion included many tree parts, leaves for identification, and seeds for growing new trees. Also, insect traps for insects effecting our native forest trees. Plus, how to build bird houses and feeders as birds around our homes eat many insects.
6- Sevier County Beekeepers displayed the kinds of honeybees and their work as our number one pollinators of vegetable and fruit crops. These bees are responsible for each "third bit of food" we have to eat. These honeybees are very important to our food cycle.
7- The "Barnyard Animals" on display were: cow and calf, sheep, pigs, goat, chicken, turkey, rabbits, horse, mule, and donkey. Each animal had "Barnyard Math" posted that was discussed and explained by teen leaders. Also, Roger Radel's incubator hatched five baby chicks during the "Farm Days."
8- Soil Conservation illustrated erosion control practices that farmers/ranchers use for protecting their soil while raising food crops for american families and their livestock.
9- Master Gardners illustrated and discussed many garden and landscape plants we use around our homes.
10- Tennessee Department of Forestry displayed and discussed their forest fire fighting and tree planting equipment.
11- Many antique tractors and modern, "Today's Tractors" and various farm implements were displayed to show students yesterday and today's farm implements.
Today one farmer/rancher provides Food, Fober, Fuel and Shelter for 155 American family members.
Tennessee's "Top Ten" agriculture crops and livestock are: Cattle and Calves; Soybeans; Broilers ( chickens); Corn; Hay; Milk and Dairy Products; Wheat; Cotton; Tobacco; Fruits and Vegetables.
EARTH DAY 2018
4/21/18
We celebrate "EARTH DAY" April 22nd. However, Earth Day and everyday, American Agriculture is all around us throughout our daily lives. Thanks to the American farmers/ranchers who use our earth's natural resources -- air, soil, water, minerals, grass, trees, wildlife and energy -- to provide American Families with supplies of food, fiber, fuel and shelter in abundance that we can support others around the world today, "Earth Day."
Technology improves management skills, innovative approaches and success for farm/ranch operations to reach above and beyond their ability to plant, harvest and deliver quality food stuffs in a timely manner, sometimes through extreme circumstances, for American Families. Mother Nature often creates stresses such as droughts, floods, disease, insects, and wildfires that decimate crops and livestock, but farmers/ranchers continue to deliver abundant supplies of food items.
Through advanced technology our American farmers/ranchers are able to raise more crops and livestock using less natural resources and be more environmentally friendly. Technology permits us to improve development of crops and livestock, thus improving yields and quality, "using less to produce more."
Our farmers/ranchers have a sustainability story to tell: Yields of corn, cotton, soybeans, wheat and other grains have increased as the use of land, water, chemical fertilizers, energy and greenhouse gas emissions have decreased. Also, the livestock production has increased per animal thur selection, breeding, and feeding. Thus a smaller herd size with more pounds of high quality proteins produced. The livestock sector, especially cattle harvest and make efficient use of thousands of acres of grassland that are not suitable for raising crops but grows excellent grass.
Yes! Today's farms/ranches are larger in acreage and for pounds and bushels raised. However, 95% or more of American farms/ranches are family owned and operated and have been for 2 to 3 or more generations.
Yes! Today's farmers/ranchers take their land and livestock stewardship serious. They care about and for the lands and animals entrusted to their care.
Related articles of interest
Our B.Q.A. Thoughts
Todays Beef Choices
We Are Farmers
4/21/18
We celebrate "EARTH DAY" April 22nd. However, Earth Day and everyday, American Agriculture is all around us throughout our daily lives. Thanks to the American farmers/ranchers who use our earth's natural resources -- air, soil, water, minerals, grass, trees, wildlife and energy -- to provide American Families with supplies of food, fiber, fuel and shelter in abundance that we can support others around the world today, "Earth Day."
Technology improves management skills, innovative approaches and success for farm/ranch operations to reach above and beyond their ability to plant, harvest and deliver quality food stuffs in a timely manner, sometimes through extreme circumstances, for American Families. Mother Nature often creates stresses such as droughts, floods, disease, insects, and wildfires that decimate crops and livestock, but farmers/ranchers continue to deliver abundant supplies of food items.
Through advanced technology our American farmers/ranchers are able to raise more crops and livestock using less natural resources and be more environmentally friendly. Technology permits us to improve development of crops and livestock, thus improving yields and quality, "using less to produce more."
Our farmers/ranchers have a sustainability story to tell: Yields of corn, cotton, soybeans, wheat and other grains have increased as the use of land, water, chemical fertilizers, energy and greenhouse gas emissions have decreased. Also, the livestock production has increased per animal thur selection, breeding, and feeding. Thus a smaller herd size with more pounds of high quality proteins produced. The livestock sector, especially cattle harvest and make efficient use of thousands of acres of grassland that are not suitable for raising crops but grows excellent grass.
Yes! Today's farms/ranches are larger in acreage and for pounds and bushels raised. However, 95% or more of American farms/ranches are family owned and operated and have been for 2 to 3 or more generations.
Yes! Today's farmers/ranchers take their land and livestock stewardship serious. They care about and for the lands and animals entrusted to their care.
Related articles of interest
Our B.Q.A. Thoughts
Todays Beef Choices
We Are Farmers
FOOD LABELS PART 4
4/16/18
ORGANIC - USDA's Marketing Service or its agency's manages the "National Organic Program" (NOP), which certifies farmers/ranchers that raise organic products. Organically raised livestock (beef, pork, lamb or veal) must be in compliance with NOP rules and regulations beginning at the last third or tri-mester of pregnancy.
Livestock or cattle may be either grain or grass finished but must be fed only organically raised feeds and /or allowed to graze organically managed pastures.
Organic cattle can not be given growth promoting hormones or antibiotics. They are only allowed to be given vaccines to prevent illness.
The requirements and regulations state that livestock must have access to outdoors and must be allowed to graze at least 120 days of the year.
In order to place the USDA Organic Seal (a green/white circle stating USDA organic) on a product label, it must be made with 95% or greater of organic ingredients, excluding salt and water as they are considered natural. Up to 5% of the ingredients may be non-organic agriculture products that are not commercially available as organic and/or non-agriculture products that are on the national list.
Many american families believe natural is the same as organic, however it is not.
Yes, Organic farmers/ranchers are permitted to use pesticides. There are many (more than 50 ) approved pesticides on the NOP list for organic livestock and crop production.
Organic labeled products means:
1- Certified by USDA's NOP or its agency's
2- No synthetic fertilizers, sewage sludge or genetically engineered products were used or raised on the land for 3 or more years
3- No irradiation applied
4- NOP refers only to what livestock have eaten
5- NOP does not regulate what happens to meat during processing
Research has indicated that organically raised foods are not considered healthier for you than traditionally raised foods.
GROUND BEEF ( GB )
1-GB must be from cattle, any other animal meat would be considered illegal or mis-labeled
2- GB is made from only muscle meat that was previously attached to bones, no organs
3- GB must be at least 70% lean and no more than 30% fat. However, GB is generally leaner
4- GB is not made from left-overs, trimmings from larger cuts of beef are kept and ground into ground beef
5- GB may not contain added water
6- GB may not contain any phosphate binders or extenders. Some processed meat products use non-meat fillers, if these are used it must be stated on the label and it can not be labeled as ground beef
7- All GB is not the same. Generally the more lean beef contained, the price increases
8- Ground Round, Ground Chuck, Ground Sirloin are also Ground Beef but have different requirements
8A- Ground Round and Ground Sirloin must be no more than 15% fat
8B- Ground Chuck must be no more than 20% fat
8C- Special ground meat such as these must be at least 50% from the cut of beef indicated
9- Hamburger is generally defined as ground beef containing 85% lean beef and no more than 15% fat
10- GB should always be cooked to an internal temperature of 160*F and checked with a meat thermometer. Color is not a good indicator of doneness
REFERENCES FOR FOOD LABELS: Parts 1, 2, 3 and 4
USDA = United States Deprtment of Agriculture
FSIS = Food Safety and Inspection Service. The agency responsible for ensuring the truthfulness and accuracy in labeling of meat and poultry products
USDA's Marketing Service
FDA = Food and Drug Administration
NOP = National Organic Program
The Beef Lifecycle from the Beef Checkoff Program
Today's Beef Choices from Beef Nutrition.org
Related Articles of Interest
Antibiotic Free
No Antibiotic In Milk
Antibiotics In Cattle
Food Safety
Brown vs. White Eggs
GMO Saga
Livestock Stewardship
4/16/18
ORGANIC - USDA's Marketing Service or its agency's manages the "National Organic Program" (NOP), which certifies farmers/ranchers that raise organic products. Organically raised livestock (beef, pork, lamb or veal) must be in compliance with NOP rules and regulations beginning at the last third or tri-mester of pregnancy.
Livestock or cattle may be either grain or grass finished but must be fed only organically raised feeds and /or allowed to graze organically managed pastures.
Organic cattle can not be given growth promoting hormones or antibiotics. They are only allowed to be given vaccines to prevent illness.
The requirements and regulations state that livestock must have access to outdoors and must be allowed to graze at least 120 days of the year.
In order to place the USDA Organic Seal (a green/white circle stating USDA organic) on a product label, it must be made with 95% or greater of organic ingredients, excluding salt and water as they are considered natural. Up to 5% of the ingredients may be non-organic agriculture products that are not commercially available as organic and/or non-agriculture products that are on the national list.
Many american families believe natural is the same as organic, however it is not.
Yes, Organic farmers/ranchers are permitted to use pesticides. There are many (more than 50 ) approved pesticides on the NOP list for organic livestock and crop production.
Organic labeled products means:
1- Certified by USDA's NOP or its agency's
2- No synthetic fertilizers, sewage sludge or genetically engineered products were used or raised on the land for 3 or more years
3- No irradiation applied
4- NOP refers only to what livestock have eaten
5- NOP does not regulate what happens to meat during processing
Research has indicated that organically raised foods are not considered healthier for you than traditionally raised foods.
GROUND BEEF ( GB )
1-GB must be from cattle, any other animal meat would be considered illegal or mis-labeled
2- GB is made from only muscle meat that was previously attached to bones, no organs
3- GB must be at least 70% lean and no more than 30% fat. However, GB is generally leaner
4- GB is not made from left-overs, trimmings from larger cuts of beef are kept and ground into ground beef
5- GB may not contain added water
6- GB may not contain any phosphate binders or extenders. Some processed meat products use non-meat fillers, if these are used it must be stated on the label and it can not be labeled as ground beef
7- All GB is not the same. Generally the more lean beef contained, the price increases
8- Ground Round, Ground Chuck, Ground Sirloin are also Ground Beef but have different requirements
8A- Ground Round and Ground Sirloin must be no more than 15% fat
8B- Ground Chuck must be no more than 20% fat
8C- Special ground meat such as these must be at least 50% from the cut of beef indicated
9- Hamburger is generally defined as ground beef containing 85% lean beef and no more than 15% fat
10- GB should always be cooked to an internal temperature of 160*F and checked with a meat thermometer. Color is not a good indicator of doneness
REFERENCES FOR FOOD LABELS: Parts 1, 2, 3 and 4
USDA = United States Deprtment of Agriculture
FSIS = Food Safety and Inspection Service. The agency responsible for ensuring the truthfulness and accuracy in labeling of meat and poultry products
USDA's Marketing Service
FDA = Food and Drug Administration
NOP = National Organic Program
The Beef Lifecycle from the Beef Checkoff Program
Today's Beef Choices from Beef Nutrition.org
Related Articles of Interest
Antibiotic Free
No Antibiotic In Milk
Antibiotics In Cattle
Food Safety
Brown vs. White Eggs
GMO Saga
Livestock Stewardship
FOOD LABELS Part 3
4/11/18
GRASS FED - To label a package of beef as grass fed USDA requires that cattle are:
1- Only permitted to eat grass or forages their entire life
2- Never given or fed grains or grain by-products
3- Allowed access to graze grass pastures during the growing season
4- During winter months, cattle are fed hays. Hay being grass harvested and stored for future cattle feeding
5- May eat grass, forages, hay or grass silage at a feedyard
6- May or may not be given FDA approved antibiotics to treat, prevent or control illness or disease and/or growth promoting hormones
Many consumers think that beef that is not labeled grass fed comes from cattle that have never grazed grass pastures. All USA cattle have been grass fed or grazed grass pastures a majority of their lives.
Why??? Cattle are ruminate animals. Their complex digestive system permits them to harvest and digest grass, converting it to energy for producing meat and milk.
This is what's magnificent about our cattle. Without their harvesting of grass, many thousands of acres would go un-used, as they are not suitable for crops.
GRAIN FED- Calves are born and live with their mothers for approximately 7 to 9 months of their lives. Calves may be fed a limited amount of grain during this time but the primary ration ( diet ) is cows milk and grass.
As calves reach an age to be weaned, a stocker or grower phase of life begins, another 6 to 7 months. They eat grass and gain additional weight. Calves may or may not receive limited grains during this phase. However, this depends on the weather and season of the year.
The final or harvest stage of life, these calves enter a feedyard for approximately 120 to 180 days. They are fed a mixture of grains, hays, forages and plant by-products for finishing. They recieve a balanced ration that permits them to gain weight efficiently, while adding flavor and tenderness to the meat.
These calves recieve a larger percent of grains, they also receive hays and other forages as it would would be un-healthy for their complex digestive system to recieve only grains.
These calves may or may not be given FDA approved antibiotics to treat, prevent or control illness or disease and /or growth promoting hormones.
I have now posted FOOD LABELS parts 1, 2 and 3. Part 4 with references will be posted in a few days. THANKS.
4/11/18
GRASS FED - To label a package of beef as grass fed USDA requires that cattle are:
1- Only permitted to eat grass or forages their entire life
2- Never given or fed grains or grain by-products
3- Allowed access to graze grass pastures during the growing season
4- During winter months, cattle are fed hays. Hay being grass harvested and stored for future cattle feeding
5- May eat grass, forages, hay or grass silage at a feedyard
6- May or may not be given FDA approved antibiotics to treat, prevent or control illness or disease and/or growth promoting hormones
Many consumers think that beef that is not labeled grass fed comes from cattle that have never grazed grass pastures. All USA cattle have been grass fed or grazed grass pastures a majority of their lives.
Why??? Cattle are ruminate animals. Their complex digestive system permits them to harvest and digest grass, converting it to energy for producing meat and milk.
This is what's magnificent about our cattle. Without their harvesting of grass, many thousands of acres would go un-used, as they are not suitable for crops.
GRAIN FED- Calves are born and live with their mothers for approximately 7 to 9 months of their lives. Calves may be fed a limited amount of grain during this time but the primary ration ( diet ) is cows milk and grass.
As calves reach an age to be weaned, a stocker or grower phase of life begins, another 6 to 7 months. They eat grass and gain additional weight. Calves may or may not receive limited grains during this phase. However, this depends on the weather and season of the year.
The final or harvest stage of life, these calves enter a feedyard for approximately 120 to 180 days. They are fed a mixture of grains, hays, forages and plant by-products for finishing. They recieve a balanced ration that permits them to gain weight efficiently, while adding flavor and tenderness to the meat.
These calves recieve a larger percent of grains, they also receive hays and other forages as it would would be un-healthy for their complex digestive system to recieve only grains.
These calves may or may not be given FDA approved antibiotics to treat, prevent or control illness or disease and /or growth promoting hormones.
I have now posted FOOD LABELS parts 1, 2 and 3. Part 4 with references will be posted in a few days. THANKS.
FOOD LABELS Part 2
4/7/18
NATURAL- A product as defined by USDA that has :
1- No artificial or synthetic ingredients
2- No artificial coloring or flavoring ingredients
3- No chemical preservatives
4- Is minimally processed, meaning the product was processed in such a manner that does not fundamentally alter the product. The product meat, milk or eggs labeled natural can not be altered during processing.
The label must include a statement explaining the meaning of the term natural. Example- "No artificial ingredients: minimally processed"
The term natural referees to the product - meat, milk or eggs - itself and how it was processed. It has nothing to do with how the product was raised. There is no governing body such as USDA's Marketing Service for Natural products like there is for "Naturally Raised" and "Organic".
NATURALLY RAISED - as defined by USDA is a product coming from animals that are raised:
1- In a humane way
2- Never given antibiotics or growth promoting hormones
3- Fed a vegetarian ration ( diet ) of plant products
These products contains no:
1- Artificial ingredients
2- Coloring ingredients
3- Chemical ingredients
4- Synthetic ingredients
The term Naturally Raised does not mean the animals were exclusive grass fed; was or was not raised in confinement.
The animal may have been only grass fed or may have been fed grains in a feedyard For a short period of time. Naturally Raised has a certification program and products must be certified by USDA's Marketing Service or its agency's.
Food labels part 3 to continue in a few days.
4/7/18
NATURAL- A product as defined by USDA that has :
1- No artificial or synthetic ingredients
2- No artificial coloring or flavoring ingredients
3- No chemical preservatives
4- Is minimally processed, meaning the product was processed in such a manner that does not fundamentally alter the product. The product meat, milk or eggs labeled natural can not be altered during processing.
The label must include a statement explaining the meaning of the term natural. Example- "No artificial ingredients: minimally processed"
The term natural referees to the product - meat, milk or eggs - itself and how it was processed. It has nothing to do with how the product was raised. There is no governing body such as USDA's Marketing Service for Natural products like there is for "Naturally Raised" and "Organic".
NATURALLY RAISED - as defined by USDA is a product coming from animals that are raised:
1- In a humane way
2- Never given antibiotics or growth promoting hormones
3- Fed a vegetarian ration ( diet ) of plant products
These products contains no:
1- Artificial ingredients
2- Coloring ingredients
3- Chemical ingredients
4- Synthetic ingredients
The term Naturally Raised does not mean the animals were exclusive grass fed; was or was not raised in confinement.
The animal may have been only grass fed or may have been fed grains in a feedyard For a short period of time. Naturally Raised has a certification program and products must be certified by USDA's Marketing Service or its agency's.
Food labels part 3 to continue in a few days.
FOOD LABELS
4/2/18
During a supermarket visit, espically to the meat, milk and egg sections, we find a wide variety of food labels. Ever wonder just what all these different labels mean or the definitions of these labels ????
With the assistance of USDA's fact sheets, Food Safety and Inspection Service (FSIS) and Marketing Seervice the following is an attempt to give a brief explaination or meaning of some of these labels.
The post will continue for the next few weeks because I think it will be too long for one time.
Part 1 -- Certified; Cage Free; Free Range; Fresh; Chemical Free; Hormone Free
Part 2 -- Natural and Naturally Raised
Part 3 -- Grass Fed and Grain Fed
Part 4 -- Organic and Ground Beef
Food Labels -- Part 1
CERTIFIED-- Implies that the United States Department of Agriculture"s ( USDA ) Food Safety and Inspection Service ( FSIS ) and /or the Marketing Service have officially evaluated a meat product for class, grade, or other quality characteristics. Example: Certified Angus Beef or CAB
When used under other circumstances, the term Certified must be closely associated with the name of the organization responsible for the certification process. Example: XYZ Company Certified Beef
CAGE FREE: The hens ( female chickens - poultry ) are able to walk, spread their wings, and lay their eggs in a nest. Hens live in very large flocks that consist of several thousands of hens who never go outside.
FREE RANGE: Producers ( farmers/ranchers ) must demonstrate to the agency ( FSIS or Marketing Service ) that the poultry or hens have been allowed access to the outside, whether they go outside or not.
FRESH: Means whole poultry and/or cuts have never been below 26*F. This is consistant with consumers expectation of fresh poultry -- not hard to the touch or frozen solid. Fresh poultry should always bear a "keep refrigerated" statement.
CHEMICAL FREE: The term is not allowed to be used on a label.
HORMONE FREE: Hormones are a part of life, no animal or plant is really "hormone free." Hormones, espically in animals, help animals grow, reproduce, and maintain their body's daily functions. Therefore, any animal product meat, milk, and eggs contain naturally occurring hormones. Technically, meat, milk, and eggs can not be labeled "hormone free."
Hormones ( added ) are not allowed in raising pork or poultry, its against federal law. Therefore, the claim "no hormones added" can not be used on labels of pork or poultry unless it is followed by a statement that says, "Federal Regulations prohibit the use of hormones." Hormones were banned in the U.S. from use in pork and poultry.
The term "no hormones administered" may be approved for use on the label of beef products if sufficient documentation is provided to the agency by producers ( farmers/ranchers ) showing no hormones have been used in raising the animals.
Beef, it is legal to administer hormones to cattle. These hormones are produced naturally or are closely related to the hormones cattle produce naturally. Natural hormones are: estradiol; progesterone; testosterone: The synthetic hormones are: trenbolone acetate; progestin melengostrol acetate; and zeranol.
These hormones permit cattle to gain weight quicker, use less feeds and water, and produce a leaner animal. Thus, they are more efficient, using less natural resources and are more environmental friendly.
The Food and Drug Administration ( FDA ) and USDA regulate how and where these hormones ( implants ) may be used. These implants are placed in the animals ear, as the ear never enters the food supply.
Food Labels -- Part 2 to continue in a few days.
4/2/18
During a supermarket visit, espically to the meat, milk and egg sections, we find a wide variety of food labels. Ever wonder just what all these different labels mean or the definitions of these labels ????
With the assistance of USDA's fact sheets, Food Safety and Inspection Service (FSIS) and Marketing Seervice the following is an attempt to give a brief explaination or meaning of some of these labels.
The post will continue for the next few weeks because I think it will be too long for one time.
Part 1 -- Certified; Cage Free; Free Range; Fresh; Chemical Free; Hormone Free
Part 2 -- Natural and Naturally Raised
Part 3 -- Grass Fed and Grain Fed
Part 4 -- Organic and Ground Beef
Food Labels -- Part 1
CERTIFIED-- Implies that the United States Department of Agriculture"s ( USDA ) Food Safety and Inspection Service ( FSIS ) and /or the Marketing Service have officially evaluated a meat product for class, grade, or other quality characteristics. Example: Certified Angus Beef or CAB
When used under other circumstances, the term Certified must be closely associated with the name of the organization responsible for the certification process. Example: XYZ Company Certified Beef
CAGE FREE: The hens ( female chickens - poultry ) are able to walk, spread their wings, and lay their eggs in a nest. Hens live in very large flocks that consist of several thousands of hens who never go outside.
FREE RANGE: Producers ( farmers/ranchers ) must demonstrate to the agency ( FSIS or Marketing Service ) that the poultry or hens have been allowed access to the outside, whether they go outside or not.
FRESH: Means whole poultry and/or cuts have never been below 26*F. This is consistant with consumers expectation of fresh poultry -- not hard to the touch or frozen solid. Fresh poultry should always bear a "keep refrigerated" statement.
CHEMICAL FREE: The term is not allowed to be used on a label.
HORMONE FREE: Hormones are a part of life, no animal or plant is really "hormone free." Hormones, espically in animals, help animals grow, reproduce, and maintain their body's daily functions. Therefore, any animal product meat, milk, and eggs contain naturally occurring hormones. Technically, meat, milk, and eggs can not be labeled "hormone free."
Hormones ( added ) are not allowed in raising pork or poultry, its against federal law. Therefore, the claim "no hormones added" can not be used on labels of pork or poultry unless it is followed by a statement that says, "Federal Regulations prohibit the use of hormones." Hormones were banned in the U.S. from use in pork and poultry.
The term "no hormones administered" may be approved for use on the label of beef products if sufficient documentation is provided to the agency by producers ( farmers/ranchers ) showing no hormones have been used in raising the animals.
Beef, it is legal to administer hormones to cattle. These hormones are produced naturally or are closely related to the hormones cattle produce naturally. Natural hormones are: estradiol; progesterone; testosterone: The synthetic hormones are: trenbolone acetate; progestin melengostrol acetate; and zeranol.
These hormones permit cattle to gain weight quicker, use less feeds and water, and produce a leaner animal. Thus, they are more efficient, using less natural resources and are more environmental friendly.
The Food and Drug Administration ( FDA ) and USDA regulate how and where these hormones ( implants ) may be used. These implants are placed in the animals ear, as the ear never enters the food supply.
Food Labels -- Part 2 to continue in a few days.
FLIES AND MORE FLIES
3/24/18
Annoying flies to our cattle are much like sour flies and skeeters to us humans. Should we be outside when these pest are around, seems as we are continually trying to drive'em away.
Fly control methods used by farmers are not 100% but help reduce fly numbers and aggravation of our cattle.
Several species of flies annoy and irritate our cattle: Horn Fly; Face Fly; House Fly; Horse Fly; Stable Fly; Deer Fly; and Heel Fly.
The Horn Fly, a biting fly, generally stays on cattle all time, around the shoulders and down the back to the tail head. These flies only leave cattle long enough to lay eggs in fresh manure patties.
The Stable fly, a biting fly, gathers around the legs and underline of cattle. They only attack cattle to seek a meal of blood.
The Face fly, as its name implies, gathers around cattle's face to feed on secretions from an irritated eye. They only stay a short time but can irritate sore eyes even more. They can transmit bacteria from the sore eye to other cattle and that bacteria can result in "pinkeye."
The Horse and Deer fly only attack cattle to seek a meal of blood.
The House and Heel fly are not biting flies but are a source of annoyance. House flies can be found anywhere food is present. Heel flies are generally on the lower legs where they lay their eggs.
These flies can attack cattle some 25 to 30 times a day seeking meals of blood, thus causing much blood loss. Flies really like places such as spilled or sour feeds, hay feeding areas and fresh manure patties for breeding and laying their eggs. A female fly can lay up to 500 eggs a day.
Flies can cause much irritation and aggravation, tail switching and twitching causing cattle to devote energy away from milk production, weight gain and other positive production measures.
A few fly control measures farmers use to reduce fly numbers are:
Ear tags, possibly the most popular today, containing an insecticide. These are placed in each ear of the animal. The tag can give fly control for 4 to 5 months during our heavy fly season -- May thur September. Do Not Put'em In To Early.
A dust bag and back rubber with flaps treated with an insecticide and placed where cattle travel through for water or to mineral feeders.
The use of IGR -- Insect Growth Regulator -- generally found in cattle minerals. The IGR reduce or destroy flies as the egg hatches.
Pour-on insecticides are often poured down the animals back as they are "chuted"for other health measures.
An insecticide spray is often used when cattle are corralled as a group for treatment. The treatment is short lived and must be repeated every couple of weeks for effective fly control.
A parasitic wasp is often used for confinement type areas. The wasp lays eggs in the fly pupae that destroys the pupae. The wasp doesn't bother humans.
Farmers must read and follow label instructions of any insecticide being used for the fly control to be most effective. The alternate use of classes of insecticides ( Pyrethroids and Organophosphates ) from year to year to prevent buildup of resistance is important for fly control. A combination of control measures may provide more effective fly control.. However, do not use different classes of insecticides for each control measure, use the same insecticide for each control measure.
Related articles
My Girls Wear Ear Rings
Beef Quality Assurance
Livestock Stewardship
We Are Farmers
3/24/18
Annoying flies to our cattle are much like sour flies and skeeters to us humans. Should we be outside when these pest are around, seems as we are continually trying to drive'em away.
Fly control methods used by farmers are not 100% but help reduce fly numbers and aggravation of our cattle.
Several species of flies annoy and irritate our cattle: Horn Fly; Face Fly; House Fly; Horse Fly; Stable Fly; Deer Fly; and Heel Fly.
The Horn Fly, a biting fly, generally stays on cattle all time, around the shoulders and down the back to the tail head. These flies only leave cattle long enough to lay eggs in fresh manure patties.
The Stable fly, a biting fly, gathers around the legs and underline of cattle. They only attack cattle to seek a meal of blood.
The Face fly, as its name implies, gathers around cattle's face to feed on secretions from an irritated eye. They only stay a short time but can irritate sore eyes even more. They can transmit bacteria from the sore eye to other cattle and that bacteria can result in "pinkeye."
The Horse and Deer fly only attack cattle to seek a meal of blood.
The House and Heel fly are not biting flies but are a source of annoyance. House flies can be found anywhere food is present. Heel flies are generally on the lower legs where they lay their eggs.
These flies can attack cattle some 25 to 30 times a day seeking meals of blood, thus causing much blood loss. Flies really like places such as spilled or sour feeds, hay feeding areas and fresh manure patties for breeding and laying their eggs. A female fly can lay up to 500 eggs a day.
Flies can cause much irritation and aggravation, tail switching and twitching causing cattle to devote energy away from milk production, weight gain and other positive production measures.
A few fly control measures farmers use to reduce fly numbers are:
Ear tags, possibly the most popular today, containing an insecticide. These are placed in each ear of the animal. The tag can give fly control for 4 to 5 months during our heavy fly season -- May thur September. Do Not Put'em In To Early.
A dust bag and back rubber with flaps treated with an insecticide and placed where cattle travel through for water or to mineral feeders.
The use of IGR -- Insect Growth Regulator -- generally found in cattle minerals. The IGR reduce or destroy flies as the egg hatches.
Pour-on insecticides are often poured down the animals back as they are "chuted"for other health measures.
An insecticide spray is often used when cattle are corralled as a group for treatment. The treatment is short lived and must be repeated every couple of weeks for effective fly control.
A parasitic wasp is often used for confinement type areas. The wasp lays eggs in the fly pupae that destroys the pupae. The wasp doesn't bother humans.
Farmers must read and follow label instructions of any insecticide being used for the fly control to be most effective. The alternate use of classes of insecticides ( Pyrethroids and Organophosphates ) from year to year to prevent buildup of resistance is important for fly control. A combination of control measures may provide more effective fly control.. However, do not use different classes of insecticides for each control measure, use the same insecticide for each control measure.
Related articles
My Girls Wear Ear Rings
Beef Quality Assurance
Livestock Stewardship
We Are Farmers
NEW CENTER CAREER DAY
3/12/18
A new adventure for me occurred last Friday morning, "New Center Career Day." Dr. Dustin Huffaker, principal for New Center School, welcomed and thanked each volunteer speaker and presentor during a meet and greet session before the days activities began. "Career Day" was a day of exploring careers for New Center 7th and 8th, and Jones Cove 8th grade students.
These, some 12 +, "Career Day" speakers and presentors were selected and program was assembled by Ms. Barbara Jones, an activities volunteer for New Center School, according to expressed interest by students.
The "Career Day" was an on-hands opportunity for students to explore careers of interest from volunteers representing those careers. The opportunities offered by those careers and basic requirements for those careers were discussed by volunteers and students.
Some 12 + career opportunities were presented by volunteers:
> Agriculture -- Animal Science and Plant Science by Dr. Neil Schrick, head of Animal Science Department at University of Tennessee
> Natural Resources -- by Great Smoky Mountains National Park Ranger
> Law Enforcement and Safety -- by Sevier County Sheriff's Department
> Medical Health -- Dentistry and Nursing by Ms. Sharon Huskey and Chiropractic by Josh Chambers
> Computer Science
> Art -- Painting, Drawing and Photography by Robert Tino
> Engineering -- using Unmanned Aerial Vehicles (UAV) "drones"
> Public Attractions -- Communications, Entertainment and Marketing
3/12/18
A new adventure for me occurred last Friday morning, "New Center Career Day." Dr. Dustin Huffaker, principal for New Center School, welcomed and thanked each volunteer speaker and presentor during a meet and greet session before the days activities began. "Career Day" was a day of exploring careers for New Center 7th and 8th, and Jones Cove 8th grade students.
These, some 12 +, "Career Day" speakers and presentors were selected and program was assembled by Ms. Barbara Jones, an activities volunteer for New Center School, according to expressed interest by students.
The "Career Day" was an on-hands opportunity for students to explore careers of interest from volunteers representing those careers. The opportunities offered by those careers and basic requirements for those careers were discussed by volunteers and students.
Some 12 + career opportunities were presented by volunteers:
> Agriculture -- Animal Science and Plant Science by Dr. Neil Schrick, head of Animal Science Department at University of Tennessee
> Natural Resources -- by Great Smoky Mountains National Park Ranger
> Law Enforcement and Safety -- by Sevier County Sheriff's Department
> Medical Health -- Dentistry and Nursing by Ms. Sharon Huskey and Chiropractic by Josh Chambers
> Computer Science
> Art -- Painting, Drawing and Photography by Robert Tino
> Engineering -- using Unmanned Aerial Vehicles (UAV) "drones"
> Public Attractions -- Communications, Entertainment and Marketing
PRECONDITIONING
2/26/18
A couple of weeks ago, I mentioned "Perconditioning" of feeder calves in the post "Parking Lot Jargon." I've have had several to ask about Preconditioned calves.
Preconditioning programs, which there are many, for feeder calves is an effort to prepare these calves for stocker grazing or feeding facilities before they leave the farm or ranch of origin. The aim of these programs are to reduce the number of stressful situations that feeder calves must deal with as they move through the beef lifecycle.
Preconditioning programs with various requirements for vaccines ( killed or modified-live ); dewormers; times of weaning (30 to 60 days ); castration; dehorning; exposure to grain rations along with feed and water troughs have been developed by cattlemen's associations, universities, veterinarians, feed companies,and pharmaceutical companies. However, preconditioning of feeder calves is not a widely accepted programs by farmers/ranchers. However, Its becomming a more accepted management practice as more calves are reported as "value added" on daily market reports.
It has been well established that cattle that become sick due to BRD ( bovine respiratory disease ), possibly the main sickness occurring in stocker grazing or feeding facilities. These cattle are more likely to have reduced rates of gain, less feed efficiency and reduced carcass quality when compared to cattle that remain healthy.
We know that calves that are castrated, dehorned, dewormed, trucked to a stocker or feeding facility, commingled with new cattle, exposed to new feed and water ( a new ration ) all at or near weaning are high risk cattle for BRD. Age is an important consideration, with recently weaned light weight calves having greater sickness and death risk than older yearling cattle.
A number of factors: environmental, management, nutritional stresses; combine to cause most cases of BRD. Stress and a number of viruses and bacteria are associated with BRD. Exposure to any one of these in healthy cattle would not likely cause BRD. However, actions between a combination of viruses and bacteria along with a depressed immune system, environmental, nutritional and management stress all add-up to cause BRD.
Environmental stresses include -- heat, cold, dust, mud, wind, and rain ect. Management stress includes dehydration, exhaustion, rough handling, new facilities, and mixing with new cattle. Also, failure to provide adequate water, energy, protein, minerals and rest can be related to nutritional stress.
IBR, PI3, BVD types 1 and 2, and BRSV -- Infectious Bovine Rhinotrachitis; Parainfluenza 3; Bovine Viral
Diarrhea; Bovine Respiratory Syncytial Virus -- are viruses known to damage the lining of the calves respiratory tract, which causes inflammation, and damages the lungs ability to clear other organisms and allowed for bacterial and viruses multiplication.
Adding management activities to reduce the BRD infections will increase cost for cow/calf farmers/ranchers. In order to benefit from additional activities they must increase income from these feeder calves. Market reports indicate that preconditioned or "value added" calves generally recieve a higher price ( 5 to 10 + cents ) per pound than non-preconditioned calves of similar weight, kind and quality.
Preconditioning will require additional labor, feed, and facilities. Each farmer/rancher must consider all items, and above all "Do Not Forget" to include your cattle marketing agency in your decision making process.
Farmers/ranchers that I know and are associated with are continually evaluation management to improve the production ( raising ) of their cattle for american families.
References: Various Pre-Condition Programs specifications and Merck Veterinary Manual
2/26/18
A couple of weeks ago, I mentioned "Perconditioning" of feeder calves in the post "Parking Lot Jargon." I've have had several to ask about Preconditioned calves.
Preconditioning programs, which there are many, for feeder calves is an effort to prepare these calves for stocker grazing or feeding facilities before they leave the farm or ranch of origin. The aim of these programs are to reduce the number of stressful situations that feeder calves must deal with as they move through the beef lifecycle.
Preconditioning programs with various requirements for vaccines ( killed or modified-live ); dewormers; times of weaning (30 to 60 days ); castration; dehorning; exposure to grain rations along with feed and water troughs have been developed by cattlemen's associations, universities, veterinarians, feed companies,and pharmaceutical companies. However, preconditioning of feeder calves is not a widely accepted programs by farmers/ranchers. However, Its becomming a more accepted management practice as more calves are reported as "value added" on daily market reports.
It has been well established that cattle that become sick due to BRD ( bovine respiratory disease ), possibly the main sickness occurring in stocker grazing or feeding facilities. These cattle are more likely to have reduced rates of gain, less feed efficiency and reduced carcass quality when compared to cattle that remain healthy.
We know that calves that are castrated, dehorned, dewormed, trucked to a stocker or feeding facility, commingled with new cattle, exposed to new feed and water ( a new ration ) all at or near weaning are high risk cattle for BRD. Age is an important consideration, with recently weaned light weight calves having greater sickness and death risk than older yearling cattle.
A number of factors: environmental, management, nutritional stresses; combine to cause most cases of BRD. Stress and a number of viruses and bacteria are associated with BRD. Exposure to any one of these in healthy cattle would not likely cause BRD. However, actions between a combination of viruses and bacteria along with a depressed immune system, environmental, nutritional and management stress all add-up to cause BRD.
Environmental stresses include -- heat, cold, dust, mud, wind, and rain ect. Management stress includes dehydration, exhaustion, rough handling, new facilities, and mixing with new cattle. Also, failure to provide adequate water, energy, protein, minerals and rest can be related to nutritional stress.
IBR, PI3, BVD types 1 and 2, and BRSV -- Infectious Bovine Rhinotrachitis; Parainfluenza 3; Bovine Viral
Diarrhea; Bovine Respiratory Syncytial Virus -- are viruses known to damage the lining of the calves respiratory tract, which causes inflammation, and damages the lungs ability to clear other organisms and allowed for bacterial and viruses multiplication.
Adding management activities to reduce the BRD infections will increase cost for cow/calf farmers/ranchers. In order to benefit from additional activities they must increase income from these feeder calves. Market reports indicate that preconditioned or "value added" calves generally recieve a higher price ( 5 to 10 + cents ) per pound than non-preconditioned calves of similar weight, kind and quality.
Preconditioning will require additional labor, feed, and facilities. Each farmer/rancher must consider all items, and above all "Do Not Forget" to include your cattle marketing agency in your decision making process.
Farmers/ranchers that I know and are associated with are continually evaluation management to improve the production ( raising ) of their cattle for american families.
References: Various Pre-Condition Programs specifications and Merck Veterinary Manual
PRODUCER REPRESENTATION
2/19/18
Should farmers/ranchers be involved in supporting an organization that continually works 24/7 on their behalf ??? The answer should be obivious to each, if not they are gambling on the hope that someone else steps up to lead on their behalf.
The opposition ( Anti-agriculture Activist, HSUS, PETA ) are betting farmers/ranchers will continue being too busy carrying out daily activities, such as caring for livestock, crops, land and natural resources entrusted to them, to realize that the opposition is working daily to legislate and regulate them "out of business."
Its later than you may think !!!! We as farmers/ranchers need to tell our own story of agriculture rather than permitting someone else to tell the story of agriculture to their benefit -- "not to our benefit." Many groups are influencing agriculture management practicies relating to food companies, restaurant menu's, dietary guidelines and specifications for raising food items.
A single voice does not creat much attention. However, if we are united through our cattlemen's association, we have a spokesman to represent us speaking with a unified voice. Thus, our voice can be heard expressing our agriculture management concerns and ideas on many current issues with food companies and american families.
We farmers/ranchers are professionals, whether it be part-time or full-time. Can you name other professionals that have an organization working on their behalf ??? Doctors - American Medical Association; Lawyers - American Bar Association; Veterinarians - American Association of Bovine Practitioners; Stockyards - Livestock Marketing Association; other being Government Officials; Police/Law Enforcement; Hospitals; Utility Districts; Insurance Agents and the list could go on and on.
We need to support our producer organizations such as: Pork, Dairy, Corn, Soybean, Wheat, Turkey, Chicken, Egg, Vegetable and others. Your and my cattlemen's association - TENNESSEE CATTLEMEN'S ASSOCIATION begins on the grassroots level with county associations, state ( TCA ) and national ( National Cattlemen's Beef Association ). " United we stand, divided we fall or we are weak." Each farmer/rancher benefits from TCA work whether a member or by-stander.
County associations and TCA are much more than one annual meeting. It provides a weekly newsletter - "Monday Memo;" current county, state, and national business concerns up-dates - "Tennessee Cattle Business;" continous education on herd management - " Beef Quality Assurance" and a variety of educational activities; offers youth scholarships - "Tennessee Beef Heifer Initiative" for junior, junior high, and senior students; works to increase global demand for U S beef, protect private property rights and educating legislators on issues concerning the cattle business and others.
"If you'er not a member, you have no voice, no influence, and you can't complain when government makes a rule that negatively impacts us," by a client of Mark Hilton DVM, Purdue university.
I support the Tennessee Cattlemen's Association and other producer organizations representing agriculture. If you are already a member, THANKS. If not, get involved. I have several membership applications and your support will be welcomed, give me a shout and become a member.
2/19/18
Should farmers/ranchers be involved in supporting an organization that continually works 24/7 on their behalf ??? The answer should be obivious to each, if not they are gambling on the hope that someone else steps up to lead on their behalf.
The opposition ( Anti-agriculture Activist, HSUS, PETA ) are betting farmers/ranchers will continue being too busy carrying out daily activities, such as caring for livestock, crops, land and natural resources entrusted to them, to realize that the opposition is working daily to legislate and regulate them "out of business."
Its later than you may think !!!! We as farmers/ranchers need to tell our own story of agriculture rather than permitting someone else to tell the story of agriculture to their benefit -- "not to our benefit." Many groups are influencing agriculture management practicies relating to food companies, restaurant menu's, dietary guidelines and specifications for raising food items.
A single voice does not creat much attention. However, if we are united through our cattlemen's association, we have a spokesman to represent us speaking with a unified voice. Thus, our voice can be heard expressing our agriculture management concerns and ideas on many current issues with food companies and american families.
We farmers/ranchers are professionals, whether it be part-time or full-time. Can you name other professionals that have an organization working on their behalf ??? Doctors - American Medical Association; Lawyers - American Bar Association; Veterinarians - American Association of Bovine Practitioners; Stockyards - Livestock Marketing Association; other being Government Officials; Police/Law Enforcement; Hospitals; Utility Districts; Insurance Agents and the list could go on and on.
We need to support our producer organizations such as: Pork, Dairy, Corn, Soybean, Wheat, Turkey, Chicken, Egg, Vegetable and others. Your and my cattlemen's association - TENNESSEE CATTLEMEN'S ASSOCIATION begins on the grassroots level with county associations, state ( TCA ) and national ( National Cattlemen's Beef Association ). " United we stand, divided we fall or we are weak." Each farmer/rancher benefits from TCA work whether a member or by-stander.
County associations and TCA are much more than one annual meeting. It provides a weekly newsletter - "Monday Memo;" current county, state, and national business concerns up-dates - "Tennessee Cattle Business;" continous education on herd management - " Beef Quality Assurance" and a variety of educational activities; offers youth scholarships - "Tennessee Beef Heifer Initiative" for junior, junior high, and senior students; works to increase global demand for U S beef, protect private property rights and educating legislators on issues concerning the cattle business and others.
"If you'er not a member, you have no voice, no influence, and you can't complain when government makes a rule that negatively impacts us," by a client of Mark Hilton DVM, Purdue university.
I support the Tennessee Cattlemen's Association and other producer organizations representing agriculture. If you are already a member, THANKS. If not, get involved. I have several membership applications and your support will be welcomed, give me a shout and become a member.
THE FARM REPAIR SHOP
2/12/18
We as farmers understand the importance of having our farm implements (equipment) in ready-to-go mode (field worthy) when its time for field duty. This is why we take an opportunity during the winter, a slow time for hay making equipment, to make sure our Haybine, Disc Mower, Tedder, Rake and Balers both round and small square are ready for spring hay harvest. Thus, we avoid costly downtime for repairs instead of harvesting quality forages for winter time feeding of our livestock.
We must pay close attention to instructions from the operators manual. Thats the book that comes with the equipment explaining correct operation, safety measures, adjustments, maintenance and repairs when necessary. Many times we have a bad habit of putting that manual away because we "think" we already know how to operate the equipment. Mistake # 1, thei manual should be studied or reviewed before beginning to operate the equipment for a safe reason.
We are well aware of all the visible mechanical parts ( grease fittings, oil ports, gear boxes, pto shafts, hydronic cylinders, tires ) but we often forget maintenance of those items we can not readily see, such as ( preeure springs, slip clutches, sealed bearings, drive chains, compression belts, shear bolts, cutter knives, spring teeth, feeder shafts, box bearings and several others ). Repairing and servicing these parts and other continuous moving parts for wear or worn beyond efficient use affects the operation of the equipment.
One very important part, be extra sure all "safety guards and shields" are in place and in working order. Sometimes we remove these for convenience but they can save a finger, arm or leg. I have experienced a few accidents that were preventable with safety shields and safe operating procedures, but have managed to keep all my parts . Intact -- lucky me.
Also, its important to check all electronics and other technology on today's equipment. Our older Vermeer baler doesn't have a monitor for bale chamber filling. Its up to the operator to visibly check the bale chamber and apply the string to the bales. However, no matter how much new technology is added to our equipment, Its the operators responsibility to verify that all control systems are working correctly.
Let get our hay or forage harvesting equipment field worthy for a Happy Harvest Season without downtime and accidents as we turn Sunshine, Soil Nutrients and Water into Quality Livestock Feeds.
Get those repairs completed and hay harvested in time to attend Tennessee Cattlemen's Association Summer Conference on June 30, 2018 at Walters State Arena near White Pine, Tennessee.
2/12/18
We as farmers understand the importance of having our farm implements (equipment) in ready-to-go mode (field worthy) when its time for field duty. This is why we take an opportunity during the winter, a slow time for hay making equipment, to make sure our Haybine, Disc Mower, Tedder, Rake and Balers both round and small square are ready for spring hay harvest. Thus, we avoid costly downtime for repairs instead of harvesting quality forages for winter time feeding of our livestock.
We must pay close attention to instructions from the operators manual. Thats the book that comes with the equipment explaining correct operation, safety measures, adjustments, maintenance and repairs when necessary. Many times we have a bad habit of putting that manual away because we "think" we already know how to operate the equipment. Mistake # 1, thei manual should be studied or reviewed before beginning to operate the equipment for a safe reason.
We are well aware of all the visible mechanical parts ( grease fittings, oil ports, gear boxes, pto shafts, hydronic cylinders, tires ) but we often forget maintenance of those items we can not readily see, such as ( preeure springs, slip clutches, sealed bearings, drive chains, compression belts, shear bolts, cutter knives, spring teeth, feeder shafts, box bearings and several others ). Repairing and servicing these parts and other continuous moving parts for wear or worn beyond efficient use affects the operation of the equipment.
One very important part, be extra sure all "safety guards and shields" are in place and in working order. Sometimes we remove these for convenience but they can save a finger, arm or leg. I have experienced a few accidents that were preventable with safety shields and safe operating procedures, but have managed to keep all my parts . Intact -- lucky me.
Also, its important to check all electronics and other technology on today's equipment. Our older Vermeer baler doesn't have a monitor for bale chamber filling. Its up to the operator to visibly check the bale chamber and apply the string to the bales. However, no matter how much new technology is added to our equipment, Its the operators responsibility to verify that all control systems are working correctly.
Let get our hay or forage harvesting equipment field worthy for a Happy Harvest Season without downtime and accidents as we turn Sunshine, Soil Nutrients and Water into Quality Livestock Feeds.
Get those repairs completed and hay harvested in time to attend Tennessee Cattlemen's Association Summer Conference on June 30, 2018 at Walters State Arena near White Pine, Tennessee.
PARKING LOT JARGON
2/5/18
Its interesting the people that you meet in parking lots of farm supply and grocery stores, along with those Get-It-and-Go-Markets. Sometimes the time is short and others a time for discussion of current events.
I met a lady last week, who generally has a minute or to exchange pleasantries. I ask, "have you about got your day finished ? " "OH NO, I have to hurry home to check on my babies. See I have a few cows, all good mothers, but I like to check on my babies to make sure things are alright." The weather report for the next few days was for cooler temperatures, no really adverse weather conditions, but its always important to check the cattle and always be prepared.
Most farmers I know and are associated with, one of their first priorities is to make sure their livestock are well cared-for with feed, water, minerals and shelter, having what they need each day.
A few months ago I ask a farmer if he was about ready to market his calves this year. As during my market working days I remembered he generally had a group of calves to market in the late fall or early winter. His reply: "I'm going to try the newly organized Pre-Conditioned feeder calf sale this year." --- Pre-Conditioned feeder calves are those calves that have been through a pre and post weaning vaccination program; taught to eat and drink from troughs; have been weaned some 45+ days before marketing. The program can strengthen the calf's immune system in preperation for additional grazing or feedyard conditions.
I seen him recently and ask about the sale. Reply was: "The calves sold really well for 6 weights and I was well pleased with the pre-conditioned feeder sale. I was pleased enough that I'm planning to do it again. Those calves really 'took-off' when they got on feed." He did not mention price but by his comment and expression it was probably good.
Mr. Steve Anderson, Tennessee Cattlemen's Association president is very passionate about his motto, "Chute 'em." Buyers in other states have told him that cattle from Tennessee just won't live. Steve would like this farmers comments as he considers himself to be the "champion of vaccination protocols." Read more about Steve and his farm in the February 2018 issue of Tennessee Cattle Business magazine from Tennessee Cattlemen's Association or check out their web-page.
OH, BY THE WAY, MARK YOUR CALENDARS FOR SATURDAY JUNE 30,2018 FOR TENNESSEE CATTLEMEN'S ASSOCIATION'S SUMMER CONFERENCE AT THE WALTERS STATE ARENA NEAR WHITE PINE. HOPE TO SEE YA' THERE.
2/5/18
Its interesting the people that you meet in parking lots of farm supply and grocery stores, along with those Get-It-and-Go-Markets. Sometimes the time is short and others a time for discussion of current events.
I met a lady last week, who generally has a minute or to exchange pleasantries. I ask, "have you about got your day finished ? " "OH NO, I have to hurry home to check on my babies. See I have a few cows, all good mothers, but I like to check on my babies to make sure things are alright." The weather report for the next few days was for cooler temperatures, no really adverse weather conditions, but its always important to check the cattle and always be prepared.
Most farmers I know and are associated with, one of their first priorities is to make sure their livestock are well cared-for with feed, water, minerals and shelter, having what they need each day.
A few months ago I ask a farmer if he was about ready to market his calves this year. As during my market working days I remembered he generally had a group of calves to market in the late fall or early winter. His reply: "I'm going to try the newly organized Pre-Conditioned feeder calf sale this year." --- Pre-Conditioned feeder calves are those calves that have been through a pre and post weaning vaccination program; taught to eat and drink from troughs; have been weaned some 45+ days before marketing. The program can strengthen the calf's immune system in preperation for additional grazing or feedyard conditions.
I seen him recently and ask about the sale. Reply was: "The calves sold really well for 6 weights and I was well pleased with the pre-conditioned feeder sale. I was pleased enough that I'm planning to do it again. Those calves really 'took-off' when they got on feed." He did not mention price but by his comment and expression it was probably good.
Mr. Steve Anderson, Tennessee Cattlemen's Association president is very passionate about his motto, "Chute 'em." Buyers in other states have told him that cattle from Tennessee just won't live. Steve would like this farmers comments as he considers himself to be the "champion of vaccination protocols." Read more about Steve and his farm in the February 2018 issue of Tennessee Cattle Business magazine from Tennessee Cattlemen's Association or check out their web-page.
OH, BY THE WAY, MARK YOUR CALENDARS FOR SATURDAY JUNE 30,2018 FOR TENNESSEE CATTLEMEN'S ASSOCIATION'S SUMMER CONFERENCE AT THE WALTERS STATE ARENA NEAR WHITE PINE. HOPE TO SEE YA' THERE.
G M O SAGA
1/29/18
In today's topsy turvy world the news never ceases to amaze me concerning the mis-conception and mis-information about GMO crops and other agriculture enterprises and management practices.
Almost every food company is proclaiming their food items contains no GMO's, possibly resulting from anti-agriculture activist. It does not matter that the food item never contained any GMO to begin with -- now its become a marketing ploy to creat irrational fear. Currently there are only ten ( 10 ) GMO crops being commercially raised in the USA: Sugar Beets (95%); Soybeans (94%); Corn - both field and sweet (93%); Cotton (90%); Papaya; Alfalfa; Summer Squash; and two new crops Potatoes and Apples were marketed in 2015. The % represents the percentage of USA crops that are GMO, the latest information that was found.
There is a mis-conception that farmers are forced to purchase crop seed with GMO traits or that farmers choices have been taken away. Nothing could be farther from the truth. Farmers have always had a choice of non-GMO seed and will continue to have that choice today.
The GMO bio-technology has allowed farmers to be more sustainable and have less impact on our environment and reduce food insecurity in developing countries. We have a healthier environment through:
> Use of less land
> Use of less fossil fuels
> Use of less water
> Use of less pesticides in the form of herbicides (for weeds), insecticides (for insects), fungicides (for diseases) and others
> Use of less chemical fertilizers
> Creating less greenhouse gasses
> Creating a lower carbon foot print
> More prevention of soil losses due to erosion control thur management practices
> Creating cleaner water
> Increased yields or food items from crops
The loss of GMO bio-technology or turning back the clock to yesteryear will reduce efficient production, reduce sustainability and increase cost of Food, Fiber, Fuel and Shelter for American families and others around the world. Also, increase the negative impact on our natural resources: Soil; Water; Air; Minerals; Wildlife; Forest; Grasses and Energy. Since farmers began raising GMO crops in the mid 90's , families all around the world have eaten many meals from these crops with no evidence of harm. Since farmers began raising GMO crops over-all pesticide use is down some 37% and crop yields have increased some 21%. These GMO crops are some of the most tested and regulated plants developed around the world today.
There have been numerous scientific studies of bio-technology indicating no adverse effects on human health or nutritional differences between food items from traditional raised crops and GMO crops.
The projected growth of our worlds population to 9+ billion people by 2050 represents a tremendous technological challenge for food. It has been estimated agriculture will need to increase food raised by some 70% more than is being raised today.
We have been genetically changing plants and animals for many years. In nature it is referred to as "survival of the fittest." We have come a long ways in plant and animal selection and breeding since my days in Vocational Agriculture classes in the late 1950's. With today's bio-technology, DNA and other genetic evaluation information, we (farmers and agriculture scientist) have been able to develop and improve crops and animals much quicker and accurately than yesteryears trial and error methods.
These bio-technology traits are important as today's farmers are faced with a tremendous challenge to provide nutritional needs for an ever increasing world population.
Related articles
GMO Labeling
National GMO Labeling
Peanut Butter and Jelly Sandwich
1/29/18
In today's topsy turvy world the news never ceases to amaze me concerning the mis-conception and mis-information about GMO crops and other agriculture enterprises and management practices.
Almost every food company is proclaiming their food items contains no GMO's, possibly resulting from anti-agriculture activist. It does not matter that the food item never contained any GMO to begin with -- now its become a marketing ploy to creat irrational fear. Currently there are only ten ( 10 ) GMO crops being commercially raised in the USA: Sugar Beets (95%); Soybeans (94%); Corn - both field and sweet (93%); Cotton (90%); Papaya; Alfalfa; Summer Squash; and two new crops Potatoes and Apples were marketed in 2015. The % represents the percentage of USA crops that are GMO, the latest information that was found.
There is a mis-conception that farmers are forced to purchase crop seed with GMO traits or that farmers choices have been taken away. Nothing could be farther from the truth. Farmers have always had a choice of non-GMO seed and will continue to have that choice today.
The GMO bio-technology has allowed farmers to be more sustainable and have less impact on our environment and reduce food insecurity in developing countries. We have a healthier environment through:
> Use of less land
> Use of less fossil fuels
> Use of less water
> Use of less pesticides in the form of herbicides (for weeds), insecticides (for insects), fungicides (for diseases) and others
> Use of less chemical fertilizers
> Creating less greenhouse gasses
> Creating a lower carbon foot print
> More prevention of soil losses due to erosion control thur management practices
> Creating cleaner water
> Increased yields or food items from crops
The loss of GMO bio-technology or turning back the clock to yesteryear will reduce efficient production, reduce sustainability and increase cost of Food, Fiber, Fuel and Shelter for American families and others around the world. Also, increase the negative impact on our natural resources: Soil; Water; Air; Minerals; Wildlife; Forest; Grasses and Energy. Since farmers began raising GMO crops in the mid 90's , families all around the world have eaten many meals from these crops with no evidence of harm. Since farmers began raising GMO crops over-all pesticide use is down some 37% and crop yields have increased some 21%. These GMO crops are some of the most tested and regulated plants developed around the world today.
There have been numerous scientific studies of bio-technology indicating no adverse effects on human health or nutritional differences between food items from traditional raised crops and GMO crops.
The projected growth of our worlds population to 9+ billion people by 2050 represents a tremendous technological challenge for food. It has been estimated agriculture will need to increase food raised by some 70% more than is being raised today.
We have been genetically changing plants and animals for many years. In nature it is referred to as "survival of the fittest." We have come a long ways in plant and animal selection and breeding since my days in Vocational Agriculture classes in the late 1950's. With today's bio-technology, DNA and other genetic evaluation information, we (farmers and agriculture scientist) have been able to develop and improve crops and animals much quicker and accurately than yesteryears trial and error methods.
These bio-technology traits are important as today's farmers are faced with a tremendous challenge to provide nutritional needs for an ever increasing world population.
Related articles
GMO Labeling
National GMO Labeling
Peanut Butter and Jelly Sandwich
HAY'S CREATE WARMTH
1/19/18
As colder temperatures arrive, such as we have experienced during the past week or two and will in the comming weeks, hay becomes an ever important commodity for cattle feed.
Cattle and other livestock deal with colder temperatures several ways: 1- Their body temperature is 101.5 F where as humans is 98.6 F ( sheep 102.3 F; goats 103.8 F and horse 100.5 F ); 2- They produce a much thicker and heavier winter hair coat; 3- Their hides (skin) are thicker; 4- Their dependence on farmers for care and to meet their needs increases.
We should test our hay's for (Dry Matter, TDN - Total Digestable Nutrients, Protein, Fiber and Energy) so that we can determine just how much hay each class of livestock requires to meet their nutritional requirements. The 4-S hay ( sage, saw briars, simons and sprouts ) may beat a snow ball but not by very much -- not a lot of nutrition. Should our hay's not meet our cattle's requirements, we must prepare for supplementation that effectively uses our hay in a feeding program.
The cattle have a lower critical temperature, generally 32 F. That critical temperature requires that we provide additional feed resources as their needs increase. Example: If cattle require 30 lbs. of hay to meet their requirements at 32 F, and the temperature drops to 30 F, our cattle will require 2% more hay or .6 lbs. Each degree below 32 F requires an increase of 1% more hay or feed.
Add in wind chill or "feels like" temperature of 10 degrees -- now it feels like 22 F, equals 10% more hay or 33 lbs.
Heat or warmth is generated by digestion of hay. Grains can provide energy but digestion of hay's provides both heat and energy.
Also, that 6th nutrient, namely "Water" is just as important during the winter as summer. The other five nutrients are: Protein, Carbohydrates, Vitamins, Minerals and Fats. One way to stay warm is to stay "hydrated" during colder temperatures. Thus we must keep cattle's water tanks free of ice and be sure to keep any water source free of ice.
Cattle also require a good mineral (free choice) supplement during winter months, just as summer. Its important that we begin a "Hi-Mag" mineral program well in advance of pasture green-up to prevent magnesium toxicity.
Cold stress is influenced by wind, rain or snow in addition to temperatures. Cattle willl seek shelter in a grove of trees, close to a fenceline of trees, behind hills or in drawls that are lower areas within pastures. Several farmers establish wind breaks by stacking large round bales of hay in the direction of prevailing winds so that cattle can shelter behind these stacks.
Given the opportunity, generally livestock prefere outside to an enclosed barn, just provide a wind break of some type.
Lower temperatures, wind, rain or snow together can create additional protection problems for shelter. We as farmers must keep constant daily watch for our cattle or other livestock's protection. Livestock in good body condition can remain comfortable in most weather conditions.
Related
- Winter Feeding Of Beef Cattle
- Jelly Rolls -- What ?
- Minerals
- Livestock Stewardship
- A Dairy Farm Visit
1/19/18
As colder temperatures arrive, such as we have experienced during the past week or two and will in the comming weeks, hay becomes an ever important commodity for cattle feed.
Cattle and other livestock deal with colder temperatures several ways: 1- Their body temperature is 101.5 F where as humans is 98.6 F ( sheep 102.3 F; goats 103.8 F and horse 100.5 F ); 2- They produce a much thicker and heavier winter hair coat; 3- Their hides (skin) are thicker; 4- Their dependence on farmers for care and to meet their needs increases.
We should test our hay's for (Dry Matter, TDN - Total Digestable Nutrients, Protein, Fiber and Energy) so that we can determine just how much hay each class of livestock requires to meet their nutritional requirements. The 4-S hay ( sage, saw briars, simons and sprouts ) may beat a snow ball but not by very much -- not a lot of nutrition. Should our hay's not meet our cattle's requirements, we must prepare for supplementation that effectively uses our hay in a feeding program.
The cattle have a lower critical temperature, generally 32 F. That critical temperature requires that we provide additional feed resources as their needs increase. Example: If cattle require 30 lbs. of hay to meet their requirements at 32 F, and the temperature drops to 30 F, our cattle will require 2% more hay or .6 lbs. Each degree below 32 F requires an increase of 1% more hay or feed.
Add in wind chill or "feels like" temperature of 10 degrees -- now it feels like 22 F, equals 10% more hay or 33 lbs.
Heat or warmth is generated by digestion of hay. Grains can provide energy but digestion of hay's provides both heat and energy.
Also, that 6th nutrient, namely "Water" is just as important during the winter as summer. The other five nutrients are: Protein, Carbohydrates, Vitamins, Minerals and Fats. One way to stay warm is to stay "hydrated" during colder temperatures. Thus we must keep cattle's water tanks free of ice and be sure to keep any water source free of ice.
Cattle also require a good mineral (free choice) supplement during winter months, just as summer. Its important that we begin a "Hi-Mag" mineral program well in advance of pasture green-up to prevent magnesium toxicity.
Cold stress is influenced by wind, rain or snow in addition to temperatures. Cattle willl seek shelter in a grove of trees, close to a fenceline of trees, behind hills or in drawls that are lower areas within pastures. Several farmers establish wind breaks by stacking large round bales of hay in the direction of prevailing winds so that cattle can shelter behind these stacks.
Given the opportunity, generally livestock prefere outside to an enclosed barn, just provide a wind break of some type.
Lower temperatures, wind, rain or snow together can create additional protection problems for shelter. We as farmers must keep constant daily watch for our cattle or other livestock's protection. Livestock in good body condition can remain comfortable in most weather conditions.
Related
- Winter Feeding Of Beef Cattle
- Jelly Rolls -- What ?
- Minerals
- Livestock Stewardship
- A Dairy Farm Visit
OUR BEEF QUALITY ASSURANCE THOUGHTS
10/08/17
Following the "Dairy Farm Visit" post, someone ask "just what is BQA (Beef Quality Assurance) program and why should they participate.
Why our farm participates in BQA. We think BQA is an important program for all levels of beef farming/ranching -- local, state and national. BQA is a voluntary program offering all farmers/ranchers current "best management practices" for raising, caring for beef cattle known as stewardship. I say current "best management practices" because we are continually working to improve. BQA coupled with "Master Beef Producer" and "Advanced Master Beef Producer" classes and training offer american families assurance that our beef cattle management and health practices results in a high quality, safe, wholesome and healthy beef supply for family meal times.
BQA is a program that confirms our responsibility for beef cattle that are entrusted to our care. We encourage our part-time employees to become BQA certified and take pride in their responsibility to properly care for cattle and livestock on our farm.
BQA fits each segment of the beef business: cow/calf; stocker/grazing; purebred or registered; heifer development; feared or feedyard; livestock markets; transportation and harvesting.
We participate in BQA to learn improvements for management and stewardship for our beef cattle and resume american families that each segment of our beef business is committed to raising a safe, wholesome food item for their dinner table.
We continually up-date ourselves because "it is the right thing to do."
Enjoy beef during family meal times, "Beef Its Whats For Dinner."
Related articles
1- My Beef Quality Assurance Certification
2- Farmers
3- We Are Farmers
4- Beef Sustinability
5- A Dairy Farm Visit
10/08/17
Following the "Dairy Farm Visit" post, someone ask "just what is BQA (Beef Quality Assurance) program and why should they participate.
Why our farm participates in BQA. We think BQA is an important program for all levels of beef farming/ranching -- local, state and national. BQA is a voluntary program offering all farmers/ranchers current "best management practices" for raising, caring for beef cattle known as stewardship. I say current "best management practices" because we are continually working to improve. BQA coupled with "Master Beef Producer" and "Advanced Master Beef Producer" classes and training offer american families assurance that our beef cattle management and health practices results in a high quality, safe, wholesome and healthy beef supply for family meal times.
BQA is a program that confirms our responsibility for beef cattle that are entrusted to our care. We encourage our part-time employees to become BQA certified and take pride in their responsibility to properly care for cattle and livestock on our farm.
BQA fits each segment of the beef business: cow/calf; stocker/grazing; purebred or registered; heifer development; feared or feedyard; livestock markets; transportation and harvesting.
We participate in BQA to learn improvements for management and stewardship for our beef cattle and resume american families that each segment of our beef business is committed to raising a safe, wholesome food item for their dinner table.
We continually up-date ourselves because "it is the right thing to do."
Enjoy beef during family meal times, "Beef Its Whats For Dinner."
Related articles
1- My Beef Quality Assurance Certification
2- Farmers
3- We Are Farmers
4- Beef Sustinability
5- A Dairy Farm Visit
ARE CATTLE HANDLING FACILITIES FOR YOU???
9/16/17
ATTENTION all those want'a-be cowboys. Do you own a cattle handling facility or are you paying for a facility but not getting to use that facility ???????
I remember, like it was yesterday, a Tennessee Cattlemen's Association tour stop at Hitch Feedyard in Garden City, Kansas when a Hitch cattle buyer was ask for comments. His comment was, "Just keep doing the same thing (management), we are making a good living off you." What a rumbling that created among the crowd of Tennessee farmers. It boiled down to: Don't castrate, implant, dehorn, vaccinate, de-worm, wean, and control external parasites along with other basic management -- do we need to list others ????
A key to improving the cattle operation's bottom line could be an adequate handling facility. Without a facility many basic management practices leads to mis-management. I once over heard a cattle buyer say, "There is a $100.00 bill tied to each of these calves just waiting to be collected."
many cow/calf farmers are reluctant to invest time, money and effort to build a cattle handling facility. Just a bit of cowboy math.
The Tennessee Feeder Cattle Market report for eight markets on September 9th reported an average discount of 12.6 cents per pound for bull calves compared to steer calves. The September 2nd (eleven markets) reported a 13 cents discount; August 26th (eleven markets) reported a 12 cents discount, on the average. These three weekly market reports averages a 12.5 cents discount for bull calves.
These same markets reported an average for "Value Added" steers at + 7.9 cents per pound and heifers at + 8.25 cents per pound.
Should a Tennessee beef farmer market a 500 pound steer, the improved income equals $ 62.50 (500 x .125). Also, if that steer was value added, another $ 39.50 (500 x .079) for a total of $ 102.oo or that $ 100 bill that the cattle buyer was collecting.
Now this Mathis not over a long period of time (three weeks) but just adding, subtracting and dividing from the Tennessee Feeder Cattle Market report.
What about implanting, which over a long period of time, generally adds an average of about 20 pounds per implant period. These 500 pound calves, over these three weeks, averaged $ 145.00 per pound. That extra 20 pounds could be worth $ 29.00.
Its most difficult to put a dollar value on many of these management decisions as the market conditions can change daily or even hour to hour. However, under average conditions many of these management decisions can aid income improvement for Tennessee cow/calf farmers.
Many farmers have improved cattle income through the Tennessee Agriculture Enhancement Program, which assist farmers to build or purchase cattle handling facilities or equipment. Also, the Tennessee Agriculture Extension Service office located in each county has access to many cattle handling facility plans.
Are Tennessee cattle farmers paying for facilities but not getting to use' em ?????? Don't penalize your cattle operation by marketing mis-managed calves -- collect that $ 100 bill yourself, or possibly more.
T'weren't the things I didn't know that done me in, but T'were the things I knew and didn't do, so we don't need to be taught, just reminded.
by John Ikerd
9/16/17
ATTENTION all those want'a-be cowboys. Do you own a cattle handling facility or are you paying for a facility but not getting to use that facility ???????
I remember, like it was yesterday, a Tennessee Cattlemen's Association tour stop at Hitch Feedyard in Garden City, Kansas when a Hitch cattle buyer was ask for comments. His comment was, "Just keep doing the same thing (management), we are making a good living off you." What a rumbling that created among the crowd of Tennessee farmers. It boiled down to: Don't castrate, implant, dehorn, vaccinate, de-worm, wean, and control external parasites along with other basic management -- do we need to list others ????
A key to improving the cattle operation's bottom line could be an adequate handling facility. Without a facility many basic management practices leads to mis-management. I once over heard a cattle buyer say, "There is a $100.00 bill tied to each of these calves just waiting to be collected."
many cow/calf farmers are reluctant to invest time, money and effort to build a cattle handling facility. Just a bit of cowboy math.
The Tennessee Feeder Cattle Market report for eight markets on September 9th reported an average discount of 12.6 cents per pound for bull calves compared to steer calves. The September 2nd (eleven markets) reported a 13 cents discount; August 26th (eleven markets) reported a 12 cents discount, on the average. These three weekly market reports averages a 12.5 cents discount for bull calves.
These same markets reported an average for "Value Added" steers at + 7.9 cents per pound and heifers at + 8.25 cents per pound.
Should a Tennessee beef farmer market a 500 pound steer, the improved income equals $ 62.50 (500 x .125). Also, if that steer was value added, another $ 39.50 (500 x .079) for a total of $ 102.oo or that $ 100 bill that the cattle buyer was collecting.
Now this Mathis not over a long period of time (three weeks) but just adding, subtracting and dividing from the Tennessee Feeder Cattle Market report.
What about implanting, which over a long period of time, generally adds an average of about 20 pounds per implant period. These 500 pound calves, over these three weeks, averaged $ 145.00 per pound. That extra 20 pounds could be worth $ 29.00.
Its most difficult to put a dollar value on many of these management decisions as the market conditions can change daily or even hour to hour. However, under average conditions many of these management decisions can aid income improvement for Tennessee cow/calf farmers.
Many farmers have improved cattle income through the Tennessee Agriculture Enhancement Program, which assist farmers to build or purchase cattle handling facilities or equipment. Also, the Tennessee Agriculture Extension Service office located in each county has access to many cattle handling facility plans.
Are Tennessee cattle farmers paying for facilities but not getting to use' em ?????? Don't penalize your cattle operation by marketing mis-managed calves -- collect that $ 100 bill yourself, or possibly more.
T'weren't the things I didn't know that done me in, but T'were the things I knew and didn't do, so we don't need to be taught, just reminded.
by John Ikerd
THE FOOD DOLLAR UP-DATE AUGUST 2017
8/25/17
The american farmers/ranchers share of the american food dollar spent during visits to local grocery stores and supermarkets is somewhat limited. Recent information from U.S.D.A. And National Farmers Union indicates they receive about 15.6 cents of the american retail food dollar.
Where does the remainder go???? It goes for non-farm related items such as: Marketing, Processing, Packaging, Distribution, Transportation, Advertisement, Wholesaling and Retailing. Agriculture supports many non-farm jobs.
Item --------------------- Retail --------- F/R Share
1 lb. Bacon ---------------$ 5.36 ---------- $ 0.85
1 lb Top Sirloin Steak -----$ 8.99 ---------- $ 2.13
2 lb Bread ----------------$ 2.99 ---------- $ 0.10
5 lb Fresh Carrots --------$ 2.79 ---------- $ 1.29
18 oz Box of Cereal -------$ 4.79 ---------- $ 0.05
4 oz Wheat Bagel -------- $ 0.96 ---------- $ 0.01
1 lb Tomatoes ------------ $ 3.99 ---------- $ 0.44
1 doz Eggs --------------- $ 1.39 ---------- $ 0.63
5 lb Flour ---------------- $ 6.29 ---------- $ 0.36
1 lb Boneless Ham --------$ 3.99 ---------- $ 0.85
1lb Lettuce --------------- $ 1.69 ---------- $ 0.23
1 gal Fat Free Milk -------- $ 4.49 ----------$ 1.49
8 oz Potato Chips -------- $ 3.29 ---------- $ 0.17
5 lb Russet Potatoes ----- $ 3.29 ---------- $ 0.17
2 liter Soda -------------- $ 1.20 ----------- $ 0.06
Select fresh and locally grown meats, eggs, fruits and Vegetables at local farmers markets. A visit to these local markets allows american families to become acquainted with area farmers. Several markets are held on town squares, church parking lots and farm supply stores.
Sevier Farmers Co-op 8:00 am till 12:00 noon on Wednesday and Saturday
Seymour First Baptist Church 8:00 am till 12:00 noon on Saturday
Many farmers markets are listed on the Pick Tennessee Products web-page, check it out for a market near you. Enjoy the experiences and become acquainted with a farmer or a farm family.
8/25/17
The american farmers/ranchers share of the american food dollar spent during visits to local grocery stores and supermarkets is somewhat limited. Recent information from U.S.D.A. And National Farmers Union indicates they receive about 15.6 cents of the american retail food dollar.
Where does the remainder go???? It goes for non-farm related items such as: Marketing, Processing, Packaging, Distribution, Transportation, Advertisement, Wholesaling and Retailing. Agriculture supports many non-farm jobs.
Item --------------------- Retail --------- F/R Share
1 lb. Bacon ---------------$ 5.36 ---------- $ 0.85
1 lb Top Sirloin Steak -----$ 8.99 ---------- $ 2.13
2 lb Bread ----------------$ 2.99 ---------- $ 0.10
5 lb Fresh Carrots --------$ 2.79 ---------- $ 1.29
18 oz Box of Cereal -------$ 4.79 ---------- $ 0.05
4 oz Wheat Bagel -------- $ 0.96 ---------- $ 0.01
1 lb Tomatoes ------------ $ 3.99 ---------- $ 0.44
1 doz Eggs --------------- $ 1.39 ---------- $ 0.63
5 lb Flour ---------------- $ 6.29 ---------- $ 0.36
1 lb Boneless Ham --------$ 3.99 ---------- $ 0.85
1lb Lettuce --------------- $ 1.69 ---------- $ 0.23
1 gal Fat Free Milk -------- $ 4.49 ----------$ 1.49
8 oz Potato Chips -------- $ 3.29 ---------- $ 0.17
5 lb Russet Potatoes ----- $ 3.29 ---------- $ 0.17
2 liter Soda -------------- $ 1.20 ----------- $ 0.06
Select fresh and locally grown meats, eggs, fruits and Vegetables at local farmers markets. A visit to these local markets allows american families to become acquainted with area farmers. Several markets are held on town squares, church parking lots and farm supply stores.
Sevier Farmers Co-op 8:00 am till 12:00 noon on Wednesday and Saturday
Seymour First Baptist Church 8:00 am till 12:00 noon on Saturday
Many farmers markets are listed on the Pick Tennessee Products web-page, check it out for a market near you. Enjoy the experiences and become acquainted with a farmer or a farm family.
ITS FAIR AND SHOW SEASON
8/19/17
The county fairs and livestock shows have kicked-off with several neighboring counties. These activities bring back many memories of by-gone times. I have noticed through several media sources, several families have taken in all those activities with more to come.
My 4-H days maybe a few, lets don't say how many, days but I always think of July, August and September as times filled with Expo and area fairs. We began early morning working till late night with several days filled with good times, laughs, a few tears with cattle, sheep, families, friends and fun.
These are but a few memories:
- Stock up on snacks and sodas as some of those 4-H'ers must have "hollow belly" disease as they never stopped eating.
- Encouraging 4-H'ers not to put-off practicing grooming and showmanship skills as there is always points for improvement, just remember what the judge said during your last class.
-Be prepared, have all your show supplies and equipment in clean working order ready for packing, don't leave that "lucky charm" at home.
-The smell of new straw, shavings or saw dust tells your nose you have arrived on fairgrounds.
- However care for those animals - beef and sheep - came before anything else such as eating, sleep, relaxing, visiting friends. The next morning we start all-over again.
- We learned responsibility, leadership, cooperation, sharing along with winning and loosing gracefully.
OH YEA!!! Don't forget those crops, fruits and veggies as they are a part of the fair too. Some 4-H'ers spend hours selecting just the right size, color and shape with no blemishes as they must be uniform, just like peas in a pod. These blue ribbons were just like livestock ribbons.
These memories created during these fairs and shows last a lifetime. Its good to see and visit with friends and neighbors from all across our area.
What are some of your memories from past and present 4-H years. Plenty of room for comments below. ENJOY ALL THE FAIRS AND SHOWS.
8/19/17
The county fairs and livestock shows have kicked-off with several neighboring counties. These activities bring back many memories of by-gone times. I have noticed through several media sources, several families have taken in all those activities with more to come.
My 4-H days maybe a few, lets don't say how many, days but I always think of July, August and September as times filled with Expo and area fairs. We began early morning working till late night with several days filled with good times, laughs, a few tears with cattle, sheep, families, friends and fun.
These are but a few memories:
- Stock up on snacks and sodas as some of those 4-H'ers must have "hollow belly" disease as they never stopped eating.
- Encouraging 4-H'ers not to put-off practicing grooming and showmanship skills as there is always points for improvement, just remember what the judge said during your last class.
-Be prepared, have all your show supplies and equipment in clean working order ready for packing, don't leave that "lucky charm" at home.
-The smell of new straw, shavings or saw dust tells your nose you have arrived on fairgrounds.
- However care for those animals - beef and sheep - came before anything else such as eating, sleep, relaxing, visiting friends. The next morning we start all-over again.
- We learned responsibility, leadership, cooperation, sharing along with winning and loosing gracefully.
OH YEA!!! Don't forget those crops, fruits and veggies as they are a part of the fair too. Some 4-H'ers spend hours selecting just the right size, color and shape with no blemishes as they must be uniform, just like peas in a pod. These blue ribbons were just like livestock ribbons.
These memories created during these fairs and shows last a lifetime. Its good to see and visit with friends and neighbors from all across our area.
What are some of your memories from past and present 4-H years. Plenty of room for comments below. ENJOY ALL THE FAIRS AND SHOWS.
A DAIRY FARM VISIT
8/14/17
The topic of antibiotics in human health and animal health is and has been a concern for american families. It also concerns farmers/ranchers as we use those food items.
During a recent visit to my friend Anna's dairy farm, she was busy treating a cow for mastitis, which is a bacterial infection of the udder. Following treatment I noticed Anna placed a "Red Band" on the cows leg. Generally Anna's cows are very healthy but should a cow develop an infection or illness antibiotics maybe used for treatment.
My question following treatment was, " Just how do you prevent milk from the antibiotic treated cow from entering milk produced by healthy cows?" Anna proceeded to discuss and explain several pre-cautionary steps used to prevent treated cows milk ( tainted milk ) from entering their refrigerated bulk storage tank, holding milk for shipment to their milk processor.
First, Anna's family and all farm employee's ( full and part-time ) have completed a " Dairy Quality Assurance" program. DQA is a voluntary program emphasing animal health, welfare, handling, balanced rations, management of milking equipment and procedures. Also, handling and storage of vaccines and antibiotics to ensure a safe healthy milk product -- Milk, Cheese, Ice Cream, Yogurt and others -- for american families. I learned that their DQA was very much like the "Beef Quality Assurance" program that we used on our beef farm.
They follow recommendations of their herd health veterinarian for any and all treatments for their cows. They have worked close with the veterinarian to establish a valid client patient relationship. Thus, the vet is familiar with the herd health program used for milking cows, dry cows, heifers and calves raised on their farm.
They carefully read and follow label instructions for all herd health products. These labels informsAnna just how and where to administer the correct dosage to obtain the desired results from the health product. Also, just how long the product or antibiotic will remain in the cows system -- or withdrawal time, as stated on the label.
During the withdrawal time period her cows wear the "Red Band," serving as a reminder for the person in the milking parlor -- "Do Not" -- milk this cow in our bulk tank. Anna showed me a special container in which the treated cow is milked and the tainted milk is dumped -- "Not Used."
She continued to explain other safe-guards employed by their milk processing company to keep America's milk supply safe and wholesome.
The bulk milk truck driver upon arrival to pick-up Anna's milk takes an individual milk sample from the farms bulk tank before adding their milk to the tanker load. I have observed these truck drivers taking samples but did not fully grasp the reason until now. I thought the sample was for butterfat testing which affects milk pricing.
Upon arrival at the milk processing facility, another milk sample is retrieved before. Un-loading the tanker. Anna said "there is not a single tanker load of milk from dairy farms that isn't tested," addding "milk maybe one of our most tested food items."
Should the combined ( milk from several dairy farms ) tanker load of milk test positive for any antibiotic. The entire tanker load is "dumped." No tainted milk enters the processing facility. The processing facility then goes to each farms individual bulk tank sample to determine which farm had tainted milk.
Should!!! An antibiotic or foreign substance be discovered, the farm producing tainted milk maybe fined and receives no payment for milk. If that farm is a repeat offender, they maybe suspended from shipping milk for a period of time and required to go through several testing procedures before being permitted to resume milk shipments.
Each farms individual bulk tank sample is tested regardless, so that each farm can be informed as to the quality of milk being produced.
Milk at the processing facility is pasteurized, heated to 160 F for a period of time to destroy any organism that maybe contained in the milk. Thus increasing milk's shelf life and safety.
Anna, indicated that regardless of what we ( myself and american families ) have heard there are no antibiotics or harmful substances found in the milk in the supermarket display cooler. Plus, she buys milk at the supermrket just like everyone else and her families health is important too.
Antibiotic use in food animals makes judicious use of antibiotics in dairy, beef and other food animls an important part of improved health management.
Needless to say, I gained more confidence in milk quality and safety from my farm visit with Anna.
NOW GIVE ME A GLASS OF THAT COLD MILK.
8/14/17
The topic of antibiotics in human health and animal health is and has been a concern for american families. It also concerns farmers/ranchers as we use those food items.
During a recent visit to my friend Anna's dairy farm, she was busy treating a cow for mastitis, which is a bacterial infection of the udder. Following treatment I noticed Anna placed a "Red Band" on the cows leg. Generally Anna's cows are very healthy but should a cow develop an infection or illness antibiotics maybe used for treatment.
My question following treatment was, " Just how do you prevent milk from the antibiotic treated cow from entering milk produced by healthy cows?" Anna proceeded to discuss and explain several pre-cautionary steps used to prevent treated cows milk ( tainted milk ) from entering their refrigerated bulk storage tank, holding milk for shipment to their milk processor.
First, Anna's family and all farm employee's ( full and part-time ) have completed a " Dairy Quality Assurance" program. DQA is a voluntary program emphasing animal health, welfare, handling, balanced rations, management of milking equipment and procedures. Also, handling and storage of vaccines and antibiotics to ensure a safe healthy milk product -- Milk, Cheese, Ice Cream, Yogurt and others -- for american families. I learned that their DQA was very much like the "Beef Quality Assurance" program that we used on our beef farm.
They follow recommendations of their herd health veterinarian for any and all treatments for their cows. They have worked close with the veterinarian to establish a valid client patient relationship. Thus, the vet is familiar with the herd health program used for milking cows, dry cows, heifers and calves raised on their farm.
They carefully read and follow label instructions for all herd health products. These labels informsAnna just how and where to administer the correct dosage to obtain the desired results from the health product. Also, just how long the product or antibiotic will remain in the cows system -- or withdrawal time, as stated on the label.
During the withdrawal time period her cows wear the "Red Band," serving as a reminder for the person in the milking parlor -- "Do Not" -- milk this cow in our bulk tank. Anna showed me a special container in which the treated cow is milked and the tainted milk is dumped -- "Not Used."
She continued to explain other safe-guards employed by their milk processing company to keep America's milk supply safe and wholesome.
The bulk milk truck driver upon arrival to pick-up Anna's milk takes an individual milk sample from the farms bulk tank before adding their milk to the tanker load. I have observed these truck drivers taking samples but did not fully grasp the reason until now. I thought the sample was for butterfat testing which affects milk pricing.
Upon arrival at the milk processing facility, another milk sample is retrieved before. Un-loading the tanker. Anna said "there is not a single tanker load of milk from dairy farms that isn't tested," addding "milk maybe one of our most tested food items."
Should the combined ( milk from several dairy farms ) tanker load of milk test positive for any antibiotic. The entire tanker load is "dumped." No tainted milk enters the processing facility. The processing facility then goes to each farms individual bulk tank sample to determine which farm had tainted milk.
Should!!! An antibiotic or foreign substance be discovered, the farm producing tainted milk maybe fined and receives no payment for milk. If that farm is a repeat offender, they maybe suspended from shipping milk for a period of time and required to go through several testing procedures before being permitted to resume milk shipments.
Each farms individual bulk tank sample is tested regardless, so that each farm can be informed as to the quality of milk being produced.
Milk at the processing facility is pasteurized, heated to 160 F for a period of time to destroy any organism that maybe contained in the milk. Thus increasing milk's shelf life and safety.
Anna, indicated that regardless of what we ( myself and american families ) have heard there are no antibiotics or harmful substances found in the milk in the supermarket display cooler. Plus, she buys milk at the supermrket just like everyone else and her families health is important too.
Antibiotic use in food animals makes judicious use of antibiotics in dairy, beef and other food animls an important part of improved health management.
Needless to say, I gained more confidence in milk quality and safety from my farm visit with Anna.
NOW GIVE ME A GLASS OF THAT COLD MILK.
BROWN VS WHITE EGGS
July 31,2017
Recently, during a visit to one of the areas farmers markets a discussion on brown vs white eggs occurred. Several American families when selecting eggs either at a farmers market or grocery store notice that brown eggs generally cost more. Judging by price -- some may think that one is better than the other. However, there is very little difference in nutritional value from either brown or white eggs.
The egg shells get their color from the type or breed of hen ( chicken ) from which they come. This is where I had to refere to an older poultry book, "The Standard of Prefection" which describes the characteristics of many breeds of poultry or chickens.
Generally the white feathered "Leghorn" hens lays white shelled eggs. The Leghorn breed is the most prominate for producing eggs for American families today. These chickens weigh about 5 to 6 pounds each and lay on the average about 280 to 300 eggs per year.
There are several larger breeds of chickens that lay brown eggs such as: Dominiker or Barred Rock; New Hampshire or Rhode Island Red; Plymouth Rock; Wyandotte or Rhode Island White: Delaware; Jersey Giant; Buckeye: Sex-Linked and several others. These chickens can range in colors: Red; Red and Black: White or Silver; Black; Buff; Blue; alternating Light Gray and Dark Gray stripes or barred. these chickens range in size from 6 to 10 pounds each and average laying around 200 eggs per year.
The brown eggs generally cost more because these larger hens do not lay or produce as many eggs per year and require more food ( feed ) , space and water throughout their productive life.
The size of eggs from the Leghorn hen and the larger breeds are all graded by size at your local grocery store -- small; medium; large; extra large. However, at the farmers market they are generally large to extra large from these larger breeds of chickens.
Some people tend to think the shell color represents difference in color of the egg yolk. The yolk color is more influenced by age of the hen and the kind or type of feed that was received.
So the next time you select eggs for your family, remember they are all egg-excellent sources of nutrition not influenced by shell color.
July 31,2017
Recently, during a visit to one of the areas farmers markets a discussion on brown vs white eggs occurred. Several American families when selecting eggs either at a farmers market or grocery store notice that brown eggs generally cost more. Judging by price -- some may think that one is better than the other. However, there is very little difference in nutritional value from either brown or white eggs.
The egg shells get their color from the type or breed of hen ( chicken ) from which they come. This is where I had to refere to an older poultry book, "The Standard of Prefection" which describes the characteristics of many breeds of poultry or chickens.
Generally the white feathered "Leghorn" hens lays white shelled eggs. The Leghorn breed is the most prominate for producing eggs for American families today. These chickens weigh about 5 to 6 pounds each and lay on the average about 280 to 300 eggs per year.
There are several larger breeds of chickens that lay brown eggs such as: Dominiker or Barred Rock; New Hampshire or Rhode Island Red; Plymouth Rock; Wyandotte or Rhode Island White: Delaware; Jersey Giant; Buckeye: Sex-Linked and several others. These chickens can range in colors: Red; Red and Black: White or Silver; Black; Buff; Blue; alternating Light Gray and Dark Gray stripes or barred. these chickens range in size from 6 to 10 pounds each and average laying around 200 eggs per year.
The brown eggs generally cost more because these larger hens do not lay or produce as many eggs per year and require more food ( feed ) , space and water throughout their productive life.
The size of eggs from the Leghorn hen and the larger breeds are all graded by size at your local grocery store -- small; medium; large; extra large. However, at the farmers market they are generally large to extra large from these larger breeds of chickens.
Some people tend to think the shell color represents difference in color of the egg yolk. The yolk color is more influenced by age of the hen and the kind or type of feed that was received.
So the next time you select eggs for your family, remember they are all egg-excellent sources of nutrition not influenced by shell color.
MILK NUTRIENTS ARE A KNOCKOUT !!
07/24/17
Milk has long been known for its many nutritional values. This is why the farmer funded "National Dairy Council" and other leading health organizations have endowed its role in the american diet.
However, people who look for other options to replace what nutrients milk supplies may be forced to pack more into their diets -- and load more in the grocery cart -- than they realize. The definition of milk being the animal based fluid produced by cows, not a plant or nut based milk.
Did you know -- Three 8-ounce glasses of milk provides as much of each nutrient as:
Protein -- four hard boiled eggs
Calcium -- 36 1/2 cups of raw kale
Phosphorus -- 2 1/2 cups of kidney beans
Potassium -- 3 small bananas
Vitamin D -- 6.6 ounces of sardines
Riboflavin -- 1 cup of almonds
Vitamin B12 -- 1 pound of pork chops, broiled
Vitamin A -- 2 cups of cooked green beans
Dairy is the milk for your cereal, the cheese on your pizza, the yogurt in your morning smoothie. Dairy foods are part of all those things you like to eat. Packed with protein, carbohydrates, dairy foods are the nutrient-rich powerhouse that fuels the body and nourishes the mind.
Source:
Progressive Dairyman, June 2017
United States Department of Agriculture
Related articles
1- Is It Done Yet
2- 30-Day Protein Challenge
3- Beef A Nutritional Powerhouse
4- Healthy Protein for The Heart
5- Top 10 Questions About Beef
6- The Power of Ten
07/24/17
Milk has long been known for its many nutritional values. This is why the farmer funded "National Dairy Council" and other leading health organizations have endowed its role in the american diet.
However, people who look for other options to replace what nutrients milk supplies may be forced to pack more into their diets -- and load more in the grocery cart -- than they realize. The definition of milk being the animal based fluid produced by cows, not a plant or nut based milk.
Did you know -- Three 8-ounce glasses of milk provides as much of each nutrient as:
Protein -- four hard boiled eggs
Calcium -- 36 1/2 cups of raw kale
Phosphorus -- 2 1/2 cups of kidney beans
Potassium -- 3 small bananas
Vitamin D -- 6.6 ounces of sardines
Riboflavin -- 1 cup of almonds
Vitamin B12 -- 1 pound of pork chops, broiled
Vitamin A -- 2 cups of cooked green beans
Dairy is the milk for your cereal, the cheese on your pizza, the yogurt in your morning smoothie. Dairy foods are part of all those things you like to eat. Packed with protein, carbohydrates, dairy foods are the nutrient-rich powerhouse that fuels the body and nourishes the mind.
Source:
Progressive Dairyman, June 2017
United States Department of Agriculture
Related articles
1- Is It Done Yet
2- 30-Day Protein Challenge
3- Beef A Nutritional Powerhouse
4- Healthy Protein for The Heart
5- Top 10 Questions About Beef
6- The Power of Ten
BEEF SUSTAINABILITY
July 10, 2017
We hear much jargon concerning agriculture's "Sustainbility and Environmental Stewardship" on America's farms and ranches.
These are but one summary definition of these agriculture buzz words:
SUSTAINABILITY- The raising of food, fiber, fuel and shelter through ways that conserve utilization of natural resources -- soil, water, air, minerals, energy, trees, and grass -- in an economical viable method.
STEWARDSHIP- One being dedicated to caring for agriculture lands and livestock entrusted to their care.
ENVIRONMENT- The external circumstances, conditions and items that affect the existence and development of individual or group of plants or animals.
America's farms and ranches to be sustainable utilize management practicies that are beneficial to the environment and agriculture economy -- on a voluntary basis, no regulations.
The beef business offers these results from their lifecycle assessment study from 2005 thur 2011. The beef business reduced:
1- Resource consumption 2 %
2- Energy consumption 2%
3- Greenhouse gas emission 2 %
4- Water consumption 3 %
5- Acidification potential emissions 3 %
6- Land use 4 %
7- Emissions to soil 7 %
8- Emissions to water 10 %
9- Occupational illness and accidents 32 %
How were these improvements accomplished:
1- Improved crop yields as a result of precision farming and improvemeats in irrigation techniques
2- More efficient machinery
3- Improved genetics, nutrition and animal health
4- Increased use of biogas capture and conversion
5- Closed loop water cooling systems and waste water recycling
6- Improved right-size packaging
Future opportunities to improve sustainability and environmental conditions:
1- Reduce food waste
2- Continue to increase waste water recovery and biogas capture
3- Continue to optimize nutrient application application to soil and crop yields
4- Futher adoption of water efficient irrigation systems
5- Explore additional packaging alternatives to reduce inputs
6- Document beef community'all commitment to animal welfare
Several agriculture businesses - both animal and crop - have likewise evaluated their lifecycle or environmental footprint, with similar results. These management practices are voluntary and its good for our agriculture business and our environment.
References:
1- Beef Industry Sustainability Lifecycle Assessment
2- Sustainable Beef . Org
Additional information from Dr. Jude Capper, Washington State University; the environmental impact of beef production in the USA, 1977 compared with 2007.
# 97 % of cattle farms are family owned.
# USA population in 1955 was 165 million and the cattle herd was 90 million; the USA population today is some 308 million and the USA cattle herd remains at 90 million.
# Compared to 1977 farmers and ranchers are raising 31 % more beef with 30 % fewer cattle and using 19 % less feed, 12 % less water and 33 % less land.
# To raise the same amount of beef " without responsible modern management practices" farmers and ranchers would need 180 million additional cattle; 440 million additional acres of land and 1.6 billion gallons of water.
# Since 1977 the carbon footprint of beef raising is down 16 %; nitrous oxide production is down 12 %; methane ( greenhouse gas ) is down 18 % and manure production is down 18 %.
# USA farmers and ranchers provide 75 % of the habitat and food for the USA wildlife.
Related articles
1- Our Future - Earth Day
2- Our Tennessee and USA Beef Cattle Herd
3- Livestock Stewardship
4- Greenhouse Gas and Sustainability
5- Cattle and Our Environment
6- Cattle and Water
7- A Greener Tomorrow
July 10, 2017
We hear much jargon concerning agriculture's "Sustainbility and Environmental Stewardship" on America's farms and ranches.
These are but one summary definition of these agriculture buzz words:
SUSTAINABILITY- The raising of food, fiber, fuel and shelter through ways that conserve utilization of natural resources -- soil, water, air, minerals, energy, trees, and grass -- in an economical viable method.
STEWARDSHIP- One being dedicated to caring for agriculture lands and livestock entrusted to their care.
ENVIRONMENT- The external circumstances, conditions and items that affect the existence and development of individual or group of plants or animals.
America's farms and ranches to be sustainable utilize management practicies that are beneficial to the environment and agriculture economy -- on a voluntary basis, no regulations.
The beef business offers these results from their lifecycle assessment study from 2005 thur 2011. The beef business reduced:
1- Resource consumption 2 %
2- Energy consumption 2%
3- Greenhouse gas emission 2 %
4- Water consumption 3 %
5- Acidification potential emissions 3 %
6- Land use 4 %
7- Emissions to soil 7 %
8- Emissions to water 10 %
9- Occupational illness and accidents 32 %
How were these improvements accomplished:
1- Improved crop yields as a result of precision farming and improvemeats in irrigation techniques
2- More efficient machinery
3- Improved genetics, nutrition and animal health
4- Increased use of biogas capture and conversion
5- Closed loop water cooling systems and waste water recycling
6- Improved right-size packaging
Future opportunities to improve sustainability and environmental conditions:
1- Reduce food waste
2- Continue to increase waste water recovery and biogas capture
3- Continue to optimize nutrient application application to soil and crop yields
4- Futher adoption of water efficient irrigation systems
5- Explore additional packaging alternatives to reduce inputs
6- Document beef community'all commitment to animal welfare
Several agriculture businesses - both animal and crop - have likewise evaluated their lifecycle or environmental footprint, with similar results. These management practices are voluntary and its good for our agriculture business and our environment.
References:
1- Beef Industry Sustainability Lifecycle Assessment
2- Sustainable Beef . Org
Additional information from Dr. Jude Capper, Washington State University; the environmental impact of beef production in the USA, 1977 compared with 2007.
# 97 % of cattle farms are family owned.
# USA population in 1955 was 165 million and the cattle herd was 90 million; the USA population today is some 308 million and the USA cattle herd remains at 90 million.
# Compared to 1977 farmers and ranchers are raising 31 % more beef with 30 % fewer cattle and using 19 % less feed, 12 % less water and 33 % less land.
# To raise the same amount of beef " without responsible modern management practices" farmers and ranchers would need 180 million additional cattle; 440 million additional acres of land and 1.6 billion gallons of water.
# Since 1977 the carbon footprint of beef raising is down 16 %; nitrous oxide production is down 12 %; methane ( greenhouse gas ) is down 18 % and manure production is down 18 %.
# USA farmers and ranchers provide 75 % of the habitat and food for the USA wildlife.
Related articles
1- Our Future - Earth Day
2- Our Tennessee and USA Beef Cattle Herd
3- Livestock Stewardship
4- Greenhouse Gas and Sustainability
5- Cattle and Our Environment
6- Cattle and Water
7- A Greener Tomorrow
ANTIBIOTICS IN CATTLE
6/26/17
Information on how cattle are raised and cared for as it comes to the use of antibiotics can be confusing. Cattlemen, farmers and ranchers, are continually putting new management practices in place to limit the use of antibiotics for cattle. These new management practices meet or exceed the U.S.F.D.A. ( United States Food and Drug Administration ) updated guidelines V.F.D. ( Veterinary Feed Directives ) for administering antibiotics to cattle. Continue reading for information about how cattle (beef) are raised and cared for before it reaches american families dinner table.
A Beef Quality Assurance (BQA) program has been in place since the early 1980's. Its a nationally coordinated, voluntary program that includes guidelines for cattlemen on the use of antibiotics for cattle.
Recent guidelines (#209 and #213) from U.S.F.D.A. requires more veterinary oversight for use of antibiotics that are important in human medicine. It also phases out the use of antibiotics for growth purposes. With these changes the BQA program has developed "Antibiotic Stewardship for Beef Cattlemen," a resource for all cattlemen to make sure they have the latest information on antibiotic use for cattle.
Antibiotics are just one tool that cattlemen. Use to ensure the health of their cattle. Cattlemen work close with their veterinarians to develop preventative herd health plans, including routine vaccinations to promote strong immunity against common cattle diseases. However, sometimes animals still become sick and not treating a sick animal would be cruel. Cattlemen work with veterinarians when their herd or an individual becomes sick, or at times when cattle are more susceptible to illness, using specific doses of an antibiotic to prevent or treat specific diseases or conditions.
Cattlemen, veterinarians and U.S.F.D.A. are committed to ensuring no meat with a violative antibiotic residue enters the food supply. "Withdrawal Times" -- the time between when an animal receives an antibiotic and when that animal may be harvested -- are established and required by U.S.F.D.A. Withdrawal times are to ensure antibiotics are fully processed by the animal and out of its system ( body ) before the animal is harvested for meat. It is also notable that science does not support claims that meat from animals raised without antibiotics are safer or healthier for american families.
Most antibiotics given to cattle are rarely or never prescribed for humans. Cattlemen have many tools in their tool kits to aid in keeping their cattle healthy: Nutritional programs; Veterinary care; Proper housing; Management practices, Vaccines and Antibiotics when necessary. However, more than 71% of the most common antibiotics used for cattle are not used or rarely prescribed to humans. Also, recent guidelines by U.S.F.D.A. will create more opportunities for cattlemen to involve their herd health veterinarian. Veterinarians now have more oversight for use of antibiotics that are importantoin human medicine and have a valid use in cattle.
As a part of these new U.S.F.D.A. guidance directives, growth promotion uses of medically important antibiotics in feed and water have been eliminated. These antibiotics are only prescribed to treat, prevent or control a disease or infection under oversight of a veterinarian.
Some cattlemen may choose to use "ionophores" -- a special class of antibiotics not used in human medicine -- to aid cattle make the most of their feed, resulting in more efficient cattle growth while preserving natural resources such as land, water and feeds. Ionophores aid cattle to improve digestion of their feed.
Cattle may be given antibiotics during special times of theirlives when they are more susceptible to illness such as: when they are weaned from their mothers or commingled with cattle from another herd. This helps protect the individual animal, other cattle within the herd and keeps potential illness from spreading.
Antibiotics arenot inexpensive, in fact they are a significant expense for cattlemen. Cattlemen have no added incentive to use antibiotics except prevent, treat or control infections or diesases as a part of a herd health plan.
Reference: Guidance for Industry #209 and #213, from U.S.F.D.A. Also, known as VFD, Veterinary Feed Directives.
As cattlemen, we do everything possible during raising and caring for the health and well-being of our cattle. We work together with our herd veterinarians to preserve the efficacy of antibiotics in our cattle and human health.
1- We work close with our herd veterinarian for responsible use of antibiotics and other cattle medicines.
2- Antibiotics are just one tool for cattle health and well-being we use to help prevent, control, and treat cattle diseases and infections.
3- We work to properly identify and diagnosis cattle that are sick or at the risk of becoming sick and only use the correct antibiotic when they are required.
4- We spend much time and effort training ourselves and employee's on the appropriate use and application of cattle health products through the Beef Quality Assurance program.
Related articles
1- Livestock Stewardship
2-No Antibiotics In Milk
3- Antibiotics Again
4- Antibiotic Free
5- Antibiotic Use in Beef
6- Beef Quality Assurance
7- We Are Farmers
8- We Raised Beef Cattle
6/26/17
Information on how cattle are raised and cared for as it comes to the use of antibiotics can be confusing. Cattlemen, farmers and ranchers, are continually putting new management practices in place to limit the use of antibiotics for cattle. These new management practices meet or exceed the U.S.F.D.A. ( United States Food and Drug Administration ) updated guidelines V.F.D. ( Veterinary Feed Directives ) for administering antibiotics to cattle. Continue reading for information about how cattle (beef) are raised and cared for before it reaches american families dinner table.
A Beef Quality Assurance (BQA) program has been in place since the early 1980's. Its a nationally coordinated, voluntary program that includes guidelines for cattlemen on the use of antibiotics for cattle.
Recent guidelines (#209 and #213) from U.S.F.D.A. requires more veterinary oversight for use of antibiotics that are important in human medicine. It also phases out the use of antibiotics for growth purposes. With these changes the BQA program has developed "Antibiotic Stewardship for Beef Cattlemen," a resource for all cattlemen to make sure they have the latest information on antibiotic use for cattle.
Antibiotics are just one tool that cattlemen. Use to ensure the health of their cattle. Cattlemen work close with their veterinarians to develop preventative herd health plans, including routine vaccinations to promote strong immunity against common cattle diseases. However, sometimes animals still become sick and not treating a sick animal would be cruel. Cattlemen work with veterinarians when their herd or an individual becomes sick, or at times when cattle are more susceptible to illness, using specific doses of an antibiotic to prevent or treat specific diseases or conditions.
Cattlemen, veterinarians and U.S.F.D.A. are committed to ensuring no meat with a violative antibiotic residue enters the food supply. "Withdrawal Times" -- the time between when an animal receives an antibiotic and when that animal may be harvested -- are established and required by U.S.F.D.A. Withdrawal times are to ensure antibiotics are fully processed by the animal and out of its system ( body ) before the animal is harvested for meat. It is also notable that science does not support claims that meat from animals raised without antibiotics are safer or healthier for american families.
Most antibiotics given to cattle are rarely or never prescribed for humans. Cattlemen have many tools in their tool kits to aid in keeping their cattle healthy: Nutritional programs; Veterinary care; Proper housing; Management practices, Vaccines and Antibiotics when necessary. However, more than 71% of the most common antibiotics used for cattle are not used or rarely prescribed to humans. Also, recent guidelines by U.S.F.D.A. will create more opportunities for cattlemen to involve their herd health veterinarian. Veterinarians now have more oversight for use of antibiotics that are importantoin human medicine and have a valid use in cattle.
As a part of these new U.S.F.D.A. guidance directives, growth promotion uses of medically important antibiotics in feed and water have been eliminated. These antibiotics are only prescribed to treat, prevent or control a disease or infection under oversight of a veterinarian.
Some cattlemen may choose to use "ionophores" -- a special class of antibiotics not used in human medicine -- to aid cattle make the most of their feed, resulting in more efficient cattle growth while preserving natural resources such as land, water and feeds. Ionophores aid cattle to improve digestion of their feed.
Cattle may be given antibiotics during special times of theirlives when they are more susceptible to illness such as: when they are weaned from their mothers or commingled with cattle from another herd. This helps protect the individual animal, other cattle within the herd and keeps potential illness from spreading.
Antibiotics arenot inexpensive, in fact they are a significant expense for cattlemen. Cattlemen have no added incentive to use antibiotics except prevent, treat or control infections or diesases as a part of a herd health plan.
Reference: Guidance for Industry #209 and #213, from U.S.F.D.A. Also, known as VFD, Veterinary Feed Directives.
As cattlemen, we do everything possible during raising and caring for the health and well-being of our cattle. We work together with our herd veterinarians to preserve the efficacy of antibiotics in our cattle and human health.
1- We work close with our herd veterinarian for responsible use of antibiotics and other cattle medicines.
2- Antibiotics are just one tool for cattle health and well-being we use to help prevent, control, and treat cattle diseases and infections.
3- We work to properly identify and diagnosis cattle that are sick or at the risk of becoming sick and only use the correct antibiotic when they are required.
4- We spend much time and effort training ourselves and employee's on the appropriate use and application of cattle health products through the Beef Quality Assurance program.
Related articles
1- Livestock Stewardship
2-No Antibiotics In Milk
3- Antibiotics Again
4- Antibiotic Free
5- Antibiotic Use in Beef
6- Beef Quality Assurance
7- We Are Farmers
8- We Raised Beef Cattle
U. S. BEEF TO CHINA
6/20/17
A day for U.S. Beef farmers/ranchers to remember -- July 16, 2017 -- as U.S. Beef makes its way back to China's market since being banned on 12-23-'03. Beef was the number one point of the ten points discussed in the 100-day action plan by President Trump and China's President Xi Jinping during their meeting.
## Nebraska's Greater Omaha Packing Announced it is the first U.S. Supplier to ship beef to China in 14 years. The Shoipment was sent by air freight on 6-14-'17 to a customer in Shanghai, China.
Imports of U.S. beef beginning on or before a deadline of July16 is important to all U.S. beef farmers/ranchers (local cow/calf and backgrounder), feedyards, packers,and export companies.( ## see note above) According to "Cattle Fax," exports accounts for $ 350.oo per head of added value for each head of finished cattle.
Chaina represents 12% of the worlds beef market, being the second largest beef importer in the world. It is estimated the China market is worth some $2.5 billion1.4 billion potential new customers.
The top five export markets for U.S. beef during 2016 were: Japan $1.5 billion; South Korea $1.06 billion: Mexico $975 million; Canada $750 million; and Hong Kong $684 million.
China began the process of lifting the ban on U.S. beef last September as the World Organization for Animal Health (OIE) up-graded the U.S. classification to "negligible" risk for BSE. U.S. beef was banned following the discovery of "The Cow That Stole Christmas" on 12-23-'03 with a confirmed case of "bovine spongiform encephalopathy" (BSE or mad cow) disease. The new classification enhanced the U.S.beef export position to beef markets around the world.
Agricultural trade, a tow-way street, is a large part of the U.S. farm economy. Agricultural exports are a major segment to the U.S. balance of trade that continues to show a positive trade surplus. Exports represents a growth opportunity for all american farmers/ranchers.
References:
1- U.S. Meat Export Federation
2- U.S. Department of Agriculture
3- National Cattlemen's Beef Association
6/20/17
A day for U.S. Beef farmers/ranchers to remember -- July 16, 2017 -- as U.S. Beef makes its way back to China's market since being banned on 12-23-'03. Beef was the number one point of the ten points discussed in the 100-day action plan by President Trump and China's President Xi Jinping during their meeting.
## Nebraska's Greater Omaha Packing Announced it is the first U.S. Supplier to ship beef to China in 14 years. The Shoipment was sent by air freight on 6-14-'17 to a customer in Shanghai, China.
Imports of U.S. beef beginning on or before a deadline of July16 is important to all U.S. beef farmers/ranchers (local cow/calf and backgrounder), feedyards, packers,and export companies.( ## see note above) According to "Cattle Fax," exports accounts for $ 350.oo per head of added value for each head of finished cattle.
Chaina represents 12% of the worlds beef market, being the second largest beef importer in the world. It is estimated the China market is worth some $2.5 billion1.4 billion potential new customers.
The top five export markets for U.S. beef during 2016 were: Japan $1.5 billion; South Korea $1.06 billion: Mexico $975 million; Canada $750 million; and Hong Kong $684 million.
China began the process of lifting the ban on U.S. beef last September as the World Organization for Animal Health (OIE) up-graded the U.S. classification to "negligible" risk for BSE. U.S. beef was banned following the discovery of "The Cow That Stole Christmas" on 12-23-'03 with a confirmed case of "bovine spongiform encephalopathy" (BSE or mad cow) disease. The new classification enhanced the U.S.beef export position to beef markets around the world.
Agricultural trade, a tow-way street, is a large part of the U.S. farm economy. Agricultural exports are a major segment to the U.S. balance of trade that continues to show a positive trade surplus. Exports represents a growth opportunity for all american farmers/ranchers.
References:
1- U.S. Meat Export Federation
2- U.S. Department of Agriculture
3- National Cattlemen's Beef Association
FLAVORED MILKS RETURNS
6/20/17
Public schools will have an opportunity to serve 1 % flavored milks to meet meal programs nutritional requirements, according to a proclamation issued by Secretary of Agriculture Sonny Perdue on May 1, 2017.
The proclamation allows schools to serve 1 % ( low-fat ) flavored milks in school breakfast and lunch meal programs during the 2017 - 2018 school year.
The milk policy as to whether flavored milks will be served in school lunch programs will remain the decision of local school districts or boards.
Under the Obama administration, low-fat flavored milks options were banned from school meals and a la carte programs. The program resulted in a declined consumption of school milk, as did participation in school lunch programs. In the first two years following low-fat flavored milk removal from school lunch programs, 1.1 million fewer school students drank milk with their meals. (2)
Several studies have indicated less milk consumption makes it difficult for school students to receive basic nutritional requirements, such as: calcium, potassium, vitamin D and other nutrients supplied by dairy foods. (3)
Sources:
1- U.S. Department of Agriculture
2- National Milk Producers Federation
3- International Dairy Foods Association
6/20/17
Public schools will have an opportunity to serve 1 % flavored milks to meet meal programs nutritional requirements, according to a proclamation issued by Secretary of Agriculture Sonny Perdue on May 1, 2017.
The proclamation allows schools to serve 1 % ( low-fat ) flavored milks in school breakfast and lunch meal programs during the 2017 - 2018 school year.
The milk policy as to whether flavored milks will be served in school lunch programs will remain the decision of local school districts or boards.
Under the Obama administration, low-fat flavored milks options were banned from school meals and a la carte programs. The program resulted in a declined consumption of school milk, as did participation in school lunch programs. In the first two years following low-fat flavored milk removal from school lunch programs, 1.1 million fewer school students drank milk with their meals. (2)
Several studies have indicated less milk consumption makes it difficult for school students to receive basic nutritional requirements, such as: calcium, potassium, vitamin D and other nutrients supplied by dairy foods. (3)
Sources:
1- U.S. Department of Agriculture
2- National Milk Producers Federation
3- International Dairy Foods Association
MAY 2017 FOOD DOLLAR UPDATE
5/30/17
Did you know: American Dairy farmers only receive 33% or $ 1.49 of the $ 4.49 retail value for a gallon of fat free milk.
Also, American Pork farmers receive 72 cents for a pound of bacon that cost american families $ 4.49 at the grocery store. Thats 14.4% of the retail value.
The american vegetable farmer receives 50 cents for that head of lettuce that retails for $ 3.29 or about 15 % of what american families pay at a grocery store.
Where does the other % % % percent go ???? The remainder is for non-farm retail items such as -- marketing, processing, packaging, distribution, transportation, advertisements, wholesaling and retailing.
Item Retail Farmers Share
1 lb. Bacon $ 4.99 $ 0.72
1 lb. Top Sirloin Steak $ 8.99 $ 2.01
2 lb. Bread $ 2.99 $ 0.10
5 lb. Fresh Carrots $ 3.99 $ 1.40
4oz Wheat Bagel $ 0.96 $ 0.01
18 oz box Cereal $ 4.79 $ 0.05
1 lb. Tomatoes $ 3.99 $ 0.29
1 doz Eggs $ 1.39 $ 0.81
5 lb. Flour $ 6.29 $ 0.36
1 lb Boneless Ham $ 3.99 $ 0.72
1 lb Lettuce $ 3.29 $ 0 50
1 gal Fat Free MilK $ 4.49 $ 1.49
8 oz Potato Chips $ 3.29 $ 0.16
5 lb Russett Potatoes $ 3.99 $ 0.43
2 litter Soda. $ 1.19 $ 0.06
5/30/17
Did you know: American Dairy farmers only receive 33% or $ 1.49 of the $ 4.49 retail value for a gallon of fat free milk.
Also, American Pork farmers receive 72 cents for a pound of bacon that cost american families $ 4.49 at the grocery store. Thats 14.4% of the retail value.
The american vegetable farmer receives 50 cents for that head of lettuce that retails for $ 3.29 or about 15 % of what american families pay at a grocery store.
Where does the other % % % percent go ???? The remainder is for non-farm retail items such as -- marketing, processing, packaging, distribution, transportation, advertisements, wholesaling and retailing.
Item Retail Farmers Share
1 lb. Bacon $ 4.99 $ 0.72
1 lb. Top Sirloin Steak $ 8.99 $ 2.01
2 lb. Bread $ 2.99 $ 0.10
5 lb. Fresh Carrots $ 3.99 $ 1.40
4oz Wheat Bagel $ 0.96 $ 0.01
18 oz box Cereal $ 4.79 $ 0.05
1 lb. Tomatoes $ 3.99 $ 0.29
1 doz Eggs $ 1.39 $ 0.81
5 lb. Flour $ 6.29 $ 0.36
1 lb Boneless Ham $ 3.99 $ 0.72
1 lb Lettuce $ 3.29 $ 0 50
1 gal Fat Free MilK $ 4.49 $ 1.49
8 oz Potato Chips $ 3.29 $ 0.16
5 lb Russett Potatoes $ 3.99 $ 0.43
2 litter Soda. $ 1.19 $ 0.06
FARM DAYS 2017
5/11/2017
WHOEEEE -- "FARM DAYS" -- what a big two days that were busy and fun filled with Sevier County 4th grade students, teachers, parents and teen leaders. Some 57 groups with 18 to 20 students toured "Farm Days," a learning experience about agriculture, where american families foods originates and just how american agriculture affects our daily lives. "Farm Days" are sponsored by Sevier County Livestock Association.
Once that morning whistle sounds at 9:00 am, its wall to wall with many curious students, teachers and parents. The final whistle blows at 2:00 pm as students boards busses returning to their schools and many volunteer teachers at those learning stations breath a sig of relief and smiles all around with their accomplishments for "Farm Days."
The many learning stations included are briefly described -- with pictures to follow at bottom of the page:
1- "Wow That Cow" related to many items we use daily that cattle influence, food items supplied and their nutritional values. Some 300 items such as: soaps, combs, toothpaste, candies, tape, glue, paper, paints, brushes are made from cattle. What do cattle eat ??? -- grass, peanut hulls, cottonseed, potato peals, wheat mids, and corn cobs are recycled into food items for humans. Plus, many items such as baseballs, footballs, softballs, basketballs, ball gloves, shoes and leather cloths that we use daily. The display was illustrated and discussed by Peyton Day, Tyler Schrick, Breanna Brouhard and Melody Cody their leader.
2- The Vegetable Garden with plants -- cucumber, tomato, pepper, squash, sweet corn and potatoe. The Farm Bureau Women's group illustrated with seed to plants, to fruits, to final products such as: Tomato seed grows to tomato plants producing tomatoes for tomato ketchup for our fried potatoes.
3- The Dairy Cattle and Dairy Products discussed were: milk - whole and skimmed, cottage cheese, ice cream, yogurt and those nutrients supplied from these food items. Plus, what food nutrients our bodies need that are available from dairy cattle and dairy products.
4- The many seeds that farmers/ranchers use to raise food crops for american families and their livestock: corn, soybeans, oats, millet, buckwheat, clovers -- red and white, grass -- fescue and orchard grass, and sorghum. How these seed grow to plants and foods was discussed by John Delozier from Sevier Farmers Co-op.
5- Forestry: The display and discussion included many tree parts, leaves for identification, and seeds for growing new trees. Also, insect traps for insects effecting our native forest trees. Plus, how to build bird houses and feeders as birds around our homes eat many insects.
6- Sevier County Beekeepers displayed the kinds of honeybees and their work as our number one pollinators of vegetable and fruit crops. These bees are responsible for each "third bit of food" we have to eat. These honeybees are very important to our food cycle.
7- The "Barnyard Animals" on display were: cow and calf, sheep, pigs, goat, chicken, turkey, rabbits, horse, mule, and donkey. Each animal had "Barnyard Math" posted that was discussed and explained by teen leaders. Also, Roger Radel's incubator hatched five baby chicks during the "Farm Days."
8- Soil Conservation illustrated erosion control practices that farmers/ranchers use for protecting their soil while raising food crops for american families and their livestock.
9- Master Gardners illustrated and discussed many garden and landscape plants we use around our homes.
10- Tennessee Department of Forestry displayed and discussed their forest fire fighting and tree planting equipment.
11- Many antique tractors and modern, "Today's Tractors" and various farm implements were displayed to show students yesterday and today's farm implements.
Today one farmer/rancher provides Food, Fober, Fuel and Shelter for 155 American family members.
Tennessee's "Top Ten" agriculture crops and livestock are: Cattle and Calves; Soybeans; Broilers ( chickens ); Corn; Hay; Milk and Dairy Products; Wheat; Cotton; Tobacco; Fruits and Vegetables.
5/11/2017
WHOEEEE -- "FARM DAYS" -- what a big two days that were busy and fun filled with Sevier County 4th grade students, teachers, parents and teen leaders. Some 57 groups with 18 to 20 students toured "Farm Days," a learning experience about agriculture, where american families foods originates and just how american agriculture affects our daily lives. "Farm Days" are sponsored by Sevier County Livestock Association.
Once that morning whistle sounds at 9:00 am, its wall to wall with many curious students, teachers and parents. The final whistle blows at 2:00 pm as students boards busses returning to their schools and many volunteer teachers at those learning stations breath a sig of relief and smiles all around with their accomplishments for "Farm Days."
The many learning stations included are briefly described -- with pictures to follow at bottom of the page:
1- "Wow That Cow" related to many items we use daily that cattle influence, food items supplied and their nutritional values. Some 300 items such as: soaps, combs, toothpaste, candies, tape, glue, paper, paints, brushes are made from cattle. What do cattle eat ??? -- grass, peanut hulls, cottonseed, potato peals, wheat mids, and corn cobs are recycled into food items for humans. Plus, many items such as baseballs, footballs, softballs, basketballs, ball gloves, shoes and leather cloths that we use daily. The display was illustrated and discussed by Peyton Day, Tyler Schrick, Breanna Brouhard and Melody Cody their leader.
2- The Vegetable Garden with plants -- cucumber, tomato, pepper, squash, sweet corn and potatoe. The Farm Bureau Women's group illustrated with seed to plants, to fruits, to final products such as: Tomato seed grows to tomato plants producing tomatoes for tomato ketchup for our fried potatoes.
3- The Dairy Cattle and Dairy Products discussed were: milk - whole and skimmed, cottage cheese, ice cream, yogurt and those nutrients supplied from these food items. Plus, what food nutrients our bodies need that are available from dairy cattle and dairy products.
4- The many seeds that farmers/ranchers use to raise food crops for american families and their livestock: corn, soybeans, oats, millet, buckwheat, clovers -- red and white, grass -- fescue and orchard grass, and sorghum. How these seed grow to plants and foods was discussed by John Delozier from Sevier Farmers Co-op.
5- Forestry: The display and discussion included many tree parts, leaves for identification, and seeds for growing new trees. Also, insect traps for insects effecting our native forest trees. Plus, how to build bird houses and feeders as birds around our homes eat many insects.
6- Sevier County Beekeepers displayed the kinds of honeybees and their work as our number one pollinators of vegetable and fruit crops. These bees are responsible for each "third bit of food" we have to eat. These honeybees are very important to our food cycle.
7- The "Barnyard Animals" on display were: cow and calf, sheep, pigs, goat, chicken, turkey, rabbits, horse, mule, and donkey. Each animal had "Barnyard Math" posted that was discussed and explained by teen leaders. Also, Roger Radel's incubator hatched five baby chicks during the "Farm Days."
8- Soil Conservation illustrated erosion control practices that farmers/ranchers use for protecting their soil while raising food crops for american families and their livestock.
9- Master Gardners illustrated and discussed many garden and landscape plants we use around our homes.
10- Tennessee Department of Forestry displayed and discussed their forest fire fighting and tree planting equipment.
11- Many antique tractors and modern, "Today's Tractors" and various farm implements were displayed to show students yesterday and today's farm implements.
Today one farmer/rancher provides Food, Fober, Fuel and Shelter for 155 American family members.
Tennessee's "Top Ten" agriculture crops and livestock are: Cattle and Calves; Soybeans; Broilers ( chickens ); Corn; Hay; Milk and Dairy Products; Wheat; Cotton; Tobacco; Fruits and Vegetables.
TODAY'S BEEF CHOICES
5/8/17
American farmers/ranchers have choices on raising cattle for beef ( food ), just as american families have choices when it comes to beef they select for family meals. Beef is a powerful protein and is a powerhouse of ten essential nutrients. Farmers/ranchers raise their cattle responsibly and their beef is safe, wholesome and nutritious. However, american families often observe various statements on beef packages indicating different production and management practices as they visit local grocery stores and on restaurant menus. The U.S.D.A. Agriculture Marketing Service must approve these label statements for beef based on specific specifications.
GRAIN FINISHED: Most beef cattle are raised this way but most likely do not have a specific label claim. This beef comes from cattle that:
1- Spend the majority of their life ( 24 to 30 months) eating grass and other plant forages:
2- Spend four to six months in a feedyard eating a balanced ration ( diet ) of grains, grasses and other locally grown feed ingredients:
3- May or may not have been given a U.S. Food and Drug Administration ( FDA ) approved antibiotic to treat, prevent or control a disease or infection;
4- May or may not have received an FDA approved added growth promoting hormone.
GRASS FINISHED: This beef comes from cattle that:
1- Spend a majority of their lives eating grass on pastures;
2- May also eat grass, forage, hay or silage in a feedyard;
3- May or may not have been given a U.S. FDA approved antibiotic to treat, prevent or control a disease or infection;
4- May or may not have received an U.S. FDA approved added growth promoting hormone.
CERTIFIED ORGANIC: This beef comes from cattle that:
1- Never received any antibiotics or added growth promoting hormones;
2- May be either grain or grass finished, as long as the U.S.D.A. Agricultural Marketing Service certifies the feed ingredients are 100% organically grown/raised;
3- May spend time in a feedyard;
4- Always look for the U.S.D.A. Organic official label.
NATURALLY RAISED: These cattle are often referred to as "never-ever." This beef comes from cattle that:
1- Never received any antibiotics, added growth promoting hormones and/or preservatives;
2- May be either grain or grass finished;
3- May spend time in a feedyard;
4- Must be certified by U.S.D.A.'s Agriculture Marketing Service;
5- Observe the label for details.
There are a variety of beef choices as you can see. So, no matter what the american family desires, there is a great beef choice available.
FOR YOUR INFORMATION: 95% of U.S.A. cattle farms and 80% of feedyards are family owned And operated; All cattle eat grass for the majority of their lives; 100% of beef ( food ) processed in federally inspected harvest facilities is inspected by U.S.D.A. trained veterinarians; All cattle are routinely fed vitamin and mineral supplements as a part of a balanced diet; Agricultural Marketing Service must approve and verify all beef labeling claims.
Reference: Confident Cooking With Beef
Related articles of interest
1- My Cows And Their Grass
2- Minerals
3- Food Safety
4- What's The Meat Label Say and Why
5- Livestock Stewardship
6- We Raised Beef Cattle
7- The Power of Ten
5/8/17
American farmers/ranchers have choices on raising cattle for beef ( food ), just as american families have choices when it comes to beef they select for family meals. Beef is a powerful protein and is a powerhouse of ten essential nutrients. Farmers/ranchers raise their cattle responsibly and their beef is safe, wholesome and nutritious. However, american families often observe various statements on beef packages indicating different production and management practices as they visit local grocery stores and on restaurant menus. The U.S.D.A. Agriculture Marketing Service must approve these label statements for beef based on specific specifications.
GRAIN FINISHED: Most beef cattle are raised this way but most likely do not have a specific label claim. This beef comes from cattle that:
1- Spend the majority of their life ( 24 to 30 months) eating grass and other plant forages:
2- Spend four to six months in a feedyard eating a balanced ration ( diet ) of grains, grasses and other locally grown feed ingredients:
3- May or may not have been given a U.S. Food and Drug Administration ( FDA ) approved antibiotic to treat, prevent or control a disease or infection;
4- May or may not have received an FDA approved added growth promoting hormone.
GRASS FINISHED: This beef comes from cattle that:
1- Spend a majority of their lives eating grass on pastures;
2- May also eat grass, forage, hay or silage in a feedyard;
3- May or may not have been given a U.S. FDA approved antibiotic to treat, prevent or control a disease or infection;
4- May or may not have received an U.S. FDA approved added growth promoting hormone.
CERTIFIED ORGANIC: This beef comes from cattle that:
1- Never received any antibiotics or added growth promoting hormones;
2- May be either grain or grass finished, as long as the U.S.D.A. Agricultural Marketing Service certifies the feed ingredients are 100% organically grown/raised;
3- May spend time in a feedyard;
4- Always look for the U.S.D.A. Organic official label.
NATURALLY RAISED: These cattle are often referred to as "never-ever." This beef comes from cattle that:
1- Never received any antibiotics, added growth promoting hormones and/or preservatives;
2- May be either grain or grass finished;
3- May spend time in a feedyard;
4- Must be certified by U.S.D.A.'s Agriculture Marketing Service;
5- Observe the label for details.
There are a variety of beef choices as you can see. So, no matter what the american family desires, there is a great beef choice available.
FOR YOUR INFORMATION: 95% of U.S.A. cattle farms and 80% of feedyards are family owned And operated; All cattle eat grass for the majority of their lives; 100% of beef ( food ) processed in federally inspected harvest facilities is inspected by U.S.D.A. trained veterinarians; All cattle are routinely fed vitamin and mineral supplements as a part of a balanced diet; Agricultural Marketing Service must approve and verify all beef labeling claims.
Reference: Confident Cooking With Beef
Related articles of interest
1- My Cows And Their Grass
2- Minerals
3- Food Safety
4- What's The Meat Label Say and Why
5- Livestock Stewardship
6- We Raised Beef Cattle
7- The Power of Ten
LEAN BEEF
5/1/17
There's something better about the beef you know and love. While lean beef has always been a popular, nutrient rich source of high-quality protein that can help american families meet their needs, todays beef is leaner than ever.
Lean beef is widely available in the U.S.A. today because of many changes during the past years in beef cattle breeding and management and retail trimming, many of which were driven by changing dietary recommendations and american families preferences.
Changes in beef cattle breeding and fat trimming methods have resulted in increased availability of leaner beef. Today, more than 67% of beef sold at retail, including cuts like Sirloin steak, Tenderloin, Top Loin steak, T-Bone steak and 95% lean Ground Beef meet U.S.D.A. guidelines for lean, and have ten essential nutrients.
All lean beef cuts have less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3.5 ounce cooked serving, for about 200 calories.
What most american faMillie's find surprising is that less than 10% of saturated fat and total fat in their diet comes from beef. The total and saturated fat content from trimmed steak has declined throughout the past years. For example: Total fat content for a completely trimmed Sirloin steak has declined 34 % from 1963 to 2010 and saturated fat has declined 17 % between 1990 and 2010. To choose lean cuts of beef look for the words "Loin or Round" in the name.
American families can learn more about today's beef role in a healthy diet by visiting the health page of "Beef Its Whats For Dinner. Com
References:
Confident Cooking With Beef
The Evolution of Lean Beef
Articles of interest
Beef A Nutritional Powerhouse
Healthy Protein for The Heart
Love That Lean Beef
Heart Healthy Beef
The Power of Ten
Thirty Day Protein Challenge
5/1/17
There's something better about the beef you know and love. While lean beef has always been a popular, nutrient rich source of high-quality protein that can help american families meet their needs, todays beef is leaner than ever.
Lean beef is widely available in the U.S.A. today because of many changes during the past years in beef cattle breeding and management and retail trimming, many of which were driven by changing dietary recommendations and american families preferences.
Changes in beef cattle breeding and fat trimming methods have resulted in increased availability of leaner beef. Today, more than 67% of beef sold at retail, including cuts like Sirloin steak, Tenderloin, Top Loin steak, T-Bone steak and 95% lean Ground Beef meet U.S.D.A. guidelines for lean, and have ten essential nutrients.
All lean beef cuts have less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3.5 ounce cooked serving, for about 200 calories.
What most american faMillie's find surprising is that less than 10% of saturated fat and total fat in their diet comes from beef. The total and saturated fat content from trimmed steak has declined throughout the past years. For example: Total fat content for a completely trimmed Sirloin steak has declined 34 % from 1963 to 2010 and saturated fat has declined 17 % between 1990 and 2010. To choose lean cuts of beef look for the words "Loin or Round" in the name.
American families can learn more about today's beef role in a healthy diet by visiting the health page of "Beef Its Whats For Dinner. Com
References:
Confident Cooking With Beef
The Evolution of Lean Beef
Articles of interest
Beef A Nutritional Powerhouse
Healthy Protein for The Heart
Love That Lean Beef
Heart Healthy Beef
The Power of Ten
Thirty Day Protein Challenge
A CULINARY FARM VISIT
04/20/17
WOW!! What a great day for culinary students from Walter State Community College as they visited Roger Radel's farm to become more acquainted with the "beef lifecycle."
Roger introduced students and professor Joe Cairn to the breeds of cattle -- Angus, Hereford, Charolais and their crossbred calves -- as he discussed his farm's "beef lifecycle." On-hand were cows/calves, weaned calves, and yearling calves being prepared for market and/or shipment to feedyards. Also, discussed was various health programs administered for the different classes of cattle.
Lew Strickland, DVM, from the University of Tennessee discussed the Tennessee Beef Quality Assurance program and its value for raising beef correctly, feeding beef to develop their genetic potential and food safety for american families.
Purina field representative Allen Elsea presented information as to mineral sources and their importance in a beef cattle nutritional program, on pasture or a feedyard situation.
The culinary students received a informational package from Tennessee Beef Industry and Tennessee Cattlemen's Association on the retail cuts of beef, 29 cuts of lean beef, beef's nutritional value for diets and methods of raising beef ( grain fed and grass fed ) for american families. TBIC and TCA were represented by Roger Radel and Mike Sharp, board member and former board member who assisted to organize the farm visit for culinary students.
Its not too often we have an opportunity to converse with students who are future "chef's" who will be preparing our beef cuts for american families.
04/20/17
WOW!! What a great day for culinary students from Walter State Community College as they visited Roger Radel's farm to become more acquainted with the "beef lifecycle."
Roger introduced students and professor Joe Cairn to the breeds of cattle -- Angus, Hereford, Charolais and their crossbred calves -- as he discussed his farm's "beef lifecycle." On-hand were cows/calves, weaned calves, and yearling calves being prepared for market and/or shipment to feedyards. Also, discussed was various health programs administered for the different classes of cattle.
Lew Strickland, DVM, from the University of Tennessee discussed the Tennessee Beef Quality Assurance program and its value for raising beef correctly, feeding beef to develop their genetic potential and food safety for american families.
Purina field representative Allen Elsea presented information as to mineral sources and their importance in a beef cattle nutritional program, on pasture or a feedyard situation.
The culinary students received a informational package from Tennessee Beef Industry and Tennessee Cattlemen's Association on the retail cuts of beef, 29 cuts of lean beef, beef's nutritional value for diets and methods of raising beef ( grain fed and grass fed ) for american families. TBIC and TCA were represented by Roger Radel and Mike Sharp, board member and former board member who assisted to organize the farm visit for culinary students.
Its not too often we have an opportunity to converse with students who are future "chef's" who will be preparing our beef cuts for american families.
OUR FUTURE EARTH DAY
04/14/17
Earth day is April 22, 2017 so this is a bit early but here goes anyway.
Today is "Earth Day," a day we celebrate this planet we call home. Earth is more than just a planet and it is definitely worth more than one- day ceremonies.
Its an unusual world in which we live -- this earth of ours. We remind people one-day to care for and be responsible for these natural resources: Soil, Air, Water, Minerals, Grass, Trees, Wildlife, and Energy, around us daily. The remainder of the year we are occupied taking advantage or condemning those of us that have the most responsibility for their care.
Yes, I have reference to agriculture. Throughout everyday farmers/ranchers are concerned about our earth. We consider animals and what they need; we consider soil and what it needs; we consider crops and what they need; we consider water and how to protect it; we consider the air that we breath and how to protect it.
These are not what we hear about. We hear about large factory farms, the abuse of the land and other natural resources.... nothing could be farther from our consideration.
Water Quality: The water on and around our farms/ranches is the. Water we use on a daily basis. We use it to drink, water our livestock and crops. The Water we have today is the water of future generations.
Wildlife Habitat: Providing habitat for wildlife just comes naturally for farmers/ranchers. Through improved technology and management practices such as buffer strips, minimum tillage or no-till, rotational grazing and nutrient management plans we not only provide mor habitat but increase wildlife populations.
Soil Quality: The soil provides our livelihood today and for future generations. Whether it be used for raising crops for harvest or growing grasses/forages for livestock. We are concerned about soil cover crops, soil erosion, soil health, soil microbes, soil organic matter and the reduced use of pesticides. We are concerned for environmental sustainability.
Farm Recycle: We re-use whatever is available around us -- feed by-products ( cottonseed, peanut and soybean hulls ); food by-products ( candies, wheat mids ). The re-use of many items is one that we share with mother nature.
"Earth Day" is a worthy celebration to remind all american families of the many blessings that we have been given and the responsibility we have for preserving for future generations. its our duty and its the right thing to do.
"Earth Day" should not be limited to just one-day. Its a lifetime committment to protect and preserve these natural resources for all these future generations. It requires constant reminders to keep us on tract and being aware of our surroundings and natural changes to our environment. There are few people that are reminded mor constantly than american farmers/ranchers as to sustainability of our natural resources.
Yes, Everyday is "Earth Day," espically for farmers/ranchers
04/14/17
Earth day is April 22, 2017 so this is a bit early but here goes anyway.
Today is "Earth Day," a day we celebrate this planet we call home. Earth is more than just a planet and it is definitely worth more than one- day ceremonies.
Its an unusual world in which we live -- this earth of ours. We remind people one-day to care for and be responsible for these natural resources: Soil, Air, Water, Minerals, Grass, Trees, Wildlife, and Energy, around us daily. The remainder of the year we are occupied taking advantage or condemning those of us that have the most responsibility for their care.
Yes, I have reference to agriculture. Throughout everyday farmers/ranchers are concerned about our earth. We consider animals and what they need; we consider soil and what it needs; we consider crops and what they need; we consider water and how to protect it; we consider the air that we breath and how to protect it.
These are not what we hear about. We hear about large factory farms, the abuse of the land and other natural resources.... nothing could be farther from our consideration.
Water Quality: The water on and around our farms/ranches is the. Water we use on a daily basis. We use it to drink, water our livestock and crops. The Water we have today is the water of future generations.
Wildlife Habitat: Providing habitat for wildlife just comes naturally for farmers/ranchers. Through improved technology and management practices such as buffer strips, minimum tillage or no-till, rotational grazing and nutrient management plans we not only provide mor habitat but increase wildlife populations.
Soil Quality: The soil provides our livelihood today and for future generations. Whether it be used for raising crops for harvest or growing grasses/forages for livestock. We are concerned about soil cover crops, soil erosion, soil health, soil microbes, soil organic matter and the reduced use of pesticides. We are concerned for environmental sustainability.
Farm Recycle: We re-use whatever is available around us -- feed by-products ( cottonseed, peanut and soybean hulls ); food by-products ( candies, wheat mids ). The re-use of many items is one that we share with mother nature.
"Earth Day" is a worthy celebration to remind all american families of the many blessings that we have been given and the responsibility we have for preserving for future generations. its our duty and its the right thing to do.
"Earth Day" should not be limited to just one-day. Its a lifetime committment to protect and preserve these natural resources for all these future generations. It requires constant reminders to keep us on tract and being aware of our surroundings and natural changes to our environment. There are few people that are reminded mor constantly than american farmers/ranchers as to sustainability of our natural resources.
Yes, Everyday is "Earth Day," espically for farmers/ranchers
BUZZ AWAY
4/13/17
These annoying flies to our beef cattle are much like ants and skeeters to us humans. If you happen to be outside and these pest are around, seemed as we are constantly swatting or trying to drive'em away. Say I seen a "Tennessee Nat Hat'' the other day, it was a cap with a bill about half around the cap with strings of cork ever two inches, this can keep you busy twitching or shaking your head to keep'em out of your eyes and ears.
Fly control methods used by farmers/ranchers are not 100% but may reduce fly numbers and aggravation of our cows and calves. We need to select a combination of control methods that best suite our environment and cattle handling procedures.
There are several species of flies that attack our cattle: Horn Fly; Face Fly; Horse Fly; Stable Fly; Deer Fly; House Fly and believe it or not I have already seen several around this month.
The Horn Fly generally stays on cattle all time, around the shoulders and down their back to the tail head. The fly only leaves long enough to lay eggs in fresh manure patties.
The Stable Fly gathers around the legs of cattle and only attack cattle to seek a meal of blood.
The Face Fly, like the name, gathers around the face to feed on secretions from an irritated eye. They only stay a short time but can irritate the eye more and transmit bacteria causing "pinkeye."
The Horse and Deer Fly onay attack cattle to seek a meal of blood.
These flies attack cattle some 25 to 30 times a day seeking meals of blood, thus causing much blood loss. Flies really like places such as hay bale feeding areas, manure patties for breeding and laying their eggs. The female fly can lay up to 500 eggs a day.
The flies can cause much irritation and aggravation, tail switching and twitching causing the cows and calves to devote energy away from milk production, weight gain and othe positive production measures.
These are a few fly control measures to reduce Fly populations or numbers employed by farmers/ranchers.
The Ear Tag, possibly the most popular today, containing an insecticide which is placed in each ear of the animal. The tag can give fly control for 4 to 5 months during our heavy fly season of May thur September.
The dust bag and back rubbers with flaps attached treated with an insecticide and placed where cattle pass through often to water or eat minerals.
The use of IGR ( Insect Growth Regulactor ) contained in minerals that reduce or destroy flies as the egg hatches.
a Pour-On insecticide is often used as cattle are "chuted" for other health measures.
An insecticidal spray used when cattle are corralled or gathered as a group for treatment. The treatment is short lived and must be repeated every couple of weeks for effective fly control.
The parasitic wasp is often used for confinement type areas. The wasp does not bother humans but lays eggs in the fly pupae that destroys the fly pupae.
Farmers/ranchers read and follow label instructions of any insecticide being used for fly control to be most effective. Fly control makes cows, calves and grazing yearlings more comfortable. Lets get the job done -- Get'er Done.
Articles of interest
1- My Girls Wear Ear Rings
2- Beef Quality Assurance
3- Summer Conference Grows
4- Livestock Stewardship
5- Farmers
6- Heat Stress
4/13/17
These annoying flies to our beef cattle are much like ants and skeeters to us humans. If you happen to be outside and these pest are around, seemed as we are constantly swatting or trying to drive'em away. Say I seen a "Tennessee Nat Hat'' the other day, it was a cap with a bill about half around the cap with strings of cork ever two inches, this can keep you busy twitching or shaking your head to keep'em out of your eyes and ears.
Fly control methods used by farmers/ranchers are not 100% but may reduce fly numbers and aggravation of our cows and calves. We need to select a combination of control methods that best suite our environment and cattle handling procedures.
There are several species of flies that attack our cattle: Horn Fly; Face Fly; Horse Fly; Stable Fly; Deer Fly; House Fly and believe it or not I have already seen several around this month.
The Horn Fly generally stays on cattle all time, around the shoulders and down their back to the tail head. The fly only leaves long enough to lay eggs in fresh manure patties.
The Stable Fly gathers around the legs of cattle and only attack cattle to seek a meal of blood.
The Face Fly, like the name, gathers around the face to feed on secretions from an irritated eye. They only stay a short time but can irritate the eye more and transmit bacteria causing "pinkeye."
The Horse and Deer Fly onay attack cattle to seek a meal of blood.
These flies attack cattle some 25 to 30 times a day seeking meals of blood, thus causing much blood loss. Flies really like places such as hay bale feeding areas, manure patties for breeding and laying their eggs. The female fly can lay up to 500 eggs a day.
The flies can cause much irritation and aggravation, tail switching and twitching causing the cows and calves to devote energy away from milk production, weight gain and othe positive production measures.
These are a few fly control measures to reduce Fly populations or numbers employed by farmers/ranchers.
The Ear Tag, possibly the most popular today, containing an insecticide which is placed in each ear of the animal. The tag can give fly control for 4 to 5 months during our heavy fly season of May thur September.
The dust bag and back rubbers with flaps attached treated with an insecticide and placed where cattle pass through often to water or eat minerals.
The use of IGR ( Insect Growth Regulactor ) contained in minerals that reduce or destroy flies as the egg hatches.
a Pour-On insecticide is often used as cattle are "chuted" for other health measures.
An insecticidal spray used when cattle are corralled or gathered as a group for treatment. The treatment is short lived and must be repeated every couple of weeks for effective fly control.
The parasitic wasp is often used for confinement type areas. The wasp does not bother humans but lays eggs in the fly pupae that destroys the fly pupae.
Farmers/ranchers read and follow label instructions of any insecticide being used for fly control to be most effective. Fly control makes cows, calves and grazing yearlings more comfortable. Lets get the job done -- Get'er Done.
Articles of interest
1- My Girls Wear Ear Rings
2- Beef Quality Assurance
3- Summer Conference Grows
4- Livestock Stewardship
5- Farmers
6- Heat Stress
TENNESSEE VALLEY LIVESTOCK CONFERENCE
4/10/17
Plan now to attend "Tennessee Valley Livestock Conference" for cow/calf and grazers or backgrounding farmers. It will be held Tuesday June 27th at Walter State Expo Center near White Pine, Tennessee. Its a "one day," to the point, by leaders of America's and Tennessee's beef community.
A keynote address by "Trent Loos" of Loos Tales radio host and member of president Trumps Agricultural Advisiory Committee.
Dr's Andrew Griffith and Gary Bates with University of Tennessee extension will discuss "Grazing Management in Challenging Times."
Following lunch, Jodie Inman with USDA/TDA will present a live cattle grading demonstration and discussion.
Lew Strickland, DVM will review BQA/cattle health thur a live working demonstration, useful for anyone with cattle and to be assisted by Dr. Justin Rhinehart, both from the University of Tennessee.
A cattle health topic, TBA and "Consideerations for Direct Marketing Meat Cuts and Live Animal Sales for Custom Harvest" led by Rob Holland will conclude the afternoon activities.
Coffee breaks and trade show visiting times will occur throughout the day on floor of arena. The event begins at 8:00 am and runs thur 5:30 pm, with lunch served on mezzanine. Registration applications are available from April issue of Tennessee Cattle Business or Tennessee Cattlemen's web-page.
The event is sponsored by Tennessee Farmers Co-op in association with Tennessee Cattlemen's Association, Tennessee Dairy Producers Association, North Carolina Cattlemen's Association and Virginia Cattlemen's Association.
This is a great opportunity to learn and visit with our beef community leaders. Who will be available for discussions following presentations and throughout the days activities. Lets trust "Mother Nature" to provide moisture to raise much grass for cow/calf and grazing cattle during summer months.
Hope to see ya at Tennessee Valley livestock Conference, at 1615 Pavilion Drive White Pine, Tennessee
4/10/17
Plan now to attend "Tennessee Valley Livestock Conference" for cow/calf and grazers or backgrounding farmers. It will be held Tuesday June 27th at Walter State Expo Center near White Pine, Tennessee. Its a "one day," to the point, by leaders of America's and Tennessee's beef community.
A keynote address by "Trent Loos" of Loos Tales radio host and member of president Trumps Agricultural Advisiory Committee.
Dr's Andrew Griffith and Gary Bates with University of Tennessee extension will discuss "Grazing Management in Challenging Times."
Following lunch, Jodie Inman with USDA/TDA will present a live cattle grading demonstration and discussion.
Lew Strickland, DVM will review BQA/cattle health thur a live working demonstration, useful for anyone with cattle and to be assisted by Dr. Justin Rhinehart, both from the University of Tennessee.
A cattle health topic, TBA and "Consideerations for Direct Marketing Meat Cuts and Live Animal Sales for Custom Harvest" led by Rob Holland will conclude the afternoon activities.
Coffee breaks and trade show visiting times will occur throughout the day on floor of arena. The event begins at 8:00 am and runs thur 5:30 pm, with lunch served on mezzanine. Registration applications are available from April issue of Tennessee Cattle Business or Tennessee Cattlemen's web-page.
The event is sponsored by Tennessee Farmers Co-op in association with Tennessee Cattlemen's Association, Tennessee Dairy Producers Association, North Carolina Cattlemen's Association and Virginia Cattlemen's Association.
This is a great opportunity to learn and visit with our beef community leaders. Who will be available for discussions following presentations and throughout the days activities. Lets trust "Mother Nature" to provide moisture to raise much grass for cow/calf and grazing cattle during summer months.
Hope to see ya at Tennessee Valley livestock Conference, at 1615 Pavilion Drive White Pine, Tennessee
BEEF CATTLE BREEDS
4/3/17
A bit of history for three breeds of beef cattle,( Angus, Hereford, Charolais ) that have established a lasting influence on the beef community of our East Tennessee and surrounding area, that is from my point of view. Just how is a breed defied ?? Hilton Briggs author of "Modern Breeds of Livestock" defines breed as " a group of animals that as a result of breeding and selection have certain distinguishing characteristics." Also breed character may be regarded as those characteristics of the breed that distinguish that particular breed from others of the same species, and breed type are those characteristics that are commonly accepted as ideal for a particular breed of livestock.
ABERDEEN ANGUS cattle originated in Northeastern Scotland, from highly productive shires ( counties ) of Aberdeen, Banff, Kincardine, Angus, as a breed for raising beef. Several early Scotish families were promonate in breeding foundation Aberdeen Angus for the early herd book in 1862.
The characteristics for the breed are: naturally polled; solid black; high quality carcasses due to marbling; earlier maturing than other British breeds ( Hereford, Shorthorn ): disqualifications are any color than black; white in front of navel, on the legs, scrotum or above the underline; scurrs or buttons. However recently red colors have emerged. The United Kingdom registers both black and red angus in the same herd book but in the USA they are considered separate breeds. Except for color there is little difference between the two breeds.
Aberdeen Angus were first imported to USA in 1873 by George Grant of Victoria, Kansas ( 4 bulls ) for cross breeding. Later in 1878 a bull and five females by James Anderson and George Findlay of Lake Forest, Illinois were imported. The American Aberdeen Angus Association was formed in 1883 and the first herd book published in 1886. The herd book is an official record of the ancestry or pedigree of an animal. The name was changed to American Angus Association in 1956 with headquarters in St. Joseph, Missouri.
The Angus breed is possibly the most promenade in the USA. We see Angus on lots of beef packages and various products today. There are approximately 109 USDA certified beef programs. Each of these have different criteria for their beef quality and descriptions. The USDA must approve the claims on these meat labels and that includes claims about breeds. CAB --Certified Angus Beef -- from the Association began in 1978 to promote Angus beef as a higher quality beef and has these specific criteria: a black hide; modest or higher degree of marbling; medium or fine texture marbling; A maturity; 10 to 16 sq. Inches of rib-eye; no capillary rupture; less than 1000 lbs. carcass weight; less than 1 inch backfat; moderately thick muscling; no hump on the neck exceeding 2 inches; and no dark cutters.
HEREFORD cattle originated in Herefordshire, England around 1742. Benjamin Tompkins is often regarded as founder of the breed. The Hereford was large, in earlier years used as draft Animals, solid red bodies with a white face and white underline and wide horns.
Henry Clay of Kentucky is credited as first importer of Hereford's to the USA in 1817, two heifers and a bull. Several other imports followed in the comming years.
The Hereford herd book began in 1846. The American Hereford Breeders Association was organized in 1881. However, the official name was changed to American Hereford Association in 1934.
During the 1890's, a small group of mid-western cattlemen led by Warren Gammon developed the American Polled Hereford Association. These cattle were developed from the Hereford, except they were polled, without horns.
Today the American Hereford Association and American Polled Hereford Association operate as one association known as the American Hereford Association with headquarters in Kansas City, Missouri. The registration certificates issued in 1952 began identification of polled cattle with a P or X preceding the registration number.
The American Hereford Association promotes their Certified Hereford Beef with these criteria: outward appearance predominately a white face; beef breeding- nodairy; Hereford or English crossbreed; no bulls, cows or heiferettes; no excessive hump on the neck: The carcass - USDA Selet or higher degree of marbling; A maturity; medium to fine texture marbling; 10 to 16 sq. Inches in rib-eye at hand 1 inch fat cover; less than 1050 lbs. carcass weight; moderately thick to thick muscling; no dark cutters; and no capillary rupture.
The Hereford trademark is the white face and a highly popular crossbred is the "Black Baldy" developed from Hereford and Angus breeds.
The CHAROLAIS cattle originated in provinces of Charolais and Nievre of Southeastern France. The white breed were first used as dual purpose cattle -- draft, meat and milk and are naturally horned cattle.
The Polled Charolais were developed through up-grading breeding programs. It requires five generations of using purebred bulls to produce a purebred or 31/32nd animal. There were two herd books by breeders in two separate regions, but they wer merged into one herd book during 1919.
The Charolais made their way to the USA via of Mexico. The King Ranch of Texas imported two bulls and ten heifers in 1936. Most Charolais cattle in the USA were developed through up-grading programs due to import restrictions during 1940's as results of hoof and mouth disease. The Charolais were crossed with other cattle to up-grade toward purebred. During 1960 new French imports were allowed thus introducing new bloodlines to the USA Charolais herd.
The American Charolais Breeders Association was organized in 1951 and International Charolais Association was established in 1954. The two associations merged in 1957 as the American-International Charolais association. The association maintains two classifications for registration of cattle: Purebreds - 31/32nd or more Charolais and Recorded - 31/32nd or less Charolais in their herd book.
The Charolais breed is often referred to as a continental breed has had much influence on the local and american beef community, espically in cross breeding programs. The cattle are white or creamy white; naturallyhorned; large and growthy; heavy muscled; and lean with polled characteristics being found within the breed.
Many cattle breeders today have records and technology -- EPD's; Genomic EPD's; DNA; aexed semen and others -- to assist in producing a superior animal. Where as yesteryear it was primarily by observation. The breeder is generally the person who planned the makings.
Today many other breeds have "black animals," however these order buyers that observe, bid and purchase cattle have developed methods to distinguish the Angus and Angus cross cattle from other black breeds.
Articles of interest
1- Almost A Free Ride
2- My Cows and Their Grass
3- All Food Labels Are Not Created Equal
4- Agriculture Value
5- Our Tennessee and USA Beef Cattle Herd
4/3/17
A bit of history for three breeds of beef cattle,( Angus, Hereford, Charolais ) that have established a lasting influence on the beef community of our East Tennessee and surrounding area, that is from my point of view. Just how is a breed defied ?? Hilton Briggs author of "Modern Breeds of Livestock" defines breed as " a group of animals that as a result of breeding and selection have certain distinguishing characteristics." Also breed character may be regarded as those characteristics of the breed that distinguish that particular breed from others of the same species, and breed type are those characteristics that are commonly accepted as ideal for a particular breed of livestock.
ABERDEEN ANGUS cattle originated in Northeastern Scotland, from highly productive shires ( counties ) of Aberdeen, Banff, Kincardine, Angus, as a breed for raising beef. Several early Scotish families were promonate in breeding foundation Aberdeen Angus for the early herd book in 1862.
The characteristics for the breed are: naturally polled; solid black; high quality carcasses due to marbling; earlier maturing than other British breeds ( Hereford, Shorthorn ): disqualifications are any color than black; white in front of navel, on the legs, scrotum or above the underline; scurrs or buttons. However recently red colors have emerged. The United Kingdom registers both black and red angus in the same herd book but in the USA they are considered separate breeds. Except for color there is little difference between the two breeds.
Aberdeen Angus were first imported to USA in 1873 by George Grant of Victoria, Kansas ( 4 bulls ) for cross breeding. Later in 1878 a bull and five females by James Anderson and George Findlay of Lake Forest, Illinois were imported. The American Aberdeen Angus Association was formed in 1883 and the first herd book published in 1886. The herd book is an official record of the ancestry or pedigree of an animal. The name was changed to American Angus Association in 1956 with headquarters in St. Joseph, Missouri.
The Angus breed is possibly the most promenade in the USA. We see Angus on lots of beef packages and various products today. There are approximately 109 USDA certified beef programs. Each of these have different criteria for their beef quality and descriptions. The USDA must approve the claims on these meat labels and that includes claims about breeds. CAB --Certified Angus Beef -- from the Association began in 1978 to promote Angus beef as a higher quality beef and has these specific criteria: a black hide; modest or higher degree of marbling; medium or fine texture marbling; A maturity; 10 to 16 sq. Inches of rib-eye; no capillary rupture; less than 1000 lbs. carcass weight; less than 1 inch backfat; moderately thick muscling; no hump on the neck exceeding 2 inches; and no dark cutters.
HEREFORD cattle originated in Herefordshire, England around 1742. Benjamin Tompkins is often regarded as founder of the breed. The Hereford was large, in earlier years used as draft Animals, solid red bodies with a white face and white underline and wide horns.
Henry Clay of Kentucky is credited as first importer of Hereford's to the USA in 1817, two heifers and a bull. Several other imports followed in the comming years.
The Hereford herd book began in 1846. The American Hereford Breeders Association was organized in 1881. However, the official name was changed to American Hereford Association in 1934.
During the 1890's, a small group of mid-western cattlemen led by Warren Gammon developed the American Polled Hereford Association. These cattle were developed from the Hereford, except they were polled, without horns.
Today the American Hereford Association and American Polled Hereford Association operate as one association known as the American Hereford Association with headquarters in Kansas City, Missouri. The registration certificates issued in 1952 began identification of polled cattle with a P or X preceding the registration number.
The American Hereford Association promotes their Certified Hereford Beef with these criteria: outward appearance predominately a white face; beef breeding- nodairy; Hereford or English crossbreed; no bulls, cows or heiferettes; no excessive hump on the neck: The carcass - USDA Selet or higher degree of marbling; A maturity; medium to fine texture marbling; 10 to 16 sq. Inches in rib-eye at hand 1 inch fat cover; less than 1050 lbs. carcass weight; moderately thick to thick muscling; no dark cutters; and no capillary rupture.
The Hereford trademark is the white face and a highly popular crossbred is the "Black Baldy" developed from Hereford and Angus breeds.
The CHAROLAIS cattle originated in provinces of Charolais and Nievre of Southeastern France. The white breed were first used as dual purpose cattle -- draft, meat and milk and are naturally horned cattle.
The Polled Charolais were developed through up-grading breeding programs. It requires five generations of using purebred bulls to produce a purebred or 31/32nd animal. There were two herd books by breeders in two separate regions, but they wer merged into one herd book during 1919.
The Charolais made their way to the USA via of Mexico. The King Ranch of Texas imported two bulls and ten heifers in 1936. Most Charolais cattle in the USA were developed through up-grading programs due to import restrictions during 1940's as results of hoof and mouth disease. The Charolais were crossed with other cattle to up-grade toward purebred. During 1960 new French imports were allowed thus introducing new bloodlines to the USA Charolais herd.
The American Charolais Breeders Association was organized in 1951 and International Charolais Association was established in 1954. The two associations merged in 1957 as the American-International Charolais association. The association maintains two classifications for registration of cattle: Purebreds - 31/32nd or more Charolais and Recorded - 31/32nd or less Charolais in their herd book.
The Charolais breed is often referred to as a continental breed has had much influence on the local and american beef community, espically in cross breeding programs. The cattle are white or creamy white; naturallyhorned; large and growthy; heavy muscled; and lean with polled characteristics being found within the breed.
Many cattle breeders today have records and technology -- EPD's; Genomic EPD's; DNA; aexed semen and others -- to assist in producing a superior animal. Where as yesteryear it was primarily by observation. The breeder is generally the person who planned the makings.
Today many other breeds have "black animals," however these order buyers that observe, bid and purchase cattle have developed methods to distinguish the Angus and Angus cross cattle from other black breeds.
Articles of interest
1- Almost A Free Ride
2- My Cows and Their Grass
3- All Food Labels Are Not Created Equal
4- Agriculture Value
5- Our Tennessee and USA Beef Cattle Herd
hereford
charolais
3/27/17
Happy Friday. Here's a look at the 25 food truths. What's your favorite? Please share and invite others to the party. :)
Happy Friday. Here's a look at the 25 food truths. What's your favorite? Please share and invite others to the party. :)
WILDFIRES
3/27/17
Wildfires have dealt a harsh blow to this local are and the midwestern states of Texas, Oklahoma, Kansas and Colorado. The wildfires were fouled by extreme dry weather, heavy mulch and grass, high winds and rugged terrain. These conditions presented an un-controllable situation for many first respondents who were doing their best under the circumstances.
The Gatlinburg, Tennessee area wildfire consumed some 17,000 + acres within the Great Smoky Mountains National Park and surrounding areas. Also, some 2400 + homes and businesses and 14 lives. The outpouring. Of support and relief efforts to and within the effected area has been beyond belief and continues today. Today the area is open for business and welcomes visitors.
Now, we hear reports and read several articles concerning the same situation in the midwestern states. The wildfires have consumed, easily, more than 1.5 million acres: Kansas 650,000; Texas 440,000; Oklahoma 400,000 and Colorado 30,000 acres. The livestock officials have been unable to estimate or give a number for cattle lost.
The Gardner Ranch near Ashland Kansas estimates they have lost some 500 cow. Many reports have been posted of ranches having to destroy livestock because of severe burns and blindness due to wildfires sweeping through their area. Also, many pictures of massive graves for livestock disposal.
A huge concern at this time is having sufficient feed and hays for the remaining livestock. Another concern is fencing as many miles of fence have been destroyed. The Cattlemen's Associations for each state have requested feed, hay and fencing supplies to assist affected areas.
These midwestern wildfires have claimed seven lives. Those were ranchers working to save livestock and facilities.
We have seen or heard little of this situation on the major news programs.
WILDFIRES
3/27/17
Wildfires have dealt a harsh blow to this local are and the midwestern states of Texas, Oklahoma, Kansas and Colorado. The wildfires were fouled by extreme dry weather, heavy mulch and grass, high winds and rugged terrain. These conditions presented an un-controllable situation for many first respondents who were doing their best under the circumstances.
The Gatlinburg, Tennessee area wildfire consumed some 17,000 + acres within the Great Smoky Mountains National Park and surrounding areas. Also, some 2400 + homes and businesses and 14 lives. The outpouring. Of support and relief efforts to and within the effected area has been beyond belief and continues today. Today the area is open for business and welcomes visitors.
Now, we hear reports and read several articles concerning the same situation in the midwestern states. The wildfires have consumed, easily, more than 1.5 million acres: Kansas 650,000; Texas 440,000; Oklahoma 400,000 and Colorado 30,000 acres. The livestock officials have been unable to estimate or give a number for cattle lost.
The Gardner Ranch near Ashland Kansas estimates they have lost some 500 cow. Many reports have been posted of ranches having to destroy livestock because of severe burns and blindness due to wildfires sweeping through their area. Also, many pictures of massive graves for livestock disposal.
A huge concern at this time is having sufficient feed and hays for the remaining livestock. Another concern is fencing as many miles of fence have been destroyed. The Cattlemen's Associations for each state have requested feed, hay and fencing supplies to assist affected areas.
These midwestern wildfires have claimed seven lives. Those were ranchers working to save livestock and facilities.
We have seen or heard little of this situation on the major news programs.
HEART CHECK
3/27/17
The American Heart Association's "Heart-Check" logo is used by some 72 million american families to make decisions concerning the selection of healthy foods and drinks, thus making the "Heart-Check" logo among the most established and trusted nutrition icons on food packaging today.
The American farmer/ranchers beef checkoff has been working with the American Heart Association to develop "Heart-Check" certified recipies as part of a new certification program. The collection of ten easy beef recipies that features the "Heart-Check" certified beef cuts is currently available on Beef Its Whats For Dinner web-page.
Articles of interest
1- Food Safety
2- Beef A Nutritional Powerhouse
3- Healthy Protein For The Heart
4- American Heart Association Certifies Extra Lean Ground Beef
3/27/17
The American Heart Association's "Heart-Check" logo is used by some 72 million american families to make decisions concerning the selection of healthy foods and drinks, thus making the "Heart-Check" logo among the most established and trusted nutrition icons on food packaging today.
The American farmer/ranchers beef checkoff has been working with the American Heart Association to develop "Heart-Check" certified recipies as part of a new certification program. The collection of ten easy beef recipies that features the "Heart-Check" certified beef cuts is currently available on Beef Its Whats For Dinner web-page.
Articles of interest
1- Food Safety
2- Beef A Nutritional Powerhouse
3- Healthy Protein For The Heart
4- American Heart Association Certifies Extra Lean Ground Beef
MINERALS
3/27/17
We as beef cattle farmers are careful not to overlook proper mineral supplementation within our livestock feeding program. Minerals are becoming as important part of livestock feeding as many of our feed options have and are changing.
Generally, we thought minerals were taken care of with trace mineral salt and grass. However, with increased production per cow many rations are often supplemented with by-products such as: distillers grains, corn gluten, soybean hulls, cotton seed, cotton seed hulls, peanut hulls, wheat maids and others which can and will change the mineral requirements and supplement programs.
If minerals such as Copper, Zinc, Selenium and Manganese are out of balance the cows could develop problems with their immune system, reproduction and feed utilization among others. Minearls are a requirement for all metabolic processes within the body and should minerals be inadequate the cows/calves can not preforme properly.
The combination of forages and feed ingredients can and will influence mineral requirements. Thus, laboratory analysis of ration ingredients are important when developing rations for cows and calves.
Chelates: Animals absorb the organic forms of minerals more efficiently but these are more expensive.
Bio-availability: Animals do not absorb certain forms ( inorganic ) of minerals as readily, also minerals in the oxide forms do not deliver the minerals as intended.
Antagonists: Sone minerals are known to work against others. Mineral supplements high in iron or zinc may counteract an animals ability to absorb copper, thus extra copper may be required.
In general farmers work closely with their feed ingredient supplier and herd veterinarian using feed analysis reports to develop a proper mineral supplementation program to maintain optimum growth from their cows and calves.
Articles of interest
1- The Winter Feeding Challenge
2- Beef Quality Assurance
3- Stewardship For A Greener Tomorrow
4- Hat Man
5- Cattle, Americas Best Kept Environmental Secret
3/27/17
We as beef cattle farmers are careful not to overlook proper mineral supplementation within our livestock feeding program. Minerals are becoming as important part of livestock feeding as many of our feed options have and are changing.
Generally, we thought minerals were taken care of with trace mineral salt and grass. However, with increased production per cow many rations are often supplemented with by-products such as: distillers grains, corn gluten, soybean hulls, cotton seed, cotton seed hulls, peanut hulls, wheat maids and others which can and will change the mineral requirements and supplement programs.
If minerals such as Copper, Zinc, Selenium and Manganese are out of balance the cows could develop problems with their immune system, reproduction and feed utilization among others. Minearls are a requirement for all metabolic processes within the body and should minerals be inadequate the cows/calves can not preforme properly.
The combination of forages and feed ingredients can and will influence mineral requirements. Thus, laboratory analysis of ration ingredients are important when developing rations for cows and calves.
Chelates: Animals absorb the organic forms of minerals more efficiently but these are more expensive.
Bio-availability: Animals do not absorb certain forms ( inorganic ) of minerals as readily, also minerals in the oxide forms do not deliver the minerals as intended.
Antagonists: Sone minerals are known to work against others. Mineral supplements high in iron or zinc may counteract an animals ability to absorb copper, thus extra copper may be required.
In general farmers work closely with their feed ingredient supplier and herd veterinarian using feed analysis reports to develop a proper mineral supplementation program to maintain optimum growth from their cows and calves.
Articles of interest
1- The Winter Feeding Challenge
2- Beef Quality Assurance
3- Stewardship For A Greener Tomorrow
4- Hat Man
5- Cattle, Americas Best Kept Environmental Secret
OUR TENNESSEE AND U.S.A. BEEF CATTLE HERD
3/17/17
The U.S.D.A. National Agricultural Statistical Service has just released their cattle report for cattle and calves on U.S.A. Farms and ranches as of January 1, 2017. The following are the Tennessee and National herd estimates for beginning January 1, 2017.
The Tennessee 2017 herd inventory remained relative close to the laser year's report on January 1, 2016. All Tennessee cattle and calves inventory was stated at 1.83 million head.
The Tennessee beef cow inventory increased to 909,000 head , which was an increase of 23,000 head or 2.6% from the last report.
The number of heifers being retained for beef cow replacements was 145,000 head, a decline of 9.4% or 15,000 head from last years report.
The Tennessee beef heifers 500 lbs and over were estimated at 270,000 head, down some 10,000 head from last report. Other heifers were at 90,000 head, down 3,000 from previous years report.
The Tennessee steers 500 lbs and over were estimated at 135,000 head, down some 10,000 head from the last report. Bulls 500 lbs and over were up 5,000 head from last years report at 65,000 head.
Tennessee calves less than 500 lbs were estimated at 410,000 head, down 5,000 head from last years estimate.
The 2016 Tennessee calf crop was estimated at 840,000 head, down some 10,000 head from the previous years report.
The U.S.A. all cattle and calves estimated inventory was stated at 93.6 million as of January 1,2017, which was an increase of 1.67 million head. This was an increase of 2 % above the 91.9 million head on January 1, 2016. The U.S.A. beef cattle herd has increased for the third consecutive year during 2016.
The U.S.A. beef cow inventory was estimated at 31.2 million head, an increase of 3 % or 1.04 million head from last years report.
The beef heifers being retained for beef cow replacements were at 6.42 million head, up some 79,000 head or 1.3 % from last years report.
The 2016 calf crop for the U.S.A. was estimated at 35.1 million head, which was an increase of 3 % from last years (2015) report.
The total for calves under 500 lbs, other heifers, steers over 500 lbs outside feed lots was stated at 26.6 million head, which is a 2 % increase from last years report.
The cattle and calves on feed for the harvest market in U.S.A. feedlots totaled 13.1 million head on January 1, 2017. The inventory was down 1 % from last years reported total of 13.2 million head.
These changes in inventory estimates may be due to several items such as Tennessee's and other areas drought conditions during the summer and fall of 2016, as feed and water shortages were occurring. Also, influencing inventories were: age of farmers/ranchers; unit cost of production; available grazing lands; variability in prices received and the ever decreasing labor supply. These are but a few items being considered during the management of the Tennessee and U.S.A. cow herds.
These cattle will utilize some 1.2 billion acres through grazing ( Converting grass to meat and milk ) that are not suited to raising grain crops, fruits and vegetables for american families.
We as american farmers/ranchers provide american families the most abundant and safest food supply around the world today. Also, we take responsibility to care for the environment for future generations of american families because it is the right thing to do.
These articles for National Agriculture week found on our web-page agricultureatitsbest.weebly.com Indicate the size and scope of America's agriculture business.
1- Agriculture Value
2- Agriculture and Exports
3- The Food Dollar
4- Tennessee's Top Ten
3/17/17
The U.S.D.A. National Agricultural Statistical Service has just released their cattle report for cattle and calves on U.S.A. Farms and ranches as of January 1, 2017. The following are the Tennessee and National herd estimates for beginning January 1, 2017.
The Tennessee 2017 herd inventory remained relative close to the laser year's report on January 1, 2016. All Tennessee cattle and calves inventory was stated at 1.83 million head.
The Tennessee beef cow inventory increased to 909,000 head , which was an increase of 23,000 head or 2.6% from the last report.
The number of heifers being retained for beef cow replacements was 145,000 head, a decline of 9.4% or 15,000 head from last years report.
The Tennessee beef heifers 500 lbs and over were estimated at 270,000 head, down some 10,000 head from last report. Other heifers were at 90,000 head, down 3,000 from previous years report.
The Tennessee steers 500 lbs and over were estimated at 135,000 head, down some 10,000 head from the last report. Bulls 500 lbs and over were up 5,000 head from last years report at 65,000 head.
Tennessee calves less than 500 lbs were estimated at 410,000 head, down 5,000 head from last years estimate.
The 2016 Tennessee calf crop was estimated at 840,000 head, down some 10,000 head from the previous years report.
The U.S.A. all cattle and calves estimated inventory was stated at 93.6 million as of January 1,2017, which was an increase of 1.67 million head. This was an increase of 2 % above the 91.9 million head on January 1, 2016. The U.S.A. beef cattle herd has increased for the third consecutive year during 2016.
The U.S.A. beef cow inventory was estimated at 31.2 million head, an increase of 3 % or 1.04 million head from last years report.
The beef heifers being retained for beef cow replacements were at 6.42 million head, up some 79,000 head or 1.3 % from last years report.
The 2016 calf crop for the U.S.A. was estimated at 35.1 million head, which was an increase of 3 % from last years (2015) report.
The total for calves under 500 lbs, other heifers, steers over 500 lbs outside feed lots was stated at 26.6 million head, which is a 2 % increase from last years report.
The cattle and calves on feed for the harvest market in U.S.A. feedlots totaled 13.1 million head on January 1, 2017. The inventory was down 1 % from last years reported total of 13.2 million head.
These changes in inventory estimates may be due to several items such as Tennessee's and other areas drought conditions during the summer and fall of 2016, as feed and water shortages were occurring. Also, influencing inventories were: age of farmers/ranchers; unit cost of production; available grazing lands; variability in prices received and the ever decreasing labor supply. These are but a few items being considered during the management of the Tennessee and U.S.A. cow herds.
These cattle will utilize some 1.2 billion acres through grazing ( Converting grass to meat and milk ) that are not suited to raising grain crops, fruits and vegetables for american families.
We as american farmers/ranchers provide american families the most abundant and safest food supply around the world today. Also, we take responsibility to care for the environment for future generations of american families because it is the right thing to do.
These articles for National Agriculture week found on our web-page agricultureatitsbest.weebly.com Indicate the size and scope of America's agriculture business.
1- Agriculture Value
2- Agriculture and Exports
3- The Food Dollar
4- Tennessee's Top Ten
AGRICULTURAL VALUE
3/14/17
I do not think its too big of a stretch to say the agricultural business is a significant sector of Sevier County Tennessee's economy. Agricultural production, farming, and especially beef cattle generates a large economic "footprint." The economic generation occurs daily, but we often see or hear little from these farm families who take pride in raising their crops and livestock.
The direct value of agricultural products and commodities raised on our family farms is some $ 12.1 million, of which 57.4 % is generated from raising beef cattle.
The raising of these agricultural products and commodities accounts for some 580 full and part-time jobs. The raising of beef cattle accounts for 55 % of these jobs.
The total impact of Sevier County Agricultural products and commodities includes the direct value ( mentioned previously ) raised on family farms, plus input supplier economic activity generated from farm suppliers such as: Equipment dealers; Automotive dealers; Equipment parts and repairs; Hardware's; Transportation ( fuel and lubricants ); Restaruants; Grocery stores; Insurance; also the additional household purchases of many everyday goods and services.
The total impact for Sevier Counties economy when these trickle down ( multiplier ) effects are taken into account is some $ 14.9 million, with 58.1 % generated from raising beef cattle.
Likewise, the employment from the total direct and input supplier economic activity generates some 634 full and part-time jobs, of which 57.4 % are created from raising beef cattle.
A down cycle environment from late 2015 and throughout 2016 that agriculture has experienced, espically beef cattle, may alter these cattle percentages for the future. However, 2017 brings a slight trend of "guarded optimism" concerning agricultural economic activity.
The importance of our family farms and the contributions made by farming communities and surrounding regions can not be over emphasized.
Reference: Implan using 2014 data and 2014 dollars.
Articles of interest
1- Tennessee's Top Ten
2- Agriculture and Exports
3- Livestock Stewardship
4- No Antibiotics In Milk
3/14/17
I do not think its too big of a stretch to say the agricultural business is a significant sector of Sevier County Tennessee's economy. Agricultural production, farming, and especially beef cattle generates a large economic "footprint." The economic generation occurs daily, but we often see or hear little from these farm families who take pride in raising their crops and livestock.
The direct value of agricultural products and commodities raised on our family farms is some $ 12.1 million, of which 57.4 % is generated from raising beef cattle.
The raising of these agricultural products and commodities accounts for some 580 full and part-time jobs. The raising of beef cattle accounts for 55 % of these jobs.
The total impact of Sevier County Agricultural products and commodities includes the direct value ( mentioned previously ) raised on family farms, plus input supplier economic activity generated from farm suppliers such as: Equipment dealers; Automotive dealers; Equipment parts and repairs; Hardware's; Transportation ( fuel and lubricants ); Restaruants; Grocery stores; Insurance; also the additional household purchases of many everyday goods and services.
The total impact for Sevier Counties economy when these trickle down ( multiplier ) effects are taken into account is some $ 14.9 million, with 58.1 % generated from raising beef cattle.
Likewise, the employment from the total direct and input supplier economic activity generates some 634 full and part-time jobs, of which 57.4 % are created from raising beef cattle.
A down cycle environment from late 2015 and throughout 2016 that agriculture has experienced, espically beef cattle, may alter these cattle percentages for the future. However, 2017 brings a slight trend of "guarded optimism" concerning agricultural economic activity.
The importance of our family farms and the contributions made by farming communities and surrounding regions can not be over emphasized.
Reference: Implan using 2014 data and 2014 dollars.
Articles of interest
1- Tennessee's Top Ten
2- Agriculture and Exports
3- Livestock Stewardship
4- No Antibiotics In Milk
THE FOOD DOLLAR
3/14/17
The american farmer and ranchers share of the american food dollar being spent during visits to local grocery stores, various food markets and restaurants is somewhat limited. Recent information ( February 2017 ) from U.S.D.A. Indicates they receive only about 17.4 cents of the retail food dollar.
Where does the other 80 odd cents go ??? The other share of that dollar is for non-farm gate related items such as: marketing, processing, packaging, distribution, transportation, advertisement, wholesaling and retailing.
Item -------------------------------Retail --------------- F/R share
1 lb Bacon ----------------------$ 5.63 ---------------$ 0.66
1 lb Top Sirloin Steak -------$ 8.99 ---------------$ 1.88
2 lb Bread ----------------------$ 2.99 ---------------$ 0.10
5 lb Fresh Carrots -----------$ 3.99 ---------------$ 1.43
4 oz Wheat Bagle -----------$ 0.96 ---------------$ 0.01
18 oz Box of Cereal --------$ 4.79 ---------------$ 0.05
1 lb Tomatoes ----------------$ 3.99 ---------------$ 0.28
1 doz Eggs --------------------$ 2.19 ---------------$ 0.81
5 lb Flour ----------------------$ 6.29 ---------------$ 0.34
1 lb Boneless Ham ---------$ 3.99 ---------------$ 0.66
1 lb Lettuce ------------------$ 2.79 ---------------$ 0.29
1 gal Fat Free Milk ---------$ 4.49 ---------------$ 1.62
8 oz Lay's Potato Chips --$ 3.29 ---------------$ 0.17
5 lb Russet Potatoes ------$ 3.49 ---------------$ 0.41
2 liter Soda -------------------$ 1.19 --------------$ 0.06
3/14/17
The american farmer and ranchers share of the american food dollar being spent during visits to local grocery stores, various food markets and restaurants is somewhat limited. Recent information ( February 2017 ) from U.S.D.A. Indicates they receive only about 17.4 cents of the retail food dollar.
Where does the other 80 odd cents go ??? The other share of that dollar is for non-farm gate related items such as: marketing, processing, packaging, distribution, transportation, advertisement, wholesaling and retailing.
Item -------------------------------Retail --------------- F/R share
1 lb Bacon ----------------------$ 5.63 ---------------$ 0.66
1 lb Top Sirloin Steak -------$ 8.99 ---------------$ 1.88
2 lb Bread ----------------------$ 2.99 ---------------$ 0.10
5 lb Fresh Carrots -----------$ 3.99 ---------------$ 1.43
4 oz Wheat Bagle -----------$ 0.96 ---------------$ 0.01
18 oz Box of Cereal --------$ 4.79 ---------------$ 0.05
1 lb Tomatoes ----------------$ 3.99 ---------------$ 0.28
1 doz Eggs --------------------$ 2.19 ---------------$ 0.81
5 lb Flour ----------------------$ 6.29 ---------------$ 0.34
1 lb Boneless Ham ---------$ 3.99 ---------------$ 0.66
1 lb Lettuce ------------------$ 2.79 ---------------$ 0.29
1 gal Fat Free Milk ---------$ 4.49 ---------------$ 1.62
8 oz Lay's Potato Chips --$ 3.29 ---------------$ 0.17
5 lb Russet Potatoes ------$ 3.49 ---------------$ 0.41
2 liter Soda -------------------$ 1.19 --------------$ 0.06
MY BEEF QUALITY ASSURANCE CERTIFICATION
3/13/17
The american farmers and ranchers contribute to their checkoff program for Beef Quality Assurance certification, which is now online at My Beef Checkoff.
The Beef Quality Assurance program informs american families that we as farmers/ranchers are committed to raising a quality beef product for their dinner table. The Beef Quality Assurance program ensures american families that we as farmers/ranchers take serious our responsibility to deliver a safe, wholesome and nutritious beef product to their dinner table, either at home or to a near-by restaurant.
Farmers/ranchers and their employees can invest a few hours of time to learn or review the Beef Quality Assurance program to ensure they are following science based management tools and practices. The time invested can reassure american families we are committed to raising a unlit your beef product for their dinner table. We as farmers/ranchers take pride in accomplishing our work of raising food for american families
3/13/17
The american farmers and ranchers contribute to their checkoff program for Beef Quality Assurance certification, which is now online at My Beef Checkoff.
The Beef Quality Assurance program informs american families that we as farmers/ranchers are committed to raising a quality beef product for their dinner table. The Beef Quality Assurance program ensures american families that we as farmers/ranchers take serious our responsibility to deliver a safe, wholesome and nutritious beef product to their dinner table, either at home or to a near-by restaurant.
Farmers/ranchers and their employees can invest a few hours of time to learn or review the Beef Quality Assurance program to ensure they are following science based management tools and practices. The time invested can reassure american families we are committed to raising a unlit your beef product for their dinner table. We as farmers/ranchers take pride in accomplishing our work of raising food for american families
ALMOST A FREE RIDE
3/6/17
Two management decisions, cross breeding and implanting, that we employed improved pounds of beef raised and reduced affects on the environment during our beef raising times. I say times, as age and health sometimes requires a change of activities, this is the first time i can ever remember having no beef cattle on our home farm.
The only "free ride" in todays beef cattle raising systemis that of "hybrid vigor." Hybrid Vigor results from mating quality animals from two un-related breeds of beef cattle. We primarily used Hereford bulls mated to Black Angus cows, thus raising a Baldy ( Black White Faced ) calf, or Angus bulls on crossbreed Baldy cows thus raising a Baldy calf.
The results of mating the F-1 female or crossbred cows offers: Improved Longivity; Milk Production; Efficiency of Growth; Animal Health; Fertility; Mothering Ability and Conception Rates. These results equals a "free ride''' or raising calves at a reduced cost.
Longivity improves 38% as cows have a longer productive life; Lifetime production increases 25% as cows raise more pounds of calf; Calf crop improves 8% as more calves survive from birth to weaning; Weaning performance improves 5% as calves grow quicker on less feed and water; Yearling preformance improves 4% as calves continue growing efficiently following weaning. The economic impact is improved performance by the cressbred calf above the average of its parents.
The management practice of implanting comes the next closest to being a "free ride." The implanting of young calves, not kept for breeding purposes, is one of the most cost effective management tools available to farmers/ranchers. We used a naturally occurring implant for our calves.
Through numerous on-farm trials and university research studies, these results summaries consistently improve calf weight gains 15 to 20 pounds per implant. The cost of an implant today is about $ 1.25. ( less than a bottle of pop ), plus labor to administer. The question becomes, "Whats that additional 15 to 20 pounds worth on todays cattle market???'"
Many farmers argue that bull calves, remaining as bulls gain additional weight, which is true. However, when these bull calves are marketed, generally the price per pound is discounted 5 to 7 cents, compared to the same weight steer calves.
Also, the buyer of these bull calves most likely will castrate ( neuter ) these calves and at 500+/- pounds this can be a most stressful time for the calf. The buyer assumes the risk of increasted morbidly nd mortality from the surgical operation, plus additional weight loss for a oeriod of 7 to 12 days.
Implanting is "almost a free ride" but it has been reported that. Fewer than 12% of U.S.A. cow/calf farmers/ranchers employ this management tool.
Just a bit of food for thought: Tennessee's average cow herd is about 20 cows, implants yield an additional 20 pounds per calf, thats like having an extra 400 pounds of calf to market.
We as beef farmers are continuing to raise more pounds of beef by employing management tools that have reduced affects on our environment.
Articles of interest from our web-page agricultureatitsbest.weebly.com
1- We Raised Beef Cattle
2- A Trip Down Memory Lane
3- The Calf's First Milk
4- Neutering
5- Beef Quality Assurance
6- Mowing and Growing
FIRST PEAS to TABLE CONTEST
2/28/17
The American Farm Bureau Foundation for Agriculture has announced its second First Peas to the Table Contest, which opened February 20 and runs through May 15. The national competition for schools encourages children in kindergarten through fifth grade to plant, raise and harvest peas this spring.
The student team that grows the greatest amount of peas ( measured in cups ) using no more than 20 seeds during the official contest period will receive the grand prize -- a visit from Miss America 2017 Savvy Shields.
"It is an honor to have Miss America 2017 Savvy Shields recognize the winners of the First Peas to the Table Contest. Getting their hands dirty is the best way for children to learn," says Julia Recko, education outreach director of the Foundation. "Through this contest we are pleased to provide a wealth of fun, hands-on learning opportunities for students across the country."
The contest highlights a recent Foundation Book of the Year, "First Peas to the Table," by Susan Grigsby. The Foundaation created the contest to help students understand the importance of healthy foods and agriculture in their everyday lives, and to increase their understanding of how plants grow.
The contest runs February 20 thur May 15. Peas ( garden shelling or English ) may be grown in any manner including: hot house, hoop house, indoor pot/ planter or outside garden. An official entry form, guidelines and rules are available at www.agfoundation.org/projects/first-peas-contest-2017
2/28/17
The American Farm Bureau Foundation for Agriculture has announced its second First Peas to the Table Contest, which opened February 20 and runs through May 15. The national competition for schools encourages children in kindergarten through fifth grade to plant, raise and harvest peas this spring.
The student team that grows the greatest amount of peas ( measured in cups ) using no more than 20 seeds during the official contest period will receive the grand prize -- a visit from Miss America 2017 Savvy Shields.
"It is an honor to have Miss America 2017 Savvy Shields recognize the winners of the First Peas to the Table Contest. Getting their hands dirty is the best way for children to learn," says Julia Recko, education outreach director of the Foundation. "Through this contest we are pleased to provide a wealth of fun, hands-on learning opportunities for students across the country."
The contest highlights a recent Foundation Book of the Year, "First Peas to the Table," by Susan Grigsby. The Foundaation created the contest to help students understand the importance of healthy foods and agriculture in their everyday lives, and to increase their understanding of how plants grow.
The contest runs February 20 thur May 15. Peas ( garden shelling or English ) may be grown in any manner including: hot house, hoop house, indoor pot/ planter or outside garden. An official entry form, guidelines and rules are available at www.agfoundation.org/projects/first-peas-contest-2017
MY COWS AND THEIR GRASS
2/27/17
Beef cattle profitability is determined by one major item -- reproduction, or one live, strong, healthy calf from each cow maintained in the herd. Next -- profitability is tied closely to feed cost, thus Grass = Grazing for a reduced feed cost.
However, this may not be the first item on the cows mind. The cow may rank her basic nutritional needs in the order of: 1st survival, 2nd milk and 3rd reproduction. The cow must survive first; second, should the cow have a calf at her side, the cow will rob her body condition and direct nutrition to provide milk/growth for the calf; third, should the cow receive sufficient nutrition and her body condition is maintained then the cow can become pregnant with another calf = reproduction.
A low cost method to provide nutrition for cows is grass for grazing. Our number one grass in East Tennessee and many areas where cattle are raised is our friend "Fescue." These warm days with sufficient moisture the fescue is beginning to make new growth. Sunlight + Moisture + Soil Nutrients + Carbon Dioxide = good fescue growth. Our beef cows will be ready to harvest that new growth and provide milk/growth for those young calves.
Following those drought conditions during the summer and fall of 2016, it would be a good idea to collect soil samples to evaluate soil nutrients and provide proper nutrition for grass growth, along with moisture, carbon dioxide and sunshine provides more grass for cows to harvest.
In the meantime, watch close for our "yellow flowered friend" -- buttercup -- which is already growing. The buttercup along with musk thistle have the potential to reduce growth of fescue and other grasses for grazing. We need to survey, M B W A -- management by walking around -- our postures for these and other weeds and develop a possible weed control program.
lets remember, Sunlight + Moisture + Soil Nutrients + Carbon Dioxide = bright green grass growth over our rolling pastures for cows to harvest grass for survival and convert that grass into calf growth and a new calf for next year.
Articles of interest
1- Mowing and Growing
2- Wow That Cow
3- Life Saving 1 and 2
4- Grass Tetany
5- Beef Quality Assurance
2/27/17
Beef cattle profitability is determined by one major item -- reproduction, or one live, strong, healthy calf from each cow maintained in the herd. Next -- profitability is tied closely to feed cost, thus Grass = Grazing for a reduced feed cost.
However, this may not be the first item on the cows mind. The cow may rank her basic nutritional needs in the order of: 1st survival, 2nd milk and 3rd reproduction. The cow must survive first; second, should the cow have a calf at her side, the cow will rob her body condition and direct nutrition to provide milk/growth for the calf; third, should the cow receive sufficient nutrition and her body condition is maintained then the cow can become pregnant with another calf = reproduction.
A low cost method to provide nutrition for cows is grass for grazing. Our number one grass in East Tennessee and many areas where cattle are raised is our friend "Fescue." These warm days with sufficient moisture the fescue is beginning to make new growth. Sunlight + Moisture + Soil Nutrients + Carbon Dioxide = good fescue growth. Our beef cows will be ready to harvest that new growth and provide milk/growth for those young calves.
Following those drought conditions during the summer and fall of 2016, it would be a good idea to collect soil samples to evaluate soil nutrients and provide proper nutrition for grass growth, along with moisture, carbon dioxide and sunshine provides more grass for cows to harvest.
In the meantime, watch close for our "yellow flowered friend" -- buttercup -- which is already growing. The buttercup along with musk thistle have the potential to reduce growth of fescue and other grasses for grazing. We need to survey, M B W A -- management by walking around -- our postures for these and other weeds and develop a possible weed control program.
lets remember, Sunlight + Moisture + Soil Nutrients + Carbon Dioxide = bright green grass growth over our rolling pastures for cows to harvest grass for survival and convert that grass into calf growth and a new calf for next year.
Articles of interest
1- Mowing and Growing
2- Wow That Cow
3- Life Saving 1 and 2
4- Grass Tetany
5- Beef Quality Assurance
AGRICULTURE AND EXPORTS
2/6/17
During recent times we have been exposed to many comments concerning U.S.A. trade policies and numerous trade agreements with trading partners around the world. Trade, a two way street, is a vital part of the U.S.A. economy.
Agricultural trade, the export of agriculture commodities, is a large part of the U.S.A. farm economy. Also, agricultural exports are a major segment to the U.S.A. balance of trade thats in the billions of dollars. Agriculture is the one segment that continues to show a positive return or a strong trade surplus.
We are most appreciative of the U.S.A. farmers/ranchers who raise abundant supplies of food, fiber, fuel and shelter for american families and allows for agriculture commodities to be exported to the other 95% of the worlds population beyond the borders of the U.S.A. and represents 80% of the purchasing power.
These are but a few examples of U.S.A. agriculture exports that influence our agricultural economy and other industries such as transportation, energy, manufacturing and services.
Beef production for 2017 is forecast at 26.2 billion pounds, up 4.4 % from 2016, due to recent expansion of cow herds. Exports are estimated to approach 2.6 billion pounds, up slightly at .1 billion pounds from 2016. Beef supplies for american families are forecast to be 56.6 pounds per person, an increase of 1.2 pounds. The leading markets for american beef and beef products are Mexico, Canada, Japan, South Korea and Hong Kong.
The 2017 pork production is forecast to reach 25.8 billion pounds, up some .8 billion pounds. Exports are estimated at 5.4 billion pounds. Exports are estimated at 5.4 billion pounds, up .2 billion pounds. Twenty percent of U.S.A. raised pork is exported to markets in Mexico, Japan, China, Canada and South Korea. The pork supplies for american families are estimated at 51 pounds per person, up 1.1 pounds from 2016.
U.S.A. red meat and poultry production is forecast to increase 8% during 2017 to a total of 218 pounds per person.
Corn and corn products account for 9% of agricultural exports. Livestock feed continues to be the U.S.A.'s number one use for corn followed by ethanol. The 2016 corn crop was pegged at 15.1 billion bushels fro 86.7 million acres, up 11% from 2015.
Soybeans have been strongly supported by China's demand, the number one market for U.S.A. soybeans. Twenty-one perecent of U.S.A. soybeans and soybean products are exported with 63% of that going to China. The 2016 soybean crop was 4.31 billion bushels from 82.7 million acres.
Wheat and wheat products account for 5% of U.S.A. agricultural exports. Approximately 50% of U.S.A. raised wheat goes to export markets in Japan, Mexico, South Korea and Philippines.
Rice: 50% of U.S.A. raised rice finds its way to export markets in Mexico, Central America, Caribbean, Middle East, China, Japan, and South Korea.
Cotton: 75% of U.S.A. raised cotton is exported. The top markets being China, Vietnam, Mexico, Bangladesh, Tawiwan, Thailand, and Indonesia.
YES !! American agriculture continues to be an un-sung partner in our nations economy. The innovative technologies developed and implemented by U.S.A. farmers/ranchers allows for these levels of production to be achieved. Exports represent a growth opportunity for agricultural produce and products. Our farmers/ranchers leads the world, "Only In America."
References: U.S.D.A. National Agriculture Statistics Service and Economic Research Service
Other articles of interest
!- Farmers
2- Greenhouse Gas and Sustainability
3-The No Pesticide Claim
4- Tennessee Agriculture's Top 10
5- Earth Day
6- The American Food Dollar
7- Hat Man
2/6/17
During recent times we have been exposed to many comments concerning U.S.A. trade policies and numerous trade agreements with trading partners around the world. Trade, a two way street, is a vital part of the U.S.A. economy.
Agricultural trade, the export of agriculture commodities, is a large part of the U.S.A. farm economy. Also, agricultural exports are a major segment to the U.S.A. balance of trade thats in the billions of dollars. Agriculture is the one segment that continues to show a positive return or a strong trade surplus.
We are most appreciative of the U.S.A. farmers/ranchers who raise abundant supplies of food, fiber, fuel and shelter for american families and allows for agriculture commodities to be exported to the other 95% of the worlds population beyond the borders of the U.S.A. and represents 80% of the purchasing power.
These are but a few examples of U.S.A. agriculture exports that influence our agricultural economy and other industries such as transportation, energy, manufacturing and services.
Beef production for 2017 is forecast at 26.2 billion pounds, up 4.4 % from 2016, due to recent expansion of cow herds. Exports are estimated to approach 2.6 billion pounds, up slightly at .1 billion pounds from 2016. Beef supplies for american families are forecast to be 56.6 pounds per person, an increase of 1.2 pounds. The leading markets for american beef and beef products are Mexico, Canada, Japan, South Korea and Hong Kong.
The 2017 pork production is forecast to reach 25.8 billion pounds, up some .8 billion pounds. Exports are estimated at 5.4 billion pounds. Exports are estimated at 5.4 billion pounds, up .2 billion pounds. Twenty percent of U.S.A. raised pork is exported to markets in Mexico, Japan, China, Canada and South Korea. The pork supplies for american families are estimated at 51 pounds per person, up 1.1 pounds from 2016.
U.S.A. red meat and poultry production is forecast to increase 8% during 2017 to a total of 218 pounds per person.
Corn and corn products account for 9% of agricultural exports. Livestock feed continues to be the U.S.A.'s number one use for corn followed by ethanol. The 2016 corn crop was pegged at 15.1 billion bushels fro 86.7 million acres, up 11% from 2015.
Soybeans have been strongly supported by China's demand, the number one market for U.S.A. soybeans. Twenty-one perecent of U.S.A. soybeans and soybean products are exported with 63% of that going to China. The 2016 soybean crop was 4.31 billion bushels from 82.7 million acres.
Wheat and wheat products account for 5% of U.S.A. agricultural exports. Approximately 50% of U.S.A. raised wheat goes to export markets in Japan, Mexico, South Korea and Philippines.
Rice: 50% of U.S.A. raised rice finds its way to export markets in Mexico, Central America, Caribbean, Middle East, China, Japan, and South Korea.
Cotton: 75% of U.S.A. raised cotton is exported. The top markets being China, Vietnam, Mexico, Bangladesh, Tawiwan, Thailand, and Indonesia.
YES !! American agriculture continues to be an un-sung partner in our nations economy. The innovative technologies developed and implemented by U.S.A. farmers/ranchers allows for these levels of production to be achieved. Exports represent a growth opportunity for agricultural produce and products. Our farmers/ranchers leads the world, "Only In America."
References: U.S.D.A. National Agriculture Statistics Service and Economic Research Service
Other articles of interest
!- Farmers
2- Greenhouse Gas and Sustainability
3-The No Pesticide Claim
4- Tennessee Agriculture's Top 10
5- Earth Day
6- The American Food Dollar
7- Hat Man
ITS CALVING SEASON
2/2/17
Yes! Calving season is a time at the end of 282 days of pregnancy for beef cows and 365 days of work for farmers/ranchers to secure a live, healthy calf from each cow within their herd. This is the point in time where each farmer has cared for his/her beef cows for a year, with hopes for birth of a live, strong, healthy calf to market in seven to eight months -- pay day -- or plus two to three months should the calves be pre-conditioned.
Several farmers that I know group their pregnant cows in one clean pasture. As these cows give birth and the calves are a week to ten days of age, those cows that have not called are moved to another clean pasture for calving. They continue this program, thus the new born calves are not exposed to any infections the older calves may pass-on. The groups may be co-mingled as the older calves reach four weeks of age.
During my extension days I discussed a formula for daytime calving with several farmers but did not find anyone to take the challenge. The formula being -- about a month before cows should begin to calve, begin feeding late in the afternoon instead of morning feeding. This offers a shift toward daytime calving by adjusting feeding time. The program increases the percent of calves born in daylight hours. I have read and studied several reports where 90 to 95 % of calves are born during daylight hours.
Other items that should -- "Be Prepared" -- for include:
Colostrum: It is very important for the new born calf's health both now and in the future. The antibodies contained and transferred from cow to calf offers protection for various infections. Ideally, each new calf should receive 2 to 3 quarts of Colostrum within the first six hours of life and an additional 2 to 3 quarts within the first twelve hours of life.
Lubricant: Lubricating jelly can often make things go much easier if calving difficulties occurr and assistance may be required.
Iodine: Nothing can compare to calving in clean conditions. However, dipping the naval area with tincture-of-iodine soon after birth aids in prevention of naval infections or germs entering the calf's body.
O B Gloves and O B Chains: These gloves help to prevent transfer of germs or infections to the cow by farmers and vice-versa should birthing assistance be required. Also, clean and disinfected O B chains can be of help when assisting a cow through a difficult birth.
OH, don't forget a good spotlight or flashlight for checking any birthing cows during the night or providing sufficient light if calving assistance should be required. Also, have the veterinarians phone number handy for more serious calving problems.
It may be a good idea to review calving procedures to understand a normal delivery and potential assistance procedures with your veterinarian before calving season begins. Don't wait too long before giving or requesting assistance as a years work may hang in the balance.
These are just a few items each farmer/rancher considers to -- "Be Prepared" -- for calving season on the farm.
Articles of Interest
1- Calf's First Milk
2- Life Saving 1 and 2
3- Beef's Lifecycle
4- Earth Day
5- Beef Quality Assurance
2/2/17
Yes! Calving season is a time at the end of 282 days of pregnancy for beef cows and 365 days of work for farmers/ranchers to secure a live, healthy calf from each cow within their herd. This is the point in time where each farmer has cared for his/her beef cows for a year, with hopes for birth of a live, strong, healthy calf to market in seven to eight months -- pay day -- or plus two to three months should the calves be pre-conditioned.
Several farmers that I know group their pregnant cows in one clean pasture. As these cows give birth and the calves are a week to ten days of age, those cows that have not called are moved to another clean pasture for calving. They continue this program, thus the new born calves are not exposed to any infections the older calves may pass-on. The groups may be co-mingled as the older calves reach four weeks of age.
During my extension days I discussed a formula for daytime calving with several farmers but did not find anyone to take the challenge. The formula being -- about a month before cows should begin to calve, begin feeding late in the afternoon instead of morning feeding. This offers a shift toward daytime calving by adjusting feeding time. The program increases the percent of calves born in daylight hours. I have read and studied several reports where 90 to 95 % of calves are born during daylight hours.
Other items that should -- "Be Prepared" -- for include:
Colostrum: It is very important for the new born calf's health both now and in the future. The antibodies contained and transferred from cow to calf offers protection for various infections. Ideally, each new calf should receive 2 to 3 quarts of Colostrum within the first six hours of life and an additional 2 to 3 quarts within the first twelve hours of life.
Lubricant: Lubricating jelly can often make things go much easier if calving difficulties occurr and assistance may be required.
Iodine: Nothing can compare to calving in clean conditions. However, dipping the naval area with tincture-of-iodine soon after birth aids in prevention of naval infections or germs entering the calf's body.
O B Gloves and O B Chains: These gloves help to prevent transfer of germs or infections to the cow by farmers and vice-versa should birthing assistance be required. Also, clean and disinfected O B chains can be of help when assisting a cow through a difficult birth.
OH, don't forget a good spotlight or flashlight for checking any birthing cows during the night or providing sufficient light if calving assistance should be required. Also, have the veterinarians phone number handy for more serious calving problems.
It may be a good idea to review calving procedures to understand a normal delivery and potential assistance procedures with your veterinarian before calving season begins. Don't wait too long before giving or requesting assistance as a years work may hang in the balance.
These are just a few items each farmer/rancher considers to -- "Be Prepared" -- for calving season on the farm.
Articles of Interest
1- Calf's First Milk
2- Life Saving 1 and 2
3- Beef's Lifecycle
4- Earth Day
5- Beef Quality Assurance
SUMMER CONFERENCE GROWS
1/24/17
YES, the Tennessee Cattlemen's Association's summer conference has grown to the "Tennessee Valley Livestock Conference" as Tennessee Dairy Producers along with North Carolina and Virginia Cattlemen's Associations are part of the program. It's currently scheduled for July 27, 2017 at the Walters State Agricultural Pavilion just off I-81 exit 8 near White Pine, Tennessee.
This will be Tennessee Cattlemen's Association first summer conference for any and all area livestock farmers. Don't pass-up the opportunity to be a part of the first of it's kind.
Trent Loos of "Loos Tales" from National Public Radio and a member of president Donald J. Trumps Agricultural Advisory Committee will kick-off the program. Trent is also a cattle rancher too. I have had an opportunity to hear Trent, he is entertaining and thought stimulating with his presentation.
Grazing Management for our challenging times -- Just how much of our ole friend "Fescue" can and will survive last summer and fall's drought conditions.
Jodie Inman, the U.S.D.A. Livestock market reporter will be on-hand to discuss cattle grading used for daily and weekly livestock market sales results.
A live cattle "Beef Quality Assurance" working and cattle health will be the topic for Dr. Lew Strickland, Tennessee's Beef Quality Assurance co-ordinator.
Rob Holland will present information as to the rules and regulations for direct marketing of live animals and cuts of meat at the farm gate to american families.
There will be a trade show, both small and large livestock equipment and supplies along with several breeds of beef cattle on display.
Its not often we have the opportunity to meet face to face with local and national people concerning issues facing our current livestock business.
Have you put a big "Red Circle" around July 27th, what are you waiting for -- Do It Now.
1/24/17
YES, the Tennessee Cattlemen's Association's summer conference has grown to the "Tennessee Valley Livestock Conference" as Tennessee Dairy Producers along with North Carolina and Virginia Cattlemen's Associations are part of the program. It's currently scheduled for July 27, 2017 at the Walters State Agricultural Pavilion just off I-81 exit 8 near White Pine, Tennessee.
This will be Tennessee Cattlemen's Association first summer conference for any and all area livestock farmers. Don't pass-up the opportunity to be a part of the first of it's kind.
Trent Loos of "Loos Tales" from National Public Radio and a member of president Donald J. Trumps Agricultural Advisory Committee will kick-off the program. Trent is also a cattle rancher too. I have had an opportunity to hear Trent, he is entertaining and thought stimulating with his presentation.
Grazing Management for our challenging times -- Just how much of our ole friend "Fescue" can and will survive last summer and fall's drought conditions.
Jodie Inman, the U.S.D.A. Livestock market reporter will be on-hand to discuss cattle grading used for daily and weekly livestock market sales results.
A live cattle "Beef Quality Assurance" working and cattle health will be the topic for Dr. Lew Strickland, Tennessee's Beef Quality Assurance co-ordinator.
Rob Holland will present information as to the rules and regulations for direct marketing of live animals and cuts of meat at the farm gate to american families.
There will be a trade show, both small and large livestock equipment and supplies along with several breeds of beef cattle on display.
Its not often we have the opportunity to meet face to face with local and national people concerning issues facing our current livestock business.
Have you put a big "Red Circle" around July 27th, what are you waiting for -- Do It Now.
LOAD-OUT DAY
1/18/17
On the second Wednesday of January ( 2017 ), I had an opportunity to assist with the load-out of some 490 beef steers and heifers. These calves were sold/marketed by some 35 farmers in groupies ranging in size 4 to 45 calves weighing from 635 to 850 pounds during the Hodge Livestock Network auction the first Thursday.
These calves remained on these home farms during the sale, ever been to a cattle sale with no cattle present??? These calves were videoed and a description information catalogued during December. The information was forwarded to potential buyers/purchasers who called/phoned in for the sale on the first Thursday to bid on their selected groups of calves.
I was surprised as to the physical condition of the calves as they arrived for grading and weighing. The area received about an inch +/- of rain Tuesday night and early Wednesday morning. The calves were relatively dry, no mud and were very calm asa they walked off the trailers to the processing area.
I guess my second surprise was the staff working the load-out, no whooping, hollowing ( noise ), no use of cattle prods and gouging sticks. The workers were using a rattle paddle or flag stick to move the calves through the scales and to the correct weight pens. Definite improvement to some of the handling procedures that I have observed before today.
These correct, low-stress handling procedures are possibly the results of the many Beef Quality Assurance classes and demonstraations. Also the Master Beef Classes where management, health and handling procedures are emphasized.
These calves were loaded-out on seven semi's at 48,000 to 50,000 pounds per load going western feedyards To be finished to 1300 to 1400 pounds each. These semi drivers were concerned about the pending ice storm within the area where they were headed, can we get these calves to their new home before being stalled on the road ??? We received word Friday morning that they and the calves arrived before the storm.
Related articles of interest
1- Beef Quality Assurance
2- Livestock Stewardship
3- We Raised Beef Cattle
4- Is It Done Yet ??
5- Winter Feeding of Beef Cattle
1/18/17
On the second Wednesday of January ( 2017 ), I had an opportunity to assist with the load-out of some 490 beef steers and heifers. These calves were sold/marketed by some 35 farmers in groupies ranging in size 4 to 45 calves weighing from 635 to 850 pounds during the Hodge Livestock Network auction the first Thursday.
These calves remained on these home farms during the sale, ever been to a cattle sale with no cattle present??? These calves were videoed and a description information catalogued during December. The information was forwarded to potential buyers/purchasers who called/phoned in for the sale on the first Thursday to bid on their selected groups of calves.
I was surprised as to the physical condition of the calves as they arrived for grading and weighing. The area received about an inch +/- of rain Tuesday night and early Wednesday morning. The calves were relatively dry, no mud and were very calm asa they walked off the trailers to the processing area.
I guess my second surprise was the staff working the load-out, no whooping, hollowing ( noise ), no use of cattle prods and gouging sticks. The workers were using a rattle paddle or flag stick to move the calves through the scales and to the correct weight pens. Definite improvement to some of the handling procedures that I have observed before today.
These correct, low-stress handling procedures are possibly the results of the many Beef Quality Assurance classes and demonstraations. Also the Master Beef Classes where management, health and handling procedures are emphasized.
These calves were loaded-out on seven semi's at 48,000 to 50,000 pounds per load going western feedyards To be finished to 1300 to 1400 pounds each. These semi drivers were concerned about the pending ice storm within the area where they were headed, can we get these calves to their new home before being stalled on the road ??? We received word Friday morning that they and the calves arrived before the storm.
Related articles of interest
1- Beef Quality Assurance
2- Livestock Stewardship
3- We Raised Beef Cattle
4- Is It Done Yet ??
5- Winter Feeding of Beef Cattle
FARM FAMILIES AND FRIENDS
1/17/17 Was the theme for Tennessee Cattlemen's Association's convention and trade show for 2017, held January 13 and 14 in Murfreesboro. We ( Melody and myself ) had a "Grand Ole" time meeting and visiting with many farm friends, catching-up on all the news that is news, from all across Tennessee. There was a huge house full of farmers and friends enjoying the festivities. This was the second year that Tennessee Dairy and Sheep producers associations have joined the convention program with their annual meetings and special programs. Several issues and topics of discussions have an effect on all segments of agriculture. The trade show attracted some 100+ exhibitors and vendors promoting their equipment and animal products, too numerous to mention, both large and small. There were 16 major sponsors plus these exhibitors present for discussions of items for farmers to consider. The "cow Colleges" ( 9 ) where many topics of interest were presented including: Local and International Trade; Legislative and Regulatory concerns; New research on cattle nutrition, health and management that effects animal agriculture on a daily basis. OH, Dr. Drew the agricultural weather man presented his outlook/forecast for long and short range weather conditions. Saturday morning was filled with many youth activities such as Quiz bowls and leadership sessions. Tennessee Cattle Women's Association held their annual meeting and scholarship program on Saturday, too. Tennessee Cattlemen's Association presented their five scholarship recipients; Beef Heifer Initiative six scholarship recipients;. And nine Awards of Excellence were announced during the awards luncheon. The Best of Beef Reception, live and silent auctions were enjoyed by all as much socializing was in full swing. It was an enjoyable time for everyone. Related articles of interest 1- T C A Convention 2- Why T C A ?? 3- Its Youth Heifer Time in Tennessee 4- Did You Know ?? |
THE AMERICA FOOD DOLLAR
1/09/17
The american farmer/rancher share of the american families food dollar being spent during visits to local grocery stores, various food markets and restaurants is somewhat limited. The recent information ( December 2016 ) from the U.S.D.A. Indicates farmers/ranchers receive only 17.4 cents of the retail food dollar.
Where does the other share go ??? The other share of that dollar, 80 + cents, is for non-farm related. Items such as: marketing, processing, packaging, wholesaling, distribution, transportation, advertisement and retailing.
Item _______________________ Retail ______ Farm Share
1 lb Bacon __________________$ 5.63 ______ $ .57
1 lb Top Sirloin Steak _________ $10.09 ______$1.63
2 lb Bread __________________ $ 2.49 ______ $ .09
5 lbs Fresh Carrots ___________ $ 2.80 ______ $1.45
4 oz Wheat Bagel ____________ $ .96 ______ $ .01
18 oz Box of Cereal ___________$ 4.79______ $ .05
1 lb Tomatoes _______________ $ 3.99 ______ $ .38
1 doz Eggs _________________ $ 2.19 ______ $ .57
5 lbs Flour __________________ $ 5.49 ______ $ .31
1 lb Boneless Ham ___________ $ 4.49 ______ $ .57
1 lb Lettuce _________________ $ 2.49 ______$ .21
1 gal Fat Free Milk ___________ $ 4.49 ______ $1.33
8 oz Potato Chips ___________ $ 3.29 ______$ .14
5 lbs Russet Potatoes _________$ 3.99 ______$ .45
2 Liter Soda _________________$ 1.19 ______ $ .06
1/09/17
The american farmer/rancher share of the american families food dollar being spent during visits to local grocery stores, various food markets and restaurants is somewhat limited. The recent information ( December 2016 ) from the U.S.D.A. Indicates farmers/ranchers receive only 17.4 cents of the retail food dollar.
Where does the other share go ??? The other share of that dollar, 80 + cents, is for non-farm related. Items such as: marketing, processing, packaging, wholesaling, distribution, transportation, advertisement and retailing.
Item _______________________ Retail ______ Farm Share
1 lb Bacon __________________$ 5.63 ______ $ .57
1 lb Top Sirloin Steak _________ $10.09 ______$1.63
2 lb Bread __________________ $ 2.49 ______ $ .09
5 lbs Fresh Carrots ___________ $ 2.80 ______ $1.45
4 oz Wheat Bagel ____________ $ .96 ______ $ .01
18 oz Box of Cereal ___________$ 4.79______ $ .05
1 lb Tomatoes _______________ $ 3.99 ______ $ .38
1 doz Eggs _________________ $ 2.19 ______ $ .57
5 lbs Flour __________________ $ 5.49 ______ $ .31
1 lb Boneless Ham ___________ $ 4.49 ______ $ .57
1 lb Lettuce _________________ $ 2.49 ______$ .21
1 gal Fat Free Milk ___________ $ 4.49 ______ $1.33
8 oz Potato Chips ___________ $ 3.29 ______$ .14
5 lbs Russet Potatoes _________$ 3.99 ______$ .45
2 Liter Soda _________________$ 1.19 ______ $ .06
THE WINTER FEEDING CHALLENGE
01/05/17
Bob-o is an East Tennessee farmer who never ceases to evaluate his livestock, mainly beef cows and calves along with crops of grass and a few acres of corn and soybeans. While visiting Bob-o a few weeks before Christmas, he was concerned that his winter feed ( hay ) supply may not be sufficient to feed his 75 cows, calves and bulls until sufficient grass growth was availble this spring.
The drought situation that occurred during the fall of 2016 presented a tough situation, to say the least. The fall was a drying time with no measurable rain from September thur November, also 76 days during the summer of 90+ F sure helped dry things out.
The first cutting/harvest of hay baled was very good, if not one of Bob-o best ever. The second harvest was rather meager, about 1/4 or ess when compared to the first harvest.
During the hay harvest season he had sampled ( forage tested ) each field and cutting to evaluate the nutritional values of each. Today just happened to be the time his herd veterinarian was also visiting to evaluate the condition of the cow herd and review the feeding program for the remaining winter. The cows receiving adequate nutrition will have an easier time at calving, a higher quality of colostrum and raise a stronger and healthier calf. This is the main reason he had sampled each field and cutting of grass hay for nutritional values.
Bob-o had recently sold 5 culled cows that averaged 1300 pounds, a bit more than he had originally estimated. He and the veterinarian had estimated the cow herd to be above average for milking ability. These are two important facts to consider when balancing or developing the feedin ration for his cows, bulls and yearling heifers. I failed to remember her name (the veterinarian) as he just called her "Doc," but she was very familiar with his situation and management of these cows, bulls and yearling heifers.
Generally, his cows live a life of leisure grazing pastures during the fall following weaning of their calves. But, this year has presented a new dilemma. The extreme dry weather resulted in a halt to pasture/grass growth requiring earlier than normal supplenental hay feeding, also a longer feeding period. Thus cutting into the winter feed supply.
Folowing their ration calculations it was determined he would need to supplement his hay ( 31 pounds/ cow/ day ) with 3 to 5 pounds of grain/ cow/ day. Three pounds before calving to as much as five pounds after calving. Both these amounts depends on the body condition of the cows and other livestock. Bob-o was following the Doc's advice and contacting several feed suppliers as to the cost and availability of corn, wheat mids, soybean hulls, whole cottonseed, distillers grains and soybean meal. These feeds will be evaluated as to cost per pound of protein and energy or which feed option will work best for his beef herd.
Bob-o has a scales that will be used to determine pounds of hay being fed and supplemental grains provided. With these adjustments to the feeding program he should have sufficient hay lasting until April 2017 when pasture grasses should be growing wellenough to support the cows and their new calves.
Several generations of farmers have "weathered the storm before," as they are truly family farms. Today they are using new technologies to maximize pounds of beef raised because its good for the environment and natural resources.
Today, this is what I would call a good "Valid Client Patient Relationship" - Bob-o and the herd veterinarian and beef quality assurance in action. I enjoyed my visit with Bob-o and Doc.
We as farmers/ranchers take the responsibility of raising food for american families very seriously.
For related articles of interest
1- Winter Feeding of Beef Cattle
2- Farmers
3- We Raised Beef Cattle
4- We Are Farmers
5- The Calf's First Milk
6- No Antibiotics In Milk
7- Why Is Agriculture Important
01/05/17
Bob-o is an East Tennessee farmer who never ceases to evaluate his livestock, mainly beef cows and calves along with crops of grass and a few acres of corn and soybeans. While visiting Bob-o a few weeks before Christmas, he was concerned that his winter feed ( hay ) supply may not be sufficient to feed his 75 cows, calves and bulls until sufficient grass growth was availble this spring.
The drought situation that occurred during the fall of 2016 presented a tough situation, to say the least. The fall was a drying time with no measurable rain from September thur November, also 76 days during the summer of 90+ F sure helped dry things out.
The first cutting/harvest of hay baled was very good, if not one of Bob-o best ever. The second harvest was rather meager, about 1/4 or ess when compared to the first harvest.
During the hay harvest season he had sampled ( forage tested ) each field and cutting to evaluate the nutritional values of each. Today just happened to be the time his herd veterinarian was also visiting to evaluate the condition of the cow herd and review the feeding program for the remaining winter. The cows receiving adequate nutrition will have an easier time at calving, a higher quality of colostrum and raise a stronger and healthier calf. This is the main reason he had sampled each field and cutting of grass hay for nutritional values.
Bob-o had recently sold 5 culled cows that averaged 1300 pounds, a bit more than he had originally estimated. He and the veterinarian had estimated the cow herd to be above average for milking ability. These are two important facts to consider when balancing or developing the feedin ration for his cows, bulls and yearling heifers. I failed to remember her name (the veterinarian) as he just called her "Doc," but she was very familiar with his situation and management of these cows, bulls and yearling heifers.
Generally, his cows live a life of leisure grazing pastures during the fall following weaning of their calves. But, this year has presented a new dilemma. The extreme dry weather resulted in a halt to pasture/grass growth requiring earlier than normal supplenental hay feeding, also a longer feeding period. Thus cutting into the winter feed supply.
Folowing their ration calculations it was determined he would need to supplement his hay ( 31 pounds/ cow/ day ) with 3 to 5 pounds of grain/ cow/ day. Three pounds before calving to as much as five pounds after calving. Both these amounts depends on the body condition of the cows and other livestock. Bob-o was following the Doc's advice and contacting several feed suppliers as to the cost and availability of corn, wheat mids, soybean hulls, whole cottonseed, distillers grains and soybean meal. These feeds will be evaluated as to cost per pound of protein and energy or which feed option will work best for his beef herd.
Bob-o has a scales that will be used to determine pounds of hay being fed and supplemental grains provided. With these adjustments to the feeding program he should have sufficient hay lasting until April 2017 when pasture grasses should be growing wellenough to support the cows and their new calves.
Several generations of farmers have "weathered the storm before," as they are truly family farms. Today they are using new technologies to maximize pounds of beef raised because its good for the environment and natural resources.
Today, this is what I would call a good "Valid Client Patient Relationship" - Bob-o and the herd veterinarian and beef quality assurance in action. I enjoyed my visit with Bob-o and Doc.
We as farmers/ranchers take the responsibility of raising food for american families very seriously.
For related articles of interest
1- Winter Feeding of Beef Cattle
2- Farmers
3- We Raised Beef Cattle
4- We Are Farmers
5- The Calf's First Milk
6- No Antibiotics In Milk
7- Why Is Agriculture Important
HEAR YEA HEAR YEA HEAR YEA !!!!!
12/28/16
I need your attention for jus a few minutes. This be directed and for any current and former 4-H club and FFA ( Future Farmers of America ) members and parents too.
If you or someone you know participated in one or more of the many youth or junior livestock projects and activities on the county, district or state level such as:
Junior Beef Heifer program
Junior Market Steer Show
Junior Market Hog Show
Junior Market Lamb Show
Junior Breeding Ewe program
Junior Dairy Heifer program
Junior Horse Show
Livestock Judgings
Skillathons
Olus any that I have over-looked.
Dr. Jim Neel, Extension Leader Emertis, with the University of Tennessee Animal Science Department has responsibility to develop an "Endowment of $ 2,000,000.oo" to be placed in an interest bearing account to aid in educational activities for Junior Livestock Projects and Activities that you and others have participated and future youth will participate.
The interest earned from the endowment account will be used to conduct Junior Livestock Shows, Teaching during educational camps and clinics, Provide training for livestock judging and skillathon teams, Awarding of educational scholarships and other Junior Livestock educational programs and challenges.
I realize that everyone wants in your pocket for some reason, but if all current and former livestock project participants could spare $ 10, $ 15 or $ 20 Dollars for this endowment, it will make a huge difference for the future. Let you heart be your guide and remember you enjoyment during these times.
Mail any contributions to:
Dr. James B. Neel
Univ. of Tn. Animal Science Dept.
2506 River Drive
Knoxville. Tn. 37996-4588
For: 4-H and FFA Livestock Project Endowment
The many lessons learned by working with and caring for project animals have benefited many youth throughout life. life lessons of leadership, cooperation, work ethic, perseverance last long after the livestock project ends or shows end. No matter where life leads as Roy Rogers says " May the good lord take a likin to you - Happy Trails to you.
12/28/16
I need your attention for jus a few minutes. This be directed and for any current and former 4-H club and FFA ( Future Farmers of America ) members and parents too.
If you or someone you know participated in one or more of the many youth or junior livestock projects and activities on the county, district or state level such as:
Junior Beef Heifer program
Junior Market Steer Show
Junior Market Hog Show
Junior Market Lamb Show
Junior Breeding Ewe program
Junior Dairy Heifer program
Junior Horse Show
Livestock Judgings
Skillathons
Olus any that I have over-looked.
Dr. Jim Neel, Extension Leader Emertis, with the University of Tennessee Animal Science Department has responsibility to develop an "Endowment of $ 2,000,000.oo" to be placed in an interest bearing account to aid in educational activities for Junior Livestock Projects and Activities that you and others have participated and future youth will participate.
The interest earned from the endowment account will be used to conduct Junior Livestock Shows, Teaching during educational camps and clinics, Provide training for livestock judging and skillathon teams, Awarding of educational scholarships and other Junior Livestock educational programs and challenges.
I realize that everyone wants in your pocket for some reason, but if all current and former livestock project participants could spare $ 10, $ 15 or $ 20 Dollars for this endowment, it will make a huge difference for the future. Let you heart be your guide and remember you enjoyment during these times.
Mail any contributions to:
Dr. James B. Neel
Univ. of Tn. Animal Science Dept.
2506 River Drive
Knoxville. Tn. 37996-4588
For: 4-H and FFA Livestock Project Endowment
The many lessons learned by working with and caring for project animals have benefited many youth throughout life. life lessons of leadership, cooperation, work ethic, perseverance last long after the livestock project ends or shows end. No matter where life leads as Roy Rogers says " May the good lord take a likin to you - Happy Trails to you.
LIVESTOCK STEWARDSHIP
12/8/16
Generally, on farms/ranches identified as livestock farms/ranches, livestock is one of the largest, if not the largest, investments. These farmers/ranchers visit their livestock daily to insure all necessary items -- water, minerals, grass during summer and feed during winter season --are available in sufficient quantities. Also, their health as healthy livestock raise healthy foods for american families.
I read several reports where animal rights activist organizations would have american, non-agriculture, families believe otherwise. The farms/ranches that I know are very pro-active toward stewardship of livestock -- cattle, beef and dairy, swine, sheep, goats, horses -- and lands entrusted to their care.
I would like to refere you to the Progressive Cattleman web-page and their December 2016 issue for two articles: 1- A Christmas miracle in the Utah high desert, page 32; 2- Celebrating Christmas with the calves, page 20.
Articles such as these and the blizzard of 2013 - a sudden snow storm in the tri-corner of South Dakota, Nebraska and Wyoming; the harvest accident near Bridgewater, Iowa in the fall of 2010; the auction of several 4-H and FFA project animals to assist members with circumstances beyond their control. Many of these same occurrences have happened in our East Tennessee communities, just recently the Gatlinburg fire.
These first hand experiences, other reports and articles have more than convinced me of the stewardship of farmers/ranchers toward their livestock and lands.
Its like the Thanksgiving and Christmas seasons are special times to express THANKS to GOD for the enjoyment of freedom, family and a bountiful harvest.
I trust you will enjoy these two articles.
For articles of interest,
1- Why Is Agriculture Important
2- Where Did We As Farmers Go Wrong
3- Beef Quality Assurance
4- Junior Livestock Shows, Are They Worth It ??
5- The Blizzard of Thirteen
6- Farmers
12/8/16
Generally, on farms/ranches identified as livestock farms/ranches, livestock is one of the largest, if not the largest, investments. These farmers/ranchers visit their livestock daily to insure all necessary items -- water, minerals, grass during summer and feed during winter season --are available in sufficient quantities. Also, their health as healthy livestock raise healthy foods for american families.
I read several reports where animal rights activist organizations would have american, non-agriculture, families believe otherwise. The farms/ranches that I know are very pro-active toward stewardship of livestock -- cattle, beef and dairy, swine, sheep, goats, horses -- and lands entrusted to their care.
I would like to refere you to the Progressive Cattleman web-page and their December 2016 issue for two articles: 1- A Christmas miracle in the Utah high desert, page 32; 2- Celebrating Christmas with the calves, page 20.
Articles such as these and the blizzard of 2013 - a sudden snow storm in the tri-corner of South Dakota, Nebraska and Wyoming; the harvest accident near Bridgewater, Iowa in the fall of 2010; the auction of several 4-H and FFA project animals to assist members with circumstances beyond their control. Many of these same occurrences have happened in our East Tennessee communities, just recently the Gatlinburg fire.
These first hand experiences, other reports and articles have more than convinced me of the stewardship of farmers/ranchers toward their livestock and lands.
Its like the Thanksgiving and Christmas seasons are special times to express THANKS to GOD for the enjoyment of freedom, family and a bountiful harvest.
I trust you will enjoy these two articles.
For articles of interest,
1- Why Is Agriculture Important
2- Where Did We As Farmers Go Wrong
3- Beef Quality Assurance
4- Junior Livestock Shows, Are They Worth It ??
5- The Blizzard of Thirteen
6- Farmers
WHY T C A ??
11/28/16
I became a Tennessee Cattlemen's Association charter member in 1985 following re-organization of the Tennessee Livestock Association, and have tried to attend the annual convention each year. I know several farmers who pay their annual dues but are always busy with other items and do not realize the many benefits offered during TCA's annual convention.
I have had the opportunity to work on several committee's; represent TCA at many activities; serve on the board of directors plus various other jobs to assist the association.
Its the face to face associations with members all across Tennessee that is most re-warding. In today's world of cell phones, e-mail and other technology advances in communications, its really good to visit face to face. I feel the TCA convention brings everyone together and encourages quality and service to our cattle/livestock business.
The TCA convention also presents new educational ideas ( cow colleges ) for management to reach higher goals, but the face to face visits with other farmers is hard to beat.
I always learn something new and see new equipment that can be applied to the cattle business. These new items can encourage thinking or planning concerning the cattle business. Its sorta like working a "jig-saw" puzzle -- one piece at a time as it all comes together.
Don't be too busy and pass-up an opportunity to visit with friends and neighbors across Tennessee. See ya in Murfreesboro January 12 - 14 at the Tennessee Cattlemen's Association annual convention.
Can you share some of your past convention "happy moments," ?Can these put a smile on your face ??
For related articles
1- T C A Convention
2- Its Youth Heifer Time In Tennessee
3- We Raised Beef Cattle
4- Cattle and Our Environment
5- Beef Quality Assurance
11/28/16
I became a Tennessee Cattlemen's Association charter member in 1985 following re-organization of the Tennessee Livestock Association, and have tried to attend the annual convention each year. I know several farmers who pay their annual dues but are always busy with other items and do not realize the many benefits offered during TCA's annual convention.
I have had the opportunity to work on several committee's; represent TCA at many activities; serve on the board of directors plus various other jobs to assist the association.
Its the face to face associations with members all across Tennessee that is most re-warding. In today's world of cell phones, e-mail and other technology advances in communications, its really good to visit face to face. I feel the TCA convention brings everyone together and encourages quality and service to our cattle/livestock business.
The TCA convention also presents new educational ideas ( cow colleges ) for management to reach higher goals, but the face to face visits with other farmers is hard to beat.
I always learn something new and see new equipment that can be applied to the cattle business. These new items can encourage thinking or planning concerning the cattle business. Its sorta like working a "jig-saw" puzzle -- one piece at a time as it all comes together.
Don't be too busy and pass-up an opportunity to visit with friends and neighbors across Tennessee. See ya in Murfreesboro January 12 - 14 at the Tennessee Cattlemen's Association annual convention.
Can you share some of your past convention "happy moments," ?Can these put a smile on your face ??
For related articles
1- T C A Convention
2- Its Youth Heifer Time In Tennessee
3- We Raised Beef Cattle
4- Cattle and Our Environment
5- Beef Quality Assurance
TENNESSEE CATTLEMEN'S ASSOCIATION CONVENTION
11/21/16
The 2017 Tennessee Cattlemen's Association Convention and trade show will be January 13 and 14th at the Embassy Suites Hotel in Murfreesboro. I would encourage everyone to consider attending and being a part of the many activities. The schedule is looking good for all cattle and livestock people. The Tennessee Dairy and Sheep Producers Associations will be sharing convention facilities for their annual meetings.
A good portion of the T C A convention will be a "Beef Business Trade Show" that will fill some 75 + booths with many traditional and new technology items to benefit Tennessee livestock farmers.
GET INVOLVED, STAY ACTIVE, ASK QUESTIONS, SEEK ANSWERS
Registration applications can be found on-line at Tennessee Cattlemen's . Org or in the October issue of Tennessee Cattle Business magazine. Don't Delay, these registrations would make a nice Christmas Gift for any livestock person.
While in Murfreesboro attend and take part in Cow Colleges 1 Thur 8, your choice; hear from National Cattlemen's Beef Association on issues, both large and small, concerning our beef business; observe youth activities and events; attend the "Best of Beef Reception;" your spouse may like the Cattlewomen's meeting and do not pass-up the T C A delegates session for T C A business and elections.
The folks at T C A are dedicated to serve the beef and livestock business across Tennessee. I have had the opportunity to see up close the improvement and growth of T C A's dedication to Tennessee's beef and livestock business. Their voice and ideas always represent the importance of the livestock business to Tennessee Agriculture. The past year has not been the best for our business -- weather and prices -- but I think Tennessee livestock farmers want to keep their farms growing, as our business continues to be strong during these difficult times.
Come join us as we enjoy the beef business with friends and neighbors
For other articles of interest,
1- Its Youth Heifer Time In Tennessee
2- Did You Know
3- Why Is Agriculture Important
4- Tennessee Farm Bureau Black Vultures
11/21/16
The 2017 Tennessee Cattlemen's Association Convention and trade show will be January 13 and 14th at the Embassy Suites Hotel in Murfreesboro. I would encourage everyone to consider attending and being a part of the many activities. The schedule is looking good for all cattle and livestock people. The Tennessee Dairy and Sheep Producers Associations will be sharing convention facilities for their annual meetings.
A good portion of the T C A convention will be a "Beef Business Trade Show" that will fill some 75 + booths with many traditional and new technology items to benefit Tennessee livestock farmers.
GET INVOLVED, STAY ACTIVE, ASK QUESTIONS, SEEK ANSWERS
Registration applications can be found on-line at Tennessee Cattlemen's . Org or in the October issue of Tennessee Cattle Business magazine. Don't Delay, these registrations would make a nice Christmas Gift for any livestock person.
While in Murfreesboro attend and take part in Cow Colleges 1 Thur 8, your choice; hear from National Cattlemen's Beef Association on issues, both large and small, concerning our beef business; observe youth activities and events; attend the "Best of Beef Reception;" your spouse may like the Cattlewomen's meeting and do not pass-up the T C A delegates session for T C A business and elections.
The folks at T C A are dedicated to serve the beef and livestock business across Tennessee. I have had the opportunity to see up close the improvement and growth of T C A's dedication to Tennessee's beef and livestock business. Their voice and ideas always represent the importance of the livestock business to Tennessee Agriculture. The past year has not been the best for our business -- weather and prices -- but I think Tennessee livestock farmers want to keep their farms growing, as our business continues to be strong during these difficult times.
Come join us as we enjoy the beef business with friends and neighbors
For other articles of interest,
1- Its Youth Heifer Time In Tennessee
2- Did You Know
3- Why Is Agriculture Important
4- Tennessee Farm Bureau Black Vultures
TOXIC PLANTS DURING DROUGHT CONDITIONS
11/14/16
Those record setting temperatures, 76 days of + 90 F for 2016, with little or no rain, .6 inches during the past 76 days, has led to drought conditions across our home county of Sevier and Tennessee. The drought index for East and Middle Tennessee rates the drought as extreme and West Tennessee as moderate.
These brown pastures and hay fields are not only lacking in nutritional grasses but may contain plants that are potentially hazardous to livestock. During drought and other times of pasture shortage, livestock will eat plants that they may not otherwise eat. Thus, the possibility of eating toxic plants increases.
Plants may be toxic to livestock because they are nitrate accumulators, cyanide ( prussic acid ) producers or because of certain chemicals found naturally in the plant, such as those found in many weeds. Being able to identify which plants can be potential problems is a critical step in keeping livestock healthy during drought or dry weather conditions.
Across Tennessee the application of Nitrogen Fertilizer is important to establishing and maintaining a healthy and productive stand of grasses. Unfortunately, in certain situations, these nitrates can accumulate in plants and cause major problems for livestock. Nitrate toxicity is caused by livestock eating plants that contain higher than normal levels of nitrates.
Several plants have a higher tendency to accumulate nitrates than others. Summer annuals such as Sorghums, Sudan Grass and Millet normally recieve high levels of nitrogen fertilization that can contribute to nitrate accumulation. High levels are also frequently found in Bermuda Grass.
Weeds such as Pigweed, Johnsongrass and Ragweed are also prone to accumulation of high levels of nitrates. Some plants have espically high levels of cyanide early in their growth cycle or have the ability to accumulate high levels during times of stress, such as drought. A drought while plants are in an active growth stage can cause release of cyanid ( prussic acid ) from within the plant. Potentially toxic levels can develop in most varieties of Sorghims, Sudangrass and Johnsongrass.
Finally, many plants contain chemicals which make them toxic to livestock. Weeds such as Perilla Mint, Jimsonweed and various Niteshades contain toxins that can cause respiratory problems, decrease production nd posssibly death. Livestock will normally stay away from these plants if other grasses are available. However, during periods of drought they will often eat ampunts that will be harmful.
The hot dry weather experienced recently can be stressful on both livestock and people. Farmers should take some time to scout their pastures and hay fields to detriment what plants are available that maybe hazardous to their livestock.
Information was from the University of Tennessee Plant and Soil Science department .
For articles of interest
1- Heat Stress
2- Beware Of Prussic Acid Poisoning
3- Winter Feeding of Beef Cattle
4- Tennessee Farm Bureau Black Vultures
11/14/16
Those record setting temperatures, 76 days of + 90 F for 2016, with little or no rain, .6 inches during the past 76 days, has led to drought conditions across our home county of Sevier and Tennessee. The drought index for East and Middle Tennessee rates the drought as extreme and West Tennessee as moderate.
These brown pastures and hay fields are not only lacking in nutritional grasses but may contain plants that are potentially hazardous to livestock. During drought and other times of pasture shortage, livestock will eat plants that they may not otherwise eat. Thus, the possibility of eating toxic plants increases.
Plants may be toxic to livestock because they are nitrate accumulators, cyanide ( prussic acid ) producers or because of certain chemicals found naturally in the plant, such as those found in many weeds. Being able to identify which plants can be potential problems is a critical step in keeping livestock healthy during drought or dry weather conditions.
Across Tennessee the application of Nitrogen Fertilizer is important to establishing and maintaining a healthy and productive stand of grasses. Unfortunately, in certain situations, these nitrates can accumulate in plants and cause major problems for livestock. Nitrate toxicity is caused by livestock eating plants that contain higher than normal levels of nitrates.
Several plants have a higher tendency to accumulate nitrates than others. Summer annuals such as Sorghums, Sudan Grass and Millet normally recieve high levels of nitrogen fertilization that can contribute to nitrate accumulation. High levels are also frequently found in Bermuda Grass.
Weeds such as Pigweed, Johnsongrass and Ragweed are also prone to accumulation of high levels of nitrates. Some plants have espically high levels of cyanide early in their growth cycle or have the ability to accumulate high levels during times of stress, such as drought. A drought while plants are in an active growth stage can cause release of cyanid ( prussic acid ) from within the plant. Potentially toxic levels can develop in most varieties of Sorghims, Sudangrass and Johnsongrass.
Finally, many plants contain chemicals which make them toxic to livestock. Weeds such as Perilla Mint, Jimsonweed and various Niteshades contain toxins that can cause respiratory problems, decrease production nd posssibly death. Livestock will normally stay away from these plants if other grasses are available. However, during periods of drought they will often eat ampunts that will be harmful.
The hot dry weather experienced recently can be stressful on both livestock and people. Farmers should take some time to scout their pastures and hay fields to detriment what plants are available that maybe hazardous to their livestock.
Information was from the University of Tennessee Plant and Soil Science department .
For articles of interest
1- Heat Stress
2- Beware Of Prussic Acid Poisoning
3- Winter Feeding of Beef Cattle
4- Tennessee Farm Bureau Black Vultures
FARMERS
10/24/16
"Everyone of us that's not a farmer is not a farmer because we have farmers," a recent quote from Tom Vilsack, U.S. Secretary of Agriculture.
There are not many farmers/ranchers among us all across the U.S.A., fewer than 2% of american's are classified as farmers/ranchers and are involved in the many different phases of agriculture. Today, 85% of whats raised on america's farms/ranches is raised by less than 0.1% of our farmers/ranchers.
We are most thankful for our remarkable american food system, which is the challenge that all american farmers/ranchers have accepted responsibility -- raising more food, fiber, fuel and shelter using less natural resources: water, soil/land, air, grass, minerals, trees and wildlife. Because many of us are two or three, possibly more generations removed from the farm/ranch, sometimes we do not understand agricultural methods used to raise our food.
A few of the 2016 estimated crop yields, as of September, by the U.S.D.A. are: Corn at 174.7 bushels per acre for a total crop of 15.1 billion bushels; Soybeans 4.27 billion bushel lost for an average yield of 51.4 bushels per acre; Rice at 237.14 million cwts, Hundred weights.
Tennessee crop yields are estimated at 150 bushels per acre for corn; 49 bushels for soybeans and 1018 pounds for cotton per acre.
Red meat and poultry supplies have gained some 5.5% through 2016. U.S. Beef is + 4.7% or 1.14 billion pounds; pork is + 0.4% at 471 million pounds and poultry is + 3.1% or 1.4 billion pounds more during 2016 when compared to 2015. The estimated meat production, by U.S.D.A., is to reach 218 pounds per person by 2018.
These are only a few examples of our remarkable american food system. Ya see, it requires lots of food for all american families. The amazing american farmer/rancher will do the same for the 2017 season, raise a safe, affordable supply of food, fuel, fiber and shelter to fill the shelves of the grocery store and other food suppliers where american families shop for food.
Enjoy your meals!!!!!!
For other articles of interest
1- We Are Farmers
2- Why Agriculture Is Important
3- Where Your Food Dollar Goes
4- Tennessee Agricultures Top Ten
10/24/16
"Everyone of us that's not a farmer is not a farmer because we have farmers," a recent quote from Tom Vilsack, U.S. Secretary of Agriculture.
There are not many farmers/ranchers among us all across the U.S.A., fewer than 2% of american's are classified as farmers/ranchers and are involved in the many different phases of agriculture. Today, 85% of whats raised on america's farms/ranches is raised by less than 0.1% of our farmers/ranchers.
We are most thankful for our remarkable american food system, which is the challenge that all american farmers/ranchers have accepted responsibility -- raising more food, fiber, fuel and shelter using less natural resources: water, soil/land, air, grass, minerals, trees and wildlife. Because many of us are two or three, possibly more generations removed from the farm/ranch, sometimes we do not understand agricultural methods used to raise our food.
A few of the 2016 estimated crop yields, as of September, by the U.S.D.A. are: Corn at 174.7 bushels per acre for a total crop of 15.1 billion bushels; Soybeans 4.27 billion bushel lost for an average yield of 51.4 bushels per acre; Rice at 237.14 million cwts, Hundred weights.
Tennessee crop yields are estimated at 150 bushels per acre for corn; 49 bushels for soybeans and 1018 pounds for cotton per acre.
Red meat and poultry supplies have gained some 5.5% through 2016. U.S. Beef is + 4.7% or 1.14 billion pounds; pork is + 0.4% at 471 million pounds and poultry is + 3.1% or 1.4 billion pounds more during 2016 when compared to 2015. The estimated meat production, by U.S.D.A., is to reach 218 pounds per person by 2018.
These are only a few examples of our remarkable american food system. Ya see, it requires lots of food for all american families. The amazing american farmer/rancher will do the same for the 2017 season, raise a safe, affordable supply of food, fuel, fiber and shelter to fill the shelves of the grocery store and other food suppliers where american families shop for food.
Enjoy your meals!!!!!!
For other articles of interest
1- We Are Farmers
2- Why Agriculture Is Important
3- Where Your Food Dollar Goes
4- Tennessee Agricultures Top Ten
WHERE YOUR FOOD DOLLAR GOES
10/10/16
The American farmer/ranchers share of the American families food dollar spent during visits to local grocery stores and restaurants is somewhat limited. Recent information ( September 2016 ) from the U.S.D.A. Indicates farmers/ranchers only receive 17.4 cents of the retail food dollar being spent by American families.
Where does the other share go ??? The remainder of that food dollar, 80+ cents is for off-farm items related to marketing, processing, packaging, wholesaling, distribution, transportation and retailing.
Item Retail Cost Farm Share
1 pound Bacon 3.30 .71
1 pound Top Sirloin Steak. 8.99 1.88
2 pounds Bread. 1.99 .09
5 pounds Fresh Carrots. 2.80 1.47
4 oz Wheat Bagel. .96 .01
18 oz box Cereal. 4.69 .05
1 pound Tomatoes. 1.99 .28
1 dozen Eggs. 1.99 .58
5 pounds Flour. 5.49 .31
1 pound Boneless Ham 4.49 .71
1 pound Lettuce. 2.49 .21
1 gallon Fat Free Milk. 3.89 1.47
8 oz Potato Chips. 2.50 .15
5 pounds Russett Potatoes. 3.29 .60
2 liter Soda .99 .06
10/10/16
The American farmer/ranchers share of the American families food dollar spent during visits to local grocery stores and restaurants is somewhat limited. Recent information ( September 2016 ) from the U.S.D.A. Indicates farmers/ranchers only receive 17.4 cents of the retail food dollar being spent by American families.
Where does the other share go ??? The remainder of that food dollar, 80+ cents is for off-farm items related to marketing, processing, packaging, wholesaling, distribution, transportation and retailing.
Item Retail Cost Farm Share
1 pound Bacon 3.30 .71
1 pound Top Sirloin Steak. 8.99 1.88
2 pounds Bread. 1.99 .09
5 pounds Fresh Carrots. 2.80 1.47
4 oz Wheat Bagel. .96 .01
18 oz box Cereal. 4.69 .05
1 pound Tomatoes. 1.99 .28
1 dozen Eggs. 1.99 .58
5 pounds Flour. 5.49 .31
1 pound Boneless Ham 4.49 .71
1 pound Lettuce. 2.49 .21
1 gallon Fat Free Milk. 3.89 1.47
8 oz Potato Chips. 2.50 .15
5 pounds Russett Potatoes. 3.29 .60
2 liter Soda .99 .06
THE CALF'S FIRST MILK
10-05-16
Fall is a busy time for many farmers/ranchers as they wrap up haying season and begin crop harvest. Fall calving season is beginning for several cow/calf farmers and many are weaning spring born calves in preparation for marketing.
A little planning for the fall or spring calving season can go a long ways toward improving those calves survival ability, and preventing illnesses. Just after birth there are several items we need to do to help our calves stay healthy. Many of these items can/will aid the calves throughout their lives. The most important item is for calves to consume/drink the cows first milk, known as "colostrum."
New calves are born with an under-developed immune system. The first milk, colostrum contains antibodies that AIDS the calf to fight off infections. Ideally we would prefere the calf to consume colostrum within the first two hours of life but especially within the first 12 to 18 hours after birth. Within the first hours these antibodies can readily be absorbed by the calf's bloodstream, but later it becomes more difficult. The process is called "passive Immunity" since the calf receives immunity from the cow, rather than the calf generating its own immunity.
If we are unsure the calf has received sufficient quantiles of colostrum, your herd veterinarian can take a blood sample from the calf to determine if it has received or consumed sufficient colostrum.
The first preference is for the calf to receive colostrum from the birthing cow. Should the cow produce insufficient colostrum, the second choice would be from other cows within the herd as they are exposed to the same infections and environmental conditions. The third choice maybe from a local dairy or the use of a commercial colostrum replacer or supplement. Since there is not much we can do following the time those antibodies can be readily absorbed, we must be prepared to assist the calf to receive sufficient nutrition.
Issues that can influence calf health are a difficult birth and the cow producing insufficient quantities of colostrum. However, with a little "Tender Loving Care -- TLC," we can get the calf off to a good start and keep'em healthy.
The first milk is very important -- so be a good Boy Scout -- "Be Prepared" to assist those fall calving cows and heifers during calving season. It. Is difficult to over-state just how important that caf's first milk can be. Also, consult with your local herd veterinarian.
Related articles of interest
1- Lifesaving 1 and 2
2- We Are Farmers
3- We Raised Beef Cattle
4- Why Is Agriculture Important
5- A New Agriculture
10-05-16
Fall is a busy time for many farmers/ranchers as they wrap up haying season and begin crop harvest. Fall calving season is beginning for several cow/calf farmers and many are weaning spring born calves in preparation for marketing.
A little planning for the fall or spring calving season can go a long ways toward improving those calves survival ability, and preventing illnesses. Just after birth there are several items we need to do to help our calves stay healthy. Many of these items can/will aid the calves throughout their lives. The most important item is for calves to consume/drink the cows first milk, known as "colostrum."
New calves are born with an under-developed immune system. The first milk, colostrum contains antibodies that AIDS the calf to fight off infections. Ideally we would prefere the calf to consume colostrum within the first two hours of life but especially within the first 12 to 18 hours after birth. Within the first hours these antibodies can readily be absorbed by the calf's bloodstream, but later it becomes more difficult. The process is called "passive Immunity" since the calf receives immunity from the cow, rather than the calf generating its own immunity.
If we are unsure the calf has received sufficient quantiles of colostrum, your herd veterinarian can take a blood sample from the calf to determine if it has received or consumed sufficient colostrum.
The first preference is for the calf to receive colostrum from the birthing cow. Should the cow produce insufficient colostrum, the second choice would be from other cows within the herd as they are exposed to the same infections and environmental conditions. The third choice maybe from a local dairy or the use of a commercial colostrum replacer or supplement. Since there is not much we can do following the time those antibodies can be readily absorbed, we must be prepared to assist the calf to receive sufficient nutrition.
Issues that can influence calf health are a difficult birth and the cow producing insufficient quantities of colostrum. However, with a little "Tender Loving Care -- TLC," we can get the calf off to a good start and keep'em healthy.
The first milk is very important -- so be a good Boy Scout -- "Be Prepared" to assist those fall calving cows and heifers during calving season. It. Is difficult to over-state just how important that caf's first milk can be. Also, consult with your local herd veterinarian.
Related articles of interest
1- Lifesaving 1 and 2
2- We Are Farmers
3- We Raised Beef Cattle
4- Why Is Agriculture Important
5- A New Agriculture
WE RAISED BEEF CATTLE
9/26/16
Raising beef cattle requires a long term commitment and special resources. However there comes a time due to health and other circumstances that we must re-evaluate our situation, that has occurred on our home farm. Due to these conditions we have joined the ranks of many older farmers and liquidated our small herd of 35 head.
Beef cattle raising represents the largest segment of Tennessee and American agriculture. More Tennessee and U.S.A. Farms are classified as beef farms than any other type farm or ranch.
The raising of beef cattle involves several farms/ranches, each having a unique role. During each phase, the American farmer/rancher strives to provide American families a safe, high quality and nutritious food.
The beginning of raising beef cattle is the cow/calf farm/ranch. This was our main emphasis when raising beef cattle. We were cow/calf farmers maintaining a breeding hers of 35 cows that raised calves each year. Our calves weighed 75 to 100 pounds at birth, we preferred the lighted birth weight calves. Over the next few months ( 6 to 7 ) the calves lived and grew from cows milk and grass from our pastures.
Our calves were generally weaned at 6 to 7 months of age, weighing 600 to 700 pounds. The calves then went through a pre-conditioning program. They received a series of vaccinations to boost their immune system to prevent infections and diseases. During this time they were taught to eat and drink from troughs. We were aiming for market weights of 800 to 850 pounds.
Several farmers in our area marketed calves at lighter weights to other farmers who continued to raise or grow these calves following weaning. These farmers are stockers or backgrounders, growing lighter weight calves on grass to heavier market weights.
Following the additional growing phase of our calves or stocker calves from other farms these calves were marketed through local livestock auction markets. We were group marketing our calves with other farmers to have sufficient calves to market trailer loads of 48 to 50,000 pounds or 62 to 64 calves of like kinds and weights. The calves marketed by this method generally sell for a better price rather than individual calves at auction markets.
In addition to our pre-condition work for health, nutrition, low-stress handling, we trust this presents a more desirable calf for buyers to send the feed-yard. Our reputation goes with these yearling calves and their performance improves value for future owners and thus improves marketing for future cattle.
The next phase in raising beef cattle is the feed-lot/feed-yard where the calves spend 4 to 6 months. During this time they have room to move around and have access to clean fresh water and are free to eat from feed bunks continuing a carefully balanced diet. Veterinarians, nutritionist and cattlemen continually work together caring for each calf.
Once the beef cattle reach a market weight of 1200 to 1400 pounds, generally at 18 to 22 months of age they are sent to a harvest facility. The U.S.D.A. Inspectors ( trained veterinarians ) are stationed throughout the harvest facility to oversee. The implementation of safety, animal welfare and quality standards from the time each animal enters the facility until the final beef products are shipped to local grocery stores, supermarkets and restaurants for American families food.
These restaurants and super markets are the final steps in beef cattle raising and where beef is sold to American families. During this phase, people take steps to provide American families with the most safe, wholesome and nutritious beef possible.
Proper animal care is the responsibility of everyone in the raising of beef cattle. We have visited feed-lots and harvest facilities where our calves have been processed, to observe the total beef lifecycle. All beef farmers/ranchers, feed-lot Cowboys, harvest facilities, grocery store and restaurant managers (Everyone ) takes responsibility for animal well being because it is the right thing to do for American families food supply.
For articles of interest--
1- We Are Farmers
2- Why Is Agriculture Important
3- An Enjoyable Day
4- A Trip Down Memory Lane
5- Tennessee Agriculture's Top Ten
9/26/16
Raising beef cattle requires a long term commitment and special resources. However there comes a time due to health and other circumstances that we must re-evaluate our situation, that has occurred on our home farm. Due to these conditions we have joined the ranks of many older farmers and liquidated our small herd of 35 head.
Beef cattle raising represents the largest segment of Tennessee and American agriculture. More Tennessee and U.S.A. Farms are classified as beef farms than any other type farm or ranch.
The raising of beef cattle involves several farms/ranches, each having a unique role. During each phase, the American farmer/rancher strives to provide American families a safe, high quality and nutritious food.
The beginning of raising beef cattle is the cow/calf farm/ranch. This was our main emphasis when raising beef cattle. We were cow/calf farmers maintaining a breeding hers of 35 cows that raised calves each year. Our calves weighed 75 to 100 pounds at birth, we preferred the lighted birth weight calves. Over the next few months ( 6 to 7 ) the calves lived and grew from cows milk and grass from our pastures.
Our calves were generally weaned at 6 to 7 months of age, weighing 600 to 700 pounds. The calves then went through a pre-conditioning program. They received a series of vaccinations to boost their immune system to prevent infections and diseases. During this time they were taught to eat and drink from troughs. We were aiming for market weights of 800 to 850 pounds.
Several farmers in our area marketed calves at lighter weights to other farmers who continued to raise or grow these calves following weaning. These farmers are stockers or backgrounders, growing lighter weight calves on grass to heavier market weights.
Following the additional growing phase of our calves or stocker calves from other farms these calves were marketed through local livestock auction markets. We were group marketing our calves with other farmers to have sufficient calves to market trailer loads of 48 to 50,000 pounds or 62 to 64 calves of like kinds and weights. The calves marketed by this method generally sell for a better price rather than individual calves at auction markets.
In addition to our pre-condition work for health, nutrition, low-stress handling, we trust this presents a more desirable calf for buyers to send the feed-yard. Our reputation goes with these yearling calves and their performance improves value for future owners and thus improves marketing for future cattle.
The next phase in raising beef cattle is the feed-lot/feed-yard where the calves spend 4 to 6 months. During this time they have room to move around and have access to clean fresh water and are free to eat from feed bunks continuing a carefully balanced diet. Veterinarians, nutritionist and cattlemen continually work together caring for each calf.
Once the beef cattle reach a market weight of 1200 to 1400 pounds, generally at 18 to 22 months of age they are sent to a harvest facility. The U.S.D.A. Inspectors ( trained veterinarians ) are stationed throughout the harvest facility to oversee. The implementation of safety, animal welfare and quality standards from the time each animal enters the facility until the final beef products are shipped to local grocery stores, supermarkets and restaurants for American families food.
These restaurants and super markets are the final steps in beef cattle raising and where beef is sold to American families. During this phase, people take steps to provide American families with the most safe, wholesome and nutritious beef possible.
Proper animal care is the responsibility of everyone in the raising of beef cattle. We have visited feed-lots and harvest facilities where our calves have been processed, to observe the total beef lifecycle. All beef farmers/ranchers, feed-lot Cowboys, harvest facilities, grocery store and restaurant managers (Everyone ) takes responsibility for animal well being because it is the right thing to do for American families food supply.
For articles of interest--
1- We Are Farmers
2- Why Is Agriculture Important
3- An Enjoyable Day
4- A Trip Down Memory Lane
5- Tennessee Agriculture's Top Ten
PEANUT SUSTAINABILITY
9-19-16
It continually amazes me that our agriculture business meeting the challenge to "do more with less," thus being more environmentally sustainable. I like to read and observe what other segments of agriculture are accomplishing.
The following is just one of many examples concerning America's agriculture sustainability by Brad Haire, editor for the Southeast Farm Press.
A major part of this year's Southeast Peanut Growers conference was a planned full-court press to take its message of "sustainability" straight to American consumers, particularly the digitally-tuned ears of the millennial generation.
The U.S. Peanut industry has a lot to offer the "sustainable sensitive and conscientious American consumer," and " it's environmental footprint," as its called, is small compared to other nuts.
For example, an ounce of protein packed peanuts can be made with 2.7 gallons of water. It takes about 80 gallons to produce an ounce of almonds; and takes about 74 gallons to make an ounce of walnuts, according to data presented by Marshall Lamb from ( U.S.D.A. Peanut Lab in Dawson, Georgia ), who talked about peanuts water efficiency and sustainability during the Farm Press Peanut Efficiency Awards program at the conference.
Adding to peanuts environmental profile, the legume's nitrogen-fixing power, pulling nitrogen into the soil from the air, is a message for environmentally sensitive ears. And due to improved varieties, more peanuts can be grown per acre today with less than before. Sustainable agriculture is the raising of food, fiber, fuel and shelter in ways to conserve natural resources -- air, water, minerals,land or soil, grasses, trees or forest and wildlife.
Today's farmers have made significant progress where sustainability is concerned and are continuously improving their growing practices to conserve resources. The U.S. Soybean farmers grow 55% more soybeans than they did 30 years ago and they do it on 35% less land. From 1980 to 2011, farmers reduced the energy needed to produce a bushel of corn by 44%. Since 1996, biotech crops reduced herbicide runoff into waterways by 70%, which helps keep our water supply clean. Farmers have also decreased greenhouse gas emissions per unit of production for all kinds of crops, including: soybeans ( 49% ), corn ( 36% ) and cotton ( 22% ).
Ringing the "sustainable agriculture" bell is nothing new, but how the bell and by whom that bell is rang today is different. The "sustainability movement" today is much different. It is more of a grassroots effort fostered by American consumers and industry, and one that can strongly influence consumers who want to know more about how their food is produced and are pretty opinionated about it. This recognition is changing purchasing patterns and market directions and directly affecting the economic and environmental impact of agriculture now and in the future.
The current american agriculture system delivers the most abundant, safest and affordable food, fiber, fuel and shelter of any developed nation in the world today. The American farmers/ranchers are charged with stewardship that being dedicated to caring for the land and the livestock that inhabits these lands.
Articles of interest can be found
1- Greenhouse Gas and Sustainability
2- Why Agriculture Is Important
3- We Are Farmers
4- Earth Day
9-19-16
It continually amazes me that our agriculture business meeting the challenge to "do more with less," thus being more environmentally sustainable. I like to read and observe what other segments of agriculture are accomplishing.
The following is just one of many examples concerning America's agriculture sustainability by Brad Haire, editor for the Southeast Farm Press.
A major part of this year's Southeast Peanut Growers conference was a planned full-court press to take its message of "sustainability" straight to American consumers, particularly the digitally-tuned ears of the millennial generation.
The U.S. Peanut industry has a lot to offer the "sustainable sensitive and conscientious American consumer," and " it's environmental footprint," as its called, is small compared to other nuts.
For example, an ounce of protein packed peanuts can be made with 2.7 gallons of water. It takes about 80 gallons to produce an ounce of almonds; and takes about 74 gallons to make an ounce of walnuts, according to data presented by Marshall Lamb from ( U.S.D.A. Peanut Lab in Dawson, Georgia ), who talked about peanuts water efficiency and sustainability during the Farm Press Peanut Efficiency Awards program at the conference.
Adding to peanuts environmental profile, the legume's nitrogen-fixing power, pulling nitrogen into the soil from the air, is a message for environmentally sensitive ears. And due to improved varieties, more peanuts can be grown per acre today with less than before. Sustainable agriculture is the raising of food, fiber, fuel and shelter in ways to conserve natural resources -- air, water, minerals,land or soil, grasses, trees or forest and wildlife.
Today's farmers have made significant progress where sustainability is concerned and are continuously improving their growing practices to conserve resources. The U.S. Soybean farmers grow 55% more soybeans than they did 30 years ago and they do it on 35% less land. From 1980 to 2011, farmers reduced the energy needed to produce a bushel of corn by 44%. Since 1996, biotech crops reduced herbicide runoff into waterways by 70%, which helps keep our water supply clean. Farmers have also decreased greenhouse gas emissions per unit of production for all kinds of crops, including: soybeans ( 49% ), corn ( 36% ) and cotton ( 22% ).
Ringing the "sustainable agriculture" bell is nothing new, but how the bell and by whom that bell is rang today is different. The "sustainability movement" today is much different. It is more of a grassroots effort fostered by American consumers and industry, and one that can strongly influence consumers who want to know more about how their food is produced and are pretty opinionated about it. This recognition is changing purchasing patterns and market directions and directly affecting the economic and environmental impact of agriculture now and in the future.
The current american agriculture system delivers the most abundant, safest and affordable food, fiber, fuel and shelter of any developed nation in the world today. The American farmers/ranchers are charged with stewardship that being dedicated to caring for the land and the livestock that inhabits these lands.
Articles of interest can be found
1- Greenhouse Gas and Sustainability
2- Why Agriculture Is Important
3- We Are Farmers
4- Earth Day
By Greg Henderson and Friends on Drovers.
Should We Tax Red Meat?
Jul 25, 2016
We need another tax. Seriously, some folks think the best way to stop climate change is to impose a tax on red meat consumption. Denmark is already considering such a tax, which they say is necessary if global climate change is to be kept below the recommended limit of 2°C.
Laura Wellesley, a research associate in the Energy, Environment and Resources department at Chatham House, writes in the Washington Post that U.S meat consumption has “reached a level that is unsustainable.”
Assuming that claim is true, just how does Wellesley propose we fix that? “Our politicians owe it to us to enable that change.” Of course, because Congress has been so effective fixing things lately. Or, we could listen to the Omaha World Herald, whose editorial board says “it makes sense to encourage (cattlemen) to build on the progress they’re making.” As in, U.S. cattlemen use 19% less feed and 12% less water per pound of beef compared with production 30 years ago.
Should We Tax Red Meat?
Jul 25, 2016
We need another tax. Seriously, some folks think the best way to stop climate change is to impose a tax on red meat consumption. Denmark is already considering such a tax, which they say is necessary if global climate change is to be kept below the recommended limit of 2°C.
Laura Wellesley, a research associate in the Energy, Environment and Resources department at Chatham House, writes in the Washington Post that U.S meat consumption has “reached a level that is unsustainable.”
Assuming that claim is true, just how does Wellesley propose we fix that? “Our politicians owe it to us to enable that change.” Of course, because Congress has been so effective fixing things lately. Or, we could listen to the Omaha World Herald, whose editorial board says “it makes sense to encourage (cattlemen) to build on the progress they’re making.” As in, U.S. cattlemen use 19% less feed and 12% less water per pound of beef compared with production 30 years ago.
GREENHOUSE GAS and SUSTAINABILITY
08-24-16
The mis-information continues concerning livestock's part in greenhouse gas emissions from the United Nations Food and Agriculture Organization ( FAO ) report "Livestocks Long Shadow."
The "Livestocks Long Shadow" reports indicates livestock is responsible for 18% of the worlds greenhouse gas emissions.
Special interest and environmental groups such as Dr. Oz and Food Babe claim livestock accounts for as much as 51% of all greenhouse gas emissions, which is more than the transportation and energy sectors combined. The transportation sector contributes 27% and energy sector 31% for a combined 58% of the United States greenhouse gas emissions. These figures are based on leading U. S. scientist and the Environmental Protection Agency's( EPA ) "Inventory of U. S. Greenhouse Emissions and Sinks" report.
Frank Mitloehner, an air quality and animal science specialist from the University of California, Davis ( U C Davis ) in a report "Livestock's Contributions to Climate Change: Facts and Fiction" indicates animals are but a minor contributor to the U. S. and global greenhouse gas emissions. He explains that livestock production/raising accounts for 4.2% of U. S. greenhouse gas emissions. According to reports on contributions:
Beef Cattle 2.2 %
Dairy Cattle 1.37 %
Swine 0.47%
Poultry 0.08 %
Sheep 0.03 %
Goats 0.01%
Other Livestock 0.04%
These emissions are verified by leading U. S. scientist and EPA. A slight difference from 18% as stated in FAO's report.
One major difference is that FAO's report applied a full life-cycle assessment for livestock ( all feed and resources that were required to grow and harvest that feed ). For transportation, only contributions of fossil fuel burned were considered, not a total life-cycle assessment.
Several activist and environmentalist promote "Meatless Monday's." Mitloehner's information indicates that if all american's followed the practice of Meatless Monday's, the reduction in U. S. greenhouse gas emissions would total 0.6%
The beef industry/business has improved its sustainability by 5.0% in just six years. A comprehensive life-cycle assessment to quantify and benchmark environmental, social and economic aspects of the beef business sustainability from 2005 - 2011 improvements include:
Reductions:
Emissions to Water 10 %
Emissions to Soil 7 %
Land Use 4 %
Water Use 3 %
Energy Use 2 %
Resource Consumption 2 %
Greenhouse Gas Emissions 2 %
Occupational Illness and Accidents 32 %
These reductions and improvements in sustainability were accomplished through:
Increased use of precision farming technology
Improvement in crop yields
Improved genetics, health and nutrition for cattle
Increased use of bio-gas capture and conversion
Improved implementation of right-size packaging
Improved irrigation technology
Improved farm equipment efficiency
Improved waste water recycling
Sustainable agriculture is raising food, fiber, shelter and energy in ways to conserve natural resources -- air, water, soil or land, minerals, forest, wildlife and grasses/forbes.
Livestock's greenhouse gas emissions have been reduced due to improvements in production efficiency thus making livestock more sustainable throughout the livestock business.
Articles you may like, connect with us
1- Why Agriculture Is Important
2- Earth Day
3- We Are Farmers
4- A New Agriculture
5- Thoughts Concerning Mis-representation
08-24-16
The mis-information continues concerning livestock's part in greenhouse gas emissions from the United Nations Food and Agriculture Organization ( FAO ) report "Livestocks Long Shadow."
The "Livestocks Long Shadow" reports indicates livestock is responsible for 18% of the worlds greenhouse gas emissions.
Special interest and environmental groups such as Dr. Oz and Food Babe claim livestock accounts for as much as 51% of all greenhouse gas emissions, which is more than the transportation and energy sectors combined. The transportation sector contributes 27% and energy sector 31% for a combined 58% of the United States greenhouse gas emissions. These figures are based on leading U. S. scientist and the Environmental Protection Agency's( EPA ) "Inventory of U. S. Greenhouse Emissions and Sinks" report.
Frank Mitloehner, an air quality and animal science specialist from the University of California, Davis ( U C Davis ) in a report "Livestock's Contributions to Climate Change: Facts and Fiction" indicates animals are but a minor contributor to the U. S. and global greenhouse gas emissions. He explains that livestock production/raising accounts for 4.2% of U. S. greenhouse gas emissions. According to reports on contributions:
Beef Cattle 2.2 %
Dairy Cattle 1.37 %
Swine 0.47%
Poultry 0.08 %
Sheep 0.03 %
Goats 0.01%
Other Livestock 0.04%
These emissions are verified by leading U. S. scientist and EPA. A slight difference from 18% as stated in FAO's report.
One major difference is that FAO's report applied a full life-cycle assessment for livestock ( all feed and resources that were required to grow and harvest that feed ). For transportation, only contributions of fossil fuel burned were considered, not a total life-cycle assessment.
Several activist and environmentalist promote "Meatless Monday's." Mitloehner's information indicates that if all american's followed the practice of Meatless Monday's, the reduction in U. S. greenhouse gas emissions would total 0.6%
The beef industry/business has improved its sustainability by 5.0% in just six years. A comprehensive life-cycle assessment to quantify and benchmark environmental, social and economic aspects of the beef business sustainability from 2005 - 2011 improvements include:
Reductions:
Emissions to Water 10 %
Emissions to Soil 7 %
Land Use 4 %
Water Use 3 %
Energy Use 2 %
Resource Consumption 2 %
Greenhouse Gas Emissions 2 %
Occupational Illness and Accidents 32 %
These reductions and improvements in sustainability were accomplished through:
Increased use of precision farming technology
Improvement in crop yields
Improved genetics, health and nutrition for cattle
Increased use of bio-gas capture and conversion
Improved implementation of right-size packaging
Improved irrigation technology
Improved farm equipment efficiency
Improved waste water recycling
Sustainable agriculture is raising food, fiber, shelter and energy in ways to conserve natural resources -- air, water, soil or land, minerals, forest, wildlife and grasses/forbes.
Livestock's greenhouse gas emissions have been reduced due to improvements in production efficiency thus making livestock more sustainable throughout the livestock business.
Articles you may like, connect with us
1- Why Agriculture Is Important
2- Earth Day
3- We Are Farmers
4- A New Agriculture
5- Thoughts Concerning Mis-representation
NO PESTICIDE CLAIM
7-18-16
A commonly held mis-conception is that "organic farmers" do not use pesticides. Included under the definition of pesticides are: Insecticides - for control of insects; Herbicides- for control of weeds and grass; Fungicides- for plant disease control; Miteicides- for control of small parasite organisms; and Rodenticides for control of various rodents.
Dr. Adrianne Massey, managing director of science and regulatory affairs for the Biotechnology Industry Organization, has found that most people are stunned to discover organic farmers can and do use many pesticides for control measures. Not only just chemicals that do not occur in nature but organic farmers are allowed to use "natural materials," that are often more toxic than synthetic ( man made ) pesticides.
Dr. Massey is all to well familiar with the claim that organic farmers make about pesticides used in conventional agriculture through various meetings with farm and consumer groups, and answering the GMO- bashing that seems to be generated by environmental groups, almost on a daily basis.
Its too bad that one segment of agriculture spends time and energy to discredit ( tear down ) another segment of agriculture to promote their's. Isn't there enough american families (consumers ) to support each - organic and conventional food farmers ????
A list of approved pesticides for use in organic farming systems can be found on the USDA's Natural Organic Standards web-site: https://www.ams.usda.gov/rules-regulations/organic/national-list
Also, articles concerning misleading claims about no pesticides used in organic food products can be found at web-site: http://n.pr/1jxgJsw and http://bit.ly/1TFEcpl
Maureen Langlois in an article"Organic Pesticides: Not an Orymoron" reports that nearly 20% of organic lettuce tested positive for pesticides. Also, of interest was approved pesticides for organic farmers included -- pyrethrin, azadirachtin, and spinosads that are considered toxic by the Environmental Protection Agency.
There is not much difference between organic and conventional foods when comparing the nutritional values of each. No more difference than can be caused by temperature, rain, soil type, variety, time of harvest or type of fertilizer ( chemical or manure ), any one item can influence nutrition. Reachers have found little evidence that organic foods are more nutritious ( vitamins, minerals, protein, fats ) or carry fewer health risk than conventional foods. Check out web-site: https://med.stanford.edu/news/all-news/2012/09 little-evidence-of-health-benefits-from-organic-foods-study-finds.html
The organic market is continuing to expand as many american consumers are willing to pay a premium, ( often two times as expensive as conventional foods ) for fruits, vegetables, grains, meat, milk, poultry and eggs due to more expensive farming practices.
Their research has revealed conventional foods posed no greater health risk than organic foods. Eating a healthy diet overall regardless of how foods are raised, check out web-site: http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthyeating/in-depth/organic-food/art-20043880
USDA has established an organic certification program that requires organic foods to meet strict government standards identified by the USDA Organic Seal. Fifty years of studies reviewed concluded that organic and conventional foods are not significantly different in their nutrient content.
Th National Academy of Science, Engineering and Medicine has released a compilation of the results of more than 900 studies showing Genetically Engineered Crops are safe and beneficial to agriculture, humans and the environment.
Other references: Delta Farm Press May 27 and June 2 Forrest Laws, editor.
Related articles you may like
1- Thoughts Concerning Mis-Representation
2- No Antibiotics in Milk
3-All Food Labels Are Not Created Equal
4- Earth Day
5- Peanut Butter and Jelly Sandwich
6- GMO labeling
7-American Heart Association Certifies Extra Lean Beef
7-18-16
A commonly held mis-conception is that "organic farmers" do not use pesticides. Included under the definition of pesticides are: Insecticides - for control of insects; Herbicides- for control of weeds and grass; Fungicides- for plant disease control; Miteicides- for control of small parasite organisms; and Rodenticides for control of various rodents.
Dr. Adrianne Massey, managing director of science and regulatory affairs for the Biotechnology Industry Organization, has found that most people are stunned to discover organic farmers can and do use many pesticides for control measures. Not only just chemicals that do not occur in nature but organic farmers are allowed to use "natural materials," that are often more toxic than synthetic ( man made ) pesticides.
Dr. Massey is all to well familiar with the claim that organic farmers make about pesticides used in conventional agriculture through various meetings with farm and consumer groups, and answering the GMO- bashing that seems to be generated by environmental groups, almost on a daily basis.
Its too bad that one segment of agriculture spends time and energy to discredit ( tear down ) another segment of agriculture to promote their's. Isn't there enough american families (consumers ) to support each - organic and conventional food farmers ????
A list of approved pesticides for use in organic farming systems can be found on the USDA's Natural Organic Standards web-site: https://www.ams.usda.gov/rules-regulations/organic/national-list
Also, articles concerning misleading claims about no pesticides used in organic food products can be found at web-site: http://n.pr/1jxgJsw and http://bit.ly/1TFEcpl
Maureen Langlois in an article"Organic Pesticides: Not an Orymoron" reports that nearly 20% of organic lettuce tested positive for pesticides. Also, of interest was approved pesticides for organic farmers included -- pyrethrin, azadirachtin, and spinosads that are considered toxic by the Environmental Protection Agency.
There is not much difference between organic and conventional foods when comparing the nutritional values of each. No more difference than can be caused by temperature, rain, soil type, variety, time of harvest or type of fertilizer ( chemical or manure ), any one item can influence nutrition. Reachers have found little evidence that organic foods are more nutritious ( vitamins, minerals, protein, fats ) or carry fewer health risk than conventional foods. Check out web-site: https://med.stanford.edu/news/all-news/2012/09 little-evidence-of-health-benefits-from-organic-foods-study-finds.html
The organic market is continuing to expand as many american consumers are willing to pay a premium, ( often two times as expensive as conventional foods ) for fruits, vegetables, grains, meat, milk, poultry and eggs due to more expensive farming practices.
Their research has revealed conventional foods posed no greater health risk than organic foods. Eating a healthy diet overall regardless of how foods are raised, check out web-site: http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthyeating/in-depth/organic-food/art-20043880
USDA has established an organic certification program that requires organic foods to meet strict government standards identified by the USDA Organic Seal. Fifty years of studies reviewed concluded that organic and conventional foods are not significantly different in their nutrient content.
Th National Academy of Science, Engineering and Medicine has released a compilation of the results of more than 900 studies showing Genetically Engineered Crops are safe and beneficial to agriculture, humans and the environment.
Other references: Delta Farm Press May 27 and June 2 Forrest Laws, editor.
Related articles you may like
1- Thoughts Concerning Mis-Representation
2- No Antibiotics in Milk
3-All Food Labels Are Not Created Equal
4- Earth Day
5- Peanut Butter and Jelly Sandwich
6- GMO labeling
7-American Heart Association Certifies Extra Lean Beef
JELLY ROLLS -- WHAT ??
07-17-16
Have you and your family taken an opportunity to drive through any part of the more rural or farming community during the previous months ??? If you have, I will venture a guess that you've observed several areas with large "Jelly Rolls."
I was introduced to this term, "Jelly Rolls," a few years ago. The term being un-familiar, caught me way off guard. After a short time, I had to throw in my hat and ask the lady "just what are you trying to describe as I do not understand the term." She informed me the fields around her house were full of them. She then reminded me of a snack cake of past years -- a flat piece of cake covered by a layer of jelly rolled into a round snack cake. These round bales of grass hay reminders me of those cakes. OH, now I understand. She was just interested in how the farmer's made 'em
I have observed several gras hay fields in various stages of harvest. The young grass full of green leaves to grass fully mature with many brown leaves and seed heads. The highest quality and most nutritious is the grass full of green leaves, the fully mature grass is lower in nutrition and energy and will require more feeding for cattle to get the required nutrition.
Farmers were harvesting these grasses by various methods: cycle bar mowers, hay-bines, and disc mowers. Following mowing, the grass remains on the ground a few days for drying. This creates a very pleasant odor or smell.
Some farmers use "teeters" shortly after mowing to stir or fluff the hay to promote quicker drying. I have observed several farmers teeting hay that was already very dry to the feel, my thoughts were, rake the hay for baling instead of teeting.
These farmers have used various types of rakes to form wind-rows for baling. The really old side-delivery rake, the roll bar rake, the ground driven wheel rake, the v-rake, and a newer model rotary rake were being used to prepare wind-rows for baling. These rakes were gathering the hay into rows.
The balers being used ranged from small square balers ( bales weighing 40 to 60 pounds ), large square balers ( bales weighing 800 to 1000 pounds ), small round balers ( bales weighing 700 to 800 pounds ), and large round balers ( bales weighing 1100 to 1200 pounds ).
These rakes and balers were from all brands and colors of equipment.
Following baling some farmers leave the round bales in the fields a few days allowing the hay to go through a heat period, but the square bales are hauled to the barn as soon as possible to keep them dry. Thus reducing the possibility of fire when these round bales are stored in a barn. However, several farmers gather these bales and store them outside in a bale yard in preparation for feeding their cattle during the winter months when grass doesn't grow enough for cattle feed.
Just remember those "Jelly Rolls" when you see these bales of grass hay or cattle feed. Those cows may enjoy the snack cakes when the snow files this winter.
Related articles of interest
1- We Are Farmers
2- A new Agriculture
3- Tennessee's Beef Cattle Herd
4- Our Calves Lifecycle
5- Youth and Livestock
WHY IS AGRICULTURE IMPORTANT?
07-08-16
The following is an essay by Grace Ann Rich fro Clay County Tennessee. The essay was a winner from Tennessee Farm Bureau's sponsored contest. I think it does an excellent job explaining its topic.
WHY IS AGRICULTURE IMPORTANT?
Agriculture is important! Without it, we would be hungry, naked and afraid! Agriculture is people caring for people. It is farmers, processors, economist, marketers and businessmen, all working together to provide food, fiber and products for daily life. It is the backbone of our country and it is very important!
Have you ever seen this famous quote from Brenda Shoepp ? Her grandfather taught her that ... "once in your life you need a doctor, a lawyer, a policeman and a preacher, but every day, three times a day, you need a farmer." This is so true! The worlds food supply is critical for the health of our population. Agriculture provides an abundant, healthy, inexpensive variety of foods to nourish our bodies. I'm grateful that dedicated farmers like my dad get up early and work hard all day, often missing their own meals, to provide food for others.
I'm also thankful that agriculture provides fiber to make our clothing, because i don't want to be naked, and I sure don't want my grandmothers to show up to my birthday parties without clothes! consider your favorite t-shirt. It took a farmer about six months to grow that cotton fiber, which was harvested, sold, processed, transported and marketed -- many hands, working together in the agriculture industry to bring us the products we need and want.
Have you ever stopped to think of what the world would be like without agriculture? Well, I did, and it scared me to death! Agriculture is the backbone of our society. According to the United States Department of Agriculture, it contributes 17 million jobs and over eight hundred billion dollars to our economy. Without agriculture, our civilization would disintegrate. Imagine having no lumber or drywall, no spark plugs, tires, or hydraulic fluid, no toothpaste, soap or deodorant, no biofuels and no vaccines or medications. Our world would change drastically from the loss of these products, all of which require agriculture inputs. To me,the most frightening aspect of no agriculture would be the loss of our independence. Our country was established by wise forefathers who knew that we needed to be strong agriculturally to succeed. When we rely on other countries for our food, it takes away our power and makes people weak, dependent and susceptible.
Why is agriculture important? It fills our bellies, covers our bodies, and shelters us. It runs our economy and provides products that are critical to our lives. Most importantly, however, agriculture produces special people -- farmers, extension agents, agriculture teachers, feed salesmen, equipment dealers, businessmen -- people I've found to be hard-working, responsible, smart, kind and giving. Perhaps Thomas Jefferson said it best: "Cultivators of the earth are the most independent, the most wedded to its liberty and interest, by the most lasting bonds."
07-08-16
The following is an essay by Grace Ann Rich fro Clay County Tennessee. The essay was a winner from Tennessee Farm Bureau's sponsored contest. I think it does an excellent job explaining its topic.
WHY IS AGRICULTURE IMPORTANT?
Agriculture is important! Without it, we would be hungry, naked and afraid! Agriculture is people caring for people. It is farmers, processors, economist, marketers and businessmen, all working together to provide food, fiber and products for daily life. It is the backbone of our country and it is very important!
Have you ever seen this famous quote from Brenda Shoepp ? Her grandfather taught her that ... "once in your life you need a doctor, a lawyer, a policeman and a preacher, but every day, three times a day, you need a farmer." This is so true! The worlds food supply is critical for the health of our population. Agriculture provides an abundant, healthy, inexpensive variety of foods to nourish our bodies. I'm grateful that dedicated farmers like my dad get up early and work hard all day, often missing their own meals, to provide food for others.
I'm also thankful that agriculture provides fiber to make our clothing, because i don't want to be naked, and I sure don't want my grandmothers to show up to my birthday parties without clothes! consider your favorite t-shirt. It took a farmer about six months to grow that cotton fiber, which was harvested, sold, processed, transported and marketed -- many hands, working together in the agriculture industry to bring us the products we need and want.
Have you ever stopped to think of what the world would be like without agriculture? Well, I did, and it scared me to death! Agriculture is the backbone of our society. According to the United States Department of Agriculture, it contributes 17 million jobs and over eight hundred billion dollars to our economy. Without agriculture, our civilization would disintegrate. Imagine having no lumber or drywall, no spark plugs, tires, or hydraulic fluid, no toothpaste, soap or deodorant, no biofuels and no vaccines or medications. Our world would change drastically from the loss of these products, all of which require agriculture inputs. To me,the most frightening aspect of no agriculture would be the loss of our independence. Our country was established by wise forefathers who knew that we needed to be strong agriculturally to succeed. When we rely on other countries for our food, it takes away our power and makes people weak, dependent and susceptible.
Why is agriculture important? It fills our bellies, covers our bodies, and shelters us. It runs our economy and provides products that are critical to our lives. Most importantly, however, agriculture produces special people -- farmers, extension agents, agriculture teachers, feed salesmen, equipment dealers, businessmen -- people I've found to be hard-working, responsible, smart, kind and giving. Perhaps Thomas Jefferson said it best: "Cultivators of the earth are the most independent, the most wedded to its liberty and interest, by the most lasting bonds."
Where did we as farmers go wrong?
07-08-16
Where did we as farmers go wrong? I am continually amazed that one segment of agriculture has to discredit or criticize one to promote their segment. There are only 2% of us and 98% of american family consumers -- that should be sufficient for all agriculture to share. We all need to work together to combat all the negativity that activist and environmental groups continually promote.
The following letter from David Haggard from Steele, Mo. does a good job describing today's technology and yesteryear's agriculture. I trust you will read the entire letter.
When did we go wrong? When did I become a factory farmer polluting the world? My early farming experience started in the early 1959's. Our farm was about 800 acres of Mississippi River Delta land upon which we grew corn, cotton, wheat, sorghum, soybeans, pasture, milk cows, beef cows, hogs, work horses, mules,sheep chickens turkeys and geese.
All these crops and animals were used and consumed on the farm with the exception of the cotton and soybeans. They were the only things that left the farm in exchange for money.
We were a completely organic family farm. But it took 13 large families to run our farm. We fed ourselves and maybe a handful of others.
Our only pesticide was DDT, which was used to suppress bed lice and mosquitoes. Our only herbicide was plows,hoes and the geese who ate the grass out of the cotton (if we kept them fenced in).
OK, fast forward and our farm today numbers about 4000 acres and is run by only four of us. Due to our Delta climate and humidity, we now grow no livestock and only three crops, those which show an economic advantage: corn, soybeans and rice. All are irrigated.
We yield at least five times more of these crops than we did 65 years ago and export it all to feed others.
We also maintain the farm in much better condition than it was 65 years ago. This was made possible by advancements in equipment, computers, chemistry and better plant genetics.
Here is where we seem to get into trouble with some of the urban people who haven't worked on a farm.
We must not forget there is a generation teaching our next generation in school. Many believe that we are a factory farm if we use pesticides, and we area liability to their environment because we grow genetically altered crops (GMO).
Most of generation millennia's have picked this up from others but have not taken time to explore this any deeper. They believe organic farming should be the only practice used in U.S.
So I have explained that we were all organic in the 1950's, but needed about 40 times the amount of labor that we now have with less than a third of today's acres. This tells me three things about organic modern farms:
1- We will need a lot more labor.
2- Our crops will cost more than three times as much as present.
3- Most of the people we are exporting to will have to go without food since we will not produce as much as today.
On our present farm we sometimes have to spray our non-GMO crops when worms break out.
Often we spray with a pyrethroid that is made out of ground chrysanthemums that are toxic to worms and other leaf feeders. Chrysanthemums genetically altered themselves to keep the bugs off.
When we spray for a weed outbreak we have to consult a wind chart that tells us what direction the wind must be out of in order to not get the spray on another crop.
We have 56 fields that are adjacent to 161 neighbors. So if the wind is out of the south-west we know which fields can be sprayed, but it must be between 1 and 10 miles per hour.
We hope the wind patterns let us get around to all needy fields, but sometimes they don't and we lose a field.
These chemicals we are using are less dangerous to people and the environment than the old chemicals of the past. The ones we use now are very specific and break down under sunlight.
The largest acreage of a genetically altered (GMO) crop on our farm is corn with its Bt gene to stop insects from feeding on it. This gene was extracted from a living soil organism's protein and bred into the corn.
I thought we were progressing nicely since our chemicals are less toxic and we are using less of them on the GMO crops, but not everyone chooses to accept this.
My past experience at organic farming is not all that I am relying on here. For several years I have been in charge of planting and growing crops of everything from beans to zucchini on a seven acre community garden.
This requires close cultivation each week along with 10 to 15 hoe hands working five days a week. When the volunteers play out we go to a correction facility for more hoe hands.
We have one weed that if not chopped below the surface of the ground will grow three new terminals (seed heads) where there was only one and which will make seed within three weeks.
They are so prolific that one of the ministers that helps us chop declares that every time he kills one, three came to the funeral.
How many scientific advancements do these people want us to throw out?? We must find ways to tell our story before this generation teaches our grandchildren that actually going backwards is the answer. This would leave only the wealthy few to be fed.
These young people who are against modern farming are suffering from idle hand, idle mind syndrome.
Why shouldn't the silent majority talk over this noise they are making. Our silence has been taken by many as an admission of guilt, so come on you all and speak up so that you are heard even in urban areas.
I trust that you have realized and understand what Mr. David Haggard is try to relay. Thanks for your consideration.
07-08-16
Where did we as farmers go wrong? I am continually amazed that one segment of agriculture has to discredit or criticize one to promote their segment. There are only 2% of us and 98% of american family consumers -- that should be sufficient for all agriculture to share. We all need to work together to combat all the negativity that activist and environmental groups continually promote.
The following letter from David Haggard from Steele, Mo. does a good job describing today's technology and yesteryear's agriculture. I trust you will read the entire letter.
When did we go wrong? When did I become a factory farmer polluting the world? My early farming experience started in the early 1959's. Our farm was about 800 acres of Mississippi River Delta land upon which we grew corn, cotton, wheat, sorghum, soybeans, pasture, milk cows, beef cows, hogs, work horses, mules,sheep chickens turkeys and geese.
All these crops and animals were used and consumed on the farm with the exception of the cotton and soybeans. They were the only things that left the farm in exchange for money.
We were a completely organic family farm. But it took 13 large families to run our farm. We fed ourselves and maybe a handful of others.
Our only pesticide was DDT, which was used to suppress bed lice and mosquitoes. Our only herbicide was plows,hoes and the geese who ate the grass out of the cotton (if we kept them fenced in).
OK, fast forward and our farm today numbers about 4000 acres and is run by only four of us. Due to our Delta climate and humidity, we now grow no livestock and only three crops, those which show an economic advantage: corn, soybeans and rice. All are irrigated.
We yield at least five times more of these crops than we did 65 years ago and export it all to feed others.
We also maintain the farm in much better condition than it was 65 years ago. This was made possible by advancements in equipment, computers, chemistry and better plant genetics.
Here is where we seem to get into trouble with some of the urban people who haven't worked on a farm.
We must not forget there is a generation teaching our next generation in school. Many believe that we are a factory farm if we use pesticides, and we area liability to their environment because we grow genetically altered crops (GMO).
Most of generation millennia's have picked this up from others but have not taken time to explore this any deeper. They believe organic farming should be the only practice used in U.S.
So I have explained that we were all organic in the 1950's, but needed about 40 times the amount of labor that we now have with less than a third of today's acres. This tells me three things about organic modern farms:
1- We will need a lot more labor.
2- Our crops will cost more than three times as much as present.
3- Most of the people we are exporting to will have to go without food since we will not produce as much as today.
On our present farm we sometimes have to spray our non-GMO crops when worms break out.
Often we spray with a pyrethroid that is made out of ground chrysanthemums that are toxic to worms and other leaf feeders. Chrysanthemums genetically altered themselves to keep the bugs off.
When we spray for a weed outbreak we have to consult a wind chart that tells us what direction the wind must be out of in order to not get the spray on another crop.
We have 56 fields that are adjacent to 161 neighbors. So if the wind is out of the south-west we know which fields can be sprayed, but it must be between 1 and 10 miles per hour.
We hope the wind patterns let us get around to all needy fields, but sometimes they don't and we lose a field.
These chemicals we are using are less dangerous to people and the environment than the old chemicals of the past. The ones we use now are very specific and break down under sunlight.
The largest acreage of a genetically altered (GMO) crop on our farm is corn with its Bt gene to stop insects from feeding on it. This gene was extracted from a living soil organism's protein and bred into the corn.
I thought we were progressing nicely since our chemicals are less toxic and we are using less of them on the GMO crops, but not everyone chooses to accept this.
My past experience at organic farming is not all that I am relying on here. For several years I have been in charge of planting and growing crops of everything from beans to zucchini on a seven acre community garden.
This requires close cultivation each week along with 10 to 15 hoe hands working five days a week. When the volunteers play out we go to a correction facility for more hoe hands.
We have one weed that if not chopped below the surface of the ground will grow three new terminals (seed heads) where there was only one and which will make seed within three weeks.
They are so prolific that one of the ministers that helps us chop declares that every time he kills one, three came to the funeral.
How many scientific advancements do these people want us to throw out?? We must find ways to tell our story before this generation teaches our grandchildren that actually going backwards is the answer. This would leave only the wealthy few to be fed.
These young people who are against modern farming are suffering from idle hand, idle mind syndrome.
Why shouldn't the silent majority talk over this noise they are making. Our silence has been taken by many as an admission of guilt, so come on you all and speak up so that you are heard even in urban areas.
I trust that you have realized and understand what Mr. David Haggard is try to relay. Thanks for your consideration.
FIREWOOD FIREWOOD READ ALL ABOUT IT
6-21-16
Since camping season is in full swing Tennessee State Parks and Great Smoky Mountain National park advise visitors to use "Certified Heat Treated Firewood," should they wish to have a campfire.
The policy aims to prevent or reduce the introduction of insects and disease hitchhiking undetected on firewood. Several exotic insects or diseases could or can threaten and destroy our trees and forest. Should you have doubts, just take a drive from Sugar-lands Visitors Center to Newfoundland Gap and observe all the dead and dying trees in our Great Smoky Mountains.
Visitors who want to have a campfire can bring or purchase "certified heat-treated firewood" at the parks or markets within the parks vicinity. Manufactured fire logs will be acceptable.
Insects or diseases found to be hitchhiking undetected on firewood include::: Emerald Ash Borer; Thousand Canker Disease; Hemlock Woolly Adelgid; Gypsy Moth; and Asian Longhorned Beetle, plus several others. These pest feed on trees such as Ash, Black Walnut, Hemlock, Oak and Maple. These pest work under a trees bark to destroy the trees ability to carry water and nutrients to all parts of the tree. The pest destroy the trees "blood system," thus causing the tree to die, which increases the risk of wildfires and reduces habitat for wildlife. These losses account for some of our areas most beautiful scenery.
DO NOT TRANSPORT FIREWOOD FROM UNKNOWN SOURCES, help protect one of our most valuable natural resources --- trees and forestlands. Forest covers more than 14 million acres or 52% of Tennessee lands.
HAPPY CAMPING !!!!!!
6-21-16
Since camping season is in full swing Tennessee State Parks and Great Smoky Mountain National park advise visitors to use "Certified Heat Treated Firewood," should they wish to have a campfire.
The policy aims to prevent or reduce the introduction of insects and disease hitchhiking undetected on firewood. Several exotic insects or diseases could or can threaten and destroy our trees and forest. Should you have doubts, just take a drive from Sugar-lands Visitors Center to Newfoundland Gap and observe all the dead and dying trees in our Great Smoky Mountains.
Visitors who want to have a campfire can bring or purchase "certified heat-treated firewood" at the parks or markets within the parks vicinity. Manufactured fire logs will be acceptable.
Insects or diseases found to be hitchhiking undetected on firewood include::: Emerald Ash Borer; Thousand Canker Disease; Hemlock Woolly Adelgid; Gypsy Moth; and Asian Longhorned Beetle, plus several others. These pest feed on trees such as Ash, Black Walnut, Hemlock, Oak and Maple. These pest work under a trees bark to destroy the trees ability to carry water and nutrients to all parts of the tree. The pest destroy the trees "blood system," thus causing the tree to die, which increases the risk of wildfires and reduces habitat for wildlife. These losses account for some of our areas most beautiful scenery.
DO NOT TRANSPORT FIREWOOD FROM UNKNOWN SOURCES, help protect one of our most valuable natural resources --- trees and forestlands. Forest covers more than 14 million acres or 52% of Tennessee lands.
HAPPY CAMPING !!!!!!
WHO GETS YOUR FOOD DOLLAR
6-13-16
The american farmer/rancher's share of the american families food $dollar$ spent during visits to local grocery stores or supermarkets and restaurants is somewhat limited. Recent information from U.S.D.A. indicates farmers/ranchers "only" receive 15.8 cents of the retail food $dollar$ being spent by american families.
The remainder of that food $dollar$ is off the farm/ranch for items related to marketing, processing, wholesaling, packaging, distribution, transportation and retailing. These items are accounting for more than 80 cents of each food $dollar$ spent by american families.
Item Retail Cost F/R share
1 pound Bacon $ 4.33 .67
1 lb. Top Sirloin Steak $ 9.89 2.13
2 pounds Bread $ 2.99 .11
5 pounds Fresh Carrots $ 3.69 1.79
18 oz Box Cereal $ 4.69 .05
1 pound Tomatoes $ 1.99 .88
1 dozen Eggs $ 2.99 1.18
5 pounds Flour $ 2.49 .55
1 lb Boneless Ham $ 3.49 .67
2 pounds Lettuce $ 1.67 .42
1 gal Fat Free Milk $ 3.89 1.39
8 oz Lay's Potato Chip $ 2.50 .16
5 lb Russet Potatoes $ 3.89 .42
1 liter Soda $ .89 .06
6-13-16
The american farmer/rancher's share of the american families food $dollar$ spent during visits to local grocery stores or supermarkets and restaurants is somewhat limited. Recent information from U.S.D.A. indicates farmers/ranchers "only" receive 15.8 cents of the retail food $dollar$ being spent by american families.
The remainder of that food $dollar$ is off the farm/ranch for items related to marketing, processing, wholesaling, packaging, distribution, transportation and retailing. These items are accounting for more than 80 cents of each food $dollar$ spent by american families.
Item Retail Cost F/R share
1 pound Bacon $ 4.33 .67
1 lb. Top Sirloin Steak $ 9.89 2.13
2 pounds Bread $ 2.99 .11
5 pounds Fresh Carrots $ 3.69 1.79
18 oz Box Cereal $ 4.69 .05
1 pound Tomatoes $ 1.99 .88
1 dozen Eggs $ 2.99 1.18
5 pounds Flour $ 2.49 .55
1 lb Boneless Ham $ 3.49 .67
2 pounds Lettuce $ 1.67 .42
1 gal Fat Free Milk $ 3.89 1.39
8 oz Lay's Potato Chip $ 2.50 .16
5 lb Russet Potatoes $ 3.89 .42
1 liter Soda $ .89 .06
MOSQUITOES, A HOT TOPIC
6-6-16
With summer and dampness comes the mosquitoes, which brings on concerns of the Zika Virus, West Nile Virus and Eastern Equine Encephalitis commonly known as "sleeping sickness" in horses. Its important to remember that you should protect yourself from mosquitoes.
Select repellants registered with EPA ( Environmental Protection Agency ), then read the label and apply according to label directions. According to the U.S. CDC ( Center for Disease Control and Prevention ) insect repellants containing "DEET" provide the best protection against the mosquitoes. The EPA has determined that DEET is not classifiable as a human carcinogen.
The DEET concentration of 4 to 100 percent only indicates how long it will last, not that the higher percentage will improve protection, according to the CDC. The 10% will give about two hours of protection. The 30% could last about five hours.
Going above 50% does not give you and additional protection. You are better off going with the smaller percentage and re-applying often.
The CDC recommends avoiding products that combine DEET and sunscreen.
The AAP ( American Academy of Pediatrics ) recommends repellants for children contain no more than 30% DEET. Both AAP and CDC warn that DEET should not be used on children less than two-months of age.
Reactions are rare, but repellants should avoid eyes, mouth and open wounds. Do not let small or young children apply repellants to themselves, adults or parents should apply the repellant on them.
Permethrin type repellants should not be applied directly on skin. These are to go on clothing. Another reason to read and follow label directions or instructions.
Other popular repellants have active ingredients like picaridin, IR3535 or PMD ( para-menthane-diol ) also called oil of lemon eucalyptus because it is made from that plant. The CDC warns against the use of oil of lemon eucalyptus on children younger than three years of age.
Some people mistakenly consider dawn, dusk or nighttime as the only times mosquitoes are out. That is not the case. They will bite you any time of the day.
Wearing long sleeve shirts or blouses and long pants or britches is helpful, but mosquitoes can bite through thin clothing. Repellants may be applied to cloths but not to the skin underneath clothing.
Wearing lighter colored cloths can help ward off mosquitoes. Mosquitoes are attracted to our breaths as we give off or exhale carbon dioxide and thats one thing that draws mosquitoes in.
Reference: Delta Farm Press
6-6-16
With summer and dampness comes the mosquitoes, which brings on concerns of the Zika Virus, West Nile Virus and Eastern Equine Encephalitis commonly known as "sleeping sickness" in horses. Its important to remember that you should protect yourself from mosquitoes.
Select repellants registered with EPA ( Environmental Protection Agency ), then read the label and apply according to label directions. According to the U.S. CDC ( Center for Disease Control and Prevention ) insect repellants containing "DEET" provide the best protection against the mosquitoes. The EPA has determined that DEET is not classifiable as a human carcinogen.
The DEET concentration of 4 to 100 percent only indicates how long it will last, not that the higher percentage will improve protection, according to the CDC. The 10% will give about two hours of protection. The 30% could last about five hours.
Going above 50% does not give you and additional protection. You are better off going with the smaller percentage and re-applying often.
The CDC recommends avoiding products that combine DEET and sunscreen.
The AAP ( American Academy of Pediatrics ) recommends repellants for children contain no more than 30% DEET. Both AAP and CDC warn that DEET should not be used on children less than two-months of age.
Reactions are rare, but repellants should avoid eyes, mouth and open wounds. Do not let small or young children apply repellants to themselves, adults or parents should apply the repellant on them.
Permethrin type repellants should not be applied directly on skin. These are to go on clothing. Another reason to read and follow label directions or instructions.
Other popular repellants have active ingredients like picaridin, IR3535 or PMD ( para-menthane-diol ) also called oil of lemon eucalyptus because it is made from that plant. The CDC warns against the use of oil of lemon eucalyptus on children younger than three years of age.
Some people mistakenly consider dawn, dusk or nighttime as the only times mosquitoes are out. That is not the case. They will bite you any time of the day.
Wearing long sleeve shirts or blouses and long pants or britches is helpful, but mosquitoes can bite through thin clothing. Repellants may be applied to cloths but not to the skin underneath clothing.
Wearing lighter colored cloths can help ward off mosquitoes. Mosquitoes are attracted to our breaths as we give off or exhale carbon dioxide and thats one thing that draws mosquitoes in.
Reference: Delta Farm Press
TENNESSEE AGRICULTURE TOP 10
5-23-16
Tennessee agriculture production generates some $ 4.28 billion in cash receipts, plus other economic impact from processing, manufacturing and transportation.
Agriculture and Forestry contributes approximately $ 74.8 billion to Tennessee's economy annually.
Also, 349,398 direct and indirect jobs are provided to Tennessean's through the agriculture and forestry industries.
Tennessee having just over 67,300 farms spread across 9 million acres of land, the average size farm being 133. 7 acres.
The Volunteer state's leading agriculture commodities for 2015 were:
1- CATTLE and CALVES: Tennessee's cattle inventory for 2015 was 1.73 million head generating $ 825 million in cash receipts. Lincoln county was #1 with 57,000 head.
Tennessee loves beef as citizens spend $ 2,320,818,060.06 annually on beef. On average, american's spend $ 357.27 per person per year on beef items.
2- SOYBEANS: Farmers in the Volunteer state raised 81.3 million bushels of this top crop on 1.73 million acres, valued at $ 785 million.
3- BROILERS: Chicken is the #1 protein consumed in the U.S.A. Around 180.6 million broilers brought in cash receipts of $ 598.2 million to Tennessee farm families.
4- CORN: U.S.A. con growers raise around 36% of the worlds corn grain. Tennessee corn farmers raised 113.6 million bushels of this major crop for $ 453.9 million in cash receipts for farm families.
5- HAY: Tennessee raised 3.78 million tons of hay valued at $ 368.75 million. Tennessee farmers harvested 1.72 million acres -- the equivalent of about 1.3 million football fields. In terms of acreage of forage land used for hay, Tennessee ranks 11th in the U.S.A.
6- MILK: A dairy cow produces some 350,000 glasses of milk over a lifetime. Tennessee dairy cows produced 765 million pounds of milk ( 8.3 pounds per gallon ) valued at $ 193.5 million to farm families.
7- WHEAT: Tennessee farmers raised 26.9 million bushels of whet for grain, generating $ 214.6 million in cash receipts. Thats enough wheat to make 5.6 billion servings of spaghetti.
8- COTTON: Tennessee raised approximately 290,000 bales ( 480 pounds per bale ) generating $214.6 million for farm families.
9- TOBACCO: Tennessee farmers raised 46.76 million pounds of tobacco for $ 114.7 million in cash receipts. Tennessee ranks 4th in tobacco production in the U.S.A.
10- FRUITS and VEGETABLES: Tennessee farmers raised fruits and vegetables valued at more than $ 78 million. Tennessee ranks 4th nationally in raising fresh market tomatoes producing 100.3 million pounds valued at $56 million.
Pick Tennessee Products ( buy locally ) helps families pinpoint 2200 individual state farmers and farm-direct businesses that list some 10,000 farm products.
Interesting articles found on our blog page ( agriculture at its best )
1- The Quite Economy
2- Explaining Agriculture
3- Super Bowl 50 and Agriculture
4- Cattle and Our Environment
5- Earth Day
6- We Are Farmers
7- Beef Quality Assurance
5-23-16
Tennessee agriculture production generates some $ 4.28 billion in cash receipts, plus other economic impact from processing, manufacturing and transportation.
Agriculture and Forestry contributes approximately $ 74.8 billion to Tennessee's economy annually.
Also, 349,398 direct and indirect jobs are provided to Tennessean's through the agriculture and forestry industries.
Tennessee having just over 67,300 farms spread across 9 million acres of land, the average size farm being 133. 7 acres.
The Volunteer state's leading agriculture commodities for 2015 were:
1- CATTLE and CALVES: Tennessee's cattle inventory for 2015 was 1.73 million head generating $ 825 million in cash receipts. Lincoln county was #1 with 57,000 head.
Tennessee loves beef as citizens spend $ 2,320,818,060.06 annually on beef. On average, american's spend $ 357.27 per person per year on beef items.
2- SOYBEANS: Farmers in the Volunteer state raised 81.3 million bushels of this top crop on 1.73 million acres, valued at $ 785 million.
3- BROILERS: Chicken is the #1 protein consumed in the U.S.A. Around 180.6 million broilers brought in cash receipts of $ 598.2 million to Tennessee farm families.
4- CORN: U.S.A. con growers raise around 36% of the worlds corn grain. Tennessee corn farmers raised 113.6 million bushels of this major crop for $ 453.9 million in cash receipts for farm families.
5- HAY: Tennessee raised 3.78 million tons of hay valued at $ 368.75 million. Tennessee farmers harvested 1.72 million acres -- the equivalent of about 1.3 million football fields. In terms of acreage of forage land used for hay, Tennessee ranks 11th in the U.S.A.
6- MILK: A dairy cow produces some 350,000 glasses of milk over a lifetime. Tennessee dairy cows produced 765 million pounds of milk ( 8.3 pounds per gallon ) valued at $ 193.5 million to farm families.
7- WHEAT: Tennessee farmers raised 26.9 million bushels of whet for grain, generating $ 214.6 million in cash receipts. Thats enough wheat to make 5.6 billion servings of spaghetti.
8- COTTON: Tennessee raised approximately 290,000 bales ( 480 pounds per bale ) generating $214.6 million for farm families.
9- TOBACCO: Tennessee farmers raised 46.76 million pounds of tobacco for $ 114.7 million in cash receipts. Tennessee ranks 4th in tobacco production in the U.S.A.
10- FRUITS and VEGETABLES: Tennessee farmers raised fruits and vegetables valued at more than $ 78 million. Tennessee ranks 4th nationally in raising fresh market tomatoes producing 100.3 million pounds valued at $56 million.
Pick Tennessee Products ( buy locally ) helps families pinpoint 2200 individual state farmers and farm-direct businesses that list some 10,000 farm products.
Interesting articles found on our blog page ( agriculture at its best )
1- The Quite Economy
2- Explaining Agriculture
3- Super Bowl 50 and Agriculture
4- Cattle and Our Environment
5- Earth Day
6- We Are Farmers
7- Beef Quality Assurance
BEEF A NUTRITIONAL POWERHOUSE
5-16-16
Lean Beef is a powerhouse in many ways. A 3-ounce serving of lean beef provides more than ten essential nutrients but just 150 calories per serving. It is a "naturally nutrient rich food." Meeting the new 2015-2020 Dietary Guidelines, lean beef is an excellent addition to a plate of vegetables, fruits, whole grains and dairy products.
A few of these powerhouse nutrients provided in lean beef and their benefits per 3-ounce serving are:
PROTEIN: 48% of your daily value. Protein is important for muscle building, maintenance and repair to all parts of our bodies, plus providing energy.
B 12: 44% of daily requirements and is only available from animal foods. B12 is essential for proper brain and nervous system functions.
SELENIUM: 40% of daily needs and provides antioxidants benefits and helps protect body cells from damage ( infections ).
ZINC: 36% of daily vvalue and helps maintain a healthy immune system. Also, important for memory and proper growth and health.
NIACIN: 26% of daily needs while supporting energy production and metabolism.
B 6: 22%of daily requirements. Also, important for brain and nervous system functions.
PHOSPHORUS: 19% of daily value, that aids in building strong bones and teeth and maintaining their health.
CHOLINE: 166% of daily intake, being important for memory and nervous system development.
IRON: 12% of daily value, helping carry oxygen in our blood system to all body cells and muscles to reduce fatigue thus helping us to do our best.
RIBOFLAVIN: 10% of daily value, aids to convert food to energy.
Besides tasting good, you can feel good about loving your lean beef. These body-building nutrients are in your favorite foods, like burgers and steaks.
Lean beef improves your power to feel full longer, stay active at school, play and work. Isn't that Lean Beef a real ZIP.
Related articles
1- Love That Lean Beef
2- Healthy Protein For The Heart
3- Beef It's Whats For School Lunches
4- 30 Day Protein Challenge
5- Heart Month
5-16-16
Lean Beef is a powerhouse in many ways. A 3-ounce serving of lean beef provides more than ten essential nutrients but just 150 calories per serving. It is a "naturally nutrient rich food." Meeting the new 2015-2020 Dietary Guidelines, lean beef is an excellent addition to a plate of vegetables, fruits, whole grains and dairy products.
A few of these powerhouse nutrients provided in lean beef and their benefits per 3-ounce serving are:
PROTEIN: 48% of your daily value. Protein is important for muscle building, maintenance and repair to all parts of our bodies, plus providing energy.
B 12: 44% of daily requirements and is only available from animal foods. B12 is essential for proper brain and nervous system functions.
SELENIUM: 40% of daily needs and provides antioxidants benefits and helps protect body cells from damage ( infections ).
ZINC: 36% of daily vvalue and helps maintain a healthy immune system. Also, important for memory and proper growth and health.
NIACIN: 26% of daily needs while supporting energy production and metabolism.
B 6: 22%of daily requirements. Also, important for brain and nervous system functions.
PHOSPHORUS: 19% of daily value, that aids in building strong bones and teeth and maintaining their health.
CHOLINE: 166% of daily intake, being important for memory and nervous system development.
IRON: 12% of daily value, helping carry oxygen in our blood system to all body cells and muscles to reduce fatigue thus helping us to do our best.
RIBOFLAVIN: 10% of daily value, aids to convert food to energy.
Besides tasting good, you can feel good about loving your lean beef. These body-building nutrients are in your favorite foods, like burgers and steaks.
Lean beef improves your power to feel full longer, stay active at school, play and work. Isn't that Lean Beef a real ZIP.
Related articles
1- Love That Lean Beef
2- Healthy Protein For The Heart
3- Beef It's Whats For School Lunches
4- 30 Day Protein Challenge
5- Heart Month
THE UNDERGROUND LIVESTOCK HERD
4-26-16 When caring for our soils health, its important that we be familiar with the underground livestock herd. YES-- Mr. and MS. Homeowner this concerns you, your lawn, garden and other plants. Living in the soil are many livestock specialist, micro-organisms that rot organic matter, transform nitrogen, build soil tilth and produce antibiotics that affect plant growth. These micro-organisms/bacteria live on waste organic matter. Their ability to carry on life's processes such as oxidizing sugar to carbon dioxide and water is like that of higher animals, which depends on energy stored in carbohydrates, fats and protein. Still others draw on the atmosphere for their energy. Because these micro-organisms depend mostly on organic matter for food/energy, they live more abundantly near organic residue. The upper layers of soil are enriched almost continuously by plant waste and contains more bacteria than deeper layers. Micro-organisms indirectly affect plant growth through their influences on the composition of the soil air, moisture holding ability, rate of water movement and temperature of the soil. Micro-organisms are important for converting many nutrients and minerals into useable forms for plants. A few of the livestock living within the soil are: 1- Fungi are important in decay because they initiate decomposition and grow vigorously once they get a start. 2- Algae are the simplest of the forms of plant life that have photo-synthetic pigments. Only in the presence of light can algae make their own food/energy, otherwise they must use organic matter for their food supply. 3- Protozoa feed largely on bacteria and are food sources for other micro-organisms. 4- Nematodes are non-segmented microscopic or nearly so, worms that distribute bacteria throughout the soil. 5- Mites and insects through their soil activity leads to creating soil structure by tunneling or burrowing, depositing of manure from digestion and soil transport affecting the water infiltration of soil. 6- Earthworms, possibly the most familiar to everyone, are important to mixing surface organic matter with soil, thus improving soil aeration and water movement within the soil. Organic matter is increasing in a healthy soil. It aids in regulating water control by improving water flow into the soil and reducing run-off. Also, providing nutrients and minerals for soil livestock to live, break-down organic matter for their food/energy and provide food/energy for growing plants. Lets care for our underground livestock herd by improved management of our above ground plants and animals. 1- Soil test to determine correct fertilization rates. 2- Weed control -- use herbicides judiciously and correctly. 3- Grass Cover -- reduce bare ground as soil temperatures are cooler under vegetation thus saving water and promotion of plant growth. 4- Water -- reduce run-off to improve water quality. Physical and Chemical disturbance of soil and plant growth can influence our "Underground Livestock Herd." Like a former employer once told me, "You live in an ideal world." References: 1- Soils, the 1957 Yearbook of Agriculture. 2- The Nature and Properties of Soil by Buckman and Brady Related article, Mowing and Growing Cover Crop Saga |
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EARTH DAY
4-19-16
"Earth Day," April 22, 2016, a day that is dedicated to focus on our environment and its sustainability or when economic growth and sustainability joins hands. As original stewards of natural resources, american farmers/ranchers have embraced the values of this annual environmental celebration for generations.
Farm and ranch families walk the same land, breath the same air and drink the same water as your family. We are committed to improve agriculture production and sustainability through conservation practices while continuing to protect the world in which we live. To farmers/ranchers sustainability means balancing environmental responsibility, social diligence and economic opportunity while meeting the growing demand for food.
American farmers/ranchers are leaders for conservation efforts to protect our environment on a daily basic. Their stewardship is a commitment to provide quality food, food safety and embrace innovative technology to create a future for the next generation.
Nearly half the worlds land area is only suited for grassland (pasture), being unsuited for raising crops (grains and vegetables). However, these grasslands raise abundant quantities of "grass." Grazing cattle or livestock on this grass is an important form of agriculture, that more than doubles the area utilized for raising food. Cattlemen are continually improving these grasslands through sound environmental practices such as: Soil Nutrient Management; Rotational Grazing; Reducing Risk of Wildfires and Protecting Wildlife Habitat.
In honor of America's 46th Earth Day, I would like to share a few ways that raising beef cattle contribute to environmental sustainability, plus a few facts about beef's nutritional value.
1- Nearly 95% of America's cattle farms/ranches are family owned and operated, with 2/3rd of these being in the same family for 2 to 3 generations or more.
2- One American farmer/rancher reduces hunger for 155 people. It is estimated that food production will need to increase by 70% by 2050 to supply the food demand for a world population of 9 billion.
3- Cattlemen are re-cyclers, raising cattle on abundant sources of various by-products from other manufacturing processes and distribution of cattle waste (manure) as a natural fertilize.
4- Cattlemen have improved environmental sustainability by 5% in just six years including:
10% less emissions to water
3% less water being used
7% less emissions to soil
2% less greenhouse gas emission
2% less fossil fuel energy used
2% less natural resources being used
32% less occupational illness and accidents
5- Beef is an excellent source of ten essential nutrients: Protein, Zinc, B-6 and B12 Vitamins, Selenium, Niacin, Phosphorus, Choline and Riboflavin all for about 150 calories per three ounce serving. Plus, Beef taste good.
For farmers/ranchers protecting the environment isn't a choice, its essential to their survival and success of future generations. While many american families observe "Earth Day April 22," Earth Day" is a 365 day occurrence for farmers/ranchers as we raise food, fiber, fuel and shelter for american families and others around the world. We have a commitment for sustainability and the protection of our environment.
4-19-16
"Earth Day," April 22, 2016, a day that is dedicated to focus on our environment and its sustainability or when economic growth and sustainability joins hands. As original stewards of natural resources, american farmers/ranchers have embraced the values of this annual environmental celebration for generations.
Farm and ranch families walk the same land, breath the same air and drink the same water as your family. We are committed to improve agriculture production and sustainability through conservation practices while continuing to protect the world in which we live. To farmers/ranchers sustainability means balancing environmental responsibility, social diligence and economic opportunity while meeting the growing demand for food.
American farmers/ranchers are leaders for conservation efforts to protect our environment on a daily basic. Their stewardship is a commitment to provide quality food, food safety and embrace innovative technology to create a future for the next generation.
Nearly half the worlds land area is only suited for grassland (pasture), being unsuited for raising crops (grains and vegetables). However, these grasslands raise abundant quantities of "grass." Grazing cattle or livestock on this grass is an important form of agriculture, that more than doubles the area utilized for raising food. Cattlemen are continually improving these grasslands through sound environmental practices such as: Soil Nutrient Management; Rotational Grazing; Reducing Risk of Wildfires and Protecting Wildlife Habitat.
In honor of America's 46th Earth Day, I would like to share a few ways that raising beef cattle contribute to environmental sustainability, plus a few facts about beef's nutritional value.
1- Nearly 95% of America's cattle farms/ranches are family owned and operated, with 2/3rd of these being in the same family for 2 to 3 generations or more.
2- One American farmer/rancher reduces hunger for 155 people. It is estimated that food production will need to increase by 70% by 2050 to supply the food demand for a world population of 9 billion.
3- Cattlemen are re-cyclers, raising cattle on abundant sources of various by-products from other manufacturing processes and distribution of cattle waste (manure) as a natural fertilize.
4- Cattlemen have improved environmental sustainability by 5% in just six years including:
10% less emissions to water
3% less water being used
7% less emissions to soil
2% less greenhouse gas emission
2% less fossil fuel energy used
2% less natural resources being used
32% less occupational illness and accidents
5- Beef is an excellent source of ten essential nutrients: Protein, Zinc, B-6 and B12 Vitamins, Selenium, Niacin, Phosphorus, Choline and Riboflavin all for about 150 calories per three ounce serving. Plus, Beef taste good.
For farmers/ranchers protecting the environment isn't a choice, its essential to their survival and success of future generations. While many american families observe "Earth Day April 22," Earth Day" is a 365 day occurrence for farmers/ranchers as we raise food, fiber, fuel and shelter for american families and others around the world. We have a commitment for sustainability and the protection of our environment.
30 -- DAY PROTEIN CHALLENGE
4-18-16
One small change in your diet can make a big difference in the way you feel. Join the 30-Day protein Challenge and you will receive daily e-mails with goals, tips, and inspirations to help keep you on track.
The 30-Day Protein Challenge is a fun step-by-step way to help you get an optimal amount of protein throughout your day. Research indicates some people can lose and /or maintain a healthy weight,support a healthy well-being when they consume more high-quality protein.
Some of the more remarkable benefits of eating/consuming protein throughout the day include: Feeling satisfied after a protein-packed meal: Reduced eating desires or cravings of snacks between meals; Protein aids in building and maintaining muscle and reduces body-fat. New Research shows spreading protein intake evenly throughout the day --25 to 30 grams per meal -- may be the most beneficial for overall health and wellness.
The 30-Day Protein Challenge, IT WORKS, I've tried it. It was very surprising as to how it works with not too much effort. Join the challenge today at Protein Challenge/Beef-It's Whats For Dinner. I think you may even enjoy the challenge.
Related Articles:
Thirty Day Protein Challenge Calendar
4-18-16
One small change in your diet can make a big difference in the way you feel. Join the 30-Day protein Challenge and you will receive daily e-mails with goals, tips, and inspirations to help keep you on track.
The 30-Day Protein Challenge is a fun step-by-step way to help you get an optimal amount of protein throughout your day. Research indicates some people can lose and /or maintain a healthy weight,support a healthy well-being when they consume more high-quality protein.
Some of the more remarkable benefits of eating/consuming protein throughout the day include: Feeling satisfied after a protein-packed meal: Reduced eating desires or cravings of snacks between meals; Protein aids in building and maintaining muscle and reduces body-fat. New Research shows spreading protein intake evenly throughout the day --25 to 30 grams per meal -- may be the most beneficial for overall health and wellness.
The 30-Day Protein Challenge, IT WORKS, I've tried it. It was very surprising as to how it works with not too much effort. Join the challenge today at Protein Challenge/Beef-It's Whats For Dinner. I think you may even enjoy the challenge.
Related Articles:
Thirty Day Protein Challenge Calendar
G M O LABELING ?
4-11-16
The GMO ( genetically modified organism ) concern continues to be a topic of discussion ( pro and con ) throughout many sources. Especially since the Vermont state labeling law on GMO's will become effective July 1, 2016. As I understand, all food products containing GMO"s must be labeled stating the contents of GMO's. Also, with "The Safe and Accurate Food Labeling Act" failure to pass congress. The law would have established uniform food labeling across all states.
What is a GMO ?? GMO's are food and/or plants created through the use of bio-technology.
The U.S.D.A.'s definition of GMO was originally used by the molecular biology community to denote a living organism that had been genetically modified by inserting a gene from an unrelated species. Incorporation of a gene from an unrelated species does not occur in nature through sexual reproduction. Various technologies such as -- gene mapping and identification, DNA proteins -- are used to accomplish the incorporation process.
Basically a GMO is a food, plant or crop created using bio-technology involving taking a desirable gene from one species and placing that gene in an unrelated species to replace an un-desirable gene. Thus, reducing the time ( often years ) required through a plant breeding and selection process.
Currently there are "only" eight GMO plants or crops approved by EPA, FDA, and USDA for our commercial market: Corn - field and sweet, Cotton, Soybeans, Canola, Sugar Beets, Alfalfa, and Papayas. However, there are several in various stages of research, development and evaluation long before any market approval by EPA, FDA, and USDA.
During a recent growing season it was estimated that 88% of corn, 90% of cotton, 94% of soybeans, 85% of canola, and 95% of sugar beet acreage were GMO crops.
These GMO plants or crops look and grow the same as conventional and organic varieties of the same plant or crop. They are the same, with the exception of the single natural ( gene or DNA ) protein.
These GMO plants or crops permit farmers/ranchers to raise more food per acre using less pesticides ( insecticides, herbicides fungicides ), fertilizers, fuel, water, reduce greenhouse gasses, and reduce damage to plants or crops, thus reducing effects on our environment and being more sustainable.
The Grocery Manufactures of America estimates 70 to 75 % of all processed foods in USA contains GMO ingredients. Another report indicates/estimates that 80 % of foods in supermarkets contains GMO ingredients.
We have many independent, company and government scientist, safety organizations throughly evaluating these GMO plants and crops. These scientist are concerned about family health, safety and environmental effects, just as we all are. During the last twenty plus years there has been more research and evaluation conducted on GMO plants and crops than any one phase of agriculture, all around the world. Each food safety authority has determined that the GMO's are safe and there are no health risk/effects associated with their use.
Related Articles :
1- All Food Labels Are Not Created Equal
2- Pathological Science
3- Peanut Butter and Jelly
4-Thoughts Concerning Mis-representation
5- No Antibiotics in Milk
6- GMO Labeling Act
4-11-16
The GMO ( genetically modified organism ) concern continues to be a topic of discussion ( pro and con ) throughout many sources. Especially since the Vermont state labeling law on GMO's will become effective July 1, 2016. As I understand, all food products containing GMO"s must be labeled stating the contents of GMO's. Also, with "The Safe and Accurate Food Labeling Act" failure to pass congress. The law would have established uniform food labeling across all states.
What is a GMO ?? GMO's are food and/or plants created through the use of bio-technology.
The U.S.D.A.'s definition of GMO was originally used by the molecular biology community to denote a living organism that had been genetically modified by inserting a gene from an unrelated species. Incorporation of a gene from an unrelated species does not occur in nature through sexual reproduction. Various technologies such as -- gene mapping and identification, DNA proteins -- are used to accomplish the incorporation process.
Basically a GMO is a food, plant or crop created using bio-technology involving taking a desirable gene from one species and placing that gene in an unrelated species to replace an un-desirable gene. Thus, reducing the time ( often years ) required through a plant breeding and selection process.
Currently there are "only" eight GMO plants or crops approved by EPA, FDA, and USDA for our commercial market: Corn - field and sweet, Cotton, Soybeans, Canola, Sugar Beets, Alfalfa, and Papayas. However, there are several in various stages of research, development and evaluation long before any market approval by EPA, FDA, and USDA.
During a recent growing season it was estimated that 88% of corn, 90% of cotton, 94% of soybeans, 85% of canola, and 95% of sugar beet acreage were GMO crops.
These GMO plants or crops look and grow the same as conventional and organic varieties of the same plant or crop. They are the same, with the exception of the single natural ( gene or DNA ) protein.
These GMO plants or crops permit farmers/ranchers to raise more food per acre using less pesticides ( insecticides, herbicides fungicides ), fertilizers, fuel, water, reduce greenhouse gasses, and reduce damage to plants or crops, thus reducing effects on our environment and being more sustainable.
The Grocery Manufactures of America estimates 70 to 75 % of all processed foods in USA contains GMO ingredients. Another report indicates/estimates that 80 % of foods in supermarkets contains GMO ingredients.
We have many independent, company and government scientist, safety organizations throughly evaluating these GMO plants and crops. These scientist are concerned about family health, safety and environmental effects, just as we all are. During the last twenty plus years there has been more research and evaluation conducted on GMO plants and crops than any one phase of agriculture, all around the world. Each food safety authority has determined that the GMO's are safe and there are no health risk/effects associated with their use.
Related Articles :
1- All Food Labels Are Not Created Equal
2- Pathological Science
3- Peanut Butter and Jelly
4-Thoughts Concerning Mis-representation
5- No Antibiotics in Milk
6- GMO Labeling Act
4-4-16
Pathological Science
I came across a good definition, that I liked, while waiting in a doctors office a few days ago. Seems that's where I have spent a good amount of time these last few days. See what you may think ??
PATHOLOGICAL SCIENCE is the generation of headlines meant to scare and intimidate people and change people's purchasing habits.
The science of things that aren't so. It is the specialty of "self-styled public interest groups" whose agenda too often is not protection of public health or the environment, but to directed opposition to whatever research product or technology that they happen to dislike.
That dislike list may include:
GMO's crops.
Organic vs Conventional raised crops and animals.
Grass fed vs Grain fed animals.
Free range vs Confined raised animal.
The list of dislike could go on and on.
Related articles
1- Thoughts Concerning Mis-representation
2- All Food Labels are not Created Equal
3- Consumer Report
4- Antibiotics Again
5- Beef Quality Assurance
THOUGHTS CONCERNING MIS-REPRESENTATION
3-23-16
During recent weeks there have appeared several comments concerning "beef safety" from Consumer Reports and Dr. Oz. These comments range from "grass fed" to "harvest facilities" but do not include "conventional raised beef." Now I would like to add my two cents worth. Various people have commented including Amanda Radake from Beef Daily and Lauren Schlothaver in " De-Coding Dr. Oz's special on American Beef. Also, from the L. A. Times article -- Real world doctors fact check Dr. Oz and the results aren't pretty.
Much of the information cited, in these two reports, may be classified as emotional or fear mongering advice. The items referenced can have different meanings to different folks, all according to their interpretations.
There are several methods used by farmers/ranchers to raise beef cattle: Grain Fed or Conventional; Grass Fed; Organic and Natural. All are safe methods, just that different management practices are involved. We as farmers/ ranchers are continually concerned for raising and caring for a safe, tasty and healthy beef supply, all the while using our natural resources wisely -- sustainability.
From a wide variety of experiences, study of nutritional reports and dietitians evaluations indicate the nutritive value of beef is very minimally affected by method of raising. Also, safety of beef and beef products are influenced by proper handling, cooking temperatures and cleanliness during preparation procedures, not by method of raising.
All beef, regardless of method of raising spend 75 to 80 % of their lives consuming "grass." The feedlot phase of conventional or grain fed beef only last about 120 to 150 days. From my earlier animal nutrition classes, cattle are fed a balanced ration (diet) of grains (corn, wheat, barley), forages (grass hay, silages), and by-products (cottonseed, soybean hulls, distillers grains, soybean meal and others). These feedstuffs are combined to meet the energy and nutritional requirements for cattle at various stages of growth by a nutritionist, that feedlot facilities have on staff for that purpose and to insure cattle are properly fed and cared for.
It is puzzling as to "why" these two reports in particular gather information from "only grass fed farmers," not included were conventional farmers. We have a very diverse family of consumers (american families), each with different food requirements. I think there is a place for each food producer to market their product without down-grading another. After all, we are all in the business of raising foods for american families. There are different methods of raising cattle and regardless of the method, its always safe, tasty and nutritious.
I would like to refer you to a series of articles for additional information and explanation.
1- All Food Labels Are Not Created Equal
2- Consumer Report
3- Whats The Meat Label Say and Why
4- Antibiotics In Beef
5- Antibiotics Again
6- Beef Quality Assurance
3-23-16
During recent weeks there have appeared several comments concerning "beef safety" from Consumer Reports and Dr. Oz. These comments range from "grass fed" to "harvest facilities" but do not include "conventional raised beef." Now I would like to add my two cents worth. Various people have commented including Amanda Radake from Beef Daily and Lauren Schlothaver in " De-Coding Dr. Oz's special on American Beef. Also, from the L. A. Times article -- Real world doctors fact check Dr. Oz and the results aren't pretty.
Much of the information cited, in these two reports, may be classified as emotional or fear mongering advice. The items referenced can have different meanings to different folks, all according to their interpretations.
There are several methods used by farmers/ranchers to raise beef cattle: Grain Fed or Conventional; Grass Fed; Organic and Natural. All are safe methods, just that different management practices are involved. We as farmers/ ranchers are continually concerned for raising and caring for a safe, tasty and healthy beef supply, all the while using our natural resources wisely -- sustainability.
From a wide variety of experiences, study of nutritional reports and dietitians evaluations indicate the nutritive value of beef is very minimally affected by method of raising. Also, safety of beef and beef products are influenced by proper handling, cooking temperatures and cleanliness during preparation procedures, not by method of raising.
All beef, regardless of method of raising spend 75 to 80 % of their lives consuming "grass." The feedlot phase of conventional or grain fed beef only last about 120 to 150 days. From my earlier animal nutrition classes, cattle are fed a balanced ration (diet) of grains (corn, wheat, barley), forages (grass hay, silages), and by-products (cottonseed, soybean hulls, distillers grains, soybean meal and others). These feedstuffs are combined to meet the energy and nutritional requirements for cattle at various stages of growth by a nutritionist, that feedlot facilities have on staff for that purpose and to insure cattle are properly fed and cared for.
It is puzzling as to "why" these two reports in particular gather information from "only grass fed farmers," not included were conventional farmers. We have a very diverse family of consumers (american families), each with different food requirements. I think there is a place for each food producer to market their product without down-grading another. After all, we are all in the business of raising foods for american families. There are different methods of raising cattle and regardless of the method, its always safe, tasty and nutritious.
I would like to refer you to a series of articles for additional information and explanation.
1- All Food Labels Are Not Created Equal
2- Consumer Report
3- Whats The Meat Label Say and Why
4- Antibiotics In Beef
5- Antibiotics Again
6- Beef Quality Assurance
AG DAY
3-17-16
Today's lines between rural and urban neighbors are becoming more blurry. Expanding city limits have placed american consumers on the doorsteps of farmers/ranchers, who raise their food, fiber, fuel and shelter. Technology like i pads, i phones online services, computers and cell phones have exposed farmers/ ranchers to the same culture as our city friends. Given this blend, farmers/ranchers are raising products that are more consumer driven.
National Ag Week, March 13 - 19, 2016 with emphasis on March 16th -- AG DAY.
Two examples of how farmers/ranchers have responded to consumer desires have to do with american families concern for healthy living and a desire to protect our environment. ( 1 ) Today's hogs are bred to be 50% leaner and that BBQ Pork sandwich has just 8 grams of fat compared with 22 grams of fat in a Tuna Salad sandwich. ( 2 ) Leaner cuts of beef, currently there are 29 cuts meeting the definition of lean beef.
Fruits and Vegetables are another example. Research and development advancements are on the grocery store shelf display counters in the form of tastier fruits and vegetables that have a longer shelf life and are not damaged by insects.
The concern for the environment is strong in both urban and rural america. Just as urban families recycle glass, newspapers, aluminum and plastic products. Farmers/ranchers recycle food-by-products, chemical containers and other supplies. American agriculture's concerns for the environment deals with air quality, soil erosion, clean water and conservation of natural resources.
As farms and cities grow closer, farmers/ranchers and american consumers will grow closer.
3-17-16
Today's lines between rural and urban neighbors are becoming more blurry. Expanding city limits have placed american consumers on the doorsteps of farmers/ranchers, who raise their food, fiber, fuel and shelter. Technology like i pads, i phones online services, computers and cell phones have exposed farmers/ ranchers to the same culture as our city friends. Given this blend, farmers/ranchers are raising products that are more consumer driven.
National Ag Week, March 13 - 19, 2016 with emphasis on March 16th -- AG DAY.
Two examples of how farmers/ranchers have responded to consumer desires have to do with american families concern for healthy living and a desire to protect our environment. ( 1 ) Today's hogs are bred to be 50% leaner and that BBQ Pork sandwich has just 8 grams of fat compared with 22 grams of fat in a Tuna Salad sandwich. ( 2 ) Leaner cuts of beef, currently there are 29 cuts meeting the definition of lean beef.
Fruits and Vegetables are another example. Research and development advancements are on the grocery store shelf display counters in the form of tastier fruits and vegetables that have a longer shelf life and are not damaged by insects.
The concern for the environment is strong in both urban and rural america. Just as urban families recycle glass, newspapers, aluminum and plastic products. Farmers/ranchers recycle food-by-products, chemical containers and other supplies. American agriculture's concerns for the environment deals with air quality, soil erosion, clean water and conservation of natural resources.
As farms and cities grow closer, farmers/ranchers and american consumers will grow closer.
NATIONAL AGRICULTURE DAY
3-14-16
The day was created to recognize america's agriculture business for contributions made by our american farmers/ranchers and their agri-business support system.
We hope to re-connect more american families to farming or agriculture roots where their food originates. We want to take time to "Thank" american families for making it possible for us, american farmers/ranchers and our families, to live our dreams as we work at what we enjoy -- raising food, fiber, fuel and shelter.
American families, we "Thank You" for purchasing our many farm products -- food we raise. We work 24/7 to supply a safe, fresh, tasty and affordable food for your dinner table. We can work 24/7 raising meat, milk, eggs, fruits and vegetables but without your support we would be out-of-business.
Now, on the flip side of the coin -- How many of us took the time or opportunity today to "Thank" one of america's families. Each of us should appreciate the 155 family members who purchase what "one farmer/rancher raises. These american families will remember these "Thank You's" on their next trip down the grocery store isle, a stop at the connivence store, restaurant or fast food drive thru. We all like to be appreciated and will remember a kind gesture after the dust settles.
Thoughts:
1- Twenty one million american workers raise, process and distribute our nations food, fiber, fuel and shelter.
2- Today's farmer/rancher raises 262% more food with 2% less inputs than in 1950.
3- 95% of all U.S. farms/ranches are family owned and operated and have been for 2 - 5 generations.
4- 14% of all U.S. farms/ranches are operated by Women.
5- American families spend only 10% of their income for food, the lowest in the world.
6- Agriculture is Tennessee's strongest and largest business today.
Related articles found on our blog page ( agriculture at its best )
1- Super Bowl 50 and Agriculture
2- Tennessee's Beef Cattle Herd
3- Tennessee Agriculture Top Ten
4- Who Gets Your Food Dollar
3-14-16
The day was created to recognize america's agriculture business for contributions made by our american farmers/ranchers and their agri-business support system.
We hope to re-connect more american families to farming or agriculture roots where their food originates. We want to take time to "Thank" american families for making it possible for us, american farmers/ranchers and our families, to live our dreams as we work at what we enjoy -- raising food, fiber, fuel and shelter.
American families, we "Thank You" for purchasing our many farm products -- food we raise. We work 24/7 to supply a safe, fresh, tasty and affordable food for your dinner table. We can work 24/7 raising meat, milk, eggs, fruits and vegetables but without your support we would be out-of-business.
Now, on the flip side of the coin -- How many of us took the time or opportunity today to "Thank" one of america's families. Each of us should appreciate the 155 family members who purchase what "one farmer/rancher raises. These american families will remember these "Thank You's" on their next trip down the grocery store isle, a stop at the connivence store, restaurant or fast food drive thru. We all like to be appreciated and will remember a kind gesture after the dust settles.
Thoughts:
1- Twenty one million american workers raise, process and distribute our nations food, fiber, fuel and shelter.
2- Today's farmer/rancher raises 262% more food with 2% less inputs than in 1950.
3- 95% of all U.S. farms/ranches are family owned and operated and have been for 2 - 5 generations.
4- 14% of all U.S. farms/ranches are operated by Women.
5- American families spend only 10% of their income for food, the lowest in the world.
6- Agriculture is Tennessee's strongest and largest business today.
Related articles found on our blog page ( agriculture at its best )
1- Super Bowl 50 and Agriculture
2- Tennessee's Beef Cattle Herd
3- Tennessee Agriculture Top Ten
4- Who Gets Your Food Dollar
A NEW AGRICULTURE
3-4-16
That's right, "a new agriculture" is on the horizon. Being spurred by aging ( 55 to 60 yrs. of age ) farmers/ranchers and the acres of land owned or managed are poised to change ownership or management in the next decade. Today, 95% of U.S.A. farms and ranches are family owned and operated, having been so for three to five generations.
Many younger or potential farmers/ranchers see this as an opportunity to be involved in the new agriculture or "food production."
A large number of younger people ( 20 to 35 yrs. of age ) ask: "Where and how is my food raised, handled and cared for ?" Also, "how does today's technology influence food production and our environment ?" These questions will influence agricultures future and our food supply.
Technology - i pads, i phones, dna, gene mapping and computers - are moving agriculture faster than some of us "old geizers," like myself, can comprehend, but the younger generation were weaned on these technologies. Technology, environment and sustainability all go hand in glove together, offering new challenges and opportunities for these younger generations.
These younger farmers/ranchers welcome the challenge that new technology offers, along with agriculture business for the future. It's estimated food production will need to increase by 70% to meet the demand of an ever growing population, estimated to be 9 billion by 2050. The challenge, they will always have a demanding job to reduce hunger and raise more food.
Education, today's colleges and universities are developing new programs to meet these challenges. The University of Tennessee College of Agricultural Science and Natural Resources has developed an introductory booklet describing many agricultural opportunities.
During a recent conservation with sisters - an 8th grader and a communication student at East Tennessee State University - I was relating these agriculture opportunities and gave them a copy of the booklet for their consideration. Received a note from the younger sister,"I didn't know all this was agriculture, I thought agriculture was working in the field." Many people may think the same. Agriculture affects our daily lives in many ways - meals, cloths, shelter, health and transportation.
If we as farmers/ranchers do not have these younger technology developers working on research and development, it will be most difficult to meet these challenges in the future.
Should anyone know a young person ( girl or boy ) interested in science, business or technology, encourage them to contact an agriculture college or university to explore or investigate these possibilities and be introduced to A New Agriculture." They are our future agriculture leaders.
Related articles
1- Agriculture Opportunities
2- My Useless Degree
3- My Useless Degree #2
4- Why I Ranch
3-4-16
That's right, "a new agriculture" is on the horizon. Being spurred by aging ( 55 to 60 yrs. of age ) farmers/ranchers and the acres of land owned or managed are poised to change ownership or management in the next decade. Today, 95% of U.S.A. farms and ranches are family owned and operated, having been so for three to five generations.
Many younger or potential farmers/ranchers see this as an opportunity to be involved in the new agriculture or "food production."
A large number of younger people ( 20 to 35 yrs. of age ) ask: "Where and how is my food raised, handled and cared for ?" Also, "how does today's technology influence food production and our environment ?" These questions will influence agricultures future and our food supply.
Technology - i pads, i phones, dna, gene mapping and computers - are moving agriculture faster than some of us "old geizers," like myself, can comprehend, but the younger generation were weaned on these technologies. Technology, environment and sustainability all go hand in glove together, offering new challenges and opportunities for these younger generations.
These younger farmers/ranchers welcome the challenge that new technology offers, along with agriculture business for the future. It's estimated food production will need to increase by 70% to meet the demand of an ever growing population, estimated to be 9 billion by 2050. The challenge, they will always have a demanding job to reduce hunger and raise more food.
Education, today's colleges and universities are developing new programs to meet these challenges. The University of Tennessee College of Agricultural Science and Natural Resources has developed an introductory booklet describing many agricultural opportunities.
During a recent conservation with sisters - an 8th grader and a communication student at East Tennessee State University - I was relating these agriculture opportunities and gave them a copy of the booklet for their consideration. Received a note from the younger sister,"I didn't know all this was agriculture, I thought agriculture was working in the field." Many people may think the same. Agriculture affects our daily lives in many ways - meals, cloths, shelter, health and transportation.
If we as farmers/ranchers do not have these younger technology developers working on research and development, it will be most difficult to meet these challenges in the future.
Should anyone know a young person ( girl or boy ) interested in science, business or technology, encourage them to contact an agriculture college or university to explore or investigate these possibilities and be introduced to A New Agriculture." They are our future agriculture leaders.
Related articles
1- Agriculture Opportunities
2- My Useless Degree
3- My Useless Degree #2
4- Why I Ranch
NEW DIETARY GUIDELINES
02-24-16
The 2015 Dietary Guidelines, recently released by the Department of Health and Human Services ( HHS ) and the United States Department of Agriculture ( USDA ) offers american families a useful tool, "My Plate," to make healthy choices for a well balanced diet. The HHS and USDA reviews and up-dated these dietary guidelines each five years. Their recommendations are based on the latest nutritional science available.
These dietary guidelines are presented in a diagram "My Plate" (choosemyplate.gov ) which recommends daily servings from the food groups: Fruits, Vegetables, Grains, Protein, and Dairy. American families should work to develop a healthy eating routine that fits their lifestyle while following the guidelines as close as possible.
These latest dietary guidelines hits hard on "added sugar," "saturated fats" and "sodium or salt" These should be included in a diet in moderation.
Added Sugar ( not naturally occurring ) should be no more than 10% of the daily calories ( 200 ), the amount in one 16 oz drink.
Saturated Fats, less than 10%, found in butter, whole milk and meats not labeled as lean.
Salt, less than 2300 milligrams or about 1 teaspoon daily. Salt or sodium being found in soups, pizza, sauces and pasta. Should you have a risk of heart disease or high blood pressure, consider a lesser amount.
Lean meat is a healthy protein as meat is a nutrient rich food having a part in a healthy diet. Also, eggs may be OK, which is contrary to previous years advice. Other proteins foods include poultry, seafood, nuts, peas and beans -- go lean with protein.
Dairy products ( low fat ) remain sources of many important nutrients found in milk, cheese and yogurt -- calcium rich foods.
Vegetables include a wide variety of food colors -- green, dark green, red, yellow, orange and other colored vegetables.
Fruits -- tomatoes, apples, oranges -- whole fruits.
Grains -- make at least half of your grains "whole grains," oats, rye, wheat and others.
as you consider protein options, you can count on lean beef. To find lean beef choices, look for cuts that have the words "Round" or "Loin" in the name. Few foods offer so many nutrients in so few calories, 10 essential nutrients in a 3 to 3.5 oz serving providing only 150 calories.
These dietary guidelines are used extensively to shape school lunch programs, foods for U.S. military personnel and all federal nutritional programs.
We should consume or eat a variety of food groups listed on the My plate diagram for a healthy balanced diet. We may see the diagram on several food packages on the grocery store shelf.
American farmers and ranchers work daily to raise foods to feed many people all around the world, thus improving health and reducing hunger for many people.
Related articles of interest:(agriculture at its best) page.
1- Love That Lean Beef - 29 Cuts of Lean Beef
2- The Power of Ten
3- Dietitians Thoughts on Red Meat and Cancer
4- American Heart Association Certifies Extra Lean Ground Beef
02-24-16
The 2015 Dietary Guidelines, recently released by the Department of Health and Human Services ( HHS ) and the United States Department of Agriculture ( USDA ) offers american families a useful tool, "My Plate," to make healthy choices for a well balanced diet. The HHS and USDA reviews and up-dated these dietary guidelines each five years. Their recommendations are based on the latest nutritional science available.
These dietary guidelines are presented in a diagram "My Plate" (choosemyplate.gov ) which recommends daily servings from the food groups: Fruits, Vegetables, Grains, Protein, and Dairy. American families should work to develop a healthy eating routine that fits their lifestyle while following the guidelines as close as possible.
These latest dietary guidelines hits hard on "added sugar," "saturated fats" and "sodium or salt" These should be included in a diet in moderation.
Added Sugar ( not naturally occurring ) should be no more than 10% of the daily calories ( 200 ), the amount in one 16 oz drink.
Saturated Fats, less than 10%, found in butter, whole milk and meats not labeled as lean.
Salt, less than 2300 milligrams or about 1 teaspoon daily. Salt or sodium being found in soups, pizza, sauces and pasta. Should you have a risk of heart disease or high blood pressure, consider a lesser amount.
Lean meat is a healthy protein as meat is a nutrient rich food having a part in a healthy diet. Also, eggs may be OK, which is contrary to previous years advice. Other proteins foods include poultry, seafood, nuts, peas and beans -- go lean with protein.
Dairy products ( low fat ) remain sources of many important nutrients found in milk, cheese and yogurt -- calcium rich foods.
Vegetables include a wide variety of food colors -- green, dark green, red, yellow, orange and other colored vegetables.
Fruits -- tomatoes, apples, oranges -- whole fruits.
Grains -- make at least half of your grains "whole grains," oats, rye, wheat and others.
as you consider protein options, you can count on lean beef. To find lean beef choices, look for cuts that have the words "Round" or "Loin" in the name. Few foods offer so many nutrients in so few calories, 10 essential nutrients in a 3 to 3.5 oz serving providing only 150 calories.
These dietary guidelines are used extensively to shape school lunch programs, foods for U.S. military personnel and all federal nutritional programs.
We should consume or eat a variety of food groups listed on the My plate diagram for a healthy balanced diet. We may see the diagram on several food packages on the grocery store shelf.
American farmers and ranchers work daily to raise foods to feed many people all around the world, thus improving health and reducing hunger for many people.
Related articles of interest:(agriculture at its best) page.
1- Love That Lean Beef - 29 Cuts of Lean Beef
2- The Power of Ten
3- Dietitians Thoughts on Red Meat and Cancer
4- American Heart Association Certifies Extra Lean Ground Beef
HEALTHY PROTEIN FOR THE HEART
02-22-16
American Heart Month, February, is dedicated to educating american families about "heart health." Choosing to live a healthy lifestyle, including diet, nutrition and exercise, helps to combat heart disease.
A new study from the American Journal of Clinical Nutrition by Pennsylvania State University, concluded that animal protein foods -- including lean beef -- can be just as effective as plant proteins in achieving weight loss and improving risk factors for metabolic syndrome as part of a heart healthy dietary program. This research adds to the growing body of evidence that lean beef can be part of a heart-healthy diet and lifestyle.
Heart Healthy Beef -- When choosing beef look for lean cuts. An easy way to identify lean beef choices is by looking for the words "Round" and "Loin" in the name. 67% of all beef muscle cuts sold at supermarkets meet the guidelines for lean.
We ( beef farmers/ranchers ) are pleased to have support from the American Heart Association through their "Heart Check Program" for these beef cuts that meet their criteria for saturated fat, cholesterol, and over-all healthy eating.
Heart Check Beef Cuts include: ( these are all USDA Select grade )
1- Sirloin Tip Steak
2- Bottom Round Steak
3- Top Sirloin Strip
4- Boneless Top Sirloin Petite Roast
5- Top Sirloin Filet
6- Top Sirloin Kabob
7- Top Sirloin Steak Boneless Center Cut
8- Extra Lean Ground Beef ( 96% lean )
Research shows spreading protein intake evenly throughout the day, and staying within your calorie goal supports over-all health and wellness. Balancing 25 to 30 grams of protein at each meal.
Building a Heart-Healthy diet and lifestyle around foods that you enjoy is important for remaining on the diet. Be sure to include plenty of fruits, vegetables, whole grains and low-fat or non-fat dairy along with lean protein.
Related articles of interest:
1- 25 Day Protein Challenge
02-22-16
American Heart Month, February, is dedicated to educating american families about "heart health." Choosing to live a healthy lifestyle, including diet, nutrition and exercise, helps to combat heart disease.
A new study from the American Journal of Clinical Nutrition by Pennsylvania State University, concluded that animal protein foods -- including lean beef -- can be just as effective as plant proteins in achieving weight loss and improving risk factors for metabolic syndrome as part of a heart healthy dietary program. This research adds to the growing body of evidence that lean beef can be part of a heart-healthy diet and lifestyle.
Heart Healthy Beef -- When choosing beef look for lean cuts. An easy way to identify lean beef choices is by looking for the words "Round" and "Loin" in the name. 67% of all beef muscle cuts sold at supermarkets meet the guidelines for lean.
We ( beef farmers/ranchers ) are pleased to have support from the American Heart Association through their "Heart Check Program" for these beef cuts that meet their criteria for saturated fat, cholesterol, and over-all healthy eating.
Heart Check Beef Cuts include: ( these are all USDA Select grade )
1- Sirloin Tip Steak
2- Bottom Round Steak
3- Top Sirloin Strip
4- Boneless Top Sirloin Petite Roast
5- Top Sirloin Filet
6- Top Sirloin Kabob
7- Top Sirloin Steak Boneless Center Cut
8- Extra Lean Ground Beef ( 96% lean )
Research shows spreading protein intake evenly throughout the day, and staying within your calorie goal supports over-all health and wellness. Balancing 25 to 30 grams of protein at each meal.
Building a Heart-Healthy diet and lifestyle around foods that you enjoy is important for remaining on the diet. Be sure to include plenty of fruits, vegetables, whole grains and low-fat or non-fat dairy along with lean protein.
Related articles of interest:
1- 25 Day Protein Challenge
GMO ACTIVIST -- CHANGES COURSE
02-22-16
Speaking at the American Farm Bureau Federation annual convention in Orlando, Florida in January, Mark Lynas said "It was a perfect storm: Monsanto + Roundup + herbicide resistance + genetic engineering."
During previous years Mark, an environmental activistic, grasp several opportunities to destroy GMO ( Genetically Modified Organisms or genetically engineered ) crops. He considered these crops carrying herbicide resistance to be harmful to the environment.
Three years ago Mark changed courses and abandoned his anti GMO thoughts and actions. Today he supports and defends the bio-technology and is working with Cornell University to expand development of GMO crops. These crops can enable farmers to raise improved crops using "less herbicides and pesticides," thus reducing any harm to the environment while reducing hunger and improving diets in many developing countries.
Why the change? Mark, as a scientist you must have data to back-up ( reinforce ) what you are saying and I realized that I was not holding myself to the sane scientific standard on GMO's as I applied to my research on climate change.
Today, Marks message is science and technology must progress even farther to preserve our natural resources -- be sustainable.
GMO science can help farmers raise foods for an ever growing human population, estimated to be 9 billion by 2050. It is estimated farmers will need to increase food production by 70% during the coming years to supply the needs of a growing population.
Related articles of interest:(agriculture at its best) page.
1- Much A Do About Nothing: GMO Fact and Opinion
2- GMO Labeling Act
3- Organic vs Regular Milk
02-22-16
Speaking at the American Farm Bureau Federation annual convention in Orlando, Florida in January, Mark Lynas said "It was a perfect storm: Monsanto + Roundup + herbicide resistance + genetic engineering."
During previous years Mark, an environmental activistic, grasp several opportunities to destroy GMO ( Genetically Modified Organisms or genetically engineered ) crops. He considered these crops carrying herbicide resistance to be harmful to the environment.
Three years ago Mark changed courses and abandoned his anti GMO thoughts and actions. Today he supports and defends the bio-technology and is working with Cornell University to expand development of GMO crops. These crops can enable farmers to raise improved crops using "less herbicides and pesticides," thus reducing any harm to the environment while reducing hunger and improving diets in many developing countries.
Why the change? Mark, as a scientist you must have data to back-up ( reinforce ) what you are saying and I realized that I was not holding myself to the sane scientific standard on GMO's as I applied to my research on climate change.
Today, Marks message is science and technology must progress even farther to preserve our natural resources -- be sustainable.
GMO science can help farmers raise foods for an ever growing human population, estimated to be 9 billion by 2050. It is estimated farmers will need to increase food production by 70% during the coming years to supply the needs of a growing population.
Related articles of interest:(agriculture at its best) page.
1- Much A Do About Nothing: GMO Fact and Opinion
2- GMO Labeling Act
3- Organic vs Regular Milk
SUPER BOWL 50 AND AGRICULTURE
2-16-16
Yes, agriculture was highly involved during Super Bowl 50. These are just a few Super Bowl facts from Drover's Cattle Network.
1- The football, often referred to as a pigskin, is actually made of leather from cowhides. One cowhide can make 20 footballs and 120 footballs were used, including 12 kicker balls during Super Bowl 50.
2- 1.25 billion chicken wings were consumed by viewers of Super Bowl 50.
3- 325.5 million gallons of beer were consumed. One bushel of barley, a grain used to brew beer, makes 565 12 oz cans of beer, thus using some 6,145,132.74 bushels of barley.
4- 139 million pounds of Avocado's, eaten
5- 10 million pounds of Pork Ribs, eaten
6- 12.5 million pounds of Bacon, eaten
7- 11.2 million pounds of Potato Chips were consumed. It requires four pounds of potatoes to produce one pound of chips. Farmers supplied 44.8 million pounds of "spuds" for chips.
8- 14 billion Hamburgers, made from 3,5 billion pounds of ground beef in the form of 4 oz beef patties.
9- 4 million Pizza's, each with 8oz of cheese or 2 million pounds of cheese that required 20,000,000 pounds of whole milk to produce.
10 - 3.8 million pounds of Pop Corn
11- 8.2 million pounds of Tortilla Chips
12- 3 million pounds of Nuts
These facts indicate, we were rather "well fed" during Super Bowl 50.
In 1900 it required five acres of land to produce food for one person. Today, through improved technology, it requires less than 1/3 acre. Today, one farmer/rancher raises food, fiber,and shelter for 155 other people.
I came across an interesting statement recently: In 1968 Norway imported just 25% of their food. Today with all the new regulations imposed on Norway farmers, they import 68% of their food, at an increased cost of 33% for food. Norway had regulated their farms out-of-business.
If this were to occur in U.S.A. we may not be able to enjoy all the food that was consumed during Super Bowl 50, and that expanded our waist lines.
2-16-16
Yes, agriculture was highly involved during Super Bowl 50. These are just a few Super Bowl facts from Drover's Cattle Network.
1- The football, often referred to as a pigskin, is actually made of leather from cowhides. One cowhide can make 20 footballs and 120 footballs were used, including 12 kicker balls during Super Bowl 50.
2- 1.25 billion chicken wings were consumed by viewers of Super Bowl 50.
3- 325.5 million gallons of beer were consumed. One bushel of barley, a grain used to brew beer, makes 565 12 oz cans of beer, thus using some 6,145,132.74 bushels of barley.
4- 139 million pounds of Avocado's, eaten
5- 10 million pounds of Pork Ribs, eaten
6- 12.5 million pounds of Bacon, eaten
7- 11.2 million pounds of Potato Chips were consumed. It requires four pounds of potatoes to produce one pound of chips. Farmers supplied 44.8 million pounds of "spuds" for chips.
8- 14 billion Hamburgers, made from 3,5 billion pounds of ground beef in the form of 4 oz beef patties.
9- 4 million Pizza's, each with 8oz of cheese or 2 million pounds of cheese that required 20,000,000 pounds of whole milk to produce.
10 - 3.8 million pounds of Pop Corn
11- 8.2 million pounds of Tortilla Chips
12- 3 million pounds of Nuts
These facts indicate, we were rather "well fed" during Super Bowl 50.
In 1900 it required five acres of land to produce food for one person. Today, through improved technology, it requires less than 1/3 acre. Today, one farmer/rancher raises food, fiber,and shelter for 155 other people.
I came across an interesting statement recently: In 1968 Norway imported just 25% of their food. Today with all the new regulations imposed on Norway farmers, they import 68% of their food, at an increased cost of 33% for food. Norway had regulated their farms out-of-business.
If this were to occur in U.S.A. we may not be able to enjoy all the food that was consumed during Super Bowl 50, and that expanded our waist lines.
Weaker Vegan Minds
2-16-16
Our vegetarian friends may be standing on their heads and their ears hearing chants that are controversial to their belief. These two studies offer food for thought.
What meat-eaters may have suspected all along has been confirmed in a 2015 study by Australian researchers: Vegetarians appear to be more prone to depression and other mental disorders. The study was highlighted in "Women's Health." It adds that Vegetarians reported being less optimistic about the future than meat eaters. Vegans, also were 18% more likely to report depression and 28% more likely to suffer panic attacks and anxiety.
A separate German study agrees, finding that Vegans were 15% more prone to depressive conditions and twice as likely to suffer anxiety disorders.
An excerpt from the article says, "without meat we'd never matured beyond the mental capacity of herbivores like gorillas. Today, stronger brains are still powered by many of the nutrients commonly found in animal proteins. At the top of that list are B vitamins, which your noggin requires to pump out neurotransmitters such as glutamate; low levels of glutamate have been linked to depression, and anxiety. Similarly, meager levels of zinc and iron, two nutrients far more prevalent in meats than vegetables, may manifest as moodiness -- or worse.
Information was from Pork Network, but it does offer food for thought. I have read several articles indicating those individuals that switch to vegan diet eventually return to a meat-in-their-diet.
No Antibiotics in Milk
2-1-16
Recently, I ran into my Dairy friend, referred to as "milk maiden" at a local farm supply store. We proceeded with a discussion on dairy farm antibiotics. Brought about after my reading and commenting on the farm antibiotics (several articles are listed following this article) I was interested in her dairy situation.
During October 2015, I was visiting "Milk Maiden's" dairy farm and found her treating ill milking cow. Generally, their cows are very healthy, but should a cow, such as this one, develop an illness antibiotics are used to treat the illness caused by bacteria, much the same as people.
My question, "just how does your farm prevent the antibiotic treated cows milk from entering milk produced by other healthy dairy cows?" Milk maiden proceeded to outline several precautionary steps used to prevent the treated cows milk from entering (mixing with) The healthy cows milk in the farm bulk storage tank, these were 1 through 4.
1. They and their farms employees have completed a "Dairy Quality Assurance" program. The program emphasized correct site of administration, handling, Storage and reading labels of all antibiotics; as well as, vaccines. Much like our "Beef Quality Assurance".
2. They follow the recommendations of their herd veterinarian for all antibiotics used to treat illnesses in their cows. They have work closely with their veterinarian to develop a valid client patient relationship. There veterinarian is familiar with their herds Health program used for milking cows, Dry cows, heifers along with calves being raised. The procedure is much the same as we may have with our own personal physician.
3. They read and follow antibiotic labels and instructions, which informs them just how and where to administer the correct dosage. Also, just how long the antibiotic will be in the Cows system, stated on the label as withdrawal time.
4. During the withdrawal time period our treated cow wears a "red leg band" as a reminder for the person in the milking parlor, DO NOT Milk this treated cow in our bulk tank. The treated cow is Then milked in a special container and tainted milk is dumped ... NOT USED
Milk Maiden continued to elaborate as to other safeguards employed by their milk Company to keep our milk supply safe. Items one through seven.
1. The bulk milk truck driver upon arrival to pick up their farm milk takes an individual milk sample from their bulk tank before adding their milk to the load. I have witnessed these folks milk truck drivers taking individual milk samples from farm bulk tanks but really did not grasp the full reason as to why until now.
2. Upon arrival at the milk companies processing facility or milk plant, another milk sample is taken before unloading the load of milk. There is not a single load of milk from dairy farms that is not tested. Milk Maiden indicated that milk maybe one of our most tested foods.
3. Should the combined milk from several farms truck load of milk test positive for any antibiotic, (item 5) The plant goes to each farms individual bulk tank sample (item 1) to determine which farm had antibiotic in their milk.
4. A farms individual bulk tank sample is tested regardless, so that each farm can be informed as to the quality of their milk.
5. Should!!! The milk companies processing plant discover antibiotic in the truck load of milk. The entire load, ours along with all other Farms milk is dumped. No tainted milk enters the processing plant.
6. Should an antibiotic be discovered, The farm producing tainted milk maybe fined and receives no pay for their milk. If that farm is a repeat offender, they can be suspended from shipping milk out for a period of time and go through several testing procedures, as determined by the milk Company.
7. Milk at the processing plant is pasteurized. The milk being heated to 160°F for a period of time to kill any organism that may be contained in the milk; thus increasing shelf life.
Milk Maiden indicated regardless of what we (The American family) have heard there are no antibiotic in milk in our grocery store milk cooler or display area. Plus she buys milk at the grocery store just like you and me. Her family's health is important, just like ours.
Milk Maiden's Family are dairy farmers for the second and third generation on the home farm where they milk cows and grow crops to feed their cows, heifers and calves. Needless to say, I gained lots of important information from our discussion thanks to Milk Maiden.
Related articles
Natural vs Organic Milk
Antibiotic Use in Beef
Antibiotics Again
Antibiotic Free
Beef Quality Assurance
Dairy Facts Sheet
Antibiotics Again
2-1-16
The subject can be emotional for many American families. Antibiotics have an impact on animal agriculture and our personal health in much the same way. The subject has received lots of media attention as of late.
Antibiotics are medicines administered to people and animals to treat or prevent an illness caused by bacteria. Antibiotics can destroy or inhibit the growth of bacteria in people and animals.
Yes, we use antibiotics on our home farm for treatment of animal illnesses and or infections with the auspices of our local veterinarian through a valid client patient relationship (VCPR) keeping our animals healthy. We also receive antibiotics from our family physician (Doctor) much the same way.
Antibiotics are administered to people and animals to aid in relief of pain and discomfort resulting from illness due to bacteria, also to a assist in recovery.
Example: antibiotics can be used to treat respiratory ( sore throat) and laceration infections but have no effect on the "flu". Antibiotics have no effect on illnesses due to virus and germs other than bacteria.
Physicians and veterinarians prescribed antibiotics that will most likely target the bacteria causing illness or infection with in people or animals.
The prescribed antibiotic has specific "withdrawal times" for use in food producing animals. Framers/ranchers are required by law and moral obligation to withhold animals from market (hours or days) after receiving an antibiotic. The " withdrawal time" is the amount of time required for the antibiotic to leave the animal system or to be completely used by the treated animal. The established "withdrawal time" is to assure that our food supply remains free from antibiotic residue. We farmers/ranchers have the responsibility to follow label instructions as approved by the food and drug administration (FDA) and our prescribing veterinarian.
As our family physician prescribes antibiotic for us, they would recommend we complete the total dosage so as to receive full benefit from the antibiotic.
Due to much publicity concerning food meat animals raised without antibiotics Dr. Scott Hurd of Iowa State University, an authority on antibiotics in food production (raising) reviewed much data to reinforce his own thoughts and claims that all meats are antibiotic free.
Dr. Hurd says "there is not much difference between conventionally raised animals and antibiotic free when it comes to residue in the meat. Because farmers/ranchers follow closely to appropriate withdrawal times there are very few violations discovered by " Food Safety and Inspection Service" (FSIS). During the past three years of USDA FSIS inspection and training review he found: 1. No broiler chicken having been found with violative residues for the scheduled sampling; 2. Only two out of 16,000 were found in beef; 3. Only three out of 22,000 were found in market hogs."
The results; residue detection levels in broilers, Beef and market hogs revealed that residue levels are extremely small and well below the levels that would cause adverse affects to a human eating meat.
Dr. Hurd Notes that an animal testing positive for residue does not enter the food supply but adds that antibiotics are not toxins. They are useful and safe products used by everyone.
The amount of antibiotics used to treat infection varies. Example: The stated antibiotic label recommends 2 cc per 100 pounds for treatment. I am a 175 pound person; therefore, I should receive a total of 3.5 cc; however my 550 calf would require 10.5cc for treatment. If we both were being treated for the same illness or infection, that would require three times more antibiotic for my calf than myself.
A large number of antibiotics used in food animal treatments are classes of antibiotics that are not important or used by physicians for treatments for human health.
The more antibiotics we use in human and animal medical treatments, The more likely these bacteria will adapt or change to meet the circumstances. Thus becoming resilient to the antibiotic. We in animal agriculture are as concerned as the human medical care physicians are. We need these antibiotics to keep people and animals healthy.
Related articles:
Antibiotic use in Beef
Anabiotic free
Beef Quality assurance
Antibiotic resistance: should I be concerned
2-1-16
The subject can be emotional for many American families. Antibiotics have an impact on animal agriculture and our personal health in much the same way. The subject has received lots of media attention as of late.
Antibiotics are medicines administered to people and animals to treat or prevent an illness caused by bacteria. Antibiotics can destroy or inhibit the growth of bacteria in people and animals.
Yes, we use antibiotics on our home farm for treatment of animal illnesses and or infections with the auspices of our local veterinarian through a valid client patient relationship (VCPR) keeping our animals healthy. We also receive antibiotics from our family physician (Doctor) much the same way.
Antibiotics are administered to people and animals to aid in relief of pain and discomfort resulting from illness due to bacteria, also to a assist in recovery.
Example: antibiotics can be used to treat respiratory ( sore throat) and laceration infections but have no effect on the "flu". Antibiotics have no effect on illnesses due to virus and germs other than bacteria.
Physicians and veterinarians prescribed antibiotics that will most likely target the bacteria causing illness or infection with in people or animals.
The prescribed antibiotic has specific "withdrawal times" for use in food producing animals. Framers/ranchers are required by law and moral obligation to withhold animals from market (hours or days) after receiving an antibiotic. The " withdrawal time" is the amount of time required for the antibiotic to leave the animal system or to be completely used by the treated animal. The established "withdrawal time" is to assure that our food supply remains free from antibiotic residue. We farmers/ranchers have the responsibility to follow label instructions as approved by the food and drug administration (FDA) and our prescribing veterinarian.
As our family physician prescribes antibiotic for us, they would recommend we complete the total dosage so as to receive full benefit from the antibiotic.
Due to much publicity concerning food meat animals raised without antibiotics Dr. Scott Hurd of Iowa State University, an authority on antibiotics in food production (raising) reviewed much data to reinforce his own thoughts and claims that all meats are antibiotic free.
Dr. Hurd says "there is not much difference between conventionally raised animals and antibiotic free when it comes to residue in the meat. Because farmers/ranchers follow closely to appropriate withdrawal times there are very few violations discovered by " Food Safety and Inspection Service" (FSIS). During the past three years of USDA FSIS inspection and training review he found: 1. No broiler chicken having been found with violative residues for the scheduled sampling; 2. Only two out of 16,000 were found in beef; 3. Only three out of 22,000 were found in market hogs."
The results; residue detection levels in broilers, Beef and market hogs revealed that residue levels are extremely small and well below the levels that would cause adverse affects to a human eating meat.
Dr. Hurd Notes that an animal testing positive for residue does not enter the food supply but adds that antibiotics are not toxins. They are useful and safe products used by everyone.
The amount of antibiotics used to treat infection varies. Example: The stated antibiotic label recommends 2 cc per 100 pounds for treatment. I am a 175 pound person; therefore, I should receive a total of 3.5 cc; however my 550 calf would require 10.5cc for treatment. If we both were being treated for the same illness or infection, that would require three times more antibiotic for my calf than myself.
A large number of antibiotics used in food animal treatments are classes of antibiotics that are not important or used by physicians for treatments for human health.
The more antibiotics we use in human and animal medical treatments, The more likely these bacteria will adapt or change to meet the circumstances. Thus becoming resilient to the antibiotic. We in animal agriculture are as concerned as the human medical care physicians are. We need these antibiotics to keep people and animals healthy.
Related articles:
Antibiotic use in Beef
Anabiotic free
Beef Quality assurance
Antibiotic resistance: should I be concerned
1/11/16
2016 Tennessee Cattlemen's Convention and Trade Show
February 4-6, 2016
Murfreesboro, TN | Embassy Suites
Joined by the Tennessee Dairy Producers and Tennessee Sheep Producers
Our Cow College speaker line up is looking great! Radio personality Trent Loos will be our opening speaker followed by 7 more educational presentations...ranging from the economic outlook for cattle to tips on genetic selection. For a full agenda, visit http://www.tncattle.org/#!cattlemens-convention--trade-show/c15hk
NOW AVAILABLE - 2016 Convention and Trade Show Pre-Registration Form (click here to download the form)
Pre-registration ends January 25, 2016.
Hotel Information
Embassy Suites Hotel
There's a special agenda for youth on Saturday of convention. We will be hosting a Youth Leadership Day, comprised of a Quiz Bowl and a "Speak Ag" workshop...led by TN FFA officers and TN Beef Ambassadors. If you or someone you know is interested, please follow these instructions to register.
Convention Schedule of Events
All events subject to change
2016 Tennessee Cattlemen's Convention and Trade Show
February 4-6, 2016
Murfreesboro, TN | Embassy Suites
Joined by the Tennessee Dairy Producers and Tennessee Sheep Producers
Our Cow College speaker line up is looking great! Radio personality Trent Loos will be our opening speaker followed by 7 more educational presentations...ranging from the economic outlook for cattle to tips on genetic selection. For a full agenda, visit http://www.tncattle.org/#!cattlemens-convention--trade-show/c15hk
NOW AVAILABLE - 2016 Convention and Trade Show Pre-Registration Form (click here to download the form)
Pre-registration ends January 25, 2016.
Hotel Information
Embassy Suites Hotel
There's a special agenda for youth on Saturday of convention. We will be hosting a Youth Leadership Day, comprised of a Quiz Bowl and a "Speak Ag" workshop...led by TN FFA officers and TN Beef Ambassadors. If you or someone you know is interested, please follow these instructions to register.
Convention Schedule of Events
All events subject to change
12-29-15
I am not a doctor by any stretch of the imagination but read several articles from, I think, reputable organizations and people. This happens to be one of those:
A Dietitians Thoughts on Red Meat and Cancer
The fact is no single food has ever found to cause or cure cancer. The current American diet is heavy in carbohydrates, processed foods and light in high quality proteins, fruits and non-starchy vegetables. Nutrient dense lean protein sources such as lean beef, are key to maximizing energy, building lean muscle and creating satisfaction.
A key area of interest in the link between diet and cancer is the role of chronic inflammation. To help understand how inflammation can lead to cancer, its important to understand two types of inflammation that are found with in our bodies, acute and chronic inflammation.
"Acute inflammation" occurs when we have a bee sting or flu virus where our immune system jumps into action sending white blood cells and proteins to help fight off the enemy. When the inflammation is resolved, the immune response shuts down and everything returns to normal functions.
"Chronic inflammation" occurs when our immune system fights to repair an on-going problem, example obesity, but never receives a signal to stop. There is a growing body of evidence citing the link between diet and cancer maybe founded in chronic inflammation. In this situation our bodies mistakenly identifies healthy tissues as harmful pathogens. In addition to causing some types of cancer, chronic inflammation maybe the root cause of many of the chronic diseases we see as we age including: Type 2 diabetes, cardiovascular disease and cognitive decline.
In addition to making unhealthy food choices, it should also be noted there are many behavioral changes that are known to act as factors that can lead to development of some types of cancer. Some of these include: obesity, smoking, less activity, not getting enough sleep, poor stress management.
The power of making healthy choices: how we fuel our bodies (food); how we care for our bodies; remains our best options for preventing the development of many types of cancer. We know that good health requires "effort", "dedication" and "determination" to pursue an active, disciplined lifestyle that maximizes health and well being.
There is an abundance of evidence-based research demonstrating that a healthy balanced diet rich in vegetables, whole grains, fruits, lean protein and healthy fats can "decrease" our risk of developing cancer. Lean beef beef can be an important part of a healthy diet and is an excellent source of : protein, Iron, B12, zinc, selenium and niacin. Certain cuts of beef (top sirloin), are not only high in protein but also have less fat than a 3 ounce boneless, skinless chicken thigh. When shopping for lean beef remember, "if its loin or round its lean". Some of American families favorite cuts of beef remember include: Top Sirloin, Tenderloin, 93% lean ground beef and flank steak. By selecting cuts of beef from the loin or round you can be sure you are selecting the leanest cuts.
In summary, lean beef can be a vital part of a healthy balanced lifestyle. Lean beef can be enjoyed in moderation with fruits, vegetable and whole grains and low fat dairy as a part of a healthy diet.
Reference: Jan Tilly Dietitian
This information sorta eliminates my favorite snack of Diet Mt. Dew and Little Debbie cakes, along with too much couch time watching Gunsmoke and John Wayne movies. Plus an occasional hot dog or two.l
Other Articles:
Love that Lean Beef
Consumer Report Comments
The Cancer and Meat Controversy
The Power 10
Heart Healthy Beef
I am not a doctor by any stretch of the imagination but read several articles from, I think, reputable organizations and people. This happens to be one of those:
A Dietitians Thoughts on Red Meat and Cancer
The fact is no single food has ever found to cause or cure cancer. The current American diet is heavy in carbohydrates, processed foods and light in high quality proteins, fruits and non-starchy vegetables. Nutrient dense lean protein sources such as lean beef, are key to maximizing energy, building lean muscle and creating satisfaction.
A key area of interest in the link between diet and cancer is the role of chronic inflammation. To help understand how inflammation can lead to cancer, its important to understand two types of inflammation that are found with in our bodies, acute and chronic inflammation.
"Acute inflammation" occurs when we have a bee sting or flu virus where our immune system jumps into action sending white blood cells and proteins to help fight off the enemy. When the inflammation is resolved, the immune response shuts down and everything returns to normal functions.
"Chronic inflammation" occurs when our immune system fights to repair an on-going problem, example obesity, but never receives a signal to stop. There is a growing body of evidence citing the link between diet and cancer maybe founded in chronic inflammation. In this situation our bodies mistakenly identifies healthy tissues as harmful pathogens. In addition to causing some types of cancer, chronic inflammation maybe the root cause of many of the chronic diseases we see as we age including: Type 2 diabetes, cardiovascular disease and cognitive decline.
In addition to making unhealthy food choices, it should also be noted there are many behavioral changes that are known to act as factors that can lead to development of some types of cancer. Some of these include: obesity, smoking, less activity, not getting enough sleep, poor stress management.
The power of making healthy choices: how we fuel our bodies (food); how we care for our bodies; remains our best options for preventing the development of many types of cancer. We know that good health requires "effort", "dedication" and "determination" to pursue an active, disciplined lifestyle that maximizes health and well being.
There is an abundance of evidence-based research demonstrating that a healthy balanced diet rich in vegetables, whole grains, fruits, lean protein and healthy fats can "decrease" our risk of developing cancer. Lean beef beef can be an important part of a healthy diet and is an excellent source of : protein, Iron, B12, zinc, selenium and niacin. Certain cuts of beef (top sirloin), are not only high in protein but also have less fat than a 3 ounce boneless, skinless chicken thigh. When shopping for lean beef remember, "if its loin or round its lean". Some of American families favorite cuts of beef remember include: Top Sirloin, Tenderloin, 93% lean ground beef and flank steak. By selecting cuts of beef from the loin or round you can be sure you are selecting the leanest cuts.
In summary, lean beef can be a vital part of a healthy balanced lifestyle. Lean beef can be enjoyed in moderation with fruits, vegetable and whole grains and low fat dairy as a part of a healthy diet.
Reference: Jan Tilly Dietitian
This information sorta eliminates my favorite snack of Diet Mt. Dew and Little Debbie cakes, along with too much couch time watching Gunsmoke and John Wayne movies. Plus an occasional hot dog or two.l
Other Articles:
Love that Lean Beef
Consumer Report Comments
The Cancer and Meat Controversy
The Power 10
Heart Healthy Beef
ANTIBIOTIC FREE
11-24-15
What does it really mean ? It can have a different meaning to different folks, all according to their interpolation.
Various companies and retail outlets use the term "antibiotic free" on labels and advertisements. They would like us to think that their meats are from animals ( beef, pork, poultry ) that have not been treated or received any antibiotics.
ALL meats that american families eat are "antibiotic free." How can I make that statement, several reasons that follow.
Each farmer/rancher follows antibiotic label directions when using antibiotics to treat sick animals. These label directions state: method of administration, dosage and withdrawal times.
Withdrawal time is the time or days the animal must be withheld from market once receiving the antibiotic.The withdrawal time is the amount of time required for the antibiotic to leave or be completely used by the treated animal. It's a violation of the law to market these animals before that time has elapsed. All vaccines and antibiotics approved for animal use have labels approved by FDA ( Food and Drug Administration ) and we as farmers/ranchers have the responsibility of following these labels. Much the same as your family doctor does when prescribing antibiotics for our personal use.
Also, FSIS ( Food Safety and Inspection Service ) inspectors, trained veterinarians are on-hand to inspect each animal throughout the harvest procedure. These inspectors continually check these animals for defects and collect samples of body fluids and organs for laboratory analysis. If any foreign item or matter is found, that animal/carcass does not reach the food chain.
Farmers/ranchers who raise organic or natural meat animals can treat sick animals with antibiotics. Once that animal is treated with antibiotics, it must be removed from the group and marketed as conventional raised animals but still would be antibiotic free by meeting labeled directions, especially withdrawal time. The organic and natural farmers follow the same procedures as we conventional farmers.
We farmers/ranchers take our responsibility for raising animals serious. We follow best management practices, work closely with our veterinarians, follow beef quality assurance guidelines for administering animal health products to raise a safe product for american families. Did you ever stop to think, we are consumers of our products too ??
Related articles on our web page "agriculture at its best" are:
Mike's Thoughts and View
1- Beef Quality Assurance
2- Antibiotic Use In Beef
Farmers Corner Stall
1- Antibiotic Resistance: Should I Be Concerned ?
2- Our Calves Life Cycle
11-24-15
What does it really mean ? It can have a different meaning to different folks, all according to their interpolation.
Various companies and retail outlets use the term "antibiotic free" on labels and advertisements. They would like us to think that their meats are from animals ( beef, pork, poultry ) that have not been treated or received any antibiotics.
ALL meats that american families eat are "antibiotic free." How can I make that statement, several reasons that follow.
Each farmer/rancher follows antibiotic label directions when using antibiotics to treat sick animals. These label directions state: method of administration, dosage and withdrawal times.
Withdrawal time is the time or days the animal must be withheld from market once receiving the antibiotic.The withdrawal time is the amount of time required for the antibiotic to leave or be completely used by the treated animal. It's a violation of the law to market these animals before that time has elapsed. All vaccines and antibiotics approved for animal use have labels approved by FDA ( Food and Drug Administration ) and we as farmers/ranchers have the responsibility of following these labels. Much the same as your family doctor does when prescribing antibiotics for our personal use.
Also, FSIS ( Food Safety and Inspection Service ) inspectors, trained veterinarians are on-hand to inspect each animal throughout the harvest procedure. These inspectors continually check these animals for defects and collect samples of body fluids and organs for laboratory analysis. If any foreign item or matter is found, that animal/carcass does not reach the food chain.
Farmers/ranchers who raise organic or natural meat animals can treat sick animals with antibiotics. Once that animal is treated with antibiotics, it must be removed from the group and marketed as conventional raised animals but still would be antibiotic free by meeting labeled directions, especially withdrawal time. The organic and natural farmers follow the same procedures as we conventional farmers.
We farmers/ranchers take our responsibility for raising animals serious. We follow best management practices, work closely with our veterinarians, follow beef quality assurance guidelines for administering animal health products to raise a safe product for american families. Did you ever stop to think, we are consumers of our products too ??
Related articles on our web page "agriculture at its best" are:
Mike's Thoughts and View
1- Beef Quality Assurance
2- Antibiotic Use In Beef
Farmers Corner Stall
1- Antibiotic Resistance: Should I Be Concerned ?
2- Our Calves Life Cycle
Consumer Report Comments ????
11-24-15
Several people have ask and commented, "Have you seen the October 2015 issue of Consumer Report?", well no I haven't at this time. The other day at Hair Hunters, for a hair cut, there was a copy of Consumer Report, which I borrowed to read and study the 8 page article: "Wanted: Safe Beef,"" bacteria-tainted ground beef remains a major source of serious illness in the U.S., we know how to make the system better. What's holding us back???"
There were several points that could be supported and others that I think are out of reason to this cowboy's way of thinking. But, just how can one cowboy from the foothills of the Great Smoky Mountains rival a national conaumer report.
These area few points I would like to comment on or express an opinion.
Yes- all meat potentially can contain bacteria that can cause illness. Bacteria can multiply rapidly due to improper handling, temperature and infected handling utensils. Most bacteria can be destroyed by proper cooking temperatures, proper handling and cleanliness during preparation procedures. All ground beef products should be cooked to an internal temperature of 160 F, using a meat thermometer as color is not a good indication of doneness. Also, steaks and roast prepared to an internal temperature of 145 F, the outside or surface temperature should destroy any surface bacteria.
No-- their statement that cattle ( steers and heifers ) are crammed together with with only 23 sq ft per animal in feed-yards. The feed-yards that I have had the opportunity to visit in Colorado, Texas, Oklahoma, Kansas, Nebraska and Iowa-- both farmer feeders and commercial -- have space 300+ sq ft per animal. These feed-yards have sufficient space, feed bunks and water trough space for animals to move about freely and un-restricted. These feed-yards clean cattle pens often to prevent build-up of manure making the surface clean, dry and more comfortable for cattle. The pens also have mounds created for cattle to have additional space, clean and dry, for bed-down. Thus reducing contamination on their hides ( skin and hair coats ). Also, un-comfortable cattle do not preform up to their potential.
No-- The diet ( rations or meals ) contain forages and by-products in addition to corn and soybean meal. Including, hays and silages, forages assist the cattle's digestive system digest these ingredients more more efficiently and reduce digestive disturbances. Many feed-yards include by-products such as cottonseed, soybean hulls, distillers grains, candy and others. The cattle receive a balanced ration for top performance. Including animal by-products in cattle rations has been "ban" by law since 2004. During my work in agriculture extension during the early 1980's, we did not recommend including poultry litter ( poop ) in cattle rations. The poultry litter in poultry raising areas that I am acquainted with, use the litter as fertilizer to grow grass for cattle feed.
Yes-- harvest rates are high at commercial harvest facilities, however trained veterinarians are on-hand at many points during the harvest procedure. These veterinarians ( inspectors ) inspect cattle from time of arrival at harvest facilities, all during the harvest procedure and continually retrieve samples for laboratory testing. Each carcass is inspected for contamination and damages that can be trimmed. These harvest facilities provide high temperature washes to improve safety of meat produced. Inspection is provided by U.S.D.A. Food Safety and Inspection Service. I have had the opportunity to observe these inspectors in action at several harvest facilities both on the local and national level. The meat is clean and safe.
It is puzzling as to why Consumer Report gathered information and comments from grass-fed farmers and not from conventional raised cattle farmers too. Naturally if I were raising "pink armadillo's" they would be the best. From information I have read and studied, the safety and nutritional values of meats are not greatly influenced by method of raising -- Grain-fed, Grass-fed, Organic or Natural. I think there is a place for each diverse food producer to market their product, without down-grading another. After all, we are all in the business of raising food for the american family.
Yes-- antibiotics are medicines that are given to people and animals to treat or prevent illness caused by bacteria. These antibiotics can either kill or inhibit the growth of harmful bacteria. Antibiotics are given to animals and people that are sick to help relieve pain and suffering, thus helping each to feel better and recover. Just like in people antibiotics do not have any effect on diseases caused by viruses, parasites or germs besides bacteria. Antibiotics may also be given to animals that are in danger of becoming sick in order to prevent illness. Some antibiotics, for reasons that aren't totally understood, help cattle grow faster and get more from the feed they eat. These medicines are used in lower concentrations than when they are used to treat illness. The decision to use or not use these products is a management decision for each cattle raiser. The approval and directions for the use of "ALL" antibiotics are directed by Food and Drug Administration to guarantee the proper use of these products for animal health and to maintain a safe supply of beef.
The article or report refers to "sustainability" of grass fed beef. To meet the demand for beef by american families using grass-fed would require the use of more land, water, grass, time, labor and dollars, while producing more greenhouse gasses and waste. During the years 2005 and 2011 conventional raised beef has reduced the use of water 3%, emissions to soil 7%, use of land 10%, greenhouse gasses emissions 2%, use of energy 2%, use of natural resources 2%, all the while increasing beef raised per animal.
Farmers and ranchers take their responsibility to raise a safe product very serious, after all we are consumers too. Thats my 2 cents worth and that plus $1.10 will get you a cup of coffee at some establishments.
Thanks for your time:
Another few articles of interest may be found at our web or blog page "agriculture at its best" are:
Farmers Corner Stall:
1- Antibiotic Resistance: Should I Be Concerned?
2-Our Calves Life Cycle
3- Beef's Life Cycle
Mikes Thoughts and Views
1- Beef Quality assurance
2- Antibiotic Use In Beef
Our Land
1- Cattle and Our Environment
The Cancer and Meat Controversy????
11-12-15
During the week of October 26th a news release from WHO, World Health Organization, and their committee IARC, International Agency for Research on Cancer, warned everyone about their latest cancer causing food. The IARC had classified "processed meat" as being carcinogenic to humans ( group 1 ) and red meat as a probably carcinogenic to humans ( group 2 ). The news release was carried by all major news media - television and news print all around the world.
I was busy loading my lunch tray in the cafeteria when a gentleman informed me all those selected items were "bad for my health," according to the WHO and IARC report, but I happen to like each of these food items. Over the last several years several items have been determined to be "bad for my health" by various health organizations and reported by the news media. These items include but are not limited to: apples, coffee, eggs, bacon, beef, grilled food, ham, sausage, wine, sunlight, air we breath, hot dogs, night shift work, aleo vera, hair coloring, alcohol and others. Only to have several, if not all these items retracted at a later date.
The IARC places everything into five possible categories: Group 1, carcinogenic to humans, the highest risk. We can be rather sure that these items have the potential to cause cancer. Included in the group 1 classification are smoking, asbestos, alcohol and now processed meat. Group 2A, probably carcinogenic to humans, translated to "there is some evidence that these items could cause cancer but we can not be sure." Group 2B, possible carcinogenic to humans, is for items whose relationship to cancer is less than certain. The group 2b may be the most confusing as it becomes a catch-all for all risk factors that IARC has considered but could not confirm or fully discount as carcinogenic. Group 3, not classified as carcinogenic to humans, that can not be classified due to lack of evidence. Group 4, is for items probably not carcinogenic to humans.
Only one item evaluated by IARC has been classified probably does not cause cancer,that is a chemical found in yoga pant, from 984 items evaluated. These categories are based on strength of evidence, "not degree of risk." The categories are not meant to convey how dangerous something is, just how certain we are that something is dangerous, confusogenic. The IARC did not conduct any new research but reviewed existing information that had already been evaluated by medical and scientific individuals.
Cancer is a very complex disease, to say the least, that the brightest doctors and scientist do not fully understand. Billions of dollars have been invested on research and studies all around the world and no single food item has ever been proven to cause or cure cancer.
The opinion of the IARC to list red meat as a possible carcinogen does not change that fact. The available scientific evidence does not support a casual relationship between red meat or processed meat and any type of cancer.
Most scientist suggest or agree that it is unrealistic to isolate a single food item as a cause of cancer from a complex dietary pattern, further compounded by lifestyle and environmental factors.
To improve one's overall health - eat a balanced diet, maintain a healthy weight, be physically active and do not smoke.
The average person's risk of developing colorectal cancer is approximately 5%. If the WHO and IARC data suggest an 18% increase in risk is correct, a daily 50 gram ( 1.75 ounce ) serving of processed meat increases that risk to 5.9%, which is slightly less than one person per 100, of which between 65 to 5.4 people will survive for five years or more, depending on the cancer stage at time of diagnosis.
Despite the increase in meat consumption over the last century ( and therefore assumed increase in processed meat consumption due to changes in dining habits and food availability ), the death rate from colorectal cancer has declined over the last twenty years.
Also, in the media articles discussing WHO and IARC announcements, there are no mention of "mitigating factors" such as fruits and vegetable consumption.
As with so many other health risk, its almost impossible to assess the impact of meat consumption in isolation. I am a meat lover and its not likely that I will stop consuming processed meat or red meat, but I may add a few more fruits and vegetables along the way.
Say,-- Guess What -- the WHO today ( 11- 3- 15 ) "backpedals" on their announcement off processed meat , red meat and cancer. They may be "backpedaling" but the damage has been done. It will require months and years to repair misleading information from a world wide organization.
Don't forget "Beef" supplies lots of nutrition in a small 3.5 ounce serving and is part of a healthy diet.
References:
1- WHO and IARC summary at The Lancet Oncology.
2- Dr. Betsy Boorne, North American Meat Institute.
3- Dr. Jude Capper, Montana State University.
4- Dr. Shalene McNeill, Nutritional Scientist and Registered Dietitian at National Cattlemen's Beef Association.
5- Dr. Dominik Alexander, Journal of the American College of Nutrition.
6- Dr. James Coughlin, Nutritional Toxicologist.
On our webpage "agriculture at its best" check out these articles.
1- Heart Healthy Diet
2- B O L D
3- Love That Lean Beef
Antibiotic Use in Beef
August 13, 2015
Myth: “Big Beef” uses antibiotics without regard for Animal welfare or human health.
Fact: Antibiotics are just one tool farmers/ranchers use to keep cattle healthy by treating and preventing the spread of illness. Cattle can pick up illness, just like humans. (You and me) Whether they are out on the pasture or in a feedlot with other cattle. Farmers/ranchers work closely with veterinarians (cattle doctors) to develop complete health programs, which include a nutritious diet, proper housing, hygiene, vaccinations and antibiotics.
How are antibiotics used? When cattle get sick farmer/ranchers/ veterinarians carefully evaluate when to administer antibiotics and use a specific dosage and treatment protocols to treat cattle. Farmers/ranchers believe not treating cattle that become sick is inhumane, as part of their responsibility to cattle health and welfare. When administering antibiotics farmers/ranchers follow label directions that provide guidelines to protect both cattle and humans that have been rigorously tested and approved by FDA. Just like human medicine, there are many protocols developed by veterinarians and scientists that they must follow very closely.
Antibiotics are used in animal medicine to prevent disease, which is important to animal and human safety.
Antibiotics used to prevent disease differs from growth promotion purposes in 3 ways: dosage, duration and level of veterinarian oversight.
Approved, antibiotics are continually monitored and must be re-evaluated annually. They only stay on the market if they continue to be proven safe.
What is being done to improve antibiotic use? Farmers/ranchers and the total livestock community are working together to continuously improve the way antibiotics are used in animals, because they care about how their practice impacts antibiotic safety and efficiency.
The beef community is always working to avoid using antibiotics that are important to both human and animal medicine as identified by the World Health Organization. FDA guidance #209 and #213 will eliminate growth promotion use of medically important antibiotics by December 2016 under extended veterinary oversite (by prescription only).
For American families who want their beef raised without antibiotics, the beef community has listened and provides choices to meet those needs. Farmers/ranchers are just like American families, we eat what we raise for you.
Related articles:
Cattle, Americas Best Kept Environmental Secret
Top 10 Questions About Beef
Beef Quality Assurance
August 13, 2015
Myth: “Big Beef” uses antibiotics without regard for Animal welfare or human health.
Fact: Antibiotics are just one tool farmers/ranchers use to keep cattle healthy by treating and preventing the spread of illness. Cattle can pick up illness, just like humans. (You and me) Whether they are out on the pasture or in a feedlot with other cattle. Farmers/ranchers work closely with veterinarians (cattle doctors) to develop complete health programs, which include a nutritious diet, proper housing, hygiene, vaccinations and antibiotics.
How are antibiotics used? When cattle get sick farmer/ranchers/ veterinarians carefully evaluate when to administer antibiotics and use a specific dosage and treatment protocols to treat cattle. Farmers/ranchers believe not treating cattle that become sick is inhumane, as part of their responsibility to cattle health and welfare. When administering antibiotics farmers/ranchers follow label directions that provide guidelines to protect both cattle and humans that have been rigorously tested and approved by FDA. Just like human medicine, there are many protocols developed by veterinarians and scientists that they must follow very closely.
Antibiotics are used in animal medicine to prevent disease, which is important to animal and human safety.
Antibiotics used to prevent disease differs from growth promotion purposes in 3 ways: dosage, duration and level of veterinarian oversight.
Approved, antibiotics are continually monitored and must be re-evaluated annually. They only stay on the market if they continue to be proven safe.
What is being done to improve antibiotic use? Farmers/ranchers and the total livestock community are working together to continuously improve the way antibiotics are used in animals, because they care about how their practice impacts antibiotic safety and efficiency.
The beef community is always working to avoid using antibiotics that are important to both human and animal medicine as identified by the World Health Organization. FDA guidance #209 and #213 will eliminate growth promotion use of medically important antibiotics by December 2016 under extended veterinary oversite (by prescription only).
For American families who want their beef raised without antibiotics, the beef community has listened and provides choices to meet those needs. Farmers/ranchers are just like American families, we eat what we raise for you.
Related articles:
Cattle, Americas Best Kept Environmental Secret
Top 10 Questions About Beef
Beef Quality Assurance
Peanut Butter and Jelly
August 5, 2015
Peanut butter shopping and label reading brought on a new experience, recently. I noticed on a jar of “JIF” peanut butter, that chef Diana had purchased at our local grocery store had new statements on the label. Boy was I surprised to read “GMO FREE” and “GLUTEN FREE”. These were found to be new statements when compared to previous purchased half empty jar.
To the best of my knowledge, peanuts are naturally gluten free. I have always associated gluten with wheat products (flour) and sure enough, the label lists no wheat products. Gluten is the sticky substance that gives adhesiveness to dough, such as wheat flour.
Currently there are “NO GMO PEANUTS” approved for production (being raised) or marketed by agriculture producers (farmers/ranchers). The label does list rapeseed and soybean oil. I had always thought peanuts contained sufficient oil to be creamy and smooth without other oils, but these additional oils may assist to make “my” peanut butter and jelly sandwich creamy and smooth to my liking.
However, checking the grocery store receipt, I did find the previously bought jar of JIF; without, the “NON GMO and Gluten Free” statements were somewhat cheaper.
This is just one more example of marketing a product through much mis-information. The manufactures are using the label to expand mis-information to American families, creating doubt as to GMO safety without sound science to back-up their claims.
GMO’s are and have been one of the most tested and evaluated food products during the last 20 years, plus. Also, currently there are “only eight” approved GMO crops raised and marketed: Corn (sweet and field), soybeans, canola, sugar beets, cotton, papaya, squash and alfalfa. Several others are under research and development but have not been approved by FDA, EPA, USDA and other agencies charged with food safety responsibilities.
I will continue to enjoy a creamy, smooth variety for my “peanut butter and jelly” sandwich. The new label just makes my PBJ sandwich cost a few cents more.
Oh! By the way the original “cheerios” are in the same situation because there are NO GMO oats but the label says GMO free.
Articles you may like:
All Food Labels Are Not Created Equal
Much A Do About Nothing
GMO Fact and Opinion
Organic vs. Milk
GMO Labeling Act
August 5, 2015
Peanut butter shopping and label reading brought on a new experience, recently. I noticed on a jar of “JIF” peanut butter, that chef Diana had purchased at our local grocery store had new statements on the label. Boy was I surprised to read “GMO FREE” and “GLUTEN FREE”. These were found to be new statements when compared to previous purchased half empty jar.
To the best of my knowledge, peanuts are naturally gluten free. I have always associated gluten with wheat products (flour) and sure enough, the label lists no wheat products. Gluten is the sticky substance that gives adhesiveness to dough, such as wheat flour.
Currently there are “NO GMO PEANUTS” approved for production (being raised) or marketed by agriculture producers (farmers/ranchers). The label does list rapeseed and soybean oil. I had always thought peanuts contained sufficient oil to be creamy and smooth without other oils, but these additional oils may assist to make “my” peanut butter and jelly sandwich creamy and smooth to my liking.
However, checking the grocery store receipt, I did find the previously bought jar of JIF; without, the “NON GMO and Gluten Free” statements were somewhat cheaper.
This is just one more example of marketing a product through much mis-information. The manufactures are using the label to expand mis-information to American families, creating doubt as to GMO safety without sound science to back-up their claims.
GMO’s are and have been one of the most tested and evaluated food products during the last 20 years, plus. Also, currently there are “only eight” approved GMO crops raised and marketed: Corn (sweet and field), soybeans, canola, sugar beets, cotton, papaya, squash and alfalfa. Several others are under research and development but have not been approved by FDA, EPA, USDA and other agencies charged with food safety responsibilities.
I will continue to enjoy a creamy, smooth variety for my “peanut butter and jelly” sandwich. The new label just makes my PBJ sandwich cost a few cents more.
Oh! By the way the original “cheerios” are in the same situation because there are NO GMO oats but the label says GMO free.
Articles you may like:
All Food Labels Are Not Created Equal
Much A Do About Nothing
GMO Fact and Opinion
Organic vs. Milk
GMO Labeling Act
GMO Labeling Act
July 22, 2015
As farmers/ranchers we welcome the “Safe and Accurate Food Labeling Act” which will clarify the Food and Drug Administration (FDA) as our nations (USA) foremost authority on food safety and create a voluntary labeling program through USDA Agricultural Marketing Service; USDA, also administers the USDA organic program.
The act provides a solution to protect American families from a “confusing” number of 50 state GMO labeling policies and higher food cost that would result with these many state labels.
Many stat food labeling aggressiveness mislead American families about the safety of GMO foods, even though there is no creditable evidence linking a food safety or health risk to the eating of GMO foods. These states’ creativity mask the benefits of biotechnology in food production and can lead to a decreased food supply. The creation of a “National labeling standard” will give American families information needed to avoid the UN-necessary confusion for state laws.
These many state legislative efforts and many state lawmakers were geared toward making American families wrongly fear what they were eating and feeding their children, despite that every credible US and international food safety authority that has evaluate/studied GMO crops has found that they are safe and that there are no health effects/risks associated with their use.
GMO crops reduce water use, reduce pesticide use and require less land, less fertilizer and less energy while boosting farm yields by reducing damage and damage control cost. These are important to feeding and providing food for a growing world population that is expected to reach 9 billion people by 2050.
The “Act” 1- requires FDA to conduct a safety review of all new GMA traits before they are available at local supermarkets and require labeling of GMO food ingredients “if” FDA determines there is a health, safety or nutritional issue with any new GMO technology. We presently have 8 GMO crops: corn; both sweet and field, soybeans, sugar beets, cotton, canola, papaya and alfalfa.
2- The “Act” will ensure farmers/ranchers have access to the technology needed to provide American families with a variety of food options and price points they expect and need. The “Act” will ensure food safety is the leading driver/reason for the national labeling policy.
the Act will not prevent companies from voluntarily labeling their products for the presence or absence of GMO ingredients.
It will instruct USDA Agricultural Marketing /service to create/establish a voluntary labeling program.
American families have the right to know what’s in their food, but should not be mis-informed about what’s safe and have to pay higher prices UN-necessarily.
Related Articles
A Greener Tomorrow
What’s the Meat Label Say & Why!
All Food Labels Are Not Created Equal
Food, Fiber, Fuel and Shelter Demands
Much A Do About Nothing, “GMO’s Fact and Opinion
July 22, 2015
As farmers/ranchers we welcome the “Safe and Accurate Food Labeling Act” which will clarify the Food and Drug Administration (FDA) as our nations (USA) foremost authority on food safety and create a voluntary labeling program through USDA Agricultural Marketing Service; USDA, also administers the USDA organic program.
The act provides a solution to protect American families from a “confusing” number of 50 state GMO labeling policies and higher food cost that would result with these many state labels.
Many stat food labeling aggressiveness mislead American families about the safety of GMO foods, even though there is no creditable evidence linking a food safety or health risk to the eating of GMO foods. These states’ creativity mask the benefits of biotechnology in food production and can lead to a decreased food supply. The creation of a “National labeling standard” will give American families information needed to avoid the UN-necessary confusion for state laws.
These many state legislative efforts and many state lawmakers were geared toward making American families wrongly fear what they were eating and feeding their children, despite that every credible US and international food safety authority that has evaluate/studied GMO crops has found that they are safe and that there are no health effects/risks associated with their use.
GMO crops reduce water use, reduce pesticide use and require less land, less fertilizer and less energy while boosting farm yields by reducing damage and damage control cost. These are important to feeding and providing food for a growing world population that is expected to reach 9 billion people by 2050.
The “Act” 1- requires FDA to conduct a safety review of all new GMA traits before they are available at local supermarkets and require labeling of GMO food ingredients “if” FDA determines there is a health, safety or nutritional issue with any new GMO technology. We presently have 8 GMO crops: corn; both sweet and field, soybeans, sugar beets, cotton, canola, papaya and alfalfa.
2- The “Act” will ensure farmers/ranchers have access to the technology needed to provide American families with a variety of food options and price points they expect and need. The “Act” will ensure food safety is the leading driver/reason for the national labeling policy.
the Act will not prevent companies from voluntarily labeling their products for the presence or absence of GMO ingredients.
It will instruct USDA Agricultural Marketing /service to create/establish a voluntary labeling program.
American families have the right to know what’s in their food, but should not be mis-informed about what’s safe and have to pay higher prices UN-necessarily.
Related Articles
A Greener Tomorrow
What’s the Meat Label Say & Why!
All Food Labels Are Not Created Equal
Food, Fiber, Fuel and Shelter Demands
Much A Do About Nothing, “GMO’s Fact and Opinion
Cattle and Water
July 3, 2015
Recently there has been lots of talk concerning water and agriculture, specifically related to California’s drought. All too often missing from these conversations is that farmers/ranchers have been working for generations to conserve water and other natural resources every day, not just during recent times. Farmer/ranchers understand water, land, air, grass, trees and minerals are important natural resources and especially water is a precious natural resource.
During the recent years severe drought has plagued states as California, Texas, Oklahoma and Nebraska. These states have had to reduce beef cattle numbers resulting in the smallest US cow herd since the 1950’s. However the American farmer/rancher has been able to raise more beef per animal through improvements in feed efficiency and animal health. The United Nations Food and Agriculture Organization cites these two areas of improvement as the key to future reductions in water use and other natural resource use.
Cattle have a unique 4 compartment stomach digestive system rumen which permits them to get nutrients they require from parts of fruits, vegetables and other plants that we as humans don’t consume or can’t digest; such as carrot tops, peanut hulls, soybean hulls, cottonseed and others. These left-overs are blended into cattle feeds such as with grasses and grains thus producing high quality beef.
Taking into account all water from “farm to plate” water for cattle to drink; water used to irrigate pasture that cattle graze, growing crops that cattle eat, harvesting and processing beef, water used for refrigeration units at grocery stores or restaurants to keep foods cold, for transportation as well as cooking and even the water taken into account for food waste it takes 617 gallons of water per pound of boneless beef consumed, according to a recent beef industry sustainability life cycle assessment.
Remember that water for raising beef is not “used up”. The water cycle we all studied about in school still holds true today. Water percolates into aquifers, it runs down stream into lakes and oceans, it evaporates and returns to the Earth as precipitation (rain, snow) and cattle pastures provide land to filter this water and return it to the ecosystem.
Sustainability is taken serious by farmers/ranchers. Everything on earth requires the use of these natural resources land, energy, water, minerals, grass and trees it’s what we do to be good steward of these natural resources that is most important. Today’s beef is raised using fewer natural resources than ever before. The largest most comprehensive life cycle assessment conducted on a food found that from 2005 to 2011 the beef community achieved a 3% reduction in water use and a 10% improvement in water quality.
July 3, 2015
Recently there has been lots of talk concerning water and agriculture, specifically related to California’s drought. All too often missing from these conversations is that farmers/ranchers have been working for generations to conserve water and other natural resources every day, not just during recent times. Farmer/ranchers understand water, land, air, grass, trees and minerals are important natural resources and especially water is a precious natural resource.
During the recent years severe drought has plagued states as California, Texas, Oklahoma and Nebraska. These states have had to reduce beef cattle numbers resulting in the smallest US cow herd since the 1950’s. However the American farmer/rancher has been able to raise more beef per animal through improvements in feed efficiency and animal health. The United Nations Food and Agriculture Organization cites these two areas of improvement as the key to future reductions in water use and other natural resource use.
Cattle have a unique 4 compartment stomach digestive system rumen which permits them to get nutrients they require from parts of fruits, vegetables and other plants that we as humans don’t consume or can’t digest; such as carrot tops, peanut hulls, soybean hulls, cottonseed and others. These left-overs are blended into cattle feeds such as with grasses and grains thus producing high quality beef.
Taking into account all water from “farm to plate” water for cattle to drink; water used to irrigate pasture that cattle graze, growing crops that cattle eat, harvesting and processing beef, water used for refrigeration units at grocery stores or restaurants to keep foods cold, for transportation as well as cooking and even the water taken into account for food waste it takes 617 gallons of water per pound of boneless beef consumed, according to a recent beef industry sustainability life cycle assessment.
Remember that water for raising beef is not “used up”. The water cycle we all studied about in school still holds true today. Water percolates into aquifers, it runs down stream into lakes and oceans, it evaporates and returns to the Earth as precipitation (rain, snow) and cattle pastures provide land to filter this water and return it to the ecosystem.
Sustainability is taken serious by farmers/ranchers. Everything on earth requires the use of these natural resources land, energy, water, minerals, grass and trees it’s what we do to be good steward of these natural resources that is most important. Today’s beef is raised using fewer natural resources than ever before. The largest most comprehensive life cycle assessment conducted on a food found that from 2005 to 2011 the beef community achieved a 3% reduction in water use and a 10% improvement in water quality.
Top 10 Questions About Beef
July 3, 2015
We all know beef taste great, but did you know that beef can also be good for you?
1. Can I enjoy beef regularly as a part of a healthy balanced diet?
Yes, by all means a 3 oz serving of lean beef (about the size of a deck of cards) provides more than 10 essential nutrients and about half of your daily value for protein for around 150 calories.
2. What does lean beef mean?
Lean beef as defined by USDA is:
Less than 10 grams of total fat
Less than 4.5 grams of saturated fat or less
Less than 95 milligrams of cholesterol per 3 ½ oz cooked serving
3. Is it difficult to find lean cuts of beef at the grocery store meat counter?
No Today’s beef is leaner than ever and 67% of all beef muscle cuts marketed at grocery stores are lean. In fact, many of American families’ favorite cuts such as Top Sirloin, Top Loin, Tenderloin and 93% lean or leaner ground beef are lean.
4. How much beef should I eat a meal to my daily value or protein requirement?
Protein needs vary, but much research suggest that people may need from 25 to 35 grams of protein per meal (the equivalent of 3 to 4 oz of beef).
5. Aren’t we eating too much meat or beef?
Despite other changes in the way we eat, American family members have not increased their percent of calories from protein during 30 years. American family members consume about 5.1 oz of protein foods on a daily basis which includes 1.7 oz of beef daily on average. This level of protein intake and beef consumption is right on track with health recommendations. Fact is, beef is a natural source of essential nutrients, which makes it a great protein option that you can enjoy on a daily basis,
6. What nutritional benefits does beef offer me that other proteins don’t?
Beef is a nutrient powerhouse in many ways. Aside from being a great source of protein, beef provides 10 essential nutrients in a smaller package that some proteins. Example: you would have to eat at least 8 oz of cooked chicken breast to get the same amount of iron as a 3 oz serving of lean beef, and nearly 7 times (20oz) the amount of chicken to get the same amount of zinc as a serving of beef.
7. Are all proteins created equal?
No when it comes to choosing high quality protein, beef is a nutritious choice with a great taste. Naturally nutrient rich lean beef gives you more essential nutrients in fewer calories than many other plant based proteins, That’s a lot of nutrients in a small package, in fact it often requires more than twice the calories to get 25 grams of protein from beans, nuts and grains compared to beef.
8. Is beef bad for my heart and cholesterol?
Beef can be good for heart health, as 8 yes eight lean cuts of beef are certified as heart healthy by the American Heart Association. Research, also indicates that a heart healthy diet and lifestyle that includes lean beef, even daily, improved cholesterol levels.
9. Isn’t beef the primary source of fat and cholesterol in my diet?
No most saturated fat in the diet comes from cheese, pizza and grain based desserts, according to 2010 Dietary Guidelines for American families. Beef contributes only 10% or less of the saturated fat and total fat in the diet, yet provides more than 10% of ten essential nutrients. Also, more than half of beef’s fatty acid are monounsaturated (good) fat the same kind found in olive oil.
10. Do nutritional experts recommend beef as a part of a healthy diet?
Yes
Dr Penny Dris-Etherton Penn State University
Dr Mike Russell Penn State University
Dr Douglas Paddon Jones University of Texas
Medical Branch at Galveston
Heather Leidy University of Texas Medical Branch at
Galveston
Related Articles:
30 Day Protein Challenge
The Power Ten
The American Heart Association Certifies Extra Lean Ground Beef for a Heart Healthy Diet
Protein Comparison
BOLD
July 3, 2015
We all know beef taste great, but did you know that beef can also be good for you?
1. Can I enjoy beef regularly as a part of a healthy balanced diet?
Yes, by all means a 3 oz serving of lean beef (about the size of a deck of cards) provides more than 10 essential nutrients and about half of your daily value for protein for around 150 calories.
2. What does lean beef mean?
Lean beef as defined by USDA is:
Less than 10 grams of total fat
Less than 4.5 grams of saturated fat or less
Less than 95 milligrams of cholesterol per 3 ½ oz cooked serving
3. Is it difficult to find lean cuts of beef at the grocery store meat counter?
No Today’s beef is leaner than ever and 67% of all beef muscle cuts marketed at grocery stores are lean. In fact, many of American families’ favorite cuts such as Top Sirloin, Top Loin, Tenderloin and 93% lean or leaner ground beef are lean.
4. How much beef should I eat a meal to my daily value or protein requirement?
Protein needs vary, but much research suggest that people may need from 25 to 35 grams of protein per meal (the equivalent of 3 to 4 oz of beef).
5. Aren’t we eating too much meat or beef?
Despite other changes in the way we eat, American family members have not increased their percent of calories from protein during 30 years. American family members consume about 5.1 oz of protein foods on a daily basis which includes 1.7 oz of beef daily on average. This level of protein intake and beef consumption is right on track with health recommendations. Fact is, beef is a natural source of essential nutrients, which makes it a great protein option that you can enjoy on a daily basis,
6. What nutritional benefits does beef offer me that other proteins don’t?
Beef is a nutrient powerhouse in many ways. Aside from being a great source of protein, beef provides 10 essential nutrients in a smaller package that some proteins. Example: you would have to eat at least 8 oz of cooked chicken breast to get the same amount of iron as a 3 oz serving of lean beef, and nearly 7 times (20oz) the amount of chicken to get the same amount of zinc as a serving of beef.
7. Are all proteins created equal?
No when it comes to choosing high quality protein, beef is a nutritious choice with a great taste. Naturally nutrient rich lean beef gives you more essential nutrients in fewer calories than many other plant based proteins, That’s a lot of nutrients in a small package, in fact it often requires more than twice the calories to get 25 grams of protein from beans, nuts and grains compared to beef.
8. Is beef bad for my heart and cholesterol?
Beef can be good for heart health, as 8 yes eight lean cuts of beef are certified as heart healthy by the American Heart Association. Research, also indicates that a heart healthy diet and lifestyle that includes lean beef, even daily, improved cholesterol levels.
9. Isn’t beef the primary source of fat and cholesterol in my diet?
No most saturated fat in the diet comes from cheese, pizza and grain based desserts, according to 2010 Dietary Guidelines for American families. Beef contributes only 10% or less of the saturated fat and total fat in the diet, yet provides more than 10% of ten essential nutrients. Also, more than half of beef’s fatty acid are monounsaturated (good) fat the same kind found in olive oil.
10. Do nutritional experts recommend beef as a part of a healthy diet?
Yes
Dr Penny Dris-Etherton Penn State University
Dr Mike Russell Penn State University
Dr Douglas Paddon Jones University of Texas
Medical Branch at Galveston
Heather Leidy University of Texas Medical Branch at
Galveston
Related Articles:
30 Day Protein Challenge
The Power Ten
The American Heart Association Certifies Extra Lean Ground Beef for a Heart Healthy Diet
Protein Comparison
BOLD
Healthy Breakfast
June 22, 2015
Sometimes it can be difficult to make time for a “Healthy Breakfast” in a busy mornings’ activities. However, eating a protein-rich breakfast, such as eggs and beef helps satisfy and reduces hunger and reduces food cravings later in the day.
Now that eggs have been approved and recommended for regular consumption by healthy adults, you can feel good about this high quality protein choice. The American Heart Association guidelines allows for an egg a day. Eggs contains only 75 calories and 7 grams of high biological protein. They also supply important nutrients such as iron and vitamins that help you stay healthy. Eggs do contain cholesterol but this doesn’t seem to influence blood cholesterol like saturated and trans fats, which trigger cholesterol production in our bodies.
High quality protein for breakfast is a key and has been shown to increase the feeling of fullness and aids to control cravings between meals. Eggs plus “lean beef” is a complete high quality protein that contains all essential amino your body requires for good health.
Try the Beef and Egg “Breakfast Mug” recipe to get yourself off to a roaring start for those daily activities.
Related articles:
Breakfast Mug
30 day Protein Challenge
American Heart Association Certifies Extra Lean Ground Beef
June 22, 2015
Sometimes it can be difficult to make time for a “Healthy Breakfast” in a busy mornings’ activities. However, eating a protein-rich breakfast, such as eggs and beef helps satisfy and reduces hunger and reduces food cravings later in the day.
Now that eggs have been approved and recommended for regular consumption by healthy adults, you can feel good about this high quality protein choice. The American Heart Association guidelines allows for an egg a day. Eggs contains only 75 calories and 7 grams of high biological protein. They also supply important nutrients such as iron and vitamins that help you stay healthy. Eggs do contain cholesterol but this doesn’t seem to influence blood cholesterol like saturated and trans fats, which trigger cholesterol production in our bodies.
High quality protein for breakfast is a key and has been shown to increase the feeling of fullness and aids to control cravings between meals. Eggs plus “lean beef” is a complete high quality protein that contains all essential amino your body requires for good health.
Try the Beef and Egg “Breakfast Mug” recipe to get yourself off to a roaring start for those daily activities.
Related articles:
Breakfast Mug
30 day Protein Challenge
American Heart Association Certifies Extra Lean Ground Beef
For Your Information
June 22, 2015
I am Janeal Yancey. I have a Ph.D. in meat science, but I am also just a Mom trying to raise two crazy little girls. I hope that can help other moms feel more knowledgeable about the meat they feed their families. Feel free to ask any question.
Kids eat paste. Why worry about meat glue?
You may have recently seen something on the internet, social media, or the news about something called ‘meat glue.’ What the heck is that?
What the media refers to as ‘meat glue,’ is known in the meat industry as transglutaminase (TG) or beef fibrin. They are enzymes used to bind proteins together. Enzymes are proteins that cause chemical reactions to happen in living things. There are several types of proteins in the body, proteins that hold things together (think tendons), proteins that make things move (muscle), proteins that break down food to produce energy (some of these are enzymes), proteins than break down other proteins (some of these are enzymes used as meat tenderizers), and proteins that help build other proteins to help them function correctly.
TG and fibrin fall into the last category. They help to build other proteins. They cause proteins in muscle to bind with one another to form a strong bond. So in meat, they can help bind two pieces of meat together.
Why is it used in the meat industry?
Beef tenderloin
Muscles are all kinds of crazy shapes. Some are huge, some are long and skinny, some are shaped like triangles or trapezoids or who knows what. It is hard for butchers to take those muscles with all those different shapes and form them into cuts of meat that are the size and shape that people want to eat. For example, the tenderloin is the most tender muscle in the body and is used to make filet mignon. It is about as big around as a base ball at one end and tapers down to a point at the other. On one end, butchers can cut nice pretty round steaks, but as they cut more and more steaks, they get smaller and smaller. As the butcher gets closer and closer to the small end, the pieces are too small to make a nice steak. They are still the most tender muscle in the body, but they won’t make pretty, portion sized steaks. So, meat scientists and chefs use TG or fibrin to stick two tenderloins together with the skinny end of one adhered to the fatter end of the other one and visa versa. It is still tenderloin, still the most tender cut in the body, but with TG, butchers can cut more, pretty round steaks. More meat for everybody!
Sometimes, chefs use TG or fibrin to get the bacon to stick to filet mignon. I’ve seen examples of it used on salmon and to make that imitation crab stuff.
Where is it found?
If these ingredients are used in a food that you buy at the store, according to USDA, the food must be labeled ‘formed’ or ‘fabricated’ or ‘shaped’, as in ‘Formed Chicken Breast’ or ‘Fabricated Steaks.’ A meat product containing TG or fibrin will also have an “enzyme” to transglutaminase enzyme” in the ingredient list. When you cook them, you should treat them like ground meat and cook them to at least 160°F for red meat and all chicken should be cooked to 165°F.
Of course, you can’t read ingredient statements when you dine at restaurants. You can always ask. Foods that are prepared prior to coming to the restaurant will have TG on their ingredient list, and a chef will be able to tell you if he or she is using it themselves. They should be trained in preparing foods containing TG safely, so it should be cooked to safe temperatures.
Some people are concerned that TG or fibrin are going to be used to turn cheap cuts of meat into cuts that can be sold at a higher price. Cheap cuts of meat are cheap for a reason; nothing can change the texture or flavor to make them like filet mignon. If a chef or a company were doing something like that, not only would it hurt their business, it would be against the law. The USDA dictates labeling laws on cuts of meat, and only tenderloin can be labeled as ‘tenderloin’. The folks at the American Meat Institute stated that they do not have any evidence that these deceptive practices are happening.
Furthermore, TG is too expensive to be used on cheap cuts of meat. Because of its price, you will only see it used on expensive cuts like tenderloin or salmon patties or in high-end restaurants where chefs demand higher prices. So, you’re not really consuming it very often. AMI estimates that about 8 million pounds of meat containing these products are sold annually, that is out of 49 billion pounds of beef and pork sold each year (0.016%).
As a meat scientist, I think that TG and enzymes like it are neat and exciting. I think it is fun to see what chefs and the guys and girls in research and development come up with using them. I don’t feel like we are trying to trick anyone. And, I know to cook these products to 160°F.
Here are some other good sources on transglutaminase and fibrin.
· This video is the best I’ve seen explaining the process and showing how TG is used.
· In this Meat Myth Crusher video, my friend Dr. Dana Hanson, from North Carolina State University explains how TG is used.
· This is a blog post about meat glue from culinary blog called Cooking Issues.
· This is a statement about binding enzymes used in meat products from the American Meat Institute.
June 22, 2015
I am Janeal Yancey. I have a Ph.D. in meat science, but I am also just a Mom trying to raise two crazy little girls. I hope that can help other moms feel more knowledgeable about the meat they feed their families. Feel free to ask any question.
Kids eat paste. Why worry about meat glue?
You may have recently seen something on the internet, social media, or the news about something called ‘meat glue.’ What the heck is that?
What the media refers to as ‘meat glue,’ is known in the meat industry as transglutaminase (TG) or beef fibrin. They are enzymes used to bind proteins together. Enzymes are proteins that cause chemical reactions to happen in living things. There are several types of proteins in the body, proteins that hold things together (think tendons), proteins that make things move (muscle), proteins that break down food to produce energy (some of these are enzymes), proteins than break down other proteins (some of these are enzymes used as meat tenderizers), and proteins that help build other proteins to help them function correctly.
TG and fibrin fall into the last category. They help to build other proteins. They cause proteins in muscle to bind with one another to form a strong bond. So in meat, they can help bind two pieces of meat together.
Why is it used in the meat industry?
Beef tenderloin
Muscles are all kinds of crazy shapes. Some are huge, some are long and skinny, some are shaped like triangles or trapezoids or who knows what. It is hard for butchers to take those muscles with all those different shapes and form them into cuts of meat that are the size and shape that people want to eat. For example, the tenderloin is the most tender muscle in the body and is used to make filet mignon. It is about as big around as a base ball at one end and tapers down to a point at the other. On one end, butchers can cut nice pretty round steaks, but as they cut more and more steaks, they get smaller and smaller. As the butcher gets closer and closer to the small end, the pieces are too small to make a nice steak. They are still the most tender muscle in the body, but they won’t make pretty, portion sized steaks. So, meat scientists and chefs use TG or fibrin to stick two tenderloins together with the skinny end of one adhered to the fatter end of the other one and visa versa. It is still tenderloin, still the most tender cut in the body, but with TG, butchers can cut more, pretty round steaks. More meat for everybody!
Sometimes, chefs use TG or fibrin to get the bacon to stick to filet mignon. I’ve seen examples of it used on salmon and to make that imitation crab stuff.
Where is it found?
If these ingredients are used in a food that you buy at the store, according to USDA, the food must be labeled ‘formed’ or ‘fabricated’ or ‘shaped’, as in ‘Formed Chicken Breast’ or ‘Fabricated Steaks.’ A meat product containing TG or fibrin will also have an “enzyme” to transglutaminase enzyme” in the ingredient list. When you cook them, you should treat them like ground meat and cook them to at least 160°F for red meat and all chicken should be cooked to 165°F.
Of course, you can’t read ingredient statements when you dine at restaurants. You can always ask. Foods that are prepared prior to coming to the restaurant will have TG on their ingredient list, and a chef will be able to tell you if he or she is using it themselves. They should be trained in preparing foods containing TG safely, so it should be cooked to safe temperatures.
Some people are concerned that TG or fibrin are going to be used to turn cheap cuts of meat into cuts that can be sold at a higher price. Cheap cuts of meat are cheap for a reason; nothing can change the texture or flavor to make them like filet mignon. If a chef or a company were doing something like that, not only would it hurt their business, it would be against the law. The USDA dictates labeling laws on cuts of meat, and only tenderloin can be labeled as ‘tenderloin’. The folks at the American Meat Institute stated that they do not have any evidence that these deceptive practices are happening.
Furthermore, TG is too expensive to be used on cheap cuts of meat. Because of its price, you will only see it used on expensive cuts like tenderloin or salmon patties or in high-end restaurants where chefs demand higher prices. So, you’re not really consuming it very often. AMI estimates that about 8 million pounds of meat containing these products are sold annually, that is out of 49 billion pounds of beef and pork sold each year (0.016%).
As a meat scientist, I think that TG and enzymes like it are neat and exciting. I think it is fun to see what chefs and the guys and girls in research and development come up with using them. I don’t feel like we are trying to trick anyone. And, I know to cook these products to 160°F.
Here are some other good sources on transglutaminase and fibrin.
· This video is the best I’ve seen explaining the process and showing how TG is used.
· In this Meat Myth Crusher video, my friend Dr. Dana Hanson, from North Carolina State University explains how TG is used.
· This is a blog post about meat glue from culinary blog called Cooking Issues.
· This is a statement about binding enzymes used in meat products from the American Meat Institute.
30 Day Protein Challenge!!
June 12, 2015
Say, are you up for a healthy challenge?! American’s currently consume 2/3rd of their daily protein during dinner (supper) that doesn’t leave much room for protein during other meals (breakfast, lunch) or snacks. I would like to introduce the “30” Day Protein Challenge.
For some time now research has shown that consuming protein in balanced amounts at each meal is beneficial to improving over-all health. Some of the more remarkable benefits of distributing protein throughout the day include feeling satisfied after a meal or snack that features protein, which helps reduce constantly eating. Additionally, meals with high quality protein helps to build muscle and reduce body fat.
The “30 day Protein Challenge” is a step by step way to get optimal amount of protein throughout the day. It’s simple: work your way up to eating 25 to 30 grams of protein each meal- 3 daily meals and feel the difference. Whether you are seeking to maintain and or build muscle, looking for craving control or striving for better overall health and wellness, the “30 Day Protein challenge” can help take control of your appetite and kick start the benefits from balanced protein consumption.
Interested in joining the challenge visit:
Beef It’s What’s for Dinner. com/ Protein Challenge
Let’s Get Going!!
*One small change in your diet can make a big difference in the way you feel.
The step by step way to help you get an optimal amount of protein throughout the day. Research show that some people can loose and or maintain a healthy weight, support a healthy metabolism when they consume more high quality protein.
Keep a daily journal!
Day 1 thru 5
Note what you ate at each meal and how did it make you feel.
Day 6
Review your meals and identify where you may be able to shift protein consumption
Day 7
Eat your normal meals
Day 8
Shift to protein rich foods at your lowest protein meal
Day 9
Eat your normal meals
Day 10
Protein shift substitute protein rich food to your lowest protein meal
Day 11
Eat your normal meals
Day 12
Protein shift 25 to 30 grams at least 2 meals
Day 13
Eat your normal meals
Day 14
Review meals and determine where you can make any changes
Day 15
Eat your normal meals
Day 16
Protein Balance 25-30 grams at 3 meals
Day 17
Eat your normal meals
Day 18
Protein Balance 25 to 30 grams at 3 meals
Day 19
Eat your normal meals
Day 20
Protein balance 25 to 30 grams at 3 meals
Day 21
Review meals and determine where you make any changes
Day 22
Eat your normal meals
Day 23-26
Protein balance 25-30 grams of protein at 3 meals
Day 27
Eat your normal meals
Day 28-30
25-30 grams of protein at each meal
Continue to keep your journal so that you may make quality adjustments for meals.
ENJOY!
I have tried it and it works. Feel much better, a bit more energy and do not crave chocolate chip or Little Debbie cookies and mountain dew.
June 12, 2015
Say, are you up for a healthy challenge?! American’s currently consume 2/3rd of their daily protein during dinner (supper) that doesn’t leave much room for protein during other meals (breakfast, lunch) or snacks. I would like to introduce the “30” Day Protein Challenge.
For some time now research has shown that consuming protein in balanced amounts at each meal is beneficial to improving over-all health. Some of the more remarkable benefits of distributing protein throughout the day include feeling satisfied after a meal or snack that features protein, which helps reduce constantly eating. Additionally, meals with high quality protein helps to build muscle and reduce body fat.
The “30 day Protein Challenge” is a step by step way to get optimal amount of protein throughout the day. It’s simple: work your way up to eating 25 to 30 grams of protein each meal- 3 daily meals and feel the difference. Whether you are seeking to maintain and or build muscle, looking for craving control or striving for better overall health and wellness, the “30 Day Protein challenge” can help take control of your appetite and kick start the benefits from balanced protein consumption.
Interested in joining the challenge visit:
Beef It’s What’s for Dinner. com/ Protein Challenge
Let’s Get Going!!
*One small change in your diet can make a big difference in the way you feel.
The step by step way to help you get an optimal amount of protein throughout the day. Research show that some people can loose and or maintain a healthy weight, support a healthy metabolism when they consume more high quality protein.
Keep a daily journal!
Day 1 thru 5
Note what you ate at each meal and how did it make you feel.
Day 6
Review your meals and identify where you may be able to shift protein consumption
Day 7
Eat your normal meals
Day 8
Shift to protein rich foods at your lowest protein meal
Day 9
Eat your normal meals
Day 10
Protein shift substitute protein rich food to your lowest protein meal
Day 11
Eat your normal meals
Day 12
Protein shift 25 to 30 grams at least 2 meals
Day 13
Eat your normal meals
Day 14
Review meals and determine where you can make any changes
Day 15
Eat your normal meals
Day 16
Protein Balance 25-30 grams at 3 meals
Day 17
Eat your normal meals
Day 18
Protein Balance 25 to 30 grams at 3 meals
Day 19
Eat your normal meals
Day 20
Protein balance 25 to 30 grams at 3 meals
Day 21
Review meals and determine where you make any changes
Day 22
Eat your normal meals
Day 23-26
Protein balance 25-30 grams of protein at 3 meals
Day 27
Eat your normal meals
Day 28-30
25-30 grams of protein at each meal
Continue to keep your journal so that you may make quality adjustments for meals.
ENJOY!
I have tried it and it works. Feel much better, a bit more energy and do not crave chocolate chip or Little Debbie cookies and mountain dew.
Tennessee Agriculture Top Ten
April 27, 2015
The volunteer state has 10.9 million acres dedicated to 76,000 agriculture operations. The average size farm in the Volunteer state is 143 acres.
The Volunteer state’s leading agriculture commodities, based on cash receipts for 2013 were:
1. Oil Crops: Oil crops such as cottonseed and especially soybeans are extremely valuable to Tennessee’s economy. These commodities earned $815.82 million for 2013. Dyre County was the number 1 soybean producing county followed by 10 other west Tennessee counties.
2. Cattle and calves: Approximately 1.8 million cattle and calves are raised on 43,000 Tennessee farms. Generating $690.78 million for 2013. Cattle and calves are among the states most lucrative livestock commodities. Tennessee was home to 864,000 beef cows in 2014, ranking 9th in US for number of beef cows.
3. Corn: Field Corn raked in $583.2 million for 2013. This vital crop is frown to feed livestock throughout Tennessee and the U.S.A.
4. Broilers: An impressive 172.8 million broilers or chickens grown for meat are raised in Tennessee. Broilers brought in $544.55 million during 2013. Tennessee ranked 14th in US for broilers and 34th for other poultry production.
5. Cotton: Tennessee farmers raised 235,000 acres of cotton harvesting 430,000 bales or enough to make 50.52 million pairs of jeans. The Natural fiber earned $301.8 million for 2013.
6. Wheat: Tennessee’s most important food grain generated $259.5 million during 2013. Gibson count planted the most wheat at 44,000 acres. Wheat is also the primary food grain grown in US, 42 states.
7. Milk: Tennessee is home to numerous dairies producing 15.98 pounds of milk daily per cow, for a total of 767 million pounds of milk during in 2013. Milk brought in $163.83 million. Tennessee ranked 29th in US for numbering of milk cows and 31st for milk produced.
8. Tobacco: Tennessee tobacco farmers raised 44.57 million pounds during 2013. The average price was $2.37 per pound contributing a grand total of $105.38 million to the state’s economy. Tennessee ranks 2nd in Burley and Dark tobacco production in US.
9. Vegetables and melons: Grown in greenhouses, gardens and fields. Tennessee vegetables and melons earned $90.98 million for 2013. This produce is sold at farmers marketing on-farm markets, retail grocery stores and for processing.
10. Hogs: Hogs brought home the bacon, $60.32 million for 2013. Tennessee was home to a total of 180,000 hogs and ranked 25th for the number of hogs raised in US.
Tennessee ranks in US production of agricultural products:
2nd meat goats, mules, burros and donkeys
3rd fresh market tomatoes
6th equine or horses and ponies
15th milk goats
31st sheep and lambs
33rd honey
A recent survey of US families revealed there influences on food purchases: 89% taste, 71% price, 67% healthfulness and 30% sustainability.
Pick Tennessee Products Farmers Market Shopping Tips:
· Buy sweet corn early in the morning
· Store tomatoes with the stem end up, as it grows on the vine
· Go green bring your own shopping bags
· Your knows the best cantaloupe
· Winter squash varieties keep will if stored in a cool dry place
· Always purchase produce that looks fresh as possible
· Always look for the “Pick Tennessee Products” logo
The single greatest agricultural challenge farmers/ranchers have ever faced is whether we can feed 9 billion people that are expected to live on our planet by 2050.
Reference:
Tennessee Ag Insider 2015 Edition Sponsored by Tennessee Department of Agricultrure.
April 27, 2015
The volunteer state has 10.9 million acres dedicated to 76,000 agriculture operations. The average size farm in the Volunteer state is 143 acres.
The Volunteer state’s leading agriculture commodities, based on cash receipts for 2013 were:
1. Oil Crops: Oil crops such as cottonseed and especially soybeans are extremely valuable to Tennessee’s economy. These commodities earned $815.82 million for 2013. Dyre County was the number 1 soybean producing county followed by 10 other west Tennessee counties.
2. Cattle and calves: Approximately 1.8 million cattle and calves are raised on 43,000 Tennessee farms. Generating $690.78 million for 2013. Cattle and calves are among the states most lucrative livestock commodities. Tennessee was home to 864,000 beef cows in 2014, ranking 9th in US for number of beef cows.
3. Corn: Field Corn raked in $583.2 million for 2013. This vital crop is frown to feed livestock throughout Tennessee and the U.S.A.
4. Broilers: An impressive 172.8 million broilers or chickens grown for meat are raised in Tennessee. Broilers brought in $544.55 million during 2013. Tennessee ranked 14th in US for broilers and 34th for other poultry production.
5. Cotton: Tennessee farmers raised 235,000 acres of cotton harvesting 430,000 bales or enough to make 50.52 million pairs of jeans. The Natural fiber earned $301.8 million for 2013.
6. Wheat: Tennessee’s most important food grain generated $259.5 million during 2013. Gibson count planted the most wheat at 44,000 acres. Wheat is also the primary food grain grown in US, 42 states.
7. Milk: Tennessee is home to numerous dairies producing 15.98 pounds of milk daily per cow, for a total of 767 million pounds of milk during in 2013. Milk brought in $163.83 million. Tennessee ranked 29th in US for numbering of milk cows and 31st for milk produced.
8. Tobacco: Tennessee tobacco farmers raised 44.57 million pounds during 2013. The average price was $2.37 per pound contributing a grand total of $105.38 million to the state’s economy. Tennessee ranks 2nd in Burley and Dark tobacco production in US.
9. Vegetables and melons: Grown in greenhouses, gardens and fields. Tennessee vegetables and melons earned $90.98 million for 2013. This produce is sold at farmers marketing on-farm markets, retail grocery stores and for processing.
10. Hogs: Hogs brought home the bacon, $60.32 million for 2013. Tennessee was home to a total of 180,000 hogs and ranked 25th for the number of hogs raised in US.
Tennessee ranks in US production of agricultural products:
2nd meat goats, mules, burros and donkeys
3rd fresh market tomatoes
6th equine or horses and ponies
15th milk goats
31st sheep and lambs
33rd honey
A recent survey of US families revealed there influences on food purchases: 89% taste, 71% price, 67% healthfulness and 30% sustainability.
Pick Tennessee Products Farmers Market Shopping Tips:
· Buy sweet corn early in the morning
· Store tomatoes with the stem end up, as it grows on the vine
· Go green bring your own shopping bags
· Your knows the best cantaloupe
· Winter squash varieties keep will if stored in a cool dry place
· Always purchase produce that looks fresh as possible
· Always look for the “Pick Tennessee Products” logo
The single greatest agricultural challenge farmers/ranchers have ever faced is whether we can feed 9 billion people that are expected to live on our planet by 2050.
Reference:
Tennessee Ag Insider 2015 Edition Sponsored by Tennessee Department of Agricultrure.
The Quite Economy
April 27, 2015
Our Agricultural production, farming and especially cattle, generates a large economical “footprint” for Sevier County, Tennessee. The economic generation is rather quiet as we often see or hear little from these quietly working farm families. The direct value of these agricultural products and commodities raised on Sevier County family farms is $12.3 million of which 35.9% is from cattle.
These agricultural products and commodities accounts for some 537 full and part-time jobs, which 15.4% of these jobs are created from raising cattle.
The impact from Sevier County agriculture, which includes the direct value of agriculture products and commodities raised on farms (mentioned previously) plus the input supplies economic activity from farm suppliers: equipment dealers, parts dealers, hardware, fuel and transportation. Also, additional household spending for goods and services resulting from the many agricultural enterprises. The total impact for the Sevier County economy, when the multiplier (trickle down) effects are taken into account is $14.2 million with 35% generated by raising cattle.
Likewise, the total impacts generates 575 full and part-time jobs of which 16% are created from raising cattle.
The agricultural products and commodities raised on these Sevier County farms for the local economy includes a wide variety, but not limited to beef cattle and calves, crops such as corn, soybeans, hays vegetables, nursery plants, orchards, greenhouses and various other crops.
Thinking of Sevier County, we too often think of the Great Smoky Mountains National Park, Gatlinburg, Pigeon Forge, Dollywood and Sevierville that is why I refer to agriculture as the quiet economy.
The importance of our family farms and farming communities within Sevier County and surrounding regions cannot be over emphasized.
April 27, 2015
Our Agricultural production, farming and especially cattle, generates a large economical “footprint” for Sevier County, Tennessee. The economic generation is rather quiet as we often see or hear little from these quietly working farm families. The direct value of these agricultural products and commodities raised on Sevier County family farms is $12.3 million of which 35.9% is from cattle.
These agricultural products and commodities accounts for some 537 full and part-time jobs, which 15.4% of these jobs are created from raising cattle.
The impact from Sevier County agriculture, which includes the direct value of agriculture products and commodities raised on farms (mentioned previously) plus the input supplies economic activity from farm suppliers: equipment dealers, parts dealers, hardware, fuel and transportation. Also, additional household spending for goods and services resulting from the many agricultural enterprises. The total impact for the Sevier County economy, when the multiplier (trickle down) effects are taken into account is $14.2 million with 35% generated by raising cattle.
Likewise, the total impacts generates 575 full and part-time jobs of which 16% are created from raising cattle.
The agricultural products and commodities raised on these Sevier County farms for the local economy includes a wide variety, but not limited to beef cattle and calves, crops such as corn, soybeans, hays vegetables, nursery plants, orchards, greenhouses and various other crops.
Thinking of Sevier County, we too often think of the Great Smoky Mountains National Park, Gatlinburg, Pigeon Forge, Dollywood and Sevierville that is why I refer to agriculture as the quiet economy.
The importance of our family farms and farming communities within Sevier County and surrounding regions cannot be over emphasized.
Grilling up the Good Times
April 27, 2015
Its outdoor “Grilling Time” uncover and dust off that Big Green Egg, charcoal or gas grill to get the party started. Can you think of a better way to celebrate a weekend get together? All across the area people just can’t get enough of grilling. I know of several who never put the grill away, it never gets too cool for them to grill out.
Grilling is the activity we do with family and friends. Nothing adds more to a family get-together like steaks and burgers hot off the grill. Plus, grilling is one of the healthiest cooking methods.
Choose the meat-beef, pork, poultry or fish; there is a cut of meat from the group that fits everyone’s taste and pocket book. My favorite just happens to be “beef”- rib eye, top loin, T-bone and flat iron steaks. Also mix in some ground beef, an over-all favorite.
Marbling the white specks of fat in the red meat influences the flavor, juiciness and grade of beef is the most preferred by meat home grillers.
Marinades and rubs can be used, all according to your taste. These can be; used if you do not want to spend the extra on a pricy cut of beef. Consider using a marinade on a select grade of beef to improve taste and tenderness.
Generally meat straight from the frig is about 38 degrees. For a good grilling experience begin with meat having an internal temperature of 50-55 degrees as determined using a meat thermometer inserted into the side of meat. Meat at these temperatures produce a desirable even cooked flavor and texture.
Begin grilling with medium heat or when you can hold a hand over the coals or gas flame for several seconds, 4, 5, 6 seconds can equal medium heat.
A very light coating of cooking oil will allow the meat to become evenly seated on each side and insure a juicy finished steak. Following searing on each side, “always” use meat tongs or spatula to turn meat on the grill. Do not press down on the meat or punch holes to create smoke or sizzle, this forces flavor and juiciness out of the meat.
Doneness can be determined by inserting a meat thermometer into the thickest part of the steak for 10-15 seconds: medium rare 145 degrees, medium 160 degrees, well done 170 degrees and for all ground beef 160 degrees. Color is not a good indicator of doneness.
We generally think of spring, summer of fall as a great grilling times but its good year-round.
Beef from the grill is how it’s done, bring on the steaks and burgers. Let’s enjoy the great grilling taste.
April 27, 2015
Its outdoor “Grilling Time” uncover and dust off that Big Green Egg, charcoal or gas grill to get the party started. Can you think of a better way to celebrate a weekend get together? All across the area people just can’t get enough of grilling. I know of several who never put the grill away, it never gets too cool for them to grill out.
Grilling is the activity we do with family and friends. Nothing adds more to a family get-together like steaks and burgers hot off the grill. Plus, grilling is one of the healthiest cooking methods.
Choose the meat-beef, pork, poultry or fish; there is a cut of meat from the group that fits everyone’s taste and pocket book. My favorite just happens to be “beef”- rib eye, top loin, T-bone and flat iron steaks. Also mix in some ground beef, an over-all favorite.
Marbling the white specks of fat in the red meat influences the flavor, juiciness and grade of beef is the most preferred by meat home grillers.
Marinades and rubs can be used, all according to your taste. These can be; used if you do not want to spend the extra on a pricy cut of beef. Consider using a marinade on a select grade of beef to improve taste and tenderness.
Generally meat straight from the frig is about 38 degrees. For a good grilling experience begin with meat having an internal temperature of 50-55 degrees as determined using a meat thermometer inserted into the side of meat. Meat at these temperatures produce a desirable even cooked flavor and texture.
Begin grilling with medium heat or when you can hold a hand over the coals or gas flame for several seconds, 4, 5, 6 seconds can equal medium heat.
A very light coating of cooking oil will allow the meat to become evenly seated on each side and insure a juicy finished steak. Following searing on each side, “always” use meat tongs or spatula to turn meat on the grill. Do not press down on the meat or punch holes to create smoke or sizzle, this forces flavor and juiciness out of the meat.
Doneness can be determined by inserting a meat thermometer into the thickest part of the steak for 10-15 seconds: medium rare 145 degrees, medium 160 degrees, well done 170 degrees and for all ground beef 160 degrees. Color is not a good indicator of doneness.
We generally think of spring, summer of fall as a great grilling times but its good year-round.
Beef from the grill is how it’s done, bring on the steaks and burgers. Let’s enjoy the great grilling taste.
A GREEN TOMORROW
April 22, 2015
As America’s 45th annual "Earth Day” (April 22, 2015), it's a day that is dedicated to focus on our environment and its sustainability. The American farmers/ranchers are the original stewards of our natural resources: soil, water, air and minerals.
We with the American farmer/rancher are even more committed to protecting our environment and conservation. We have introduced and continue introduction and adoption of "Best Management Practices" for protection of our environment. We value and respect these natural resources, it's our future and legacy.
America's farmers/ranchers are our leaders for conservation efforts to protect our environment on a daily basis. Our stewardship is a commitment to provide quality food, enhance food safety, embrace innovations and create a future for the next generation.
Nearly half of the world’s land area is only suitable for grassland and rangeland (pastures), unsuitable for rising crops as its too steep, rocky or dry. However, these lands raise abundant quantities of grass that livestock can utilize. Grazing livestock is an important form of agriculture on these lands; thus, allowing farmers/ranchers to more than double the area utilized for raising food.
Cattlemen are continually improving these grazing lands by developing sound environmental practices such as soil nutrient management, rotational grazing, stocking rates, reducing risk for wildfires and protecting wildlife habitat.
A few agricultural facts to consider:
* Today, one American farmer/rancher raises sufficient food for 155 people, compared to just 26 people a few decades ago.
* Nearly 95% of U.S. cattle farms/ranches are family owned and operated, with 2/3 of these being in the same family for 2-3 generations or more.
* Today, cattlemen have improved environmental sustainability by 5% in just 6 years (2005-2011) these improvements include:
10% less emissions to water
3% less water used
7% less emissions to soil
2% less greenhouse gas emissions
2% less energy used
2% less resource consumption
32% less occupational illnesses and accidents
* How was sustainability improved?
Increased use of precision farming practices improvement of crop yields improved animal genetics, health and nutrition.
* Future improvements to conserve environmental impact: continue to increase waste water recovery and bio gas capture further adoption of water efficient irrigation systems
exploration of packaging alternatives to reduce inputs continue to optimize nutrient application to soil for improving crop yields reduction of food waste.
* The Environmental Protection Agency (EPA) estimates the entire U.S. agriculture business accounts for only 6.4% of total greenhouse gas emissions. The U.S. livestock business accounts for less than 2.4% of that total. Fossil fuel use accounts for about 79% of all greenhouse gas emissions.
While many of us American’s observe "Earth Day" on April 22, many are unaware that "Earth Day" is a 365 day occurrence for farmers/ranchers as we raise food, fiber, fuel and shelter for all American families. We have a commitment for sustainability and protection of our environment.
It’s great to enjoy nature and work at what one enjoys!
April 22, 2015
As America’s 45th annual "Earth Day” (April 22, 2015), it's a day that is dedicated to focus on our environment and its sustainability. The American farmers/ranchers are the original stewards of our natural resources: soil, water, air and minerals.
We with the American farmer/rancher are even more committed to protecting our environment and conservation. We have introduced and continue introduction and adoption of "Best Management Practices" for protection of our environment. We value and respect these natural resources, it's our future and legacy.
America's farmers/ranchers are our leaders for conservation efforts to protect our environment on a daily basis. Our stewardship is a commitment to provide quality food, enhance food safety, embrace innovations and create a future for the next generation.
Nearly half of the world’s land area is only suitable for grassland and rangeland (pastures), unsuitable for rising crops as its too steep, rocky or dry. However, these lands raise abundant quantities of grass that livestock can utilize. Grazing livestock is an important form of agriculture on these lands; thus, allowing farmers/ranchers to more than double the area utilized for raising food.
Cattlemen are continually improving these grazing lands by developing sound environmental practices such as soil nutrient management, rotational grazing, stocking rates, reducing risk for wildfires and protecting wildlife habitat.
A few agricultural facts to consider:
* Today, one American farmer/rancher raises sufficient food for 155 people, compared to just 26 people a few decades ago.
* Nearly 95% of U.S. cattle farms/ranches are family owned and operated, with 2/3 of these being in the same family for 2-3 generations or more.
* Today, cattlemen have improved environmental sustainability by 5% in just 6 years (2005-2011) these improvements include:
10% less emissions to water
3% less water used
7% less emissions to soil
2% less greenhouse gas emissions
2% less energy used
2% less resource consumption
32% less occupational illnesses and accidents
* How was sustainability improved?
Increased use of precision farming practices improvement of crop yields improved animal genetics, health and nutrition.
* Future improvements to conserve environmental impact: continue to increase waste water recovery and bio gas capture further adoption of water efficient irrigation systems
exploration of packaging alternatives to reduce inputs continue to optimize nutrient application to soil for improving crop yields reduction of food waste.
* The Environmental Protection Agency (EPA) estimates the entire U.S. agriculture business accounts for only 6.4% of total greenhouse gas emissions. The U.S. livestock business accounts for less than 2.4% of that total. Fossil fuel use accounts for about 79% of all greenhouse gas emissions.
While many of us American’s observe "Earth Day" on April 22, many are unaware that "Earth Day" is a 365 day occurrence for farmers/ranchers as we raise food, fiber, fuel and shelter for all American families. We have a commitment for sustainability and protection of our environment.
It’s great to enjoy nature and work at what one enjoys!
I Like Beef
April 13, 2015
I like the aroma created by beef on the grill. I like to
hear the sizzle of steaks on the grill. I like the taste and flavor of steaks on the platter.
Beef is a healthy nutritious food: we have 29 cuts of beef qualifying as lean beef, that being less than 10 grams of total fat, 4.5 grams or less of saturated fat and less those 95 milligrams of cholesterol per 3.5 ounce cooked serving. We have 8 cuts of beef that are certified by the American Heart Association to display their heart check mark.
Lean beef supplies our bodies more of the nutrients our bodies need in 150 calories per 3 ounce servings. Calorie for calorie beef supplies more nutrients per calorie.
Beef a great flavor and taste. Also, 50% of beef fats are mono saturated, the same as those found in healthy olive oil.
Beef is easily prepared, check out the web page “beef its what’s for dinner”. I think there are enough recipes that there should be no trouble finding something for grilling, and information on many cuts of beef.
Beef is environmental friendly:
Beef cattle graze many acres of grassland harvesting grass for a nutrient rich food. These grasslands are undesirable (steep, dry, rocky) for raising fruits and vegetable crops but grow excellent grass.
Beef cattle aid in wildfire management by harvesting these grasses; thus, reducing fuels for wildfires. This also improves the wildlife habitat.
Today’s beef farmers/ranchers use 19% less feed, 12% less water, 33% less land and since 1977 the carbon footprint of beef raising is down 16%. Compared to 1977 farmers/ranchers are raising 31% more beef with 30% fewer cattle.
I like beef as it’s a wholesome nutritious food.
Related Articles:
The Power of Ten
Heart Month
BOLD
American Heart Association Certifies Extra Lean Ground Beef
The Power of Ten
April 13, 2015
Lean Beef has the power of 10, 10 essential nutrients for 10 essential jobs within our bodies.
Proteins that help us build muscle and repair tissues from body activities.
Iron that aids our bodies to utilize oxygen to power us through daily activities.
Lean beef contains vitamins B6 and B12 which help our bodies convert food to energy for daily work and play, also; aids to maintain brain functions.
Zinc, an important nutrient that helps us maintains a healthy immune system to protect our bodies against infections, bacteria, viruses and heal broken bones.
Niacin supports metabolism and energy production.
Choline supports the development of our nervous system.
Do not forget selenium and riboflavin. These are cell protectors and helps convert food to energy.
Also, phosphorus which along with calcium (found in milk and other dairy products) helps strong bones and teeth for that pretty smile and to walk straight and tall.
These 10 essential nutrients give us all “staying power” endure daily work and play.
All lean beef cuts, which there are 29 cuts, have less than 10 grams of total fat. 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3.5 ounce cooked serving.
Lean beef can be a part of a heart healthy diet.
April 13, 2015
Lean Beef has the power of 10, 10 essential nutrients for 10 essential jobs within our bodies.
Proteins that help us build muscle and repair tissues from body activities.
Iron that aids our bodies to utilize oxygen to power us through daily activities.
Lean beef contains vitamins B6 and B12 which help our bodies convert food to energy for daily work and play, also; aids to maintain brain functions.
Zinc, an important nutrient that helps us maintains a healthy immune system to protect our bodies against infections, bacteria, viruses and heal broken bones.
Niacin supports metabolism and energy production.
Choline supports the development of our nervous system.
Do not forget selenium and riboflavin. These are cell protectors and helps convert food to energy.
Also, phosphorus which along with calcium (found in milk and other dairy products) helps strong bones and teeth for that pretty smile and to walk straight and tall.
These 10 essential nutrients give us all “staying power” endure daily work and play.
All lean beef cuts, which there are 29 cuts, have less than 10 grams of total fat. 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3.5 ounce cooked serving.
Lean beef can be a part of a heart healthy diet.
Beef Quality Assurance
April 13, 2015
Why I/we participate in Beef Quality Assurance!!! Beef Quality Assurance (BQA) is an important local, state and national voluntary program offering beef farmers/ranchers, on all levels a set of “Best Management Practices” for raising and caring for a safe, wholesome and healthy beef supply. That’s why we participate in the BQA program. From our farm/ranch gate to American families dinner table BQA is a positive stop for all beef farmers/ranchers.
The BQA program is our way to insure American families that our beef cattle management and handling practices result in a high quality beef product.
BQA is a system that confirms our farmers/ranchers responsibility for cattle entrusted for our care. We encourage our employee’s to become BQA certified and take pride in their responsibility to properly care for cattle and other livestock on our farms/ranches.
BQA programs fit each area of our beef business: Cow/calf, stocker or grazing, purebred or registered, heifer development, feeder or feed yard, marketing, transportation and harvesting.
We participate in these programs to learn improvements for management, caring for and handling of our beef cattle to reassure American families that each area of our beef business is committed to a safe, wholesome and nutritious beef product. We continually update ourselves and our employee’s because it’s the right thing to do!!
Enjoy our beef at your dinner table tonight.
April 13, 2015
Why I/we participate in Beef Quality Assurance!!! Beef Quality Assurance (BQA) is an important local, state and national voluntary program offering beef farmers/ranchers, on all levels a set of “Best Management Practices” for raising and caring for a safe, wholesome and healthy beef supply. That’s why we participate in the BQA program. From our farm/ranch gate to American families dinner table BQA is a positive stop for all beef farmers/ranchers.
The BQA program is our way to insure American families that our beef cattle management and handling practices result in a high quality beef product.
BQA is a system that confirms our farmers/ranchers responsibility for cattle entrusted for our care. We encourage our employee’s to become BQA certified and take pride in their responsibility to properly care for cattle and other livestock on our farms/ranches.
BQA programs fit each area of our beef business: Cow/calf, stocker or grazing, purebred or registered, heifer development, feeder or feed yard, marketing, transportation and harvesting.
We participate in these programs to learn improvements for management, caring for and handling of our beef cattle to reassure American families that each area of our beef business is committed to a safe, wholesome and nutritious beef product. We continually update ourselves and our employee’s because it’s the right thing to do!!
Enjoy our beef at your dinner table tonight.
Savings on Beef Prices
How may a family save a few dollars or stretch the food dollar on beef today? With beef’s high prices, other sources of protein (pork or poultry) may often attract shopper’s eye.
However, there are other ways to get best buys at the local meat counter. The beef council offers these suggestions when considering beef purchases.
1. Consider price per serving:
One pound of ground beef costing $4.60 per pound, equals $1.15 per ounce serving. Ground beef offers lots of satisfying nutrients (10) for the family food dollar.
2. Buy family size packages:
Larger packages may be used several ways; one meal with left overs being used for salads, sandwiches, stir-fry or soup. Another is freezing portions for future use.
3. Go Small:
If or a reason you do not need pounds of beef, search the meat counter to locate the correct size of steak or roast. If it’s not found, ask the meat manager for the size needed or desired.
4. Buy large cuts and trim to desired size at home:
Buying large cuts of beef and trimming into desired sizes may save a few dollars per pound. Freezing individual cuts or use for a family cook out. Grilling time is just around the corner or some families grill out year round.
5. Look for Bargins:
Almost every week local grocery stores offer specials on beef. Watch for coupons on the internet websites, local newspapers or other beef deals. Find that favorite cut of beef on special, buy several and freeze for another day. Learn when mark-downs occur and be an early bird shopper, many meats are reduced late in the day for next day sales.
6. Ask for help:
Talk with the butcher or meat manager, who may recommend a special cut or offer tips on just how to stretch your food dollar.
7. Another Idea:
Check out the web page (beef It’s what’s for dinner) to research cuts of beef, nutritional information and recipes.
ENJOY that great taste of nutrient rich beef.
You May Like:
New Cuts of Beef
All Food Labels are not Created Equal
American Heart Assoc. Certifies Extra Lean Beef
What’s the Meat Label Say and Why!
Protein Comparison
March 18, 2015
Are all created equal? No beef, is a nutritious choice, plus it taste good too.
Naturally rich in nutrients, lean beef gives you more essential nutrients (10 to be exact) with fewer calories than other plant based proteins. Lots of nutrition in a small package. It often requires more than twice the calories to get 25 grams of protein from beans, nuts and grains compared to beef.
Check out the table below:
Quinoa: 3 cups 666 calories 25 grams of protein
Peanut
Butter: 6 tbls 564 calories 25 grams of protein
Black
Beans: 1 ¾ cups 382 calories 25 grams of protein
Edamame: 1 ½ cups 284 calories 25 grams of protein
Lean Beef: 3 oz 154 calories 25 grams protein
Lean beef being defined as less than 10 grams of total fat; 4.5 grams or less of saturated fat; Less than 95 milligrams of cholesterol per 3 ½ ounces cooked serving.
You May Like:
All Food Labels Are Not Created Equal
BOLD
Love that Lean Beef
29 cuts of Lean Beef
March 18, 2015
Are all created equal? No beef, is a nutritious choice, plus it taste good too.
Naturally rich in nutrients, lean beef gives you more essential nutrients (10 to be exact) with fewer calories than other plant based proteins. Lots of nutrition in a small package. It often requires more than twice the calories to get 25 grams of protein from beans, nuts and grains compared to beef.
Check out the table below:
Quinoa: 3 cups 666 calories 25 grams of protein
Peanut
Butter: 6 tbls 564 calories 25 grams of protein
Black
Beans: 1 ¾ cups 382 calories 25 grams of protein
Edamame: 1 ½ cups 284 calories 25 grams of protein
Lean Beef: 3 oz 154 calories 25 grams protein
Lean beef being defined as less than 10 grams of total fat; 4.5 grams or less of saturated fat; Less than 95 milligrams of cholesterol per 3 ½ ounces cooked serving.
You May Like:
All Food Labels Are Not Created Equal
BOLD
Love that Lean Beef
29 cuts of Lean Beef
What’s the M3eat Label Say and Why!
Many meat processors want to create friendlier, less chemically labels and choose to remove nitrates. Also, when processors want to use the natural or organic labels, they are not permitted to add nitrites and nitrates as they are classified by USDA as chemical preservatives.
What if meat processors just remove these ingredients from natural products. Just take it our---problem solved
Some meat processors do that, but without nitrite, deli ham would not be pink, it would be just pork roast. Tasty meats like bacon and hot dogs would not have the same flavors we have come to enjoy. But most importantly, all these meat products would be more susceptible to spoilage and the growth of dangerous bacteria. The nitrite helps these meat products last longer on the grocery shelf and in our home refrigerator. Nitrite also makes them safe for American families. So removing nitrite doesn’t work.
What is nitrite anyway and what is its purpose in meat?
Nitrite is added to processed meats like bacon, ham and sausages (hotdogs and bologna) for four reasons:
1. It prevents growth of clostridium botulinum, the bacteria that causes botulism. Botulism can shut down your nervous system and that’s not healthy. It also helps control other dangerous pathogens and bacteria that cause spoilage, so it helps keep meat safe.
2. It is a very powerful antioxidant and keeps meat from going rancid. The fat in processed meats can acquire funky flavors if allowed to oxidize, and nitrite helps keep that from happening. Have you ever noticed why a package of ham can last for weeks in your frige while left overs go bad in a few days?
3. It gives cured meats their distinct pink color. The nitrite reacts with the muscle protein and changes it to pink and it stays pink for a much longer time than fresh meat stays red.
4. It gives cured meats their distinct flavor. That unique “hammy” and “smoky” flavor of a ham or that unique bacon flavor in bacon comes from nitrite.
Also, without nitrite, several meat products would completely lose their identity. The USDA has standards of identity that regulate what is a hot dog, bologna or even bacon and nitrite is an important ingredient for making these meats what they are. Without nitrite, they are no longer “cured”. This means bacon without nitrite would no longer be bacon, but instead be cooked pork belly.
How do “Natural” and “cured” meats co-exist?
Even though nitrate and nitrite are not permitted to be directly added to natural and organic labeled meat products, other “natural” ingredients with high level of naturally occurring nitrate can be used to replace synthetic forms.
Many vegetables contain high levels of naturally accumulating nitrate. In fact, the main human dietary source of nitrate isn’t in processed meats, but actually green leafy vegetables like spinach and celery. When the nitrate is converted to nitrite, Presto change-o meat curing can naturally happen.
Meat processors can use vegetable powder in processed meats as a source of nitrite to create the pink color and cured flavor. On the label, it may be listed as celery powder, flavoring or natural flavoring. The nitrite derived from vegetables and found in vegetable powder and in natural meats is exactly the same compound as that found in conventionally cured meats.
However, this substitution doesn’t replace all the nitrite needed to provide important quality and safety attributes. The final nitrite levels are lower and the vegetable powder may have to be limited because it can give the meat product its own flavor, too. These lower nitrate levels can mean that the naturally cured meats are not as well protected from spoilage and pathogenic bacteria like clostridium botulinum and listeria monocytogenes. So, other steps must be taken to help keep the meat products safe. Meat processors add natural antimicrobial ingredients or use extra processes like high pressure processing to protect against spoilage and dangerous bacteria.
So what’s really the difference?
Generally, Natural meats are going to be more expensive because the ingredients that go into them are more expensive. However, when your dinner is served on Mom’s kitchen table natural and conventionally cured meats should taste the same and both are safe and nutritious for the American family.
Information by: Dr. Janeal Yancey for the University of Arkansas and Dr. Jeff Sindelar from University of Wisconsin, Both being meat scientist.
Many meat processors want to create friendlier, less chemically labels and choose to remove nitrates. Also, when processors want to use the natural or organic labels, they are not permitted to add nitrites and nitrates as they are classified by USDA as chemical preservatives.
What if meat processors just remove these ingredients from natural products. Just take it our---problem solved
Some meat processors do that, but without nitrite, deli ham would not be pink, it would be just pork roast. Tasty meats like bacon and hot dogs would not have the same flavors we have come to enjoy. But most importantly, all these meat products would be more susceptible to spoilage and the growth of dangerous bacteria. The nitrite helps these meat products last longer on the grocery shelf and in our home refrigerator. Nitrite also makes them safe for American families. So removing nitrite doesn’t work.
What is nitrite anyway and what is its purpose in meat?
Nitrite is added to processed meats like bacon, ham and sausages (hotdogs and bologna) for four reasons:
1. It prevents growth of clostridium botulinum, the bacteria that causes botulism. Botulism can shut down your nervous system and that’s not healthy. It also helps control other dangerous pathogens and bacteria that cause spoilage, so it helps keep meat safe.
2. It is a very powerful antioxidant and keeps meat from going rancid. The fat in processed meats can acquire funky flavors if allowed to oxidize, and nitrite helps keep that from happening. Have you ever noticed why a package of ham can last for weeks in your frige while left overs go bad in a few days?
3. It gives cured meats their distinct pink color. The nitrite reacts with the muscle protein and changes it to pink and it stays pink for a much longer time than fresh meat stays red.
4. It gives cured meats their distinct flavor. That unique “hammy” and “smoky” flavor of a ham or that unique bacon flavor in bacon comes from nitrite.
Also, without nitrite, several meat products would completely lose their identity. The USDA has standards of identity that regulate what is a hot dog, bologna or even bacon and nitrite is an important ingredient for making these meats what they are. Without nitrite, they are no longer “cured”. This means bacon without nitrite would no longer be bacon, but instead be cooked pork belly.
How do “Natural” and “cured” meats co-exist?
Even though nitrate and nitrite are not permitted to be directly added to natural and organic labeled meat products, other “natural” ingredients with high level of naturally occurring nitrate can be used to replace synthetic forms.
Many vegetables contain high levels of naturally accumulating nitrate. In fact, the main human dietary source of nitrate isn’t in processed meats, but actually green leafy vegetables like spinach and celery. When the nitrate is converted to nitrite, Presto change-o meat curing can naturally happen.
Meat processors can use vegetable powder in processed meats as a source of nitrite to create the pink color and cured flavor. On the label, it may be listed as celery powder, flavoring or natural flavoring. The nitrite derived from vegetables and found in vegetable powder and in natural meats is exactly the same compound as that found in conventionally cured meats.
However, this substitution doesn’t replace all the nitrite needed to provide important quality and safety attributes. The final nitrite levels are lower and the vegetable powder may have to be limited because it can give the meat product its own flavor, too. These lower nitrate levels can mean that the naturally cured meats are not as well protected from spoilage and pathogenic bacteria like clostridium botulinum and listeria monocytogenes. So, other steps must be taken to help keep the meat products safe. Meat processors add natural antimicrobial ingredients or use extra processes like high pressure processing to protect against spoilage and dangerous bacteria.
So what’s really the difference?
Generally, Natural meats are going to be more expensive because the ingredients that go into them are more expensive. However, when your dinner is served on Mom’s kitchen table natural and conventionally cured meats should taste the same and both are safe and nutritious for the American family.
Information by: Dr. Janeal Yancey for the University of Arkansas and Dr. Jeff Sindelar from University of Wisconsin, Both being meat scientist.
Three New Popular Cuts of Beef
There are three beef cuts that are increasing in popularity today.
Coulette Steak…the steak is ideal for providing a full sirloin eating experience at a reduced cost. To prepare this steak, sear it with fat side down, melting some of the fat, flip to the lean side for browning before roasting it in the oven. It can be served sliced or cubed with optional bar-b-que sauce of your choice.
Ribeye cap…this steak is a portion of meat that sits on top of the ribeye. If you pull the cap off, you have a really nice piece of beef. Cook the ribeye cap or consider rolling it into a roulade. With the ribeye cap’s buttery rich flavor it does not need a lot to make it special, a nice pink medium rare says WOW!
Strip filet…provides the New York strip flavor and looks similar to a filet mignon. Just slice the strip roast crossways into 1 to 2 inch portions for round, right sized steaks that maintain their juicy tenderness even at high temperatures.
Try these three beef cuts as they could be a solution to offering less expensive cuts with an expensive taste.
These are from Chef Dave Zeno, executive Chef from the National Cattlemen’s Beef Association.
Related Articles:
New Cuts of Beef
Love That Lean Beef
What kind of meat Would you Buy?
Heart Month
February 2015
February is “Heart Month” and is an excellent time to focus on our heart---especially if you or your family has a history of heart problems, such as ours, mostly because of Valentine’s Day.
Beef can be a part of a heart healthy diet. Beef is full of important nutrients such as iron, vitamin B6, vitamin B12, protein, zinc, niacin, selenium, phosphorus, choline and riboflavin. These are beef’s top 10 nutrients.
Four “heart healthy” diets BOLD+; BOLD, DASH and HAD---aimed at lowering blood pressure and cholesterol found the BOLD + diet containing 5.4 ounces of lean beef daily was the most effective. These studies were carried out by researchers at Penn State University and published in the “American Journal of Clinical Nutrition”.
Previous studies have shown that protein helps to keep our blood vessels flexible.
Beef fats 50.2% are mono-unsaturated fatty acids, those that are found in heart healthy foods; 45.7% are saturated fatty acids and 4.1% are poly-unsaturated fatty acids.
These research projects allows beef farmers/ranchers to show American families that they may continue to enjoy lean beef daily. Lean beef being defined as : less than 10 grams of total fat; 4.5 grams of saturated fat and less than 95 milli-grams of cholesterol per 3.5 ounce cooked serving.
A booklet “Confident Cooking With Beef” list beef’s 29 lean beef cuts including: Top Sirloin Steak, T-Bone Steak, Top Loin or Strip Steak and 95% lean ground beef. The booklet is available from Tennessee Beef Industry Council at 615-896-5811.
Lean beef is a heart healthy, nutrient rich food, just remember to watch or control your portions. You can find a place in your diet for foods you love and enjoy.
Beef It’s What’s For Dinner!!
Related Articles
Love That Lean Beef
Heart Healthy Beef
BOLD
BOLD+=5.4 OZ lean beef
BOLD=Beef in an Optimal Lean Diet (4.0oz lean beef)
DASH= Diet Approaches to Stop Hypertation
HAD= Healthy American Diet
February 2015
February is “Heart Month” and is an excellent time to focus on our heart---especially if you or your family has a history of heart problems, such as ours, mostly because of Valentine’s Day.
Beef can be a part of a heart healthy diet. Beef is full of important nutrients such as iron, vitamin B6, vitamin B12, protein, zinc, niacin, selenium, phosphorus, choline and riboflavin. These are beef’s top 10 nutrients.
Four “heart healthy” diets BOLD+; BOLD, DASH and HAD---aimed at lowering blood pressure and cholesterol found the BOLD + diet containing 5.4 ounces of lean beef daily was the most effective. These studies were carried out by researchers at Penn State University and published in the “American Journal of Clinical Nutrition”.
Previous studies have shown that protein helps to keep our blood vessels flexible.
Beef fats 50.2% are mono-unsaturated fatty acids, those that are found in heart healthy foods; 45.7% are saturated fatty acids and 4.1% are poly-unsaturated fatty acids.
These research projects allows beef farmers/ranchers to show American families that they may continue to enjoy lean beef daily. Lean beef being defined as : less than 10 grams of total fat; 4.5 grams of saturated fat and less than 95 milli-grams of cholesterol per 3.5 ounce cooked serving.
A booklet “Confident Cooking With Beef” list beef’s 29 lean beef cuts including: Top Sirloin Steak, T-Bone Steak, Top Loin or Strip Steak and 95% lean ground beef. The booklet is available from Tennessee Beef Industry Council at 615-896-5811.
Lean beef is a heart healthy, nutrient rich food, just remember to watch or control your portions. You can find a place in your diet for foods you love and enjoy.
Beef It’s What’s For Dinner!!
Related Articles
Love That Lean Beef
Heart Healthy Beef
BOLD
BOLD+=5.4 OZ lean beef
BOLD=Beef in an Optimal Lean Diet (4.0oz lean beef)
DASH= Diet Approaches to Stop Hypertation
HAD= Healthy American Diet
Agriculture Opportunities
The world of agriculture is a multi-billion dollar business which directly affects each person in the world on a daily basis. For example; the food we eat. Potential employer’s struggle to locate qualified employees that are passionate about today’s agriculture business.
Between 2010 and 2015 there were or will be more job opportunities available in: agriculture and food systems, renewable energy, and environment than qualified college graduates to fill ‘em. Agriculture Career opportunities abound.
1. The world’s population is increasing daily, expected to reach 9 billion people by 2050.
2. A new generation of agriculture is needed as technology is quickly advancing.
3. The diversity of agriculture offers a wide variety of job opportunities today.
4. Agriculture technology is creating more non-traditional job opportunities.
During 2013, there were 56,000+ career opportunities within the agriculture business but only 29,000 graduates who are trained according to agcareers.com.
Agriculture is a fast growing field that needs new talent to be the next generation of agriculturist. As the world’s population continues to approach 9 billion people the role of food producers’, farmers/ranchers becomes more important.
Check out the agriculture opportunities at agcareers.com.
Related Articles:
My Useless Degree
My Useless Degree #2
Food, Fiber, Fuel and Shelter Demands
The world of agriculture is a multi-billion dollar business which directly affects each person in the world on a daily basis. For example; the food we eat. Potential employer’s struggle to locate qualified employees that are passionate about today’s agriculture business.
Between 2010 and 2015 there were or will be more job opportunities available in: agriculture and food systems, renewable energy, and environment than qualified college graduates to fill ‘em. Agriculture Career opportunities abound.
1. The world’s population is increasing daily, expected to reach 9 billion people by 2050.
2. A new generation of agriculture is needed as technology is quickly advancing.
3. The diversity of agriculture offers a wide variety of job opportunities today.
4. Agriculture technology is creating more non-traditional job opportunities.
During 2013, there were 56,000+ career opportunities within the agriculture business but only 29,000 graduates who are trained according to agcareers.com.
Agriculture is a fast growing field that needs new talent to be the next generation of agriculturist. As the world’s population continues to approach 9 billion people the role of food producers’, farmers/ranchers becomes more important.
Check out the agriculture opportunities at agcareers.com.
Related Articles:
My Useless Degree
My Useless Degree #2
Food, Fiber, Fuel and Shelter Demands
A New Thaw
The “Culinary Innovations Team” from National Cattlemen’s Beef Association has conducted new research for thawing frozen ground beef. Thus developing a new procedure for thawing frozen ground beef.
Many consumers thaw ground beef by leaving it on the kitchen counter all day or thawing in hot water. These are not approved methods of thawing.
The Approved thawing methods are: 1. Thawing in the refrigerator; 2. Under cool running water; 3. In the micro wave, and now # 4. The new Thaw.
The following steps will allow frozen ground beef to be ready in a matter of minutes:
1. Remove a pound of frozen ground beef from packaging and place in a gallon size storage bag. Discard original packaging.
2. Seal the storage bag, leaving a small opening for steam to escape.
3. On a microwave safe plate, heat the bag in the microwave on “HIGH” for one more minute.
4. Flip the bag over.
5. Heat on “HIGH” for one more minute, then wait one minute.
6. Remove ground beef from the microwave, then message it in the bag for up to ten seconds to redistribute the heat.
7. If needed, heat on “HIGH” for 30 seconds longer, followed by 30 seconds rest.
8. Immediately cook and prepare ground beef (formed or crumbles). Cook to 160F.
The ground beef should not to be hot to the touch, just thawed enough to formed or crumbled. There will be pea-sized frozen bits of meat after following theses eight steps.
The whole process requires less than five minutes from start to finish. Now the American family is ready to prepare burgers, meatballs, or skillet dishes and have dinner in 30 minutes or less.
Thanks to the Culinary Innovations Team form National Cattlemen’s Association.
The “Culinary Innovations Team” from National Cattlemen’s Beef Association has conducted new research for thawing frozen ground beef. Thus developing a new procedure for thawing frozen ground beef.
Many consumers thaw ground beef by leaving it on the kitchen counter all day or thawing in hot water. These are not approved methods of thawing.
The Approved thawing methods are: 1. Thawing in the refrigerator; 2. Under cool running water; 3. In the micro wave, and now # 4. The new Thaw.
The following steps will allow frozen ground beef to be ready in a matter of minutes:
1. Remove a pound of frozen ground beef from packaging and place in a gallon size storage bag. Discard original packaging.
2. Seal the storage bag, leaving a small opening for steam to escape.
3. On a microwave safe plate, heat the bag in the microwave on “HIGH” for one more minute.
4. Flip the bag over.
5. Heat on “HIGH” for one more minute, then wait one minute.
6. Remove ground beef from the microwave, then message it in the bag for up to ten seconds to redistribute the heat.
7. If needed, heat on “HIGH” for 30 seconds longer, followed by 30 seconds rest.
8. Immediately cook and prepare ground beef (formed or crumbles). Cook to 160F.
The ground beef should not to be hot to the touch, just thawed enough to formed or crumbled. There will be pea-sized frozen bits of meat after following theses eight steps.
The whole process requires less than five minutes from start to finish. Now the American family is ready to prepare burgers, meatballs, or skillet dishes and have dinner in 30 minutes or less.
Thanks to the Culinary Innovations Team form National Cattlemen’s Association.
Thought Provoking!
Having read these two articles on blog post and returning to re-read them several times since the last of October 2014. The articles are offered for your consideration and thoughts. The articles were presented by Anne Burkholder, Manager of a blog Will Feedyard in Cozart Nebraska. Anne writes a blog “Feedyard Foodie”, providing several informative articles she posts.
Somehow, I thought or had an idea that I understood a bit about government but these articles were “Thought Provoking”, to say the least. Maybe I missed civics class at Powell Valley High School or History at Lincoln Memorial University the days these topics were presented or discussed.
Maybe, we all need a refresher course and study the founding documents such as; the contusion and Bill of Rights of our country so we have a better understanding of each. What’s your thoughts??
Article 1 Americans Need to Engage…
We the people of the United States, in Order to form a more perfect union, establish Justice, insure tranquility, provide for the common defense, promote the general Welfare, and secure the Blessings of Liberty to ourselves and our Posterity…
Two hundred and twenty seven years ago, our forefathers created a document designed to guide our country to greatness. I believe that these savvy men realized that our country’s journey would be riddled with challenges. As such, they recognized that a broad diversity of intelligence and talents in addition to a government system based on a separation of powers would be necessary to create a sustainable future for our young country.
The heart of a democracy lies in the grassroots involvement of its citizens. These citizens engage their government leaders and consequently have an important impact on the direction of the country. There is a responsibility that goes along with the privilege of living in a democratic nation this responsibility begins with voting but extends far beyond this influence. It is a two way obligation between elected leaders and those that they represent.
Leadership of the people, By the people, and For the people…
The framework of our government allows for three branches (Executive, Legislative, and Judicial) and, provided these branches operate within their given authority, a separation of powers protection from individual abuses of power. On paper the system works and it provided our country, as well as the governmental framework that they operate within.
While today I strive to be a proud American, I struggle to find pride in the bastardized from democracy that is currently running our country. The unprecedented growth of our federal government and its arrogant overreach into the lives of grassroots America leaves me saddened and frustrated.
While my crystal ball is not perfectly clear, I worry that my children will live in a land:
*Where the federal government is the largest employer in our country..
*Where the eternal flame of entrepreneurship is extinguished by regulations and bureaucratic red tape..
*Where activist groups and handful of politicians who cater to them rule with little care for the wishes of the vast majority of citizens..
*Where the democratic government laid out by the Constitution is nothing more than a facade under which the President of the United States and the Majority Senate Leader rule with total power as they defy the system carefully laid out by our forefathers..
It is time for Americans to engage the behavior of some elected officials in Washington DC mocks the cornerstones on which our country was built.
Our system is broken and abuses of power are rampant. We all have the opportunity to engage:
*Contact your Senators and Congressional Representatives.
*Offer comments to President Obama and the regulatory agencies that he uses to implement his selfish platform.
*Vote
*Uphold your responsibility as a citizen of the United States of America.
Article 2
A Poignant Moment…
Perhaps we all need to analyze the first documents our country so that we can properly reflect on how far we have strayed from our forefather’s plan. I can think of no greater thought to ponder on this day.
I believe part of the reason we are in the pickle we’re in today is because we consider our nation a democracy, and don’t know how a republic differs from democracy. By definition a democracy is “majority rule”). In a democracy individuals are represented (yes, it’s a representative form of government), but the purpose of that representation is to determine the will of the majority and force it on the minority. But we are not a democracy by design or Constitution. We were intended to be a republic. We are supposed to be a Constitutional Republic, not a constitutional democracy.
If you are fortunate enough to read what our founders wrote personally about the formulation of the Constitution and the Bill of Rights, you’ll find that they didn’t think of our country as a democracy. A democracy, by its very nature, has no need for checks and balances or a Bill of Rights; it’s only responsibility is to determine majority will and enforce it. Our constitution, however was written by men who knew democracies had this weakness and gave us something better. They chose instead to create a republic.
In a republic the sole function of government is to protect the God-given rights of every individual from majority rule. Our founders were all students of history and knew the kinds of government they did NOT want. They had seen them at work for centuries; kings, tsars, military conquerors, depots and tyrants and the excesses of the French Revolution in the name of “equality” (the leaders of the French Revolution eventually were beheading people to force them to be free…) This was happening at very nearly the same time our Constitution was being written. ALL of our framing documents have the character of fencing in the potential for human abuse of power. They were written to be preventative, placing limits and accountability between the branches of government (and even between the two houses of Congress) what a huge difference from a democracy!
I’m convinced that this idea of a republic is “lost knowledge” today. It hasn’t been taught in our schools for generations. The media never refer to our form of government as anything other than democracy. Democracies are a form of organized mob rule. Mobs are usually fired up by power-hungry bullies and this is a flaw in democracy that can be exploited. Democracies always gravitate to enforcing the will of bullies instead of the will of the majority. Bullies who understand this (and they do) deliberately convince their followers that they are headed for the utopia of democracy, but their secret agenda and end game is a dictatorship. Lenin, Stalin, Castro and Chairman Mao all understood this. Their take overs were always peddled to the masses as a “people’s movement” resulting in a “People’s Republic”, when in fact they all were just plain old power-hungry dictators and despots operating behind the thinnest of pretenses. Surely their governments were republics in name only.
Once a population buys into thinking of their form of government as a democracy (and has forgotten what a republic is or that they were one once, all sorts of crises arise. For instance there’s gridlock in Congress; a war between groups who each claim to represent the majority. Rejection of any being higher in authority than the government, who bestows rights on individuals that are supposed to be impervious to the majority rule and government tinkering. There’s frustration among those who ascribe to long-held standards of family, marriage, stewardship, because democracy, which is all they know, seems to be unable to deal with it. (Of course, it IS unable to deal with it- democracy is inherently a denial of any authority higher than majority rule.) All the intrusive regulations and the agencies that promulgate them are products of a government that thinks its role is to enforce someone’s rules on everyone, rather than to protect individuals the majority more and more ready to accept a political savior at any cost. This is how Hitler (the ultimate power-hungry bully) came to power in Germany.
I believe the loss of this understanding lies at the root of all of our current problems. It has been erased from our national conscience over at least three generations. We are simply experiencing the unavoidable consequences of tossing out the Republic to gain a democracy. Our leadership (yes, both Republicans and Democrats) should have been leading us back to a republic for decades, but instead have relentlessly been leading us to a democracy. Many wonder, “Why is my government so broken? After all, it’s a democracy!” It certainly is and that’s why it’s so broken.
A very thought provoking comment as well as a reminder to me to always step back and look at the historical big picture when evaluating a challenging circumstances.
It is time once again to have a government: Of the people, By the people and For the people
Something this beautiful is worth protecting, so it can be shared with future generations.
Having read these two articles on blog post and returning to re-read them several times since the last of October 2014. The articles are offered for your consideration and thoughts. The articles were presented by Anne Burkholder, Manager of a blog Will Feedyard in Cozart Nebraska. Anne writes a blog “Feedyard Foodie”, providing several informative articles she posts.
Somehow, I thought or had an idea that I understood a bit about government but these articles were “Thought Provoking”, to say the least. Maybe I missed civics class at Powell Valley High School or History at Lincoln Memorial University the days these topics were presented or discussed.
Maybe, we all need a refresher course and study the founding documents such as; the contusion and Bill of Rights of our country so we have a better understanding of each. What’s your thoughts??
Article 1 Americans Need to Engage…
We the people of the United States, in Order to form a more perfect union, establish Justice, insure tranquility, provide for the common defense, promote the general Welfare, and secure the Blessings of Liberty to ourselves and our Posterity…
Two hundred and twenty seven years ago, our forefathers created a document designed to guide our country to greatness. I believe that these savvy men realized that our country’s journey would be riddled with challenges. As such, they recognized that a broad diversity of intelligence and talents in addition to a government system based on a separation of powers would be necessary to create a sustainable future for our young country.
The heart of a democracy lies in the grassroots involvement of its citizens. These citizens engage their government leaders and consequently have an important impact on the direction of the country. There is a responsibility that goes along with the privilege of living in a democratic nation this responsibility begins with voting but extends far beyond this influence. It is a two way obligation between elected leaders and those that they represent.
Leadership of the people, By the people, and For the people…
The framework of our government allows for three branches (Executive, Legislative, and Judicial) and, provided these branches operate within their given authority, a separation of powers protection from individual abuses of power. On paper the system works and it provided our country, as well as the governmental framework that they operate within.
While today I strive to be a proud American, I struggle to find pride in the bastardized from democracy that is currently running our country. The unprecedented growth of our federal government and its arrogant overreach into the lives of grassroots America leaves me saddened and frustrated.
While my crystal ball is not perfectly clear, I worry that my children will live in a land:
*Where the federal government is the largest employer in our country..
*Where the eternal flame of entrepreneurship is extinguished by regulations and bureaucratic red tape..
*Where activist groups and handful of politicians who cater to them rule with little care for the wishes of the vast majority of citizens..
*Where the democratic government laid out by the Constitution is nothing more than a facade under which the President of the United States and the Majority Senate Leader rule with total power as they defy the system carefully laid out by our forefathers..
It is time for Americans to engage the behavior of some elected officials in Washington DC mocks the cornerstones on which our country was built.
Our system is broken and abuses of power are rampant. We all have the opportunity to engage:
*Contact your Senators and Congressional Representatives.
*Offer comments to President Obama and the regulatory agencies that he uses to implement his selfish platform.
*Vote
*Uphold your responsibility as a citizen of the United States of America.
Article 2
A Poignant Moment…
Perhaps we all need to analyze the first documents our country so that we can properly reflect on how far we have strayed from our forefather’s plan. I can think of no greater thought to ponder on this day.
I believe part of the reason we are in the pickle we’re in today is because we consider our nation a democracy, and don’t know how a republic differs from democracy. By definition a democracy is “majority rule”). In a democracy individuals are represented (yes, it’s a representative form of government), but the purpose of that representation is to determine the will of the majority and force it on the minority. But we are not a democracy by design or Constitution. We were intended to be a republic. We are supposed to be a Constitutional Republic, not a constitutional democracy.
If you are fortunate enough to read what our founders wrote personally about the formulation of the Constitution and the Bill of Rights, you’ll find that they didn’t think of our country as a democracy. A democracy, by its very nature, has no need for checks and balances or a Bill of Rights; it’s only responsibility is to determine majority will and enforce it. Our constitution, however was written by men who knew democracies had this weakness and gave us something better. They chose instead to create a republic.
In a republic the sole function of government is to protect the God-given rights of every individual from majority rule. Our founders were all students of history and knew the kinds of government they did NOT want. They had seen them at work for centuries; kings, tsars, military conquerors, depots and tyrants and the excesses of the French Revolution in the name of “equality” (the leaders of the French Revolution eventually were beheading people to force them to be free…) This was happening at very nearly the same time our Constitution was being written. ALL of our framing documents have the character of fencing in the potential for human abuse of power. They were written to be preventative, placing limits and accountability between the branches of government (and even between the two houses of Congress) what a huge difference from a democracy!
I’m convinced that this idea of a republic is “lost knowledge” today. It hasn’t been taught in our schools for generations. The media never refer to our form of government as anything other than democracy. Democracies are a form of organized mob rule. Mobs are usually fired up by power-hungry bullies and this is a flaw in democracy that can be exploited. Democracies always gravitate to enforcing the will of bullies instead of the will of the majority. Bullies who understand this (and they do) deliberately convince their followers that they are headed for the utopia of democracy, but their secret agenda and end game is a dictatorship. Lenin, Stalin, Castro and Chairman Mao all understood this. Their take overs were always peddled to the masses as a “people’s movement” resulting in a “People’s Republic”, when in fact they all were just plain old power-hungry dictators and despots operating behind the thinnest of pretenses. Surely their governments were republics in name only.
Once a population buys into thinking of their form of government as a democracy (and has forgotten what a republic is or that they were one once, all sorts of crises arise. For instance there’s gridlock in Congress; a war between groups who each claim to represent the majority. Rejection of any being higher in authority than the government, who bestows rights on individuals that are supposed to be impervious to the majority rule and government tinkering. There’s frustration among those who ascribe to long-held standards of family, marriage, stewardship, because democracy, which is all they know, seems to be unable to deal with it. (Of course, it IS unable to deal with it- democracy is inherently a denial of any authority higher than majority rule.) All the intrusive regulations and the agencies that promulgate them are products of a government that thinks its role is to enforce someone’s rules on everyone, rather than to protect individuals the majority more and more ready to accept a political savior at any cost. This is how Hitler (the ultimate power-hungry bully) came to power in Germany.
I believe the loss of this understanding lies at the root of all of our current problems. It has been erased from our national conscience over at least three generations. We are simply experiencing the unavoidable consequences of tossing out the Republic to gain a democracy. Our leadership (yes, both Republicans and Democrats) should have been leading us back to a republic for decades, but instead have relentlessly been leading us to a democracy. Many wonder, “Why is my government so broken? After all, it’s a democracy!” It certainly is and that’s why it’s so broken.
A very thought provoking comment as well as a reminder to me to always step back and look at the historical big picture when evaluating a challenging circumstances.
It is time once again to have a government: Of the people, By the people and For the people
Something this beautiful is worth protecting, so it can be shared with future generations.
Wildfires
The “Wildfire Season” for many areas in at hand. It officially began October 15, 2014 and runs thur May 15, 2015.
Anyone doing outdoor burning, of any type, during this time period required by Tennessee State Law to secure a “burn permit”, free of charge. These burn permits are available from Tennessee Department of Agriculture-Forestry Division. The permit enables forestry people to know where and when fires will occur and help in location should fires escape and become “wildfires”
To secure a permit call local state forestry office listed under Tennessee State Government Offices, between 8:30 and 4:30pm Monday thru Friday. Friday could be a busy time as many will prepare for weekend work.
Burning illegally without a permit during this time, the burnee could be subject to receiving a “fine” or citation. Also, could be responsible for the cost of controlling a “wildfire”
Everyone doing any outdoor burning should be aware of drought, winds, pending weather and size of debris to be burned.
1 Do not burn next to grassland or wooded areas
2 Keep tools and extra help on hand
3 Clean a fire break around burn area.
4 Do not leave fire unattended until completely out
5 GET A PERMIT
The “Wildfire Season” for many areas in at hand. It officially began October 15, 2014 and runs thur May 15, 2015.
Anyone doing outdoor burning, of any type, during this time period required by Tennessee State Law to secure a “burn permit”, free of charge. These burn permits are available from Tennessee Department of Agriculture-Forestry Division. The permit enables forestry people to know where and when fires will occur and help in location should fires escape and become “wildfires”
To secure a permit call local state forestry office listed under Tennessee State Government Offices, between 8:30 and 4:30pm Monday thru Friday. Friday could be a busy time as many will prepare for weekend work.
Burning illegally without a permit during this time, the burnee could be subject to receiving a “fine” or citation. Also, could be responsible for the cost of controlling a “wildfire”
Everyone doing any outdoor burning should be aware of drought, winds, pending weather and size of debris to be burned.
1 Do not burn next to grassland or wooded areas
2 Keep tools and extra help on hand
3 Clean a fire break around burn area.
4 Do not leave fire unattended until completely out
5 GET A PERMIT
New Cuts of Beef
The beef business has been developing several new cuts of beef for American families. These cuts of beef offer convenience in terms of preparation,
These cuts of beef are:
Petite Tender Medallions
Flat Iron Steak
Petite Tender
Ranch Steak
Sirloin Tip Steak
Sirloin Tip Center Steak
Western Griller
Western Tip
America’s Beef Roast
Boneless Country Style Ribs
Delmonico Steak
Denver Cut
Sierra Cut
Vegas Strip Steak
These cuts of beef are in addition to cuts American families are familiar with; Top Sirloin, ribeyes and Top loins. These are larger cuts of beef but can be cut into smaller serving size for a reduced cost per serving.
We also offer seven cuts of beef that qualify for the American Heart Association’s “Heart Check” program:
Boneless Top Sirloin Petite Roast
Top Sirloin Fillet
Top Sirloin Kabob
Top Sirloin Stir’ Fry
Sirloin Tip Steak
Bottom Round Steak
Top Sirloin Steak
The Beef Grades include:
PRIME- having the most marbling
CHOICE- tends to have a little less marbling
SELECT- has the least amount of marbling, making it leaner and a little less
Juicy and flavorful than the other two grades
The leaner cuts (select) of beef should be cooked a shorter amount of time. Marbling is defined as the small amount of white specks/flakes of fat within the red muscle. Marbling primarily determines the quality of flavor, juiciness and taste of the beef.
Cuts of beef with the words rib and loin in their name are naturally are the most tender than the chuck and round.
The chuck and round cuts of beef maybe tenderized using marinades. Tenderizing requires from 6-24 hours. The key to tenderization is cuts of beef, time and ingredients.
A tenderizing marinade should contain an acidic ingredient such as lemon juice, vinegar, wine or natural tenderizing enzyme such as papaya, ginger, kiwi, figo or pineapple.
If you are looking to add flavor to an already tender steak like T-bone or Ribeye; the marinade need only be for 15 minutes to 2 hours. Flavor enhancing marinades may include fresh herbs, oils and spices.
The Tennessee Beef Industry Council has a leaflet “Lean Beef Flavor Boosters” containing several recipes for flavors and marinades. Also, a booklet Confident Cooking with Beef with suggestions from what to look for in the store (meat counter) to putting the best beef on your family’s table. Call 615-896-5811 for your personal copy.
Related Articles
Beef Video’s
Fire Up the Grill
The Meat Case Display
What Kind of Meat Would You Buy?
All Food Labels Are Not Created Equal
Heart Healthy Beef
The beef business has been developing several new cuts of beef for American families. These cuts of beef offer convenience in terms of preparation,
These cuts of beef are:
Petite Tender Medallions
Flat Iron Steak
Petite Tender
Ranch Steak
Sirloin Tip Steak
Sirloin Tip Center Steak
Western Griller
Western Tip
America’s Beef Roast
Boneless Country Style Ribs
Delmonico Steak
Denver Cut
Sierra Cut
Vegas Strip Steak
These cuts of beef are in addition to cuts American families are familiar with; Top Sirloin, ribeyes and Top loins. These are larger cuts of beef but can be cut into smaller serving size for a reduced cost per serving.
We also offer seven cuts of beef that qualify for the American Heart Association’s “Heart Check” program:
Boneless Top Sirloin Petite Roast
Top Sirloin Fillet
Top Sirloin Kabob
Top Sirloin Stir’ Fry
Sirloin Tip Steak
Bottom Round Steak
Top Sirloin Steak
The Beef Grades include:
PRIME- having the most marbling
CHOICE- tends to have a little less marbling
SELECT- has the least amount of marbling, making it leaner and a little less
Juicy and flavorful than the other two grades
The leaner cuts (select) of beef should be cooked a shorter amount of time. Marbling is defined as the small amount of white specks/flakes of fat within the red muscle. Marbling primarily determines the quality of flavor, juiciness and taste of the beef.
Cuts of beef with the words rib and loin in their name are naturally are the most tender than the chuck and round.
The chuck and round cuts of beef maybe tenderized using marinades. Tenderizing requires from 6-24 hours. The key to tenderization is cuts of beef, time and ingredients.
A tenderizing marinade should contain an acidic ingredient such as lemon juice, vinegar, wine or natural tenderizing enzyme such as papaya, ginger, kiwi, figo or pineapple.
If you are looking to add flavor to an already tender steak like T-bone or Ribeye; the marinade need only be for 15 minutes to 2 hours. Flavor enhancing marinades may include fresh herbs, oils and spices.
The Tennessee Beef Industry Council has a leaflet “Lean Beef Flavor Boosters” containing several recipes for flavors and marinades. Also, a booklet Confident Cooking with Beef with suggestions from what to look for in the store (meat counter) to putting the best beef on your family’s table. Call 615-896-5811 for your personal copy.
Related Articles
Beef Video’s
Fire Up the Grill
The Meat Case Display
What Kind of Meat Would You Buy?
All Food Labels Are Not Created Equal
Heart Healthy Beef
DO NOT MOVE FIREWOOD
The Nature Conservancy, Great Smoky Mountains National Park and Tennessee Department of Agriculture have teamed up to fight the spread of several invasive insects:
EMERALD ASH BORER
ASIAN LONGHORN BEETLE
GYPSY MOTH
THOUSAND CANKER DISEASE
The Emerald Ash Borer is an invasive insect that attacks and destroys native Ash Trees.
The Asian longhorn beetle, another invasive insect can attack and destroy Red Maple Trees and twenty other species of deciduous trees.
The Gypsy Moth and Thousand Canker Disease can infect and destroy several species of trees.
These insects can only travel a short distance without the help of “man”. However, when visitors haul or bring “firewood” from camping has been identified as a source of new infestation. These pest make their way to new areas traveling on or in un-suspecting vehicles. This is why campers should purchase firewood at local campgrounds.
Should you notice a bright purple triangle shaped object hanging from trees, these are Emerald Ash Borer traps. “DO NOT DISTURB”. These traps attract Emerald Ash Borers. Also you may find small white triangle shaved objects (traps), these attract Gypsy Moth. These two traps give our Tennessee Department of Agriculture an estimate of borers and moths in an area. Do not tamper with either of those traps as they are attempting to save our trees.
These organizations would greatly appreciate yo0ur cooperation to ‘LEAVE YOUR FIREWOOD AT HOME..DON’T BRING YOUR FIREWOOD ON A CAMPING TRIP. Use downed trees around campsites for firewood or buy heat treated firewood that is readily available at or near campsites.
Many native trees lack resistance to these invasive insect pests: LEAVE; YOUR FIREWOOD AT HOME, DON’T TAKE YOUR FIREWOOD ON A CAMPING TRIP. Don’t help these invasive pests destroy the nature you come to see.
The Nature Conservancy, Great Smoky Mountains National Park and Tennessee Department of Agriculture have teamed up to fight the spread of several invasive insects:
EMERALD ASH BORER
ASIAN LONGHORN BEETLE
GYPSY MOTH
THOUSAND CANKER DISEASE
The Emerald Ash Borer is an invasive insect that attacks and destroys native Ash Trees.
The Asian longhorn beetle, another invasive insect can attack and destroy Red Maple Trees and twenty other species of deciduous trees.
The Gypsy Moth and Thousand Canker Disease can infect and destroy several species of trees.
These insects can only travel a short distance without the help of “man”. However, when visitors haul or bring “firewood” from camping has been identified as a source of new infestation. These pest make their way to new areas traveling on or in un-suspecting vehicles. This is why campers should purchase firewood at local campgrounds.
Should you notice a bright purple triangle shaped object hanging from trees, these are Emerald Ash Borer traps. “DO NOT DISTURB”. These traps attract Emerald Ash Borers. Also you may find small white triangle shaved objects (traps), these attract Gypsy Moth. These two traps give our Tennessee Department of Agriculture an estimate of borers and moths in an area. Do not tamper with either of those traps as they are attempting to save our trees.
These organizations would greatly appreciate yo0ur cooperation to ‘LEAVE YOUR FIREWOOD AT HOME..DON’T BRING YOUR FIREWOOD ON A CAMPING TRIP. Use downed trees around campsites for firewood or buy heat treated firewood that is readily available at or near campsites.
Many native trees lack resistance to these invasive insect pests: LEAVE; YOUR FIREWOOD AT HOME, DON’T TAKE YOUR FIREWOOD ON A CAMPING TRIP. Don’t help these invasive pests destroy the nature you come to see.
Sunshine Grows Grass for Feed
As our smiling John Deere finishes planting our corn crops its time for another job.. Harvesting grass for winter feed/food for cows and calves. The grass is harvested much like your yard grass is mowed.
Harvesting a quality hay (dried grass) around the first or middle of May for cattle feed requires attention to several details: Grass maturity, weather, harvest equipment and storage. These details contribute to the nutritional value of hay being used for feeding our cattle. The quality of grass is never higher than as a young leafy plant. The plant has a greater protein content and is more digestible for cattle. Should we harvest grass as a large stem with seed heads the nutritional value will be reduced, thus requiring more hay to be used for feeding cattle. We try to harvest grass as a leafy plant with as much nutrition as possible. As harvest nears, we check the weather forecast as two, preferably three days, of warm sunshine are needed to dry the grass for safe storage.
We mow/harvest grass using a red “Heston Haybine”. The haybine mows grass and crimps blades and stems to let moisture escape for quicker drying. The crimping occurs as the grass goes between two rollers, just before being placed on the ground to finish drying. Grass..now called hay dried quickly retains quality, having mor nutrients to keep cattle strong and healthy. When we have finished mowing our hay, we generally stir the hay with a “tedder”. The tedder gently fluffs the hay allowing more warm air to flow through the hay to aid in the drying and preserve nutrients. The hay drying process generally takes one really warm day following the mowing and tedding jobs.
The morning of the third day as morning dew dries. John Deere is attached to our New Holland roll-bar rake. The rotary rake gathers hay into long continuous windrows. These are much like spaghetti only larger and longer.
When we finish raking our hay, smiling John Deere is attached to a yellow “Vemeer” baler to gather hay into large round bales. These large round bales generally weigh 1000 to 1200 lbs each. On bale will generally feed 35 cows on day. Each cow needs 28-32 pounds of hay each day to supply her energy and nutritional requirements.
We must harvest and store 120-150 large round bales of hay to feed our cows through the winter feeding period. The winter feeding begins in late November or early December continuing through late March or early April. Depending on the length of winter when spring grass begins to grow for another year.
We had good rains and growing conditions this year, thus we were able to take a 2nd harvest of hay in July and are In the process of harvesting hay for a third time in late September.
We always try to have several bales of extra, as those cows get really unhappy should we fail to have enough feed. Sorta like we are if we have to go without eating.
The bales of hay are stored inside barns as much as possible to reduce losses. Those stored outside are stored in rows north to South and off the ground using old truck tires form my brothers trucking days. If the hay is left on the ground a large part can deteriorate.
As our smiling John Deere finishes planting our corn crops its time for another job.. Harvesting grass for winter feed/food for cows and calves. The grass is harvested much like your yard grass is mowed.
Harvesting a quality hay (dried grass) around the first or middle of May for cattle feed requires attention to several details: Grass maturity, weather, harvest equipment and storage. These details contribute to the nutritional value of hay being used for feeding our cattle. The quality of grass is never higher than as a young leafy plant. The plant has a greater protein content and is more digestible for cattle. Should we harvest grass as a large stem with seed heads the nutritional value will be reduced, thus requiring more hay to be used for feeding cattle. We try to harvest grass as a leafy plant with as much nutrition as possible. As harvest nears, we check the weather forecast as two, preferably three days, of warm sunshine are needed to dry the grass for safe storage.
We mow/harvest grass using a red “Heston Haybine”. The haybine mows grass and crimps blades and stems to let moisture escape for quicker drying. The crimping occurs as the grass goes between two rollers, just before being placed on the ground to finish drying. Grass..now called hay dried quickly retains quality, having mor nutrients to keep cattle strong and healthy. When we have finished mowing our hay, we generally stir the hay with a “tedder”. The tedder gently fluffs the hay allowing more warm air to flow through the hay to aid in the drying and preserve nutrients. The hay drying process generally takes one really warm day following the mowing and tedding jobs.
The morning of the third day as morning dew dries. John Deere is attached to our New Holland roll-bar rake. The rotary rake gathers hay into long continuous windrows. These are much like spaghetti only larger and longer.
When we finish raking our hay, smiling John Deere is attached to a yellow “Vemeer” baler to gather hay into large round bales. These large round bales generally weigh 1000 to 1200 lbs each. On bale will generally feed 35 cows on day. Each cow needs 28-32 pounds of hay each day to supply her energy and nutritional requirements.
We must harvest and store 120-150 large round bales of hay to feed our cows through the winter feeding period. The winter feeding begins in late November or early December continuing through late March or early April. Depending on the length of winter when spring grass begins to grow for another year.
We had good rains and growing conditions this year, thus we were able to take a 2nd harvest of hay in July and are In the process of harvesting hay for a third time in late September.
We always try to have several bales of extra, as those cows get really unhappy should we fail to have enough feed. Sorta like we are if we have to go without eating.
The bales of hay are stored inside barns as much as possible to reduce losses. Those stored outside are stored in rows north to South and off the ground using old truck tires form my brothers trucking days. If the hay is left on the ground a large part can deteriorate.
Explaining Agriculture
The displays and personal contacts during Sevier County Fair and Beef Days celebration attracted several courteous families. They ask many questions on “what do we do” and “How do we care-for livestock” on the farm. I was enjoyable to represent Agriculture during these events and talk with these families.
It wasn’t the easiest job that has been undertaken, to explain our jobs to someone, not aquatinted with agriculture, why we do what we do to raise food for their dinner table. These families are/were looking for a way to understand agriculture.
Several of our agriculture jobs and management practices are described on our web-site Agriculture at its Best. These are some of the items that were discussed or described during conversations with these families. The web-site pages are:
Farmers Corner Stall:
1. Mowing and Growing
2. Our Farms Corn Planting Time
3. Our Farms Corn Crop Update
4. Marketing
5. Sometimes We are Mean to our Cows
6. Life Saving 1 and 2
7. More Docile Cattle
8. Are you Ready
9. Grass Tetany
10. My Girls Wear Ear Rings
11. Neutering
Things You Want to Know/Mike”s Thoughts
1. Life Saving 1 and 2
2. Beef Quality Assurance
3. Stewardship for a Greener Tomorrow
4. Earth Day
5. Cover Crop Saga
6. Government Regulations
Our Land
1. Junior Livestock Shows Are They Worth It?
The displays and personal contacts during Sevier County Fair and Beef Days celebration attracted several courteous families. They ask many questions on “what do we do” and “How do we care-for livestock” on the farm. I was enjoyable to represent Agriculture during these events and talk with these families.
It wasn’t the easiest job that has been undertaken, to explain our jobs to someone, not aquatinted with agriculture, why we do what we do to raise food for their dinner table. These families are/were looking for a way to understand agriculture.
Several of our agriculture jobs and management practices are described on our web-site Agriculture at its Best. These are some of the items that were discussed or described during conversations with these families. The web-site pages are:
Farmers Corner Stall:
1. Mowing and Growing
2. Our Farms Corn Planting Time
3. Our Farms Corn Crop Update
4. Marketing
5. Sometimes We are Mean to our Cows
6. Life Saving 1 and 2
7. More Docile Cattle
8. Are you Ready
9. Grass Tetany
10. My Girls Wear Ear Rings
11. Neutering
Things You Want to Know/Mike”s Thoughts
1. Life Saving 1 and 2
2. Beef Quality Assurance
3. Stewardship for a Greener Tomorrow
4. Earth Day
5. Cover Crop Saga
6. Government Regulations
Our Land
1. Junior Livestock Shows Are They Worth It?
Tennessee Beef Evaluation Program
The TN Beef Evaluation program (TBEP) is an educational project that gives farmers and backgrounders/grazers the opportunity to send 5 head of cattle or more to be fed in Southwest Iowa. The feedlot performance and carcass information on all cattle is provided to cosigners so they can make more informed breeding and management decisions.
A load of multi-owner cattle is being assembled for shipment in early December:
1 calf should weigh 600 to 800 pounds
2 a consignment fee of $20.00 per head must accompany the entry. The fee will be credited to feed cost.
3 The loading locations will be selected once consignments are finalized.
4 Precondition Requirements
*calves must be weaned and pre-conditioned a minimum of 45 days before shipment
*calves should be trained to eat and drink from troughs
*calves should be vaccinated following a double vaccination program: IBR, PI3, BVD and BRSV with a modified live vaccine for the 1st vaccination followed by a 2nd vaccination or booster according to label instructions
*calves should be vaccinated using 7- way Black leg
*calves should be vaccinated for pasturalla
*the 2nd vaccination of all vaccinations must be given a minimum of 45 days before shipment.
5 calves should not be implanted just prior to shipment; an implant program will begin when calves are started on feed.
For additional information contact: Andrew Griffith 1-800-345-0561
No later that October 24, 2015 if interested in shipping calves.
The TN Beef Evaluation program (TBEP) is an educational project that gives farmers and backgrounders/grazers the opportunity to send 5 head of cattle or more to be fed in Southwest Iowa. The feedlot performance and carcass information on all cattle is provided to cosigners so they can make more informed breeding and management decisions.
A load of multi-owner cattle is being assembled for shipment in early December:
1 calf should weigh 600 to 800 pounds
2 a consignment fee of $20.00 per head must accompany the entry. The fee will be credited to feed cost.
3 The loading locations will be selected once consignments are finalized.
4 Precondition Requirements
*calves must be weaned and pre-conditioned a minimum of 45 days before shipment
*calves should be trained to eat and drink from troughs
*calves should be vaccinated following a double vaccination program: IBR, PI3, BVD and BRSV with a modified live vaccine for the 1st vaccination followed by a 2nd vaccination or booster according to label instructions
*calves should be vaccinated using 7- way Black leg
*calves should be vaccinated for pasturalla
*the 2nd vaccination of all vaccinations must be given a minimum of 45 days before shipment.
5 calves should not be implanted just prior to shipment; an implant program will begin when calves are started on feed.
For additional information contact: Andrew Griffith 1-800-345-0561
No later that October 24, 2015 if interested in shipping calves.
My Useless Degree #2
“Careers Abound”
During a previous post; My Useless Degree” I stated that it was difficult to accept an agriculture degree, especially animal science, as being useless. As a rebuttal to a post describing agriculture as #3 and animal science as #20 on their useless degree scale. Several recent Agricultural business magazines an trade journals have referenced a great need for agricultural related college graduates required to fill job market opportunities.
Currently Agriculture companies and many food companies are having difficulties locating qualified people to fill an ever expanding job market. The job market has a potential to expand farther as innovations and demands are occurring at an ever increasing rate of growth. A young lady, Courtney Drennen, recently reviewed a booklet on agricultural careers and remarked “I didn’t know agriculture involved so many areas, I thought it was just farmers in the fields.” We have many opportunities beyond the farmers/ranchers on the land or in the fields.
A Purdue University study from 2010 indicated that between 2010 and 2015, an estimated 54,400 jobs would be created annually in Agriculture, food and renewable natural resources. However, only 29,300 students are expected to earn degrees in traditional agriculture and life science related fields each year. We have a short fall of 25,100 students that will be coming from other related fields or areas of study to make-up the short fall.
The demand and opportunities exist with companies such as Con Agra, Cargill, Du Pont Pioneer, General Mills, Montsanto and others. These new employees will be working with animal and plant genetics, robotics and GPS systems just to name a few. These companies have boosted salaries, increased internships to better prepare and attract future employees. You do not have to grow up on a farm/ranch to have an important vital role in agriculture. Agriculture touches each of our lives “daily”, from food we eat to the clothes we wear.
There are many roads leading to a future in Agriculture research and development:
1. Agriculture Leadership, Education and Communications
2. Biosystems Engineering
3. Environmental and Soil Science
4. Food and Agriculture Business
5. Forestry
6. Natural Resources and Environmental Economics
7. Plant Sciences
8. Wildlife and Fishery Science
9. Animal Science
10. Veterinary Science
For a booklet describing these careers and opportunities Contact F. Neal Shrich at The University of Tennessee phone 865-974-7286. Also, you may wish to schedule a visit to the University of Tennessee College of Agriculture Sciences and Natural Resources to evaluate your opportunities.
Related Articles:
My Useless Degree
What’s Happening
“Careers Abound”
During a previous post; My Useless Degree” I stated that it was difficult to accept an agriculture degree, especially animal science, as being useless. As a rebuttal to a post describing agriculture as #3 and animal science as #20 on their useless degree scale. Several recent Agricultural business magazines an trade journals have referenced a great need for agricultural related college graduates required to fill job market opportunities.
Currently Agriculture companies and many food companies are having difficulties locating qualified people to fill an ever expanding job market. The job market has a potential to expand farther as innovations and demands are occurring at an ever increasing rate of growth. A young lady, Courtney Drennen, recently reviewed a booklet on agricultural careers and remarked “I didn’t know agriculture involved so many areas, I thought it was just farmers in the fields.” We have many opportunities beyond the farmers/ranchers on the land or in the fields.
A Purdue University study from 2010 indicated that between 2010 and 2015, an estimated 54,400 jobs would be created annually in Agriculture, food and renewable natural resources. However, only 29,300 students are expected to earn degrees in traditional agriculture and life science related fields each year. We have a short fall of 25,100 students that will be coming from other related fields or areas of study to make-up the short fall.
The demand and opportunities exist with companies such as Con Agra, Cargill, Du Pont Pioneer, General Mills, Montsanto and others. These new employees will be working with animal and plant genetics, robotics and GPS systems just to name a few. These companies have boosted salaries, increased internships to better prepare and attract future employees. You do not have to grow up on a farm/ranch to have an important vital role in agriculture. Agriculture touches each of our lives “daily”, from food we eat to the clothes we wear.
There are many roads leading to a future in Agriculture research and development:
1. Agriculture Leadership, Education and Communications
2. Biosystems Engineering
3. Environmental and Soil Science
4. Food and Agriculture Business
5. Forestry
6. Natural Resources and Environmental Economics
7. Plant Sciences
8. Wildlife and Fishery Science
9. Animal Science
10. Veterinary Science
For a booklet describing these careers and opportunities Contact F. Neal Shrich at The University of Tennessee phone 865-974-7286. Also, you may wish to schedule a visit to the University of Tennessee College of Agriculture Sciences and Natural Resources to evaluate your opportunities.
Related Articles:
My Useless Degree
What’s Happening
Top Agriculture Products
Tennessee Agriculture Production generates $3.85 billion annually, plus other economic impact from processing, manufacturing and transportation.
Tn has 76,000 Farms, average size 142 acres or 10.8 million acres of farmland.
Tennessee’s leading ag commodities, based on cash receipts
1. cattle and calves
This is the top commodity generated 20% of the state’s agricultural cash receipts in 2012. Cattle and calves earned approximately $783.36 million for Tennessee’s economy.
Raised on 42,000 TN farms 97% of US cattle farms are family owned.
2. Soybeans
Tennessee producers harvested 38 bushels per acre in 2012. Used for food and fuel, soybeans generated $591.9 million in cash receipts. Harvested 46.7 million bushels.
3. Corn
Corn earned $519.3 million in cash receipts in 2012. Producers planted 1.04 million acres for feed, processing and ethanol production. TN harvested 960,000 football fields of corn.
4. Broilers (chicken)
Broilers, or chicken for meat, ranked as Tennessee’s No. 5 export in 2012. This commodity generates $435. 7 million in agricultural cash receipts.
5. Cotton
cotton generates $347.3 million in cash receipts in 2012. Tennessee is ranked No. 7 in the nation for cotton production.
6. Greenhouse and Nursery
This broad commodity includes flowers, shrubs and other plant products. Greenhouse and nursery products earned 10% of agricultural cash receipts in 2012.
7. Milk and Dairy Products
Milk and other dairy products generated $156.8 million in cash receipts in 2012, representing 8% of total agricultural production. TN is home to 48,000 dairy cows, each producing some 1,800 gallons of milk.
8. Wheat
Tennessee farmers produced 21.4 million bushels on 340,000 acres in 2012. The crop yielded a production value of $145.7 million.
9. Tobacco
Tobacco generates $113.3 million in cash receipts in 2012. Tennessee is No. 2 in the nation for class 2 fire-cured tobacco with 21.39 million pounds. TN ranks 2nd nationally for tobacco production.
10. Hay
Livestock producers in Tennessee have access to 3.5 million tons of local hay. This commodity earned $82.8 million in cash receipts in 2012. TN ranks 5th nationally for hay production.
Tennessee ranks 2nd nationally for Hardwood lumber production. Timberland covers 50% of Tennessee and most is privately owned. Timberland accounts for $305 million in timber sales annually. Also, nearly twice as much wood by volume is grown than is harvested each year.
Tennessee ranks 2nd nationally for meat Goat production.
Tennessee ranks 5th nationally for fresh tomato production.
Tennessee ranks 6th nationally for equine (horse) production.
Tennessee exports more than $900 million of agricultural products, annually.
Agriculture is Tennessee’s #1 industry
Tennessee Agriculture Production generates $3.85 billion annually, plus other economic impact from processing, manufacturing and transportation.
Tn has 76,000 Farms, average size 142 acres or 10.8 million acres of farmland.
Tennessee’s leading ag commodities, based on cash receipts
1. cattle and calves
This is the top commodity generated 20% of the state’s agricultural cash receipts in 2012. Cattle and calves earned approximately $783.36 million for Tennessee’s economy.
Raised on 42,000 TN farms 97% of US cattle farms are family owned.
2. Soybeans
Tennessee producers harvested 38 bushels per acre in 2012. Used for food and fuel, soybeans generated $591.9 million in cash receipts. Harvested 46.7 million bushels.
3. Corn
Corn earned $519.3 million in cash receipts in 2012. Producers planted 1.04 million acres for feed, processing and ethanol production. TN harvested 960,000 football fields of corn.
4. Broilers (chicken)
Broilers, or chicken for meat, ranked as Tennessee’s No. 5 export in 2012. This commodity generates $435. 7 million in agricultural cash receipts.
5. Cotton
cotton generates $347.3 million in cash receipts in 2012. Tennessee is ranked No. 7 in the nation for cotton production.
6. Greenhouse and Nursery
This broad commodity includes flowers, shrubs and other plant products. Greenhouse and nursery products earned 10% of agricultural cash receipts in 2012.
7. Milk and Dairy Products
Milk and other dairy products generated $156.8 million in cash receipts in 2012, representing 8% of total agricultural production. TN is home to 48,000 dairy cows, each producing some 1,800 gallons of milk.
8. Wheat
Tennessee farmers produced 21.4 million bushels on 340,000 acres in 2012. The crop yielded a production value of $145.7 million.
9. Tobacco
Tobacco generates $113.3 million in cash receipts in 2012. Tennessee is No. 2 in the nation for class 2 fire-cured tobacco with 21.39 million pounds. TN ranks 2nd nationally for tobacco production.
10. Hay
Livestock producers in Tennessee have access to 3.5 million tons of local hay. This commodity earned $82.8 million in cash receipts in 2012. TN ranks 5th nationally for hay production.
Tennessee ranks 2nd nationally for Hardwood lumber production. Timberland covers 50% of Tennessee and most is privately owned. Timberland accounts for $305 million in timber sales annually. Also, nearly twice as much wood by volume is grown than is harvested each year.
Tennessee ranks 2nd nationally for meat Goat production.
Tennessee ranks 5th nationally for fresh tomato production.
Tennessee ranks 6th nationally for equine (horse) production.
Tennessee exports more than $900 million of agricultural products, annually.
Agriculture is Tennessee’s #1 industry
It's Fair Time
Fair time is just around the corner for the SEVIER COUNTY FAIR, September 1 - 6, 2014. It's a great time to watch livestock shows, observe agriculture crops, eat lots of food and enjoy yourself visiting friends, neighbors and creating memories. Enjoy the "whole thing" like the commercial-- "I can't believe I ate the whole thing". A great way to spend Labor Day Week.
The fair is not just one thing, it's a whole series of shows, exhibits, contest that occur daily throughout the week.
I remember it was always fun when Melody (our daughter) was showing sheep. The time spent working those lambs and ewes can't be taken away. It was a most enjoyable time, often exhausting, a vacation, no we often had to go back to work to "rest up" for the next event.
Fair week can be crazy trying to keep up with everything happening and visiting ole friends, making new friends plus showcasing our farm items to our city folks then watching those expressions on their face as they learn about agriculture.
This is our chance to showcase our farm and a most enjoyable way of life to those who only see and hear about us during "fair time", enjoy the "whole thing". See you at the fair!!!!!!
Related Articles
What’s to Like About the Fair
County Fair Time
Junior Livestock Shows, Are They Worth It?
Tick Bite Causes Red Meat Allergy
Earlier this week, news outlets began reporting increased incidences of allergic reactions to red meat caused by Lone Star tick bites. Individuals who are affected by the tick bite are experiencing a variety of reactions including the appearance of hives, swelling of the tongue and anaphylactic shock, similar to the reactions caused by a peanut allergy. The allergic reactions, until recently, primarily occurred in the South, where Lone Star ticks are more prevalent, however as the tick population spreads to parts of the eastern, midwestern and southwestern U.S., more allergy cases are appearing in those areas as well. Researchers attest that once the allergy has been established, there is no good way to desensitize people. Furthermore, they have recognized that repeated tick bites cause the level of antibodies to increase so they are recommending good tick avoidance and, for those who have been affected by the allergy, to carry an EpiPen if there is an exposure to red meat.
If you receive questions from media or producers about this issue and its relevance in your area, please refer to the following messaging statements which explain the mode of action behind the allergic reaction.
Mode of action:
· This allergy occurs due to the presence of a sugar the Lone Star tick carries called alpha-gal, which is present in red meat such as beef and pork but is not present in the human. The tick bite triggers an immune system response, which alerts the body to perceive the alpha-gal sugar as a foreign substance, and the immune system creates antibodies to the sugar. This sets the stage for an allergic reaction after eating red meat and encountering the sugar again.
· Approximately 3-5 hours after eating red meat (especially fatty meats consumed in large amounts) the individuals reported developing GI distress, hives or anaphylaxis.
Messaging points:
· The cases have primarily been identified in southeastern states but also have been extending into the Midwest.
· Researchers have noted that the allergy seems to recede after a number of years have passed since the tick bite that triggered the initial reaction.
· To prevent tick bites, avoid wooded or bushy areas with high grass and leaf litter. Use repellents that contain 20-30% DEET on exposed skin and clothing and for gear such as boots, pants and tents, treat gear with a product that contains 0.5% permethrin, which will remain protective through several washings.
For more information on tick bites and tick bite prevention please visit http://www.cdc.gov/ticks/avoid/on_people.html
All Food Labels Are Not Created Equal
Recently, I have received several questions and comments concerning the many different food labels found at the grocery store.
There is a wide variety of meat; primarily beef, at the meat counter such as: Hormone Free, Grass Fed, Natural, Naturally raised, organic and ground beef. With the help of USDA’s official definitions and laws and Dr. Janel Yancy, a meat scientist at the University Of Arkansas and her blog page “Mom at the meat counter”. The following are explanations of these labels. This could be a lengthy series of definitions and requirements, so bear with us.
Hormone Free: There is NO such item. All animals, even our own bodies, have natural hormones that are needed for growth and to raise meat, milk, eggs and babies. All food contains hormones, nothing can be hormone free. Technically, meat milk and eggs can not be labeled hormone free. Also, in the US it’s against the federal regulations to use hormones to raise pork or poultry, only the natural hormones that already occur in their bodies.
Beef, it is legal to administer hormones to cattle. These hormones are closely related to the hormones cattle produce naturally. These hormones permit cattle to gain weight quicker, use less feed, and water. Thus they are more efficient and use fewer natural resources.
The FDA and USDA regulate how and where these hormones (implants) maybe used. These implants are placed in the animals ear and most are used in the later days before harvest; thus, a leaner animal.
A comparison of cattle raised with or without hormones, the level in beef is only slightly different: 8oz steak was 5.1 nano grams and without 3.5 nano grams. A nano gram is 1 billionth of a gram. The 8oz steak is just over 226 grams.
Grass Fed: To label a package of beef grass fed, USDA requires that the cattle are:
1. Only permitted to eat grass their entire life.
2. Never given or fed grains or grain by-products.
3. Allowed access to graze grass pastures during the growing season.
4. During the winter cattle are fed hay. Hay being grass harvested and stored for future cattle feeding.
Many people believe or think that beef that isn’t labeled grass fed comes from cattle that have never grazed grass pastures. All cattle in the US have been grass fed or grazed grass pastures at some time during their lives.
Why?
All cattle are ruminate animals. Their complex digestive system permits them to harvest and digest grass, converting it to energy for growth and producing meat, milk and raising calves. That’s whets unique about the cow.
Grain Fed: Calves are born and live with their mothers for the first 7-9 months of life. Calves maybe fed a limited amount of grain during this time but primarily drink Mothers milk and eat grass.
When calves reach an age to be weaned, they begin a stocker or grower phase of life, that being to eat grass and gain weight for a few months. They may receive limited grains during this time but that depends on the weather and season of the year. If grass is growing they eat grass, if not they eat a combination of harvested grass (hay) and grains.
In their final stage of life, calves will move to a feed yard there they will be fed a ration of food combination of grains for finishing, until it is time to harvest. These grains permit calves to gain weight efficiently while adding flavor and tenderness to the meat. Even though calves receive hay, as it would be un-healthy for calves to eat only grains. They must receive a balanced meal or feed.
Natural: A label we see on lots of food items today. USDA defines natural as a meat product that has no or does not contain:
1. Artificial color or flavoring
2. Coloring ingredient
3. Chemical preservative
4. Artificial or synthetic ingredient
5. Is minimally processed in such a manner that does not fundamentally alter the product. Meat, milk or eggs labeled natural can not be altered during processing.
The term natural refers to the meat itself and how it was processed. It has NOTHING to do with how the animal was raised. The term natural should be further explained as:
1 no artificial ingredients
2 minimally processed
3 natural grasses fed or grain fed
4 natural (grown) raised without antibiotics, all fresh meats are eligible for the term natural regardless of how the animal was raised.
There is no governing body such as USDA’s marketing service for natural products like there is for naturally raised or organic.
Naturally Raised:
Is defined by USDA and has a different meaning that the term natural. Naturally raised animals are raised without the use of:
1. Growth promotants
2. Antibiotics
3. Animal by-products
Does Not Contain:
1. Artificial ingredients
2. Coloring ingredients
3. Chemical ingredients
4. Synthetic ingredients
The tern naturally raised does not meat the animal was exclusively grass fed, was or was not raised in confinement. The naturally raised animal may have been only grass fed or may have been fed grains in a feed yard for a few months.
Naturally raised does have a certification program and all products must be certified by USDA’s marketing service or its agencies.
Organic: USDA’s marketing service or its agencies manages the National Organic Program (NOP) which certifies farmers/ranchers that raise and handle organic produce. Organically raised livestock must be in compliance with NOP rules and regulations beginning at the last 1/3 or tri-mester of pregnancy.
They must be fed only organic feed and allowed to graze only organically managed pastures.
They are not to be given hormones, growth promotants or antibiotics. They are only allowed to be given vaccines to prevent illness.
There are requirements and regulations that the animals must be allowed access to outdoors.
In order to place the USDA organic seal on a product label, it must be made with 95% or greater of organic ingredients.
Many American families believe or think natural is the same as organic; it is not.
Organically labeled means:
1. Certified by USDA’s National Organic Program or its agencies.
2. No synthetic fertilizers; sewage sluge or has genetically engineered products raised on the land for 3 or more years.
3. No irradiation applied
4. Livestock; no antibiotics or growth promotants used.
5. NOP does not regulate what happens to meat during processing.
6. NOP refers only to what the animals have eaten.
Research has indicated that organic foods are not considered healthier for you that traditionally raised foods.
Ground Beef: Ground beef must be from cattle, any other animal meat would be considered illegal or mis-labeled.
It is made from only muscle meat. No organs, only muscle meat that was previously attached to bones. It must be at least 70% lean and no more that 30% fat; however, it is generally leaner than what’s required. It is, also not made from left-overs; trimmings from larger cuts of beef are kept and ground into ground beef. It does not contain added water. Ground beef may not contain any phosphate binders or extenders. Some processed meat products use non meat fillers, if these are used it can not be labeled as ground beef. All ground beef is not the same; however, generally the leaner the beef the higher the price. Ground chuck, Ground round, ground sirloin are all ground beef but have different requirements to meet. Ground sirloin and ground round must be no more than 15% fat. Ground chuck must be no more that 20% fat. Special ground meat such as these must be at least 50% from the cut of beef that is indicated. Hamburger is generally defined as ground beef containing 85% lean beef and no more than 15% fat. Ground beef should always be cooked to a temperature of 160F and checked with a meat thermometer; color is not a good indicator of doneness.
References:
1. United States Department of Agriculture-USDA
2. National Organic Program Standards
3. Emily Zweber Zweber Farms
4. Anne Burkholder Feedyard Foodie
Related Articles:
What Kind of Meat Would You Buy?
Fire Up the Grill
Grilling Time
Love That Lean Beef
Recently, I have received several questions and comments concerning the many different food labels found at the grocery store.
There is a wide variety of meat; primarily beef, at the meat counter such as: Hormone Free, Grass Fed, Natural, Naturally raised, organic and ground beef. With the help of USDA’s official definitions and laws and Dr. Janel Yancy, a meat scientist at the University Of Arkansas and her blog page “Mom at the meat counter”. The following are explanations of these labels. This could be a lengthy series of definitions and requirements, so bear with us.
Hormone Free: There is NO such item. All animals, even our own bodies, have natural hormones that are needed for growth and to raise meat, milk, eggs and babies. All food contains hormones, nothing can be hormone free. Technically, meat milk and eggs can not be labeled hormone free. Also, in the US it’s against the federal regulations to use hormones to raise pork or poultry, only the natural hormones that already occur in their bodies.
Beef, it is legal to administer hormones to cattle. These hormones are closely related to the hormones cattle produce naturally. These hormones permit cattle to gain weight quicker, use less feed, and water. Thus they are more efficient and use fewer natural resources.
The FDA and USDA regulate how and where these hormones (implants) maybe used. These implants are placed in the animals ear and most are used in the later days before harvest; thus, a leaner animal.
A comparison of cattle raised with or without hormones, the level in beef is only slightly different: 8oz steak was 5.1 nano grams and without 3.5 nano grams. A nano gram is 1 billionth of a gram. The 8oz steak is just over 226 grams.
Grass Fed: To label a package of beef grass fed, USDA requires that the cattle are:
1. Only permitted to eat grass their entire life.
2. Never given or fed grains or grain by-products.
3. Allowed access to graze grass pastures during the growing season.
4. During the winter cattle are fed hay. Hay being grass harvested and stored for future cattle feeding.
Many people believe or think that beef that isn’t labeled grass fed comes from cattle that have never grazed grass pastures. All cattle in the US have been grass fed or grazed grass pastures at some time during their lives.
Why?
All cattle are ruminate animals. Their complex digestive system permits them to harvest and digest grass, converting it to energy for growth and producing meat, milk and raising calves. That’s whets unique about the cow.
Grain Fed: Calves are born and live with their mothers for the first 7-9 months of life. Calves maybe fed a limited amount of grain during this time but primarily drink Mothers milk and eat grass.
When calves reach an age to be weaned, they begin a stocker or grower phase of life, that being to eat grass and gain weight for a few months. They may receive limited grains during this time but that depends on the weather and season of the year. If grass is growing they eat grass, if not they eat a combination of harvested grass (hay) and grains.
In their final stage of life, calves will move to a feed yard there they will be fed a ration of food combination of grains for finishing, until it is time to harvest. These grains permit calves to gain weight efficiently while adding flavor and tenderness to the meat. Even though calves receive hay, as it would be un-healthy for calves to eat only grains. They must receive a balanced meal or feed.
Natural: A label we see on lots of food items today. USDA defines natural as a meat product that has no or does not contain:
1. Artificial color or flavoring
2. Coloring ingredient
3. Chemical preservative
4. Artificial or synthetic ingredient
5. Is minimally processed in such a manner that does not fundamentally alter the product. Meat, milk or eggs labeled natural can not be altered during processing.
The term natural refers to the meat itself and how it was processed. It has NOTHING to do with how the animal was raised. The term natural should be further explained as:
1 no artificial ingredients
2 minimally processed
3 natural grasses fed or grain fed
4 natural (grown) raised without antibiotics, all fresh meats are eligible for the term natural regardless of how the animal was raised.
There is no governing body such as USDA’s marketing service for natural products like there is for naturally raised or organic.
Naturally Raised:
Is defined by USDA and has a different meaning that the term natural. Naturally raised animals are raised without the use of:
1. Growth promotants
2. Antibiotics
3. Animal by-products
Does Not Contain:
1. Artificial ingredients
2. Coloring ingredients
3. Chemical ingredients
4. Synthetic ingredients
The tern naturally raised does not meat the animal was exclusively grass fed, was or was not raised in confinement. The naturally raised animal may have been only grass fed or may have been fed grains in a feed yard for a few months.
Naturally raised does have a certification program and all products must be certified by USDA’s marketing service or its agencies.
Organic: USDA’s marketing service or its agencies manages the National Organic Program (NOP) which certifies farmers/ranchers that raise and handle organic produce. Organically raised livestock must be in compliance with NOP rules and regulations beginning at the last 1/3 or tri-mester of pregnancy.
They must be fed only organic feed and allowed to graze only organically managed pastures.
They are not to be given hormones, growth promotants or antibiotics. They are only allowed to be given vaccines to prevent illness.
There are requirements and regulations that the animals must be allowed access to outdoors.
In order to place the USDA organic seal on a product label, it must be made with 95% or greater of organic ingredients.
Many American families believe or think natural is the same as organic; it is not.
Organically labeled means:
1. Certified by USDA’s National Organic Program or its agencies.
2. No synthetic fertilizers; sewage sluge or has genetically engineered products raised on the land for 3 or more years.
3. No irradiation applied
4. Livestock; no antibiotics or growth promotants used.
5. NOP does not regulate what happens to meat during processing.
6. NOP refers only to what the animals have eaten.
Research has indicated that organic foods are not considered healthier for you that traditionally raised foods.
Ground Beef: Ground beef must be from cattle, any other animal meat would be considered illegal or mis-labeled.
It is made from only muscle meat. No organs, only muscle meat that was previously attached to bones. It must be at least 70% lean and no more that 30% fat; however, it is generally leaner than what’s required. It is, also not made from left-overs; trimmings from larger cuts of beef are kept and ground into ground beef. It does not contain added water. Ground beef may not contain any phosphate binders or extenders. Some processed meat products use non meat fillers, if these are used it can not be labeled as ground beef. All ground beef is not the same; however, generally the leaner the beef the higher the price. Ground chuck, Ground round, ground sirloin are all ground beef but have different requirements to meet. Ground sirloin and ground round must be no more than 15% fat. Ground chuck must be no more that 20% fat. Special ground meat such as these must be at least 50% from the cut of beef that is indicated. Hamburger is generally defined as ground beef containing 85% lean beef and no more than 15% fat. Ground beef should always be cooked to a temperature of 160F and checked with a meat thermometer; color is not a good indicator of doneness.
References:
1. United States Department of Agriculture-USDA
2. National Organic Program Standards
3. Emily Zweber Zweber Farms
4. Anne Burkholder Feedyard Foodie
Related Articles:
What Kind of Meat Would You Buy?
Fire Up the Grill
Grilling Time
Love That Lean Beef
THE COUNTY FAIR
The " Grandest Show" of all occurs in many counties this time of year -- "The County Fair".
These fairs have rides, games, talent contest, story telling, musical shows and various events but most of all they showcase local agriculture.
There will be many displays of agriculture to bring the "FARM" up close for those who know little of the county's agriculture base, "FARMS". The fair visitors can observe: fruit and vegetable displays; home canning and baking; honeybee's and their natural honey; poultry of all types; dairy and beef cattle; sheep; goats and many others.
These displays and exhibits are important today as so few people are connected to agriculture. The original fair ides was for farmers to showcase their work and show others just how well they had done. Today these farmers work to maintain a strong agricultural presence and understanding for those who have limited exposure to agriculture. These fairs present fair visitors an opportunity to learn where food comes from -- Food from the farm gate to mom's kitchen table.
The county fair offers an excellent opportunity for farmers (food raisers) and families (food buyers and users) to come together to learn and understand each other.
Check out your local county fair's daily schedule for their many scheduled activities and events. See you at the fair enjoying these many fair activities.
Sevier County Fair's website will give a daily schedule of activities and events. COME SEE US AT THE FAIR. Check out your local count fair's daily schedule. For many scheduled activities and events.
See you at the fair; enjoying these activities!
Sevier County Fair's web site will give a daily schedule of activities and events. COME SEE US AT THE FAIR!
Related Articles:
Its Fair Time
What's to Like About the Fair
County Fair Time
Junior Livestock Shows, Are They Worth It?
Food, Fiber, Fuel and Shelter Demands
As our population continues to grow at its current rate, estimated to reach 9 billion people by 2050, the demands for these life maintaining staples will increase at an ever increasing rate. We will need to maintain and grow our family farms and ranches across our world. The family farms and ranches are our greatest resource of food, fiber, fuel and shelter for American families and other families around the world. Generally, should agriculture lands go out of production, it very seldom returns.
The food, fiber, fuel and shelter demands by 2050 are expected to nearly double. That being the situation, our worlds farms and ranches will be ask/required to raise more life sustaining staples that has been raised in our history to date. The present estimates are that one farmer/rancher raises sufficient food, fiber, fuel and shelter for 155 other people. Meeting future demands will require increasing that number dramatically.
Our planer “Earth” is composed of :75% oceans, lakes and rivers, 12.5% polar ice caps, deserts, swamps and mountains; 9.5% lands that are too rocky, steep, wet, dry or cold. Thus, the demand on the remaining 3% of lands used for agriculture to supply food, fiber, fuel and shelter for our worlds population will increase. These agricultural lands rely greatly on the top two inches of soil for these production feats.
We- the total world population will need all the agricultural technology that can be mustered to meet these future demands, protect these lands and continue to reduce environmental impact. The new agricultural technology will be essential for farmers/ranchers to accomplish this enormous production demand.
The field of agriculture offers a great opportunity for agricultural technology development to accomplish the task being presented. We- farmers/ranchers are applying new agricultural technology at a rapid pace. However, new life sustaining production demands for an ever growing population will require even more advanced agricultural technology. The agricultural technology field is challenging for many private and public areas of research and development.
Agriculture is Tennessee’s largest economic sector, as so in several other states and will become the world’s largest economic driver as farmers/ranchers prepare to raise food, fiber, fuel and shelter for our ever increasing worlds population.
Articles of Interest:
What’s Happening ?
Stewardship for a Greener Tomorrow
My Useless Degree
Who Gets Your Food $
New Omega-3 Beef
The Omega-3 fatty acids that have been shown to aid in cardiovascular health, brain functions, reduce cholesterol and high blood pressure and helped to combat diabetes are found in fish and plant oils.
Now, thanks to ingredient and cattle research from Kansas State University by Jim Drovillard, part of a healthy diet can include ground beef rich in Omega -3 fatty acids. The new ground beef will be marketed as “Great O Beef” by NBO3 Technologies (Naturally Better Omega-3)
The United States Food and Drug Administration (FDA) at this point have not established a RAD (recommended Daily Allowance) for Omega-3 fatty acids. However many American’s on recommendation of their family physicians or nutritionist, consume daily fish oil tablet containing 300mg to 750mg of Omega-3. My wife uses a 750mg tablet of fish oil.
A 4oz patty of Great O Beef (80% lean ground beef and 20% fat) contains about 200mg of Omega-3 fatty acids. The taste is similar to regular ground beef. This make ground beef a personal choice for American families who to add or increase Omega-3 fatty acids to their diet but do not desire to consume fish or supplements to do so.
The Omega-3 fatty acids are essential for proper body functions but are not produced by the body. This Omega-3’s must be eaten or taken as a supplement.
The enriched Great O Beef Omega-3 levels are in the outside fat and marbling of the beef. The American family can now get added health from their ground beef.
References:
Charolais Edge, Feb/March 2013
Beef Magazine, April 2013
Beef Magazine, June 2014
Other Articles of Interest:
Heart Healthy Beef
Bold
Burgers, Burgers and More Burgers
? Import Brazilian Beef ?
In December 2013, USDA’s Animal and Plant Health Inspection Service (APHIS) issued a proposed rule to amend current regulations and allow importation of chilled or frozen beef from 14 states in Brazil.
Brazil has a long history of “Foot and Mouth Disease” (FMD) and as of the week of May 4th a case of BSE, another very contagious disease was confirmed in one of those 14 states; Mato Grosso. The United /states have not had a case of FMD since 1929 or a case of BSE since 2003.
The US currently imports heated and canned beef products from Brazil. The heating process eliminates the FMD organism.
In December 2003, we (USA) had identified a case of BSE, our trading partners around the world ban importations of US beef and beef products. The US is just now regaining these markers, 11 years, after being declared BSE free.
FMD is highly contagious among cloven hoofed animals. It permanently affects health and productivity of infected animals and spreads rapidly. Nearly 100% of exposed animals become infected. To control the spread of FMD, infected animals must be quarantined and euthanized.
The USDA recently (2013) conducted an audit which found several concerns of Brazil’s ability to evaluate food safety procedures. Brazil’s regulators begun to “consider” making changes based on the audit findings but have not implemented any changes.
The US, Tennessee and many farms would suffer tremendously with losses if either FMD or BSE was identified or outbreaks were to occur as a result of imported beef. We would recommend that USDA reconsider the proposal to import chilled or frozen beef from Brazil due to the stated reasons.
Who Gets Your Food Dollar
The American farmer/rancher’s share of retail food dollar that the American consumers spend at the local grocery stores and restaurants is limited.
According to recent information from the United States Department of Agriculture farmers/ranchers only receive 15.8 cents of the food dollar spent by American family consumers. The remainder of that dollar cost are off farm cost related to marketing, processing, wholesaling, distribution, transportation, and retailing accounting for more than 80 cents of each food dollar spent in the United States.
Item Retail $ Farmer/rancher share
1lb bacon 6.06 1.11
1lb top sirloin 7.99 2.33
1lb bread 2.19 1.44
5lb carrots 4.39 1.31
18oz cereal 4.69 .06
1lb tomato 4.39 .62
1 doz egg 2.49 1.24
5lb flour 2.39 .79
1lb boneless ham 4.09 1.11
2lb head lettuce 2.19 .64
1gal fat free milk 4.09 2.00
10.5oz potato chips 4.79 .23
5lb russet potato 4.69 .55
2 liter soda 1.19 .07
2lb cabbage .77 2.99
*These prices will be updated (July 29, 2014)
periodically.
Tennessee Loves Beef
The most recent 2012 National Cattlemen’s Beef Associations annual figures indicates Tennessee family consumers or citizens spent $2,267,272,933 on beef products.
On the average each family consumer spent $357.27 per person per year on beef products.
Currently Tennessee is home to 42,344 beef farmers/ranchers. Each American farmer/rancher raises enough food for 155 American family consumers
Lean Finely Textured Beef
It has been a little over a year since the finely textured beef (LFTB) stories were in the news. Recently several stories or reports have re-appeared concerning the lean beef product.
The total beef traade-farmers, ranchers, feeders, grazers, processors and family consumers-took a "bum rap" from media sensational reports (ABC World News and Jamie Oliver-Chef) that cast a dark shadow over certain ground beef products. These reports gave lean finely textured bbeef (LFTB) an unflattering and misleading label as "pink slime". The actual photograph used by the media turned out to be of a ground poultry product. Also, those media reports misrepresented the products used to destroy potentially harmful bacteria.
The boneless trimmings used to make LFTB (its 100% beef) are created when large cuts of beef (steaks and roast) are trimmed. These smaller cuts of beef contain both fat and lean being almost impossible to separate using a knife. Meat processing companies have been using LFTB, which is 90-95% lean beef, more than 20 years to increase the percent lean protein in ground beef.
The process used to separate fat from these lean beef trimmings is a centrifuge type device, very much like separating cream from milk and a food grade ammonium hydroxide gas or citric acid. Ammonium hydroxide gas was cleared for use in foods in 1974 (38 years previously). It is not the same as household ammonium cleaners.
Ammonium hydroxide can be found in many processed foods: bacon, baking powder, baked goods, canned vegetables, cheese, chocolates, gelatins, puddings, soda and can naturally occur in foods. It doesn't change the taste or smell of any food product. These two products, ammonium hydroxide gas and citric acid, are commonly used in food processing to destroy harmful bacteria, thus reducing the potential for bacterial contamination. These products are used according to strict United States Department of Agriculture (USDA) guidelines under supervision of Food Service (FSIS) licensed and trained veterinarins.
The recovery process for lean beef should be a success story of efficient utilization of the number of cattle required to satisfy American family consumers demand for lean beef.
Discarding these 15 pound of lean beef trimmings per harvested beef animal creates a loss of quality beef product. During the week of June 16, 2013 there were 125,000 cattle harvested at facilities all across the United
States, this translates to a loss of 1.875 million pounds of lean beef. How can the beef industry and we as family consumers afford these losses? The loss results in an increased cost of 30-40 cents per pound of ground beef, decreasing efficiency at an increased cost.
The volume of 73% lean beef sales have increased some 24.5%. The volume of 93% lean beef sales have decreased 25.4%. The price of leanbeef product has increased $.39 per pound following these media reports. The media assassination of LFTB has forced family consumers to purchase fattier ground beef and pay more for lean beef. The LFTB was frequently use to increase availability of lean ground beef at a reduced cost for family consumers.
To compensate for the loss beef product farmer/ranchers would nee to raise 1.5 - 1.7% more cattle per year. Therefore increasing land, energy and water devoted to raising beef. Or increasing the need to "import" additional lean beef from Australia or other beef exporting countries to meet demands of American family consumers.
The USDA's National School lunch program offered school systems the choice of ground beef with or without LFTB following these media reports. It was surprising "only" three states-Iowa, Nebraska, and South Dakota ordered ground beef containing LFTB, thus reducing the cost of student school lunches.
Other economic backlash from the misrepresentation included: closing of three beef processing facilities; another declaring bankruptcy; loss of 700 jobs from these facilities and approximately 2000 other jobs within transportation, handling, food service, marketing and other related businesses.
LFTB is a safe, affordable and nutritious product that reduces over-all fat content of lean beef. The lean beef product, like all beef, is naturally rich in nutrients such as iron, zinc, protein and B-vitamins. Tennessee and USA farmers/ranchers are committed to raising a safe, wholesome, nutritious beef product that takes advantage of lean beef that would otherwise be lost, thus helping to meet the demand for high quality protein.
Hormones?....... NOT!!!!
Recently during “meal conversation” a young mother asks: “Why do they cram and stuff all those hormones in chickens (poultry and birds) to make them grow so big and fast?” The answer required more than the three minute elevator comment. The following is the written explanation given the young mother.
The public perception about animal medicines and the need for science to help support food production are becoming increasing concern. While there are a growing number of misconceptions about the way animal medicines are used on farms/ranches, a recent survey of family consumers indicated that the public concerns about medicines ranks below concerns about living conditions and hygiene in food production.
The poultry companies regularly update production facilities to reflect the industries best management practices. Also; many companies independently seek outside auditors to insure compliance with the latest industry guidelines and management practices, (example; Tysons Farm check program). The birds are raised on local farms/ranches where conditions promote natural growth. The birds receive a balanced diet of high quality feed ingredients: yellow corn (as a base), protein supplement (soybean meal), vitamins and minerals feeds and are monitored 24/7. Nutritionists develop these feed formulations to insure the birds receive a steady balanced diet of natural grains and products. The organic forms of vitamins and mineral are naturally more digestible than inorganic forms by the birds. The birds are being raised or grown in poultry houses, which protect the birds from environmental extremes (heat/moisture) while allowing fresh air to continually circulate. These houses allow the birds plenty of room to move around freely and have floors covered with absorbent bedding materials.
There are no hormones used in poultry production.
Naturally occurring hormones such as oestrogen, progesterone and testosterone are essential for various physiological processes in humans and animals. Throughout history, these naturally occurring hormones have been making their way into the environment, posing the risk of contamination.
These contaminants are capable of harming reproduction and development by altering endocrine functions in humans and animals. As the human population grows and livestock production becomes more concentrated, the quantity and concentration of hormones within local areas increases.
As a result, we hear the question “why do farmers/ranchers put hormones in the feed to make birds (chickens) grow so big so fast?
In FACT no hormones have been in poultry production for more than 60 years. Hormone use in poultry production was banned in the United States in 1952.
Some of the confusion and misunderstanding may come from the fact that the poultry and beef cattle industries operate under different regulations.
While growth hormone use is banned in poultry production, it is accepted practice in the beef cattle industry.
The Food and Drug Administration (FDA) first approved growth hormones to increase growth, feed efficiency and carcass leanness of beef cattle in 1956. Thus allowing farmers/ranchers to use less water, fossil fuel, feed, land create less waste, reduce carbon foot print and reduce production time required. Currently these 5 hormones: oestrogen, progesterone, testosterone, zeranol and trenbolone acetate; approved as growth implants for beef cattle. Trenbalone acetate and zeranol are synthetic hormones. The other 3 are naturally occurring. The United States Department of Agriculture (USDA) Food Safety Inspection Service (FiSi) routinely monitors for residues of these products to ensure the safety of the beef supply. These inspections are conducted by veterinarians (licensed and trained) within each harvest facility across the United States.
Progesterone, testosterone and oestrogen are naturally occurring hormones in both humans and animals. These hormones are necessary for normal development, growth and reproduction. Additionally, humans may ingest steroid hormones as part of hormone replacement therapy and in birth control pills. Of these hormones, oestrogen currently tends to receive the most attention. Oestrogen occurs naturally in both male and female and is important in sexual development, reproduction and behavior. Federal regulatory monitoring of oestrogen, progesterone and testosterone is not possible because it is not possible to tell the difference between hormones used for treatment and those produced naturally by the body.
Several beef cattle in the United States do receive a growth promoting hormone implant for reasons and benefits previously stated. These implants are given to beef cattle in the form of a pellet that is surgically implanted under the skim on the back of the ear. The animal’s ear is used because ears do not enter the food supply. Over the course of 100 to 120 days the implant slowly dissolves and releases the hormones approved for growth purposes in poultry, dairy cattle, veal calves or pigs.
Hormones exist in two different forms: They can be steroids or proteins. Steroid hormones are active in the body when taken orally. Such as birth control pills, taken orally and remain effective even after passing through the digestive tract. However, protein hormones are broken down in the stomach and extensively metabolized after leaving the digestive tract they lose their ability to act in the body when ingested. Therefore, to have an effect on the body, protein hormones must be injected. This is why cattle receive growth hormones as a pellet injected under the skin of the ear. Instead of a supplement added to the feed or ration.
Growth hormones are proteins, similar to insulin that is used to treat diabetes. No oral form of insulin exist that can be taken to avoid insulin injections. Insulin taken in oral form would be broken down in the digestive tract, just as other protein; therefore, making it ineffective. If protein growth hormones were fed orally to chickens, they too would be broken down in the digestive tract; thus, yielding them ineffective.
There are 3 main reasons for rapid growth rate in today’s poultry, none of which relate to hormones.
1st the success of primary breeder companies in selecting the best birds for growth and performance (feed efficiency). For the past several decades, geneticists have been able to reduce the time it takes to reach a specified target weight. They have benefited form the short generation interval (lifespan) of the chicken, allowing them to make huge gains in a short period of time. Genetic improvements in the pork and beef industries comes at a much slower rate, because of the increased generation interval; as well as, the time it takes to recognize genetic variation and improvement.
2nd it is research related to nutritional requirements of the bird. We now know exactly what we should be feeding genetic strains and birds are kept to specific target weights in terms of energy, protein, vitamins and minerals to optimize growth and performance.
3rd we better understand the kind of environment the bird requires to make the most of the genetic and nutritional potential it has. This includes, but not limited to, providing the proper temperatures, air quality, proper ventilation, lighting, feeder and drinking space to obtain optimum performance. Thus the correct environment, high quality feed ingredients and superior genetics yields a bird that does not require nor benefit form growth hormones.
Additional confusion concerning hormones comes from the fact that for years, people did not realize steroid hormones could come from plants. They thought this exposure came from food of animal origin. However, many plants that are important to human nutrition contain phytoestrogens. These phytoestrogens are oestrogenic compounds found in plants; fruits, vegetables, beans, peas and cereal grains. A number of foods contain hormonally active substances at concentrations exceeding those in meat.
Both humans and animals excrete hormones that have the potential of reaching the environment. Diligence with nutrient management programs for farms/ranches is a necessity and we must continue to closely monitor impacts on the environment.
Providing America’s family consumers with a safe, wholesome, nutritious food supply is the goal of each farmer/rancher.
Hormone Free Labels
There is no need to pay extra for poultry or pork labeled hormone free, because USDA prohibits the use of hormones to raise poultry and pork. Also, the harvest facilities are continually inspected and monitored for health and sanitation.
Non-Cotton Denim=Not Happy
One man, something just didn’t feel right, the material was thin as paper.
A lady, a pair of denim jeans literally didn’t pass the smell test.
Another said she washed and wore her cotton, polyester, rayon and spandex blend jeans to work. A co-worker told her “you stink”; at break she bought a pair of pants and threw the stinky ones in the trash.
Another fashion conscious customer, her denim jeans got baggy as hours wore on that by days end she “felt like a rodeo clown”.
The substitute fiber lyocell, made from wood pulp. Several consumers reported that the jeans tended to shred after a wearing or two.
The biggest complaints were of denim although several consumers were critical of a wide range of materials. The most frequent were pilling, odor, fading, static cling, shrinking and loss of shape. Many found it hard to believe, in some instances, their beloved denim jeans were no longer made of 100% cotton.
Consumers were rejecting denim jeans made with anything other that 100% cotton. They know what jeans are supposed to be made of and found when the fiber had been substituted, that’s when consumers gave jeans the lowest satisfaction ratings.
Customers check the product labels and make sure your expectations for cotton in apparel are being met.
Source: Southeast Farm Press, November 20, 2013
Did you know?
98% of U.S. cotton is grown in fourteen states; Alabama, Arizona, Arkansas, California, Georgia, Louisiana, Mississippi, Missouri, New Mexico, North Carolina, Oklahoma, South Carolina, Tennessee, and Texas. Texas raises more cotton than any other state and cotton is the leading cash crop in Texas.
Cotton is a unique crop in that it is used for both food and fiber:
Food - cottonseed are used as a supplement for livestock feed and are processed into oils.
Fiber- uses for cotton fiber ranges from heavy industrial to fine linen fabrics.
A bale of cotton weighs about 500 pounds or the weight of a full grown grizzly bear.
The U.S. Cotton business generates about 200,000 jobs in products and services annually.
One 500 pound bale of cotton can produce:
765 men’s dress shirts or
2104 pairs of men’s boxer shorts or
1217 men’s undershirts or
21,960 handkerchiefs or
313,600 one hundred dollar bills
The U.S. Cotton business raises 20% of the world’s cotton.
Cotton accounts for 40% of the world’s fiber production.
Cotton is raised on about 3500 farms in the U.S.
Whose $ Is It?
Tobacco Buyout Funds
The “Fair and Equitable Tobacco Reform Act” of 2004 was signed 10-22-2004. The act ended the tobacco quota program and established the “Tobacco Transition Payment Program- TTPP. The TTPP began in 2005 and is to continue through 2014. These payments to tobacco quota owners and growers (farmers) are funded through assessments of approximately $10 billion on products manufactures and importers. The United States Department of Agriculture oversees the transfer of these funs to quota owners and growers under the agreement.
Using the sequestration to siphon a portion of these non-tax funds and using them for the supposed purpose of deficit reduction is counter to the intent of the 2004 act.
Tobacco states congressional delegations are lobbing USDA to head off an attempt to lump federal payments to tobacco farmers into the budget that is subject to sequestration cuts set to take effect January 15, 2014.
The TTPP should be excluded from that process, because these funds are not generated by tax revenue, but are fees from tobacco manufactures and importers. The USDA has an obligation and responsibility to honor this commitment to tobacco farmers.
These tobacco states economy and some their largest industry- Agriculture will be negatively impacted.
The tobacco farmers signed these “buyout” contracts with the government in good faith. These tobacco buyout contracts included Burley, Flue-Cured and all other types of tobacco.
The 7.2% reduction equals approximately $68 million to tobacco quota owners and growers. Many farmers have figured in these funds to repay loans and business decisions based on not having tobacco crop funds for those purposes that transitioned their farming operations. The government is trying to balance the budget their but so are tobacco farmers trying to operate their farms business in a responsible manner.
The tobacco buyout ended all aspects of the federal tobacco marketing quota and price support loan programs that were established by the Agriculture Adjustment Act (AAA) in 1938. Beginning in 2005 there were no planting restrictions, no marketing cards and no price support loans.
Total and annual Buyout payments per state
Total millions Annual millions
North Carolina 3,943 394
Kentucky 2,469 247
Tennessee 768 77
South Carolina 725 72.5
Virginia 667 67
Georgia 612 61
Florida 120 12
Missouri 32 3.2
Alabama 5 .5
Maryland
These are not handouts by the government but are fees collected from the tobacco industry; manufactures and importers. The quota owners and farmers are taxed as capital gains and ordinary income, respectively, on the buyout funds received.
These buyout payments have an influence on Agriculture jobs and Agri-businesses associate with agriculture, also other jobs that agriculture creates such as marketing, transportation and others.
Much a Do About Nothing
GMO Fact and Opinion
The GMO (Genetically Modified Organism) topic continues to be a subject of discussion throughout many sources, individually and media outlets.
These are several comments and statements that can assist you, the American family consumer and general public, to evaluate a decision for your family.
What is a GMO?
GMO’s are foods or plants created with the use of biotechnology.
U.S.D.A. defines the GMO as a term originally used by the molecular biology community to denote a living organism that had been genetically modified by inserting a gene from an unrelated species. Incorporation of genes from an unrelated species does not occur in nature through sexual reproduction; thus various technologies are used to accomplish this. These types of plants are generally called “transgenic”.
In crop plants the technology has generally been used to incorporate insect resistance or herbicide tolerance. Recently the technology was used to increase Vitamin A and Iron in rice.
In the future, transgenic plants may be used as “bioreactors” to produce large quantities of inexpensive pharmaceuticals, polymers, industrial enzymes, modified oils, starches and proteins.
Basically a GMO is a food, plant, crop or an item related to these things created using biotechnology. There are several kinds of GMO’s, all involving taking a gene from one species and placing it in another unrelated species.
Do farmers have a choice to plant GMO Crops?
Yes; farmers have a choice to plant or not to plant GMO crops. No individual or company is forcing any farmer to plant GMO seed or crops. The market place does have other seed or crops available.
Through biotechnology, there are many varieties of seeds available that help farmers raise better crops despite harsh conditions; such as, drought, pest and weeds.
Biotechnology allows farmers to use fewer pesticides (insecticides and herbicides) with more precise application to reduce damage and competition for crops. Also, use less labor, fuel and reduce greenhouse gases.
These biotechnologies allow farmers to use more soil and water conservation practices. For farmers sustainability means maintaining their environment and leaving it in a better condition than they found it, for the next generation.
The technology use agreement signed by farmers purchasing a company’s seed is their patent protection, much like any patent item we purchase.
What do farmers say about the safety of using GMO Crops?
Farmers believe the use of GMO food is safe. They have no concerns in eating GMO foods; feeding their animals GMO crops then eating the meat, milk and eggs produced.
Fifteen million from sixty countries have been granted approval for raising GMO crops and importing other crops for food and feed for livestock.
During the 2009/2010 growing season 95% of sugar beets, 93% of soybeans, 93% of cotton and 86% of corn acreage were GMO crops.
The grocery manufactures of America estimate 70 to 75% of all processed foods in the U.S. contain GMO ingredients. Another report indicates the estimate to be 80% of foods in supermarkets contain GMO ingredients.
Transgenic technology has been used in over 40 species of plants including but not limited to:
corn, cotton, tomatoes, potatoes, soybeans, tobacco, rice, cranberries, papayas, raspberries, gladioli, chrysanthemums, petunias, poplars, spruce, walnuts, canola, squash, alfalfa, sugar beets, sugar cane, rapeseed, sweet pepper, sweet corn and corn syrup.
These GMO crops and others look the same as conventional and organic varieties of the crop. They are the same because they are the with the exception of a single protein or a few proteins. These proteins are all natural.
The protein placed into sweet corn or field corn to protect from moths and worms is similar to one of the primary organic pesticide “bt” or bacillus thuringenes. The protein is safe and more environmentally friendly.
Use GMO or Not
BT products are found to be safe for use in the environment and with mammals. The EPA (environmental protection agency) has not found any human health hazards related to using BT products. The EPA has found BT safe enough that it has exempted BT from food residue tolerances, ground and water restrictions, endangered species labeling and special review requirements. BT is often used near lakes, rivers, homes and has no known effects on wildlife; such as, mammals, birds and fish.
The insect tolerant; Bollgard, yield guard, widestrick, twinlink, herculex; BT is specific to certain insects and will have no effects on others.
The herbicide tolerant; round up ready, liberty link, glytol, round up ready 2 extend, the “Roundup Ready” gene has received more attention. Some would have you believe plants have “roundup” injected into their system. This is not the case. The gene that is inserted into “roundup ready” plants is a petunia gene because they are naturally resistant to Roundup. The process is essentially taking a desirable gene from an innocuous plant and inserting that protein into another. Sorta like adding nuts to chocolate.
The FDA (Federal Drug Administration) requires wording on labels for an ingredient only if it might present a danger to a consumer, if the consumer were unaware of its presence. Knowing whether or not GMO is in your food doesn’t make it any safer for you.
We have all sorts of scientists engaged on health and environment. It’s amazing the amount of research and testing being conducted. These scientists are concerned about farm, family and health; following 20 years of raising GMO crops.
GMO Relates to Me, How?
Increasing ones knowledge of farm operations will separate fact from fiction and misconceptions. Farmers are concerned with the care of the land, crops, animals and consumers.
All journals of information aren’t created equal. Some allow a person to pay to get opinions and uninformed choices published and presented as fact. Be sure to use reliable sources.
Scientists need to get more involved to support or discredit such claims being made on subjects; such as GMO foods.
Older methods of modifying crops mixed thousands of genes and had unpredictable results. The fact that today’s scientists can now insert a single gene into a seed crop shouldn’t raise a new alarm.
Therefore, as a consumer it’s a choice for you to make, based on your informed choice. The increase of knowledge will assist you to make an acceptable choice for you and your family. Be sure you check the reliability of your sources.
Where Can Biotechnology GMO information be found?
1 Google Scholar
2 Pulz Med
3 Alexander Stein
4 David Tribe
5 Academics Review
6 Applied Mythology-Steve Savage
7 Best Food Facts
8 Bio Fortified.org/Biology Fortified, Inc.
9 Genetic Literacy project
10Kevin Folta-University of Florida
11 Keith Kloor-Discover Magazine “Collide-A-Scope”
12 Emil Karlsson “Debunking Denialism”
13 Derek Lowe a chemist, “In The Pipeline”
14 Pamela Ronald- National Geographic Magazines “Tomorrows Table”
15 wikipedia.org Genetically Modified Crops
16 Mark Lynas- environmentalist I was wrong about GMO’s from Dovers Cattle Network- editorials Page 62 dated 1-9-2013
17 Oxford Farming conference in United Kingdom- Mark Lynas report “I was wrong about GMO’s”
18 Mom at the Meat Counter by Janeal Yancey
19 Nina Fedoroff- Penn State University
20 Ruth MacDonald- Iowa State University
21 Scientific American- Journal
22 American Association for the Advancement of Science
USDA Reverses Courses
USDA is reversing its decision to limit protein in school lunches. Many parents and school lunch programs think it’s about time.
Recently, USDA announced it was making permanent the current flexibility that allows school lunch programs to increase portions of lean protein and whole grains during meal times.
In the fall of 2012 USDA began a new “healthier requirements” for school lunch programs that were designed to limit calories and portion sizes as a means to combat childhood obesity. These changes had children and parents complaining, “Long and loud”; about the food choices. Also, school systems were equally upset with the increased $ cost $ to comply with the “healthier requirements”.
USDA received an ever increasing number of calls, letters, e-mails and petitions from concerned parents who indicated their children were too hungry, lacking energy, to concentrate during class and get through physical education class, plus school sports practices because of the reduction in food received during lunch time.
USDA relaxed these requirements in December 2012 by adding the flexibility to their new requirements. It appears USDA is listening with both ears to the concerns of schools, lawmakers and parents and is NOW acting to make the temporary flexibility permanent.
USDA has or is working close with school lunch programs and parents during this time of transition to an increased healthier breakfast, lunch and snacks for the school children. USDA has made several changes to school lunch program meal standards, including additional flexibility in meeting the daily range for grains and meat. These flexibility requirements have been available to school lunch programs on a temporary basis since December 2012.
While the intentions may have been good the results were not pretty. The new “My Plate” meal guidelines that were being forced on school children did a disservice to these children by limiting important nutrients required for energy; such as protein.
Got Milk?
Milk Myth Busting INFO-GRAPHIC
Have you seen that info-graphic slamming milk and dairy that’s floating around facebook? You didn’t think I would let that go by did you? This is what happens when you have a ticked off dairy farmer with a smart phone! I hope you’ll share this and help get the dairy facts out there!
Super special thanks to my friend Jenny who helped me put this together (And is responsible for making my blog look awesome!) Check out her blog by clicking HERE.
Have questions about milk? Ask a dairy farmer!
Stewardship- A Greener Tomorrow
American farmers/ranchers are every more committed to the protection of our environment. They have introduced and continue to introduce a variety of “Best Management Practices” (BMP) to insure their businesses are in compliance with environmental requirements. These farmers/ranchers have a valued respect for the soil and land, as it’s their future and legacy; following there BMP protects our valuable natural resources.
America’s farmers/ranchers are leaders for conservation efforts, thus proving their business interest and environmental stewardship work hand in hand. The management of natural resources on farms/ranches is nor a choice, its protecting the environment for future generations. Their stewardship is a commitment to preserving our environment, providing a quality food, enhancing food safety, investing in rural communities, embracing innovations and creating a future for the next generations.
Approximately one half of the worlds land area is only suitable for rangeland (pasture), unsuitable for crops because being too steep, rocky, wet or arid. However, this rangeland produces abundant quantities of grasses and forbs that livestock can utilize. Management of these rangelands for grazing livestock is a most suitable for of agriculture. Cattle farmers/ranchers are continually improving these grazing lands using sound environment practices: Soil Nutrient Management; rotational grazing; stocking rates; reducing risk of wildfires and preserving wildlife habitat.
A Few Agricultural Facts:
1. The cattle population required to raise 1 billion pounds of beef in 2007 was reduced 27% compared to 1977, through improved breeding and nutrition. The decrease in cattle population brings a reduction is feed energy by 10%, feedstuffs 17%, land use 27%, water 15% and fossil fuel 11%.
2. If beef practices from 1955 were used today, 165 million more acres of land still could not equal today’s production. 165 million acres is about the size of Texas.
3. The Environmental Protection Agency (EPA) estimates the entire U.S. Agricultural sector accounts for only 6.4% of total U.S. greenhouse gas emissions. The U.S. livestock sector accounts for less than 2.4% of that total. Fossil fuel use contributes to about 79% of all greenhouses gas emissions.
4. Methane and Nitrous Oxide emissions per 1 billion pounds of beef produced in 2007 was 17 and 13 percent less, respectively. Thus, indicating the environmental impact from beef production is improving. Additionally, billions of pounds of greenhouse gasses form the atmosphere are captured by grasses and conservation tillage practices.
5. The U.S. beef business will fulfill 20% of the worlds beef demand with just 7% of the cattle.
6. One American farmer/rancher raises enough food for 155 people, compared to feeding just 26 people a few decades ago.
7. Pound for pound, beef raised in a conventional feeding system generates 40% less greenhouse gas emissions and uses 66% less land than beef rose using organic and grass-fed systems. The reduced growth rate for grass-fed cattle (1.9 vs. 3.5 lbs per day) lengthens the finishing period from 237 days to 438 days. The cattle finished on grass pastures have additional daily maintenance energy requirements and total energy use.
8. The total energy use is 2.5; methane production 2.8 and land use is 13 times greater for grass-fed than amounts required for a pound of corn-fed beef.
9. 85% of U.S. grazing lands is unsuitable for food crop production. Grazing cattle on these lands, the American farmers/ranchers can more than double the area that can be used to raise food.
10. Nearly 95% of U.S. cattle farms/ranches are family owned and operated, with 66% of these being under the same family for two to three generations or more.
11. The beef business, as a whole invests $550 million annually to beef safety efforts. Due to these efforts and others there has been a significant reduction in food borne illnesses.
Cattle serve a valuable role in the eco-system by converting plants un-useable by people into a nutritious food. America’s agricultural and cattle business have a strong history of great farm/ranch families working daily to put a safe, wholesome food on our dinner tables.
Everyday is “Earth Day” for America’s farmers and ranchers.
Facts from Dr. Jude Copper, Washington State University
Articles you may like:
Grilling Time
Heart Healthy Beef
Love That Lean Beef
Twenty Nine Cuts of Lean Beef
Beef Quality Assurance
Fire Up the Grill!!
It’s grilling time in Tennessee, dust off the Big Green Egg, the BBQ grill or gas grill, every which suits your fancy.
Sine home grillers never put the grill away; many may be found grilling on the coldest day of the year. Nothing adds to a family get-together like steaks on the grill and nothing sizzles like a steak.
Every one desires to slice into a perfectly grilled steak. Can we offer few suggestions to give that home grilling a restaurant flavor?
1. Marbling: The fat within the red meat, determines the quality grades for beef; prime, choice, select, prime being the highest quality followed by choice then select. Marbling influences the flavor, juiciness and tenderness of any cut of beef- ribeyes, with or without the bone, flat iron, fillet, or strip steak. The choice grade is preferred by most home grillers.
2. Marinade: If you don’t want to spend the extra dollars for a pricey cut of beef, consider using a marinade on a select grade of beef.
3. Take off the chill: Generally meat straight out of the frig is about 38 degrees. For best grilling experience begin with meat at an internal temperature of 60-55 degrees. Determine the temperature with an instant read thermometer inserted into the side of the meat. Meat at these temps produce a desirable, even cooked color and texture.
4. Oil it: A light coating of cooking oil before any seasoning is applied. The light coating of oil will allow the meat/steak to become seared on each side quicker and ensure a more juicy finished steak. Many home grillers also make a light oil coating of the grill as they begin.
5. Seasoning: These are left up to your personal taste. Sometimes a course ground black pepper or salt may be enough flavoring. It’s a personal choice.
6. Heat: Begin with a medium heat or where you may hold a hand over the coals or gas for several seconds- 4 to 6 seconds can equal medium heat.
7. Doneness: Insert an instant read thermometer from the side so that it reaches the thickest part or center of the steak, these temps represent degrees of doneness.
145 medium rare
160 Medium
170 well done
Remember all ground beef should be cooked to a 160 temperature. Color is not a good indicator of doneness.
8. Flipping: Not too much, this can eliminate any seasoning. Also, do not use forks to turn steaks as this creates holes that release juices, best to use tongs or spatula.
9. Pressing: NO this pushes out the natural juices of the meat.
10. Timing: follow the temperatures for doneness or “Confident Cooking with Beef” from Tennessee Beef Industry Council offers times for cuts of meat at various thicknesses.
11: Once the steaks have reached the desired degree of doneness, remove from the grill and let it rest a few minutes (5-6) before serving. The rest period allows the juices to evenly distribute throughout the steak.
12: Clean the grill while it’s still hot, while the steaks rest, it’s easier when the grill is hot.
Although summer is a great time for grilling; anytime is a good time for ribeye, fillet, and sirloins. Beef on the grill is just how it’s done.
Related Articles you may like:
What Kind of Meat Would You Buy? /uploads/1/8/9/9/18991133/what_kind_of_meat_comments.doc
Grilling Time
Love That Lean Beef
Twenty Nine Ways to Love that Lean Beef
The Meat Case Display
Antibiotic Resistance: Should I Be Concerned?
During the past several weeks/months I have researched the topic of antibiotic resistance. The following two articles Antibiotic Resistance: Should I Be Concerned? from the University of Nebraska, How Are Antibiotics used in Cattle? What Room is There For Improvement? by Ryan Goodman from Montana Stockgrowers Association.
These 2 articles sum up or explain the topic rather well. Also, they offer several references at the conclusion of each article. I realize these are rather long but its not an easy subject to cover.
Be sure to see Farm Management page for further details.
Other Must Read Articles:
Much A Do About Nothing- GMO fact and opinion
Beef Quality Assurance
Antibiotic Resistance
Earth Day
Earth Day id April, the 44th annual observances, a day when America focuses on our environment.
Remember the song “I was country before Country was Cool”, yes today’s farmers/ranchers are the original environmentalist or conservationist. Today these F/R are less than 2% of American’s who raise food and fiber for 98% of American family consumers.
So as Earth Day approaches, these items (food for thought) serve as reminders for family consumers that F/R best management practices, on a daily basis, conserve natural resources and protect our environment. Farmers/Ranchers are committed to protect our environment as it’s not only their livelihood but their legacy for future generations.
1. Nearly 95% of U.S. cattle farms and ranches are family owned and operated, with 2/3 being owned 2 or more generations.
2. Beef cattle graze some 587 million acres of permanent grassland, pasture or rangelands. 85% of these lands are unsuited for raising crops and other food products. Grazing these lands doubles the area that can be utilized to raise food.
3. Today’s cattle farms and ranches are more environmental sustainable than just 30 years ago. They raise 13% more beef from 30% fewer cattle. Compared to 1977 each pound of beef raised today required 33% less land; 15% less water; 11% less fossil fuel; 17% less feedstuffs thus reducing the carbon footprint per pound of beef by 18%.
4. Farmers and ranchers fund voluntary beef quality assurance programs that influence cattle handling and management throughout all segments of the beef business: cow/calf, stocker grazing, feed lots, transportation and harvest.
5. Cattlemen have personally invested some 30 million dollars since 1993 in beef safety efforts. The entire beef business invests $550 million annually in beef safety. Through these continues efforts, food borne illnesses (E. Coli Cases) have been significantly reduced.
6. National Cattlemen’s Beef Association recognizes Environmental Stewardship conducted by F/R to combine natural resources conservation efforts and sound business practices. F/R is continually adopting new environmental practices through all segments of the beef business. Also, the total beef business encourages responsible stewardship management of the environment as a whole: soil, water, wildlife, plant and animal eco systems.
7. Utilization of best management practices to raise more food and fiber while conserving and using fewer natural resources.
8. Holding water on farms/ranches to replenish ponds and other water aquifers, thus reducing water runoff.
9. Fencing streams and wetlands to reduce and prevent erosion by establishing buffer zones.
10. Establishment of grass waterways on highly erodible soils.
11. Maintain proper soil nutrients through soil nutrient management plans, and soil sampling for crop fertilization.
12. Utilization of rotational grazing to reduce overgrazing, improve distribution of natural fertilization, maintenance of grass cover crops and wildlife habitat.
13. Utilization of conservation tillage practices to conserve soil, water and nutrients. Also, establish windbreaks to protect soil, livestock and wildlife.
While many Americans observe April 22nd as Earth Day, many are unaware that Earth Day is a 365 day occurrence for farmers and ranchers as they raise food and fiber for American family consumers. They have a commitment to sustaining and protecting our environment.
Earth Day involves everyday raising food from the farm fields to the front door of American family consumer’s dinner table. It’s great to enjoy nature and work at what one enjoys.
References:
Dr Jude Capper; Washington State University
Explore Beef.org
Other articles you may like:
Stewardship-A Greener Tomorrow-
Beef Quality Assurance-
Mowing and Growing-
Our Farms Corn Planting Time-
Much A Do about Nothing- editorial
Government Regulations
The EPA’S and Army Corps of Engineer’s oversight of “navigable” Waters within the USA has been a key to improving water quality all across the country since the passing of the clean water act.
However; the EPA and the corps are continuing their efforts to remove “navigable” from the regulations. That would result in an un-presidential, “land grab”, expansion of EPA’S and corps regulatory authority. Thus, allowing these agencies regulatory powers over all waters within the USA.
If EPA’S and corp’s authority is expanded in such a manner, it would allow our “federal government” to regulate water in springs, ditches both irrigation and drainage, ponds, creeks and water puddles on private property. Their overreach through a proposed private property rights. This can drastically impact farmers and ranchers who depend on these waters to keep their farms and ranches businesses viable.
We currently have some 9 springs and creeks, and 2 wells on our farms. As I read the information, all agriculture activities such as: applying herbicides (weed control) fungicides, insecticides; harvesting hay; grazing cattle, fertilization of pastures and other grasslands; moving cattle within the vicinity of one of these natural waters will require “permits”. Its going to require “permits”. Its going to require one full time person to apply and keep permits in effect so that we can operate the farms.
We all want quality, clean water but allowing EPA and Corps the opportunity to increase jurisdiction over all types of water “land grab” is an un-reasonable expansion of their powers.
BOLD
One of the most of recent clinical studies on heart health and lean beef provides a new way of thinking:
Eating lean beef daily as a part of a heart healthy diet is effective in lowering total cholesterol levels and LDL “bad cholesterol”. The study was published in the “American Journal of Clinical Nutrition.”
“BOLD”- “Beef in an Optimal Lean Diet” was as effective in lowering cholesterol levels as most recommended heart healthy diets such as DASH “Diet Approaches to Stop Hypertension” and HAD “Healthy American Diet”. Many diet programs which emphasize plant protein and limit beef consumption.
BOLD by researchers at Penn State University, beginning in 2007, found that lean beef is beneficial in a cholesterol lowering diet. Adults with moderately elevated cholesterol levels following the BOLD diet that contained 4oz of lean beef and the BOLD PLUS diet containing 5.4oz of lean beef daily at the end of five weeks these participants experienced a 10% drop in LDL cholesterol, as well as drop in total cholesterol levels compared to the baseline in these two diets. These lean beef weights were before cooking and both diets provided less than 7% of calories from saturated fat.
These BOLD research study results were comparable to the gold standard of heart healthy diets DASH and HAD, which were also consumed by research participants for comparison.
The science allows beef farmers and ranchers show American families that they can continue to enjoy lean beef daily if they want and improve risk factors for heart disease. Until BOLD the Human Nutrition Research Committee for National Cattlemen’s Beef Association did not have a comprehensive research study that would validate the benefits of adding more lean beef to the DASH diet and other diets that were being recommended most often to maintain or improve heart health.
The diets compared in the study were:
HAD Control diet, included more refined grains, full-fat dairy products, oil and butter to reflect current American dietary habits.
DASH Considered the “gold standard” heart healthy diet, this eating plan featured vegetables, fruits and low-fat dairy limited red meat and sweets.
BOLD similar to the DASH diet (rich in vegetables, fruits, whole grains, nuts and beans) and protein amount, but used lean beef (4oz per day) as the primary protein source, whereas the DASH diet used primarily meat and pl ant protein sources.
BOLD PLUS similar to the BOLD diet, with higher protein and lean beef at 5.4oz per day.
To learn more about the BOLD study, please visit Beef Nutrition.org
A booklet “Confident Cooking with Beef” list beef’s 29 lean beef cuts including: Top Sirloin Steak, T-Bone Steak, Top Loin or Strip Steak and 95% Lean Ground Beef. Lean Beef defined as: Less than 10 grams of total fat; 4.5 grams or less saturated fat; less than 95mg of cholesterol per 3oz cooked serving. The booklet is available from the Tennessee Beef Industry Council; call 615-896-5811.
Lean Beef is a Nutrient rich satisfying food.
Other Articles of Interest:
Love That Lean Beef
Twenty Nine Ways to Love That Lean Beef
Heart Healthy Beef
Natural or Synthetic
Yes, today many types of pesticides.. herbicides, insecticides and fungicides, often referred to as “chemical” are used to assist farmers to raise food crops. Both natural and synthetic pesticides can be hazardous when applied incorrectly and both are safe when applied correctly according to labeled instructions. Just the same as many household products can be hazardous when used in excess or incorrectly.
About half of the natural “chemicals” used in organic production can be hazardous. Its about the same number as synthetic chemicals used in traditional production.
The use of natural pesticides is not a reason not to buy organically raised food items. Also, the use of synthetic pesticides is not a reason to buy traditionally raised food items.
These crop assistant pesticides have been through many evaluations (tests) before being approved and labeled for crop use by FDA (Federal Drug Administration).
We should respect the farmers right to use pesticides- to raise food items. All farmers organic or traditional are trusted to use these pesticides at correct rates (amounts) and use correct methods of applying to the food crops. These conditions have been approved by FDA and USDA (united States Department of Agriculture) through extensive research and laboratory evaluations.
Today, raising food crops by any method; organic, natural or traditional; requires high level skills, knowledge and stewardship. We the American family have many choices from which to choose, all safe, healthy and wholesome food items.
Other Articles of Interest:
My View
Stewardship for A Greener Tomorrow
Earth Day
My View
I read with interest several article, publications and various agriculture associations statements concerning marketing of agriculture products; meat, milk, eggs, fruits, grains and vegetables.
It’s a time to be cautiously optimistic and prepared for tomorrow as we are experiencing some of the best time throughout our agriculture sector, demand for products.
Farmers and ranchers have lots riding on agriculture and it’s not to our best interest to down-grade various agriculture products. It’s our future to promote all phases and segments of agriculture. Growing any crop and caring for a group of animals today requires high level skills and knowledge for management. When one segment of agriculture benefits, we all segments will benefit; as the American family consumers will vote with their pocket books.
Recent observations of a restaurant company using what was previously referred to as “bait and switch”. Mainly, Chipotle Mexican Grill restaurants “slamming” conventional American agriculture with their scare or fear tactics, in advertising. These tactics create doubt concerning the quality and safety of conventional produced (raised) agriculture products, primarily beef. Chipotle’s advertised “All Natural” products.
However, when supplies were un-available they had no reservations about “switching” to a conventional raised product. Thus, customers were paying for an item that may or may not have been received.
Beef can be either: 1 certified organic; 2 naturally raised, 3 grass finished, 4 grain finished, for a definition and explanation of to USDA, FGis labeling terms at: http://www.fsis.usda.gov/factsheets/meat-&-poultry-labeling-terms/index. Also, organic foods production at: http://www.ams.usda.gov/nop/factsheets/prod hand E html.
Everyone including me can sometimes become defensive concerning their management of raising, marketing and promotion of their food products. Ex: on my blog page agriculture at its best the article “Love That Lean Beef” a comparison is made of skinless chicken breast and thighs with 29 cuts of lean beef. It is not intended to down-grade chicken both are lean healthy meat products; raised by farmers. However, many Americans think chicken is the best choice for lean meat, beef is too.
American family consumer- farmers and ranchers are also consumer- have a large number of food choices from which to select. Offering more choices benefits everyone. Its consumer choice to select a method of a conventional, natural or organic.
The nutritional content of the food items will only slightly vary by method of production (raised). The promotion of production methods can create doubt as to quality and safety of food items by consumers. We should be respectful of farmers/ranchers and their methods to raise a quality, safe and wholesome food. No one has ever made themselves or their product look good by down-grading someone else or their products. We are all in a segment of agriculture together.
We need to consume (eat) a wide variety of meat, milk, eggs, fruits, grains and vegetables to maintain a healthy diet. Each of these food items provides, but not all the nutrients needed. Therefore, all are necessary for a healthy diet. Diet guidelines “my plate” formally known as the food pyramid can assist American family consumers to choose a variety of food items for a healthy diet.
Cover Crop-Saga
During the past few months of reading several articles and publications concerning “Cover Crops”, begins to recall several thoughts and farm management practices of days gone by. These were from the rural area where I grew up. The more things change the more they stay the same, comes to mind.
Many years ago during the 1950’s and 60’s all farmers that I knew seeded cover crops (green manure crops) following harvest of field crops. The land or soil very seldom remained bare (uncovered) during a non-growing season mainly winter. Winter was a time we received lots of rain and snow. The cover crops conserved soil, reduced erosion and improved fertility when plowed down or under in the spring as farmers prepared for a new cropping season.
As farmers had more tractor power crop acreage grew larger and harvest and storage of crops required more time and labor. Due to labor and time shortage farmers gradually moved away from seeding cover crops. The only soil cover was winter weeds and crop residue.
Another piece of the puzzle that became a game changing time was the use of crop pesticides and commercial fertilizers. These products reduced field work time and allowed one farmer to grow crops on larger acreage. The first weed control pesticides I remember were 2, 4-D, Atrazine and princep. The rates or amounts of these pesticides applied for crop weed control often restricted cover crop germination. These pesticides required more time to break down or degrade. Thus, there is a reduction for seeding cover crops. The only soil erosion was again winter weeds and residue.
The next piece of the cover crop puzzle, I remember, was conservation tillage during the 1970’s. These practices included No-till, Minimum-till, and strip-till that allowed farmers to grow crops on land with existing grass cover. The existing grassland crops encouraged a return of cover crops to a limited degree. However, these tillage practices allowed more grassland to be converted to grain crops such as corn, soybeans, milo and wheat.
Anew crop pesticide was “paraquat” (now gramoxone) which allowed the grassland cover crops to be “burned down” (stop the grass growth) and planted to grain crops. The new conservation tillage practices allowed soil to remain covered longer following planting of crops. Our grain crops were yielding more bushels per acre, leaving more crop residue to cover the soil. Several farmers began to seed cover crops but not to the extent previously.
Everyone allowed themselves to be caught up in the goal to increase production, growing larger acreage of crops assisted by larger equipment. Fence row to fence row farming was the going idea and farmers had less time and labor to seed cover crops. The conservation tillage permitted farmers to reduce soil losses and improve soil structure. However, the return to seeding cover crops had not occurred.
Soil conservation during 1985 became a national goal as farms were loosing highly productive soils (erosion) at an alarming rate. CRP land a “conservation reserve program” became a goal of the United States Department of Agriculture. The program returned million of acres from crop production to grassland. Also more conservation tillage practices were being used on farms. Soil erosion was reduced by increased crop residue and cover crops, through rotation, were beginning to return.
We now have many acres of cover crops- wheat, cereal rye, rye, turnips, radishes, vetch and clover- being seeded following crop harvest. The conservation tillage allows many of these cover crops to remain on the soil as other crops are grown. Cover crops reduce and control soil erosion; reduce and control water run-off and increase soil fertility through organic matter. Cover Crops are making their come back and improving crop production in the process.
Today farmers have crop varieties available that are more suited for conservation tillage. The higher yielding crops produce more residue for the land by adding organic matter; improving soil fertility; reducing erosion and water run-off; reducing soil compaction; reducing use of crop pesticides for weed, insect and disease control while improving soil structure.
The cover crop cycle has returned and farmers are establishing more cover crops acreage following grain crops all across America.
These are my observations over the years of being involved in Agriculture. The statement by John Ikerd said it all: T’weren’t the things I didn’t know that done me in, but T’were the things I new and didn’t do, so we don’t need to be taught, just reminded.
Eat Fresh Veg-ies
Tennessee vegetable farmers generally think of their vegetables year around or longer. These vegetable crops are more than a summer season crop. Most farmers are thinking and planning a new crop while continuing to harvest and market the current crop. The vegetable farmers may begin to have fresh vegetables available by the first of May; these crops began in greenhouses during December and January and will continue in fields until November.
We have many small and large vegetable farmers with in the area: Blount, Cocke, Grainger, Jefferson, Knox, Sevier, Washington and Unicoi counties. Many farms begin with a greenhouse crop and move to a field crop then another greenhouse crop. These farmers plant crops in sequence so vegetables are available throughout the season. Green beans, squash, pumpkins, cucumbers, cabbage and peppers just to name a few. Fresh market tomatoes possibly lead the way for most farmers.
Several farmers have on-farm markets, while others sell products at local farmers markets both selling direct to the family consumer. Visit these on farm-markets or farmers markets to meet and greet the farmer who raised the food.
However, several larger farmers sell wholesale or direct to local grocery stores or super markets.
The East Tennessee scenery of hills, valleys, mountains, lakes and rivers are beautiful all year, plus you get to meet and know the farmer who raised these vegetables. Take a drive and see East Tennessee while selecting fresh fruits and vegetables.
Tennessee’s vegetables business is worth some $75 million for the economy. Tennessee has some 1500 vegetable farms with 2/3 being less than five acres. The state of Tennessee ranks 4th in the U.S. for fresh market tomatoes grown and sold in the vegetable category. We also rank high in production of green beans, pumpkins and squash.
Enjoy the scenery and select fresh vegetables form area farmers this summer season.
Insects and Cold Temp’s
Any group discussion may vary from the present world’s situation to local events or weather. Most everyone expresses, they are ready for spring and these really cold temperatures will surely reduce the bugs (insects) for the coming year.
These thoughts may be true on a limited basis. However, there are many environmental conditions that can and will effect growth and development (egg, larva, and pupa, adult) stages for insects.
Several years previous, the same conditions were being discussed during one of the University of Tennessee Agriculture Extension updates or training sessions. The elderly, experienced teacher conducting the session indicated that the cold winter wasn’t the general cause for reduced insect numbers. His thoughts were: we need a cold ground freezing time followed by a period of warming. If the weather gets cold and stays cold the insects can adapt, much like ourselves. However, cold followed by warming trends tends to confuse the insect in its stage of development. The cold says “hibernate” and the warm says “its spring wake up” its time to begin life. Then the cold comes again saying hibernate, so it confuses the insect. The cold periods may reduce insect’s numbers as they get caught in a different stage of development.
The cold we are experiencing may help limit several above ground hibernating insects. Such as the woolly Adelgid, this is destroying many Hemlock trees in the Great Smoky Mountains National Park and surrounding areas. Also, the Emerald Ash Bore that effects ash trees by barbering beneath the tree’s bark.
True, we have had an unusual amount to colder times this winter but has the ground/soil been frozen to any depth to destroy insects either hibernating or beginning to develop?
Should we have favorable spring of warm and rainy times, these conditions are more favorable for insect growth and development. Another, is the population depends on the stage of development of insects when the weather cycle occurs.
Just be prepared, as several environmental conditions can affect insect numbers. Remember, a tried and true method of control is Block A and Block B. The insect causing a problem is placed on Block A and pounded with Block B, not many survive and it’s environmentally friendly, just watch for those fingers.
We shall find the situation shortly as spring is sure enough on the horizon.
Good Luck!!
Folks
Folks, A strong active membership are essential for our Tennessee Cattlemen’s Association and other agriculture producer organizations, dairy, pork, corn soybean and others. We, American farmers/ranchers are continually facing many new issues:
Environmental, regulatory measures, animal rights are just a few of these issues we are facing. Our associations are protecting our best interest on many fronts, while we are busy working on the home farm/ranch.
The associations are our voices and membership makes our voice stronger. I, personally, have seen our Tennessee Cattlemen’s Association in action on several fronts: local farm events, field days, fairs; District conferences, producer meetings, youth activities; State convention, beef promotion, legislature conferences; National NCBA convention, Washington D.C. legislative conferences:
It would be difficult to relate to each farmer/rancher all the benefits of membership besides a cap or truck tag. I believe in our Tennessee Cattlemen’s Association to support the cattle business on all levels. An individual doesn’t necessarily have to own cattle to be a member, just the desire to support Agricultural business and cattle business and see new innovations develop.
By the way, I just happen to have several un-used membership applications for county, state and national associations. I will be glad to “snail mail” a copy for you and your neighbor, let me know, I would be most happy to make you a new member of a growing organization.
Humane Watch!!
Dear Wayne,
I hope you’re not offended by my calling you Wayne. You don’t know me but my name is Carrie Mess and I am a Wisconsin Dairy Farmer. A few weeks ago you posted an open letter to Agriculture Journalists and Leaders. While I’m just a blogger and don’t consider myself anywhere near a journalist, I do think of myself as a leader in my community, so I am taking your letter to be directed towards me and my peers.
After reading your open letter, I had a few thoughts that I wanted to share in response. I like your format so I figured an open letter back would work well. Your letter is pretty long winded so I’m just going to pull out a few bullet points to discuss.
It’s quite obvious that you don’t care for Rick Berman and Humane Watch. If I was in your current position after years of being fast and loose with the facts and I suddenly had a group calling my organization out, I wouldn’t like them much either. I find it funny that you call out Rick Berman for being a lobbyist when HSUS spends millions on lobbying each year.You state that the HSUS is governed by a 27 person board of directors and that those directors are unpaid volunteers. That sounds about right for a nonprofit organization to me. However, according to the HSUS 2012 tax filing you make $347,000 a year. Your organization has another 38 people making over $100,000 a year. I know that my local human society would be able to make a world of difference with just a fraction of your salary. How many animals would be helped if you took a pay cut and sent that money on to local shelters?You claim that HSUS has the highest charity rating from the Better Business Bureau and Charity Navigator. Never mind that the Better Business Bureau is Pass/Fail and seems to have serious issues with your organization.In the last 12 years, HSUS has only been ranked at the top of Charity Navigator’s scale 50% of time. You also leave out your D grade from Charity Watch.
HSUS Historical Ranking from CharityNavigator.Com
Here’s a big one, you claim that The Humane Society of the United States shouts from the rooftops their involvement in all facets of animals, from pets to farm animals to wild animals. Yet the commercials you use to solicit donations show dogs and cats being rescued from horrible situations. You seem to think that’s alright because you feel certain that the people who give your organization money to save the puppies and kitties also want to end the use of lead bullets and whaling. Maybe they do, but it’s pretty presumptuous to guess that the little old lady who loves her cats and wants to help other cats also wants to change how farmers raise their pigs. You know what they say about people who assume… Your organization has 41% of it’s budget devoted to fundraising, Almost half of the money you take in is used to ask for more money!By now I think a lot of people have heard that that you give about $.01 of every $1.00 donated to local shelters. I hope they also know that your organization has assets over $180,000,000. Earlier this week I was told by Joe Maxwell, HSUS Vice President of Outreach and Engagement, that while you don’t give very much money to local animal shelters you help shelter animals by putting on the largest trade show for rescues and humane societies out there. A trade show? With all of the money you take in, a trade show is your crowning achievement in helping homeless animals? Tell that to the 30+ dogs I have fostered in our home. I bet they will pee on your leg. At $250 per person plus lodging and travel to sunny Daytona Beach, I wonder how many local shelters can afford to send their overworked and underpaid staff to your show? I guess for as little as $20, they can always subscribe to your industry magazine instead.Speaking of shelters, Joe Maxwell also shared that you guys are directly responsible for the placement of 100,000 pets last year. By your own estimates there are 6-8 million animals in shelters each year. You’re proud that with the $120 million dollars you spent in the same year your organization only helped about 1% of those animals find their forever homes? Seriously? If I had your money and and made such a tiny impact in something so important, I would be ashamed.
Let’s look at the bottom line here Wayne. You can tout that your organization is above the board. You can say that you’re being honest with your donors and that your interest is in helping all animals. You can say that you are not against the use of animals for food. But as Joe Maxwell confirmed for me the other day, your organization is still subscribing to the 3 R’s. Reduce, Refine and Replace. From your website “The HSUS promotes eating with conscience and embracing the Three Rs—reducing the consumption of meat and other animal-based foods; refining the diet by avoiding products from the worst production systems (e.g., switching to cage-free eggs); and replacing meat and other animal-based foods in the diet with plant-based foods.” I think you missed another R, redundant. Your goal is for us to both reduce and replace meat in our diets. That agenda is where the dollars donated are going. That is what The Humane Society of the United States stands for.
Let’s stop pretending, you may be a vegan wolf, but you’re still a wolf. The three little pigs have had enough of your tofu and they have joined up with Little Red Riding Hood and her buddy the lumberjack to show the world exactly what you and your organization is about. Welcome to reality, you’ll probably not like it here.
Sincerely,
Carrie Mess
Dairy Farmer
From www.theadventuresofdairycarrie.com A Wisconsin Dairy Farmer
We believe that her comments and just as well as true.
My Useless Degree
Recently during a general jam session, someone referenced several print and broadcast media sources relating to potential career options. The tops were related to business accounting, management, technology and engineering. However, the useless degree for careers was related to my field of Agriculture.
I have difficulty accepting the thought of an Agriculture (Animal Science) degree being a useless opportunity. I would like to describe the Animal Science degree and what you may accomplish. You may possibly know someone that may have an interest.
What is Animal Science?
Basically, Animal Science is a field that will provide hands-on experience dealing with the production and management of animals such as: Beef Cattle, Dairy Cattle, Horses, Poultry, Sheep, and Swine; while preparing students for a wide variety of careers.
What will I study in Animal Science?
The courses or classes may include: Genetics, Reproduction, Lactation, Anatomy, Physiology, Nutrition, Animal Health, Animal Production, Management, Food and Agriculture Business, Communications and Information. Also included will be Biology, Chemistry, Mathematics, Physics and several other general education classes.
Some Career Opportunities include:
Veterinarian
Medicine
Research
Laboratory Technology
Farmer
raising and caring for Beef, Dairy, Horses, Poultry, Sheep, Swine and other animals.
Farm Manager
Teacher
Agricultural Extension Agent (4-H Club)
Vocational Agriculture (FFA)
Animal Scientist
Animal Nutrition
Animal Breeding
Lawyer
Agricultural Law
Environmental Law
Doctor
Dentist
Pharmacist
Physical Therapist
Physicians Assistant
Genetic Research
Animal Science Sales
vaccines
general health products
Livestock Equipment Sales
Feed Sales
Breed Associations Representative
communications
writers and reporters
Zoo Curator/Animal Handler
There are many options available, the opportunities depends on your interest and what you may enjoy.
Working in and around an area of enjoyment can be most rewarding. The food related opportunities aren’t going to diminish anytime soon as most people like to “eat”, two or three times daily. Agriculture is Tennessee’s and other states number one industry and employer.
Its important that all students and parents realize Agriculture business/industry touches their lives daily, from the clothes they wear to the food they eat.
Other fields of study and opportunity within Agriculture include:
Agriculture Leadership, Education and Communications
Biosystems Engineering
Environmental and Soil Science
Food and Agriculture Business
Forestry
Natural Resources and Environmental Economics
Plant Science
Wildlife and Fisheries Science
There are many roads leading to a future degree, but as a student you deserve a college as special as you- UT College of Agriculture Sciences and Natural Resources.
email: [email protected]
phone: 865-974-7303
email: [email protected]
F. Neal Schrick or Lanette Edwards
phone: 865-974-7286
Beef Quality Assurance
Beef Quality Assurance Beef Quality Assurance is an important local, state and National Voluntary program offering beef farmers/ranchers a set of “Best Management Practices” for raising a safe, wholesome and healthy beef supply. From farm gate to American Consumers plate, Beef Quality Assurance is a positive step for beef farmers/ranchers.
Beef Quality Assurance is a way for all cattle farmers/ranchers: seedstock, cow/calf, grazers, stockers, feeders, and points of sale and harvest: to insure American Consumers their cattle management and handling results in a high quality beef product.
Beef Quality Assurance is a great system for farmers/ranchers to confirm their responsibility for cattle entrusted to their care. Many beef farmers/ranchers have their employee’s become beef quality assurance certified, as they take pride in cattle and livestock on farms and ranches.
Beef Quality Assurance certifications are customized to fit each area of the beef business: seedstock, heifer development, cow/calf, stocker, feeder, marketing transportation and harvesting. Also, included in Quality Assurance programs are other livestock business’s, Dairy, Swine and Poultry.
Beef Quality Assurance covers topics as: proper law stress facilities and handling, administration of vaccines and health products, elimination of injection site blemishes and bruises, better record keeping, better management of feed ingredients and feed supplies, genetics and carcass quality.
The program can reassure American family consumers that each segment of the beef business in committed to quality. Farmers/rancher embrace Beef Quality Assurance because it is the right thing to do.
Beef Quality Assurance classes along with Master Beef Classes are sponsored by state Cattlemen’s Associations and taught by volunteers in all states.
The beef business is a vital segment of Tennessee’s economy. Its farmer/ranchers responsibility to protect and promote Best Management practices for the beef business.
Other Articles of interest:
Life Saving 1 and 2
Sometimes We are mean to Our Cows /uploads/1/8/9/9/18991133/sometime_we_are_mean_to_our_cows.docxws
What Would Happen if Meat Plants Had Glass Walls?
The Blizzard of Thirteen
Junior Livestock Shows, Are They Worth It?
Life Saving 1 and 2
Farmers, over time, have learned some tough lessons during calving (birthing) season; calf losses results in lower income and calf health begins at birth. Most farmers disregard weather and other events when its time to check on the soon to be mother cows and those cows who have recently given birth to their calves.
I was visiting with an area farmer during a recent visit to a quick stop market. He was relating to such an occurrence on his farm. It was calving season and time for the early morning check of cows for any new births occurring over night and any potential problems that may have developed.
First pasture field found everyone up and ready for the new day. However, the second pasture was not so good. Just over a little rise lay a cow down and unable to rise or get up on her feet. Upon additional examination he found she had just given birth to her calf. The cow was turned lying in an awkward position with all four legs extended and unable to get up. First things first, the cow must get up for a down cow is a potentially a dead cow. If she should lie in this position too long, she may become paralyzed and unable to get up or walk. Also, the cow needs to mother or bond with her calf.
Being unable to roll her over or get the cow in a position to get up, it’s sorta difficult for a 170 lb man to move a 1200-1300 lb cow. Following several attempts and surveying the situation, it’s back to the barn for assistance. The 4 wheeler, a rope and halter were put into action. Returning to the scene the rope and halter were place on and about the downed cow. Following a few gentle tugs in the right position from the 4 wheeler moving the cow around, the farmer was able to get her feet and legs under her body to enable her to get up. The cow was able to stand but wobbly and weak from lying in a down position for too long.
Now the attention turns to saving the newborn calf. Everything appears that the birthing occurred without major problems. However, when did the birth occur? It was obvious the calf had been unable to nurse the mother cow and was sorta in a weakened condition, itself.
It’s really important the calf receive “colostrums” (first milk) in the first few hours of life. Perfectly within the first six hours as digestive system allows for quick absorption of colostrums but following a few hours it begins to close. Colostrums provide newborn calves antibodies for protection from infection and disease, plus energy. First 24 hours are crucial to the calf’s survival.
The second trip to the barn is for life saving colostrums. A commercial mixture is available should calves be unable to nurse. Some warm water about one quart, to prepare the calf’s first meal. Our farmer did not give too much but enough to give the calf strength and will power to stand. The calf was assisted to stand and nurse the bottle. Meanwhile, the cow has regained her strength and begins to lick and mother her newborn calf. The calf is now standing and begins nursing the mother cow.
While most beef cows are pretty good at taking care of their calves, there are times Mother Nature needs a little help, such as what the farmer was providing.
On a third trip to check the situation finds the newborn calf and mother dong well, together. The farmer had missed Sunday school and church to care for his cattle. Following a late breakfast and additional checking of the herd finds everyone enjoying a cool but sunny day.
What the farmer was relating during our conversation was just a normal day on the farm.
Articles you may also like:
1 So God Made a Farmer
2 Blizzard of Thirteen
3 Sometimes We Are Mean to Our Cows
The Hat Man!
Just how many hats can be worn by one over-active person? The activities of one farmer/rancher involve many duties. You may find them wearing a baseball cap, a tractor or truck cap, a straw hat, a seed corn toboggan, even a fancy western style hat. A farmer/rancher wears many hats depending on his/her duties for today’s activities.
Accountant- record keeping for crops, animals, debits and receipts.
Agronomist- selecting seeds and developing crop rotations to match soils.
Banker- a financial manager of farm budgets.
Citizen- serving as a member of a county governing body, school board, health care facilities and others.
Environmentalist- protecting, conserving the land and water, also using natural resources wisely.
Inspector- providing a safe, healthy and wholesome food supply for family and consumers.
Lawyer- being familiar with many rules and regulations, also business agreements and contracts.
Marketing Agent- sale and delivery of farm crops and livestock to their best advantage.
Mechanic- making necessary adjustments and repairs to farm machinery and family vehicles.
Nutritionist- developing nutritional feeds (foods) for crops and livestock.
Purchasing Agent- buying all the supplies necessary to raise crops and livestock.
Veterinarian- developing health programs to keep all livestock entrusted to their care and health.
Parent- teaching children good citizenship, assisting with school homework, attending school sporting events and church.
We may not recognize which hat he wears today but the goal of each hat is raising and delivery of a safe, healthy and wholesome food to America’s dinner table while protecting the environment.
Related Articles you may like:
One Powerful Commercial- So God Made a Farmer
A Farmer
Never doubt that a small group of thoughtful committed citizens can change the world; indeed it’s the only thing that has.
by Margaret Mead
The Meat Display Case
When many of us were growing up in any of several Tennessee rural communities, our Mother’s would generally go to the big town grocery store on Saturday with a list of needed supplies for the next two weeks or so. These supplies would be in addition to the garden, already canned or frozen fruits, vegetables and meat items.
Today we live in a different world (fast pace) often dinner/supper meal is planned 30-45 minutes before being served, based mainly on convenience. Since the goal of most beef farmers/ranchers is to have family consumers choose beef for the evening meal, we need to make choosing beef as easy as possible.
Given the wide variety and new cuts of beef available, many of today’s busy family consumers can find the meat display case at many grocery stores rather confusing, thus making the dinner meal choice even more confusing.
Being mad aware of the potential problem the Tennessee Beef Industry Council and Cattlemen’s Beef Board have developed a new tool to assist today’s busy family consumer: www.beefitswhatsfordinner.com website and listed under the “Shopping for Beef” tab its called “Interactive Meat Case”.
The “Interactive Meat Case” appears just kike the real grocery store meat case and is divided into sections: steaks, roast ribs, ground beef and prepared meats.
Example: A cut of beef you have seen or heard about and would like to try for dinner, but have never purchased because you did not know just how to prepare it. With the “Interactive Meat Case” the necessary information is available with a few mouse clicks.
Just click on the section of the meat case (steak, roast etc) and a list of beef cuts will appear on the right side of your screen. Click on the cut of beef that information is needed. A box will appear of beef, along with alternate names, cooking methods, nutritional information and a list of potential recipes. Beef farmers hope this can help answer busy family consumers beef questions.
An important part to the “Interactive meat Case” is the alternative names for cuts of beef such as: Managers names, pet names, or regional names for the same cut of beef. Example: Club Steak, New York Strip Steak, Strip Steak and Kansas City Strip Steak are all names for the Top Loin Steak.
Many recipes are provided for each cut of beef and have been fully tested by beef board chefs; also photos are available to assist in preparation and display.
If I can use new beef tool program and locate information, anyone can. I have learned to use the program at the King Family Library in Sevierville, Tennessee.
For printed information I would recommend “Confident Cooking with Beef” available from Tennessee Beef Industry Council at; 530A Brandies Circle; Murfreesboro, TN 37128 or phone 615-896-5811
What Kind of Meat Would You Buy?
Having been asked the question by several local people: Mother’s, Dad’s and other consumers- severs items generally are
considered when making that decision. Generally we consider quality, price time and method of preparation, and size of the cut of meat.
Today we see several advertisements for “certified Angus Beef”. We have to admit the American Angus Association and
their certified Angus Beef program have generated attention to their beef and breed of cattle. The true Angus breed has a natural inherited ability to marble
their meat, (more on marbling later). The association has established specific qualifications beef must have before being accepted into their program.
Generally, the tenderest meat is from muscles which are not used greatly in movement and which have smaller amounts of
connective tissue. Therefore, meat from suspension (support) muscles is frequently tenderer than meat from locomotion (motion or movement) muscles. The
rib and loin primal beef cuts are composed of suspension muscle (tender) and are located along the middle of the animals back. These cuts of meat have rib or
loin included in their name. The locomotion muscles are found in these primal cuts (chuck, flank, round and brisket) which are usually less tender.
Knowing the location between relative tenderness and a primal cut, influences the method of preparation (grilling or roasting).
It is sometimes best to choose a moist-heat cookery method to prepare cuts of meat from less tender primal cuts.
However, there are recent innovations in the beef business resulting in new cuts (muscles) from the chuck and round offering similar tenderness as many cuts from the rib and loin. These new cuts make lean, tender steaks and roast; thus, offering family consumers more variety and quality choices from the meat case.
Beef quality grades indicate characteristics such as tenderness, juiciness and flavor. These are three grades- prime, choice and select- that are most often found in restaurants and grocery stores. The small specks of fat (white specks) throughout the meat are called “marbling”. The marbling improves the beef’s tenderness, juiciness and flavor.
Prime- has the most marbling. It is usually sold to high-end restaurants; however some specialty meat markets and grocery stores may carry it.
Choice- cuts tend to have a little less marbling than prime. Choice contains sufficient marbling for tenderness, juiciness and
flavor. Choice is the most widely available grade in restaurants and grocery stores.
Select has the least amount of marbling, making it leaner and a little less tender, juicy and flavorful than either prime or
choice. Select is the grade to consider using “marinades” to help add flavor and tenderize. Also, “rubs” are seasoning blends applied to the surface of roast, steaks and burgers. These mixtures can add flavor but do not tenderize.
Rib cuts of meat are: Rib Roast, rib steak, ribeye roast, ribeye steak, boneless or bone in; back ribs.
Loin cuts of meat are: Porterhouse steak, T-bone Steak, top loin steak, sometimes referred to as shell steak, strip steak, club steak, chip club steak, country club steak, sirloin strip steak, Delmonico steak, top loin steak-boneless- sometimes referred to as strip steak, Kansas City steak, New York strip steak, boneless club steak, tenderloin roast, tenderloin steak sometimes referred to as fillet mignon, fillet steak, tender steak, top sirloin steak, tritip steak or roast.
A pamphlet “Confident Cooking with Beef” explains the
information and is available from the Tennessee Beef Industry Council at
www.beefup.org or
phone 615-896-5811
Burgers, Burgers and More Burgers
Have you noticed that today’s burgers are more than an all beef patty and a slice of American cheese? Today’s burgers have a
never ending variety of flavors, mixes and toppings- a whole meal in one bite, if you can wrap your lips around the “whole thing”. Ground beef is a
number one seller, as all ages of American consumers have taken a great liking or craving for burgers.
American consumers are consuming burgers at an alarming rate. Survey says! “Folks are eating at least a
burger per month.” it’s more like once or twice a week. Observing consumers at fast-foods and local deli bars, it would appear to the untrained
eye, the eating habit would be definitely being more than once a month.
Survey Says: 1. burger consumption is up at fast-casual
restaurants; 51% of American Consumers report eating fast casual burgers at least once a month, an increase from 43% in 2011.
2. Quality is "key". 51% of American consumers indicate it’s highly important that burgers are
made from fresh, never frozen beef. The importance of quality shows an increase in consumers from 43% two years ago.
3. Nearly 2/3rds or 66% of Americans consumers indicated that “build your own”
burgers are appealing. The ability to “build your own or customize burger toppings and condiments are important.
4. Special diet interest, especially among younger American consumers, continues to grow, more than 20% of
American consumers eating burgers indicate gluten free (23%), vegan (23%) and vegetarian (22%).
Burger options are important to American consumers. American consumers want something extra: quality ingredients, special
preparations, never frozen beef, specific types of beef; as well as customized toppings. All beef farmers/ranchers and myself say “keep eating the
whole thing enjoying the flavor and juiciness of the best burgers in town”, pass the beef.
What do Mothers Think about Food for Their Families?
In a recent survey, more than 1000 consumers, Mothers, were surveyed regarding the source of food and how
it was produced/raise.
These are some of the results:
- More than 50% indicated they believe it its important to use
“hormone free” products, even if it’s more expensive.
Comment: however, several hormones are naturally
occurring within the animal and plant system. These naturally occurring hormones
are necessary for the function of the animal and plant systems of growth.
2. Seventy percent (70%) thought the family farm was dying.
Comment: at present across the United States 95%
of us farms/ranches are family owned. These farms/ranches have been owned and
operated by the same families for 3 to 4 generations. These farms/ranches maybe
managed by family members.
3. Seventy percent (70%) thought farmers/ranchers are an important source of information on food and farming or ranching. However, only 20% sought out these farmers/ranchers for information.
Comment: Take time to visit a local neighbor about eh management practices being used to raise their animals and crops. These farmers/ranchers, both local and across the US continually attend classes or programs such as “Beef Quality Assurance” (Dairy, Swine, Poultry, Corn, Wheat., Soybeans and others) and master _____________ producer to continually educate themselves on “best management practices”.
4. More than half thought it is more important to purchase “All Natural” if possible because it is more nutritious.
Comment: Laboratory research and evaluation of food items raised all natural or conventionally indicate very little to no difference in nutritional value by method used to raise the item.
The natural and organic labels are often confusing. These are the USDA (United States Department of Agriculture)
definitions and explanation of each.
A Natural product as defined by food Safety and Inspection Service (FSIS) is one “containing no artificial flavor or flavoring, coloring ingredient, or chemical preservative, or any other artificial or synthetic ingredient and the product and its ingredients are not more than minimally processed.” The label must explain the use of the term natural-stated previously. Given this definition, most fresh meat products are natural.
Naturally raised cattle can be grain or grass finished, have never receive antibiotics or growth promotant hormones; maybe given vitamins and mineral supplements and must be certified by USDA marketing service.
An Organic (meat, vegetable or fruit) must meet USDA’s natural organic program standards set by the “Organic Foods Production Act of 1990”.
For red meat products, Organic Animals must be
raised conventionally and must have access to pasture. Also, the cattle may be grain or grass finished as long as the feed is 100% organic. All feed must be
free of animal by-products.
Now growth promotants hormones or antibiotics can be used. “If an animal is sick, the animal can not be denied treatment, but the treated animal must be removed from the organic program.
Animals may receive preventative medical care such as vaccines, vitamins and minerals.
Living conditions must accommodate the health of the animal and its natural behavior.
For additional information on the natural and organic
programs administered by USDA go to www.AMS.USDA.gov/Nop/.
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What’s Happening?
Beef Pot Roasting
There isn’t a better food than a delicious, home prepared beef pot roast. Its refreshing coming home, from being outside on a cool/cold afternoon, working. After a day of football or snow sledding, coming in to the aroma of a beef pot roast. It makes a person's mouth water just thinking about it and the total meal.
There is something really good that happens to a cut of beef; Beef brisket, Beef Chuck Roast, Bottom Round Roast, Rump Roast; when used to prepare a total family meal. You will have to admit, its getting to the season when a good pot roast would be mighty delicious. These cuts of beef change into a great meal that can equal a good grilled steak.
The slow cooker is the go to appliance, for the best results follow directions that come with the “crock pot” or you may create your own methods for slow cooking. The slow cooker allows for a short preparation time in the evening, pop the roast in the slow cooker in the morning and have a great meal when returning home. The food appears to be lots of work but there isn’t a much easier or more delicious meal than a beef pot roast.
Pot roasting is often referred to as “braising” and is the preferred method of preparing a less tender cut of beef. The cut of beef is placed in a heavy pot with a small amount of liquid and tightly covered. The roast can be simmered in the slow cooker for several hours or until the beef is tender-cut with a fork. It isn’t necessary to turn the meat during cooking.
Browning of these cuts of beef is not necessary but the process can add flavor and a deep rich color. Browning is, slowly brown the beef on all sides in a small amount of oil in a heavy pan over medium heat.
The beef pot roast can be given a boost of flavor by adding seasoning of your choice and taste, also vegetables, potatoes, carrots, onions of your choice. However, if vegetables are used, add them during the last part of cooking according to recipe directions. If vegetables are added at the beginning they could be over cooked.
Related Articles You may like:
A Classic Beef Pot Roast
Grilling Time
Love That Lean Beef
Heart Healthy Beef
Omega 3 Beef
Love That Lean Beef
Is there any doubt that American family consumers love their beef; breakfast, lunch or dinner?
It's easier than you can imagine to build a healthy diet including lean beef. Lean beef is a perfect partner for those favorite fruits and vegetables.
Beef, calorie for calorie, is one of the most naturally nutrient rich foods. Beef is a excellent source of zip's and B's; zinc, iron, protein and B-vitamins plus other important nutrients that help family consumers sustain a healthy active lifestyle.
There are 29 cuts of beef that meet guidelines for "lean" including family consumers favorites; T-bone, tenderloin, top sirloin and 95% lean ground beef. Lean being defined as: less than 10 grams of total fat; 4.5 grams or less saturated fat and less than 95 milligrams of cholesterol per 3 ounce cooked serving. A 3 ounce serving of beef (about the size of a deck of cards) contributes less than 10% of the calories (average 150) to a 2000 calorie diet yet supplies more than 10% of our daily value for: protein 48%, selenium 41%, vitamin B12 37%, zinc 33%, niacin 25%, vitamin B6 20%, phosphorus 19%, choline 17%, iron 12%, riboflavin 10%, and calories 8%.
The cut of lean beef having the lowest calorie count (144) is eye of round steak or roast per 3 ounce serving.
Twenty nine Ways to Love Lean Beef
Sat Fat &
Total Fat
Calories
Skinless Chicken Breast .9g sat/ 3.0 Total
Eye round Roast & Steak 1.4g sat/4.0 Total 144
Sirloin Tip side Steak 1.6g sat/4.1 Total 143
Top Round Roast & Steak 1.6g sat/4.6 Total 157
Bottom Round Roast & Steak 1.7g sat/4.9 Total 139
Top Sirloin Steak 1.9g sat/4.9 Total 156
Brisket, Flat Half 1.9g sat/5.1 Total 167
95% Lean Ground Beef 2.3g sat/5.1 Total 139
Round Tip Roast & Steak 1.9g sat/5.3 Total 148
Round Steak 1.9g sat/5.3 Total 154
Shank Cross Cuts 1.9g sat/5.4 Total 171
Chuck Shoulder Pot Roast 1.8g sat/6.0 Total 147
Sirloin Tip Center Roast & Steak 2.1g sat/5.8 Total 150
Chuck Shoulder Steak 1.9g sat/6.0 Total 161
Bottom Round (Western Griller) Steak 2.2g sat/6.0 Total 155
Top Loin (Strip) Steak 2.3g sat/6.0 Total 161
Shoulder Petite Tender and Medallions 2.4g sat/6.1 Total 150
Flank Steak 2.6g sat/6.3 Total 158
Shoulder Center (Ranch) Steak 2.4g sat/6.5 Total 155
Tri-Tip Roast and Steak 2.6g sat/7.1 Total 158
Tenderloin Roast and Steak 2.7g sat/7.1 Total 170
T-Bone Steak 3.0g sat/8.2 Total 172
Skinless Chicken Thigh 2.6 g sat/9.2 Total
There are 29 cuts of lean beef with a total fat content that falls between a skinless chicken breast and skinless chicken thigh when comparing cooked 3 ounce servings.
*Cuts combined for illustration purposes.
Lean: less than 10g of total fat, 4.5g or less than 95 mg of cholesterol per serving and per 100 grams.
Source: US Department of Agriculture, Agricultural Research Service, 2006. USDA Nutrient Database for Standard Reference, Release 19. Based on cooked servings, visible fat trim.
Sat Fat &
Total Fat
Calories
Skinless Chicken Breast .9g sat/ 3.0 Total
Eye round Roast & Steak 1.4g sat/4.0 Total 144
Sirloin Tip side Steak 1.6g sat/4.1 Total 143
Top Round Roast & Steak 1.6g sat/4.6 Total 157
Bottom Round Roast & Steak 1.7g sat/4.9 Total 139
Top Sirloin Steak 1.9g sat/4.9 Total 156
Brisket, Flat Half 1.9g sat/5.1 Total 167
95% Lean Ground Beef 2.3g sat/5.1 Total 139
Round Tip Roast & Steak 1.9g sat/5.3 Total 148
Round Steak 1.9g sat/5.3 Total 154
Shank Cross Cuts 1.9g sat/5.4 Total 171
Chuck Shoulder Pot Roast 1.8g sat/6.0 Total 147
Sirloin Tip Center Roast & Steak 2.1g sat/5.8 Total 150
Chuck Shoulder Steak 1.9g sat/6.0 Total 161
Bottom Round (Western Griller) Steak 2.2g sat/6.0 Total 155
Top Loin (Strip) Steak 2.3g sat/6.0 Total 161
Shoulder Petite Tender and Medallions 2.4g sat/6.1 Total 150
Flank Steak 2.6g sat/6.3 Total 158
Shoulder Center (Ranch) Steak 2.4g sat/6.5 Total 155
Tri-Tip Roast and Steak 2.6g sat/7.1 Total 158
Tenderloin Roast and Steak 2.7g sat/7.1 Total 170
T-Bone Steak 3.0g sat/8.2 Total 172
Skinless Chicken Thigh 2.6 g sat/9.2 Total
There are 29 cuts of lean beef with a total fat content that falls between a skinless chicken breast and skinless chicken thigh when comparing cooked 3 ounce servings.
*Cuts combined for illustration purposes.
Lean: less than 10g of total fat, 4.5g or less than 95 mg of cholesterol per serving and per 100 grams.
Source: US Department of Agriculture, Agricultural Research Service, 2006. USDA Nutrient Database for Standard Reference, Release 19. Based on cooked servings, visible fat trim.
Misunderstanding Abounds over
Proposed Animal-Abuse Legislation
There seems to be an immense misunderstanding as to the effect of SB1248/HB1191 labeled the video of animal abuse legislation.
SB1248/HB1191 is intended to stop animal abuse quickly with the abusers punished. The Bill requires individuals, who intentionally record for the purpose of documenting what they believe to be illegal animal cruelty activity against livestock, to report the event and provide unedited images to law enforcement promptly.
This legislation requires the submission of the video/photographs to be made within 48 hours or the close of the next business day, whichever is later. If the images are not provided to law enforcement within the specified time, the individual responsible for the images is guilty of a Class C misdemeanor. There is nothing in the bill which prohibits the individual from retaining copies. This bill in no way infringes upon media’s First Amendment right to report the news.
Sadly, there may be individuals who commit crimes against livestock. These crimes should neither be accepted or should not be ignored. Any proof of such activity, should be promptly provided to law enforcement.
Tennessee is not the first or only state to pass laws to protect agriculture. Iowa, Utah, Kansas, North Dakota and Montana have enacted similar bills. The Tennessee law will in no way impede the revelation and punishment of livestock abusers; indeed it will bring abusers to punishment quicker and end the animal mistreatment.
This bill will help stop both animal abuse and intentional misuse of recorded images to harm a business in the court of public opinion. Providing evidence of animal abuse to law enforcement in a timely manner accomplishes both.
There has been a huge media campaign launched in Tennessee by the Humane Society of the United States in opposition to legislation. The Humane Society of the United States (HSUS) is an animal rights activist group that uses its considerable budget to threaten America’s hardworking farmers/ranchers. It is not affiliated with any local animal shelter. HSUS and other animal rights groups are not concerned with improving animal welfare. These extremists are working to prohibit the ownership and use of animals in any way, for companionship, entertainment or food. HSUS promotes a vegan agenda and is focused on eliminating meat, milk and eggs from consumers’ lifestyles and diets.
HSUS dedicates a significant of its 100 million dollar budget to fund-raising. HSUS spends as much as $40 to generate every $100 raised. HSUS 2008 tax return shows that only one-half of one percent of the group’s funds actually went towards caring for animals.
Long term undercover video campaigns conducted by animal rights activists are not the answer to ending abuse of animals. We all have a responsibility to report abuse to knowledgeable agencies that make the determination to file charges and punish offenders in a timely manner.
This legislation is well written and applicable to ending abuse to livestock in a timely manner. It was discussed intensely in both the House and Senate and passed by majority vote based on the merits of the legislation. This legislation is a step forward in establishing Tennessee as being proactive in ending animal abuse.
Several nationally known celebrities have exerted much influence to encourage Tennessee’s Gov. Bill Haslam to veto the animal abuse legislation, including:
Wayne Pacelle- president of (HSUS) Humane Society Of the United States
Emmylou Harris- Country Music Artist
Ellen DeGeneres- TV personality/comedian
Carrie Underwood- Country Music Artist ( Whose Parents are livestock ranchers In Oklahoma)
Several Tennessee Agricultural producer organizations through the Farm Animal Care Coalition of Tennessee (FACCT) are supporting the animal abuse legislation.
May 13, 2013 Gov. Haslam vetoed the animal abuse bill. Tennessee farmers/ranchers and agriculture organizations supporting the bill were disappointed.
However, the 3 reasons for the veto were: 1) TN attorney general indicated the law was constitutionally suspect 2) It appeared to repeal parts of Tennessee’s Shield Law without saying so 3) Some of the district attorney generals thought the act actually made it more difficult to prosecute animal cruelty cases.
Agriculture is the No. 1 industry in Tennessee. Farmers/ranchers play a vital role in Tennessee’s economy.
Grilling Time
Dust off the grill. bring out the charcoal, fire up the grill, put on the meat and let’s get the party movin’! What better way to celebrate the holidays and week-end with get together. All across the area people just can’t get enough of grilling over white ash covered coals. Generally, grilling is the activity we do with family and friends. That’s what makes it so much fun, plus grilling is one of the healthiest cooking methods.
What family and friends grill depends on each individual or the area (North, South, East or West) they’re located. In several neighborhoods you simply follow your nose to something good, the weekly family and friends’ cookout. Choose the meat - beef, pork, chicken or fish - there is a cut pf meat for each taste and pocketbook. My favorite just happens to be beef; rib eyes, top loin, T-bone, Top sirloin, flat iron or the “over all favorite” ground beef.
Season the beef directly from the refrigerator with herbs or spices as your desires. Also, various marinades and rubs can be used, all according to taste. Plus, don’t Forget the extras such as foil
wrapped corn-on-the cob and potatoes. To determine grilling temperature, carefully hold a hand over the coal at cooking height. If you can hold a hand over the coals for four to five seconds, the coals are at a medium heat and ready for grilling.
The best way to determine doneness is using a meat thermometer: Medium-Rare is 145 degrees, medium is 160 degrees, well-done is 170 degrees and for ground beef always grill to 160 degrees temperature. Grilling ground beef to this temperature will eliminate all bacteria. The meat thermometer should be inserted horizontally into the side of the steak or ground beef for ten to fifteen seconds.Always turn steaks or meats with long handled tongs or spatulas. Turning steaks or meats with forks pierces the meat allowing flavorful juices to escape on to the coals. Flipping burgers or thick ground beef patties, as steaks, use a long handle spatula and by all mean “never” press down on the
patties.
County Fair Time Up-Date
The Sevier County Fair near Sevierville, Tennessee took place during Labor Day Week, beginning on Labor Day September 2, 2013. What a great way to enjoy a holiday. Mark your calendars for September 1, 2014, for the fair.
If you by-passed the Sevier County Fair, you missed a golden
opportunity to feel and see local agriculture in action. The field crops, fruits, and vegetables (home grown) exhibits were exceptionally good this year.
The “Pick Tennessee Products” display (all food items grown and processed within our great state) and displays from local Sevier County Century farms were outstanding. Century farms are those farms that have been owned and continuously operated by the same family for 100 years or more. Also, the local master gardeners displayed an activity growing garden of fruits and vegetables that grabbed the attention of many attendee’s.
During the fair, it was my privilege to assist with Junior (4-H and FFA youth) and Open (youth and adults) dairy and beef cattle exhibits. Our dairy show was small in numbers but continues to grow with Guernsey and Jersey cattle being exhibited.
The beef cattle exhibit, both juniors and open were exceptional this year. The breeds of cattle exhibited included: Angus, Charolais, Gelbuieh, Hereford, Saler, Shorthorn, Simmental, and Crossbred Commercial heifers. These shows went off without a hitch for the breeds and exhibitors.
The most impressive part of the beef cattle exhibit didn’t occur in the show arena but in the beef cattle exhibit barn in preparation for the breed shows. Most fair attendee’s around the show arena didn’t have the opportunity to observe what I had the opportunity to witness; that being the responsibility and care for each exhibitors animals. Also, their amount of cooperation, support and sportsmanship that occurred between each junior exhibitor was remarkable. These Junior exhibitors assisted each other in preparation and exhibiting their beef heifers. I have had the opportunity to be involved and around several Junior livestock events but these Sevier County Fair junior exhibitors were outstanding in responsibilities, cooperation, and support of each other and their beef heifers during the entire show. It was an honor to observe these juniors and their work.
These juniors and adult beef cattle exhibitors were willing and able to discuss their animals with each fair attendee’s touring the beef cattle exhibit barn. It was a great experience, to say the least.
All across Tennessee and many other states, many 4-H and FFA youth have been exhibiting many project animals during county, district and state fairs. These young exhibitors will learn lessons that will remain throughout life from exhibiting their project animals. However, many young people across the Untied States will not have these fair experiences. Their attendance at the many fairs and shows will offer an opportunity to observe these farm youth in action. It’s a great learning experience for all involved
youth, parents, neighbors and friends.
Related articles you may like:
1. What’s To Like About the Fair
2. Junior Livestock Shows, Are They Worth It?
Beef Its What’s for School Lunches
Beef is an important part of a healthy diet for children of all ages and an essential part of healthy school meals. Today, school lunch programs are faced with providing meals that help growing children receive all the essential nutrients required for optimum health, while still meeting the United States Department of Agriculture guidelines or requirements for healthy school meals.
These recipe concepts were developed and received to assist school lunch programs include high quality protein, like beef, on the menu. A team of culinary chefs have developed five new beef recipes that can be incorporated into school lunch menu’s and meet the requirements of the United States Department of Agriculture. These recipes were pilot tested with students and food service operators, all receiving positive reviews.
The recipes are:
1. Sweet Potato Beef Mash Up:
It is a Southwest seasoned ground beef and sweet potatoes served hash style and topped with a mixture of plain yogurt and hot pepper sauce. It can be served in a small whole wheat tortilla.
2. Sweet and Sloppy Joe:
It’s a mixture of ground beef, bell pepper, onions, raisins and tomato sauce seasoned with dried oregano and ancho chili powder. It’s delicious on a whole wheat toll or bun and topped with chopped mango, jalapeno, tomato, cilantro or green onion.
3. Spy Thai Beef:
It is a mixture of ground beef, sunflower (peanut) butter, reduced sodium soy sauce and other seasoning. The versatile topping can be served over whole wheat noodles, in lettuce cups or over baked wonton crisps, topped with red bell peppers strips, shredded carrots, pea pods, and chopped fresh basil or cilantro.
4. Wrangler’s Beef Chili:
It’s a mixture of ground beef, chopped onion, canned pinto beans, tomato puree and frozen corn seasoned with garlic powder, chili powder, ground cumin and dried oregano. The chili can be made “Cincinnati Style” by adding cinnamon and served over whole wheat noodles of “Moroccan style” by substituting white beans and then served over whole wheat couscous. Greek yogurt can be used as a topping to add calcium.
5. Rock and Roll beef wraps:
It is a mixture of ranch seasoned ground beef, cole slaw or broccoli slaw and quinoa served in either whole wheat or spinach tortilla or lettuce cup.
Also, listed is the nutritional information per serving.
Check recipe page for a complete recipe and instructions.
What’s to Like About the Fair?
Having been associated with several fairs and shows over a period of years, it has been a memorable experience to be a part of and observe the many changes. The growth and experiences of fair time can never be over estimated. The community, county and area fairs have been a show place for people to display their work and take pride in their many projects.
Many children have an opportunity for individual expression through displays of arts and crafts, photography, vegetable, field crops and animal shows. These displays require following instructions, selecting quality and quantity for display thus leading to joy of all those fair ribbons!
Several children have earned many dollars to be used for school and other educational opportunities. These fair displays teach responsibility (caring for projects), cooperation (working with others), and presentation, pride of ownership, accomplishment, and association with other fair exhibitors. During years past the fair ribbon granted “Bragging Rights” for youth, farmers and homemakers who worked hard for their exhibits for everyone to enjoy.
Today’s fair is even more important as only two people out of one hundred are involved in raising food, fiber and fuel for theirs and other families. Today’s fair offers an opportunity for all families consumers to learn and observe how and where their food begins to work its way to the local grocery store shelves. The fair can and will have a huge success informing the family consumer of food raising, processing and transporting and marketing chain. More and more consumers are becoming concerned about their local foods; the fair provides an educational platform for these family consumers.
Enough of my soap box philosophy- on to the fun parts of the fair! Cotton Candy, Icees, Candied Apples, Pop Corn and many more food items we enjoy during “Fair Time”.
Also the many mishaps that occur: Tommy letting his prize “red rooster” escape only to be chased through the exhibit hall; Troy’s heifer calf leading him on an unexpected tour of the midway, Emily becoming thoroughly drenched as she tries to wash her dairy heifer, Wanda and her friends eating her biscuit display before the judges completed judging, Kenneth’s daughter Jackie trying to control a restless lamb during “Wool and Woolies” judging; Dannie winning his first blue ribbon only to show and tell everyone in the exhibit hall. These experiences are no match for the joy and excitement.
If your family hasn’t taken in your community, county or area fair, that’s a missed opportunity for lots of fun, friendship and excitement. Don’t pass the opportunity by this year! “See YOU at the Fair”.
Our Farms Corn Planting Time
Oh what a beautiful day! Oh what a beautiful morning as the sun peaks over the mountains, hills and into the valley below to warm the soils of our farm. The green trees and grass along with the pink and white dogwoods are so clean, clear and bright with cheerful colors plus those yellow buttercups scattered across many fields, along with chirping birds is natures grand display of beauty. Oh what a beautiful morning on our farm.
Our John Deere tractor is a beaming green as we begin the chore of planting this years corn crop. The smell and feel of fresh soil is pleasant on this beautiful morning. If you haven't had the opportunity to smell and feel fresh soil beneath your toes, Oh what you have missed.
We begin to prepare for our 2013 corn crop early in the fall months of 2012. Why then you may ask? We were busy collecting soil samples all across our fields to evaluate the nutrients necessary for raising corn. The corn along with many crops farmers/ranchers raise need sixteen essential nutrients: C-carbon, H-hydrogen, O-oxygen, N-nitrogen, P-phosphorus, K-potassium, Ca-calcium, Mg-magnesium, S-sulfur, Fe-Iron, Mn-manganese, B-Boron, Mo-Molybdenum, Cu-copper, Zn-zinc and Cl-chlorine. We evaluate the soil to determine the amount of fertilizer to add for raising our corn. The corn plants are much like our bodies, we need proper nutrition to carry out our daily activities. We have already spread the required fertilizer to supply the nutrients just before corn planting time. We do not add more fertilizer than required so as not to harm our environment.
Earlier in December we studied many reports, from agronomist that develop and test seed corn, to select a variety suitable for our farm's environment. We evaluated the seed for:
1. yield-the bushels we would like to raise from each acre of soil.
2. insect and disease-to reduce damage these may do to the corn plant.
3. lodging-the ability of corn to withstand winds and other environmental effects.
4. season-the days required for the corn to reach maturity.
5. moisture-how quick the corn will dry to a safe storage moisture.
The corn will then be used for food items such as cornflakes, corn chips, corn syrup or any number of food items from local grocery store. Also, pet foods and livestock feeds. Yes, we apply fungicides (for disease) and insecticides (for insects) to our seed corn to protect the corn plant while growing. The protection allows the corn plant to grow and reach its genetic potential.
We prepare the soil for planting corn using minimum tillage conservation practices to build and preserve our soil and reduce erosion. Now on this beautiful morning our beaming green John Deere tractor and corn planter are ready to begin planting the seed corn that was selected for our farm's environment. The seed will be planted at 24 to 26 thousand kernels of seed corn per acre to enable us to raise 125-130 bushels of corn. The seed are planted in rows thirty-six inches wide and each kernel is spaced six to seven inches within the row. Big John Deere is continually beaming rolling across our fields planting each kernel of seed corn at the correct width, row spacing and depth in our soil. The sun continues to shine, warming the soil and with rains Mother Nature gives us the corn will begin to grow into a living breathing corn plant.
We only have one more job before the seeds begin to grow, weed control. We must continually watch our field for weeds. We have studied many weed control measures for the major weeds in our fields. (morning glories and cockle burs) If we fail to control these weeds, they will use the plant nutrients and moisture in competition with the young corn plants, thus the corn plants will not have sufficient nutrients to grow and reach their genetic potential. Yes, we use herbicides applied to our soil to control these and other weeds. We very carefully select weed control measures so as not to harm our environment.
Our beaming John Deere tractor and planter have planted the seed, now we will watch and hope for a beautiful growing season. We patiently wait and watch for any insect, disease or weeds that may have escaped our control measures. Should we discover any escapes, its our responsibility to protect the corn plants.
Today each farmer/rancher invest in technology so as to reduce trips over the fields, reduce greenhouse gasses and reduce damage to our food items. We now will be patient and hope for rains and sunlight for the corn to grow lots of ears of mature corn. These ears will make a good harvest so we may supply American family consumers a safe, wholesome, nutritious food.
These are the same jobs many farmers/ranchers evaluate to raise food crops for American family consumers to enjoy a safe, wholesome nutritious food. We are also concerned about the environment as our families are effected by our agricultural practices, as we live and work closely with our crops and animals.
Omega-3 Beef
The Omega-3 fatty acids that have been shown to reduce heart disease, cholesterol and high blood pressure are found in fish and plant oils. Now, thanks to Professor Jim Drovillard, a Kansas State University researcher,part of a healthy diet can include a hamburger rich in Omega-3 fatty acids.Professor Drovillard has developed a technique that enriches ground beef with Omega-3 fatty acids.
The U.S. currently does not have a recommended daily intake of Omega-3’s, however many doctors and nutritionist recommend 1200 to 1600 milligrams daily, depending on individual age and health. A quarter-pound (four ounces) hamburger made with enriched ground beef has 200 milligrams of Omega-3 and taste the same as regular ground
beef.Substituting Omega-3 fatty acids for saturated fat does not change the flavor of ground beef a has been determined by many taste panel trials throughout the research years. This makes ground beef a personal choice for those consumers who wish to add or increase Omega-3 fatty acids to their diet but do not desire to consume fish or supplements to do so.The technique to enrich ground beef with Omega-3 fatty acids is
a spin off of flaxseed research that began in 1998.
The Omega-3 enriched ground beef is being marketed by “NBO3 Technologies LLC” of Manhatten, Kansas. The enriched ground beef trade name:”Great O Premium Ground Beef” and will be available to retailers and restaurants later during 2013.
The enriched Omega-3 ground beef will be a part of the companies Omega-3 enriched food including pork, chicken, cheese, milk, butter, and ice cream. It will be the first ground beef to carry the U.S. Food and Drug Administration seal of approval for containing Omega-3 fatty acids.
Heart Healthy Beef
The heart healthy beef pilot program, through the state (Tennessee Beef Industry Council) and national (American Heart Association) partnership is from the farmer/rancher supported beef checkoff program. The National Cattlemen’s Beef Association has selected one of our Tennessee retailers, “Food City” of East Tennessee and launched a heart healthy beef promotion campaign.
The campaign highlighted the new health statement, “HEART-CHECK” endorsed by the American Heart Association. The “HEART-CHECK” program certifies several cuts of extra-lean beef as heart healthy. The extra-lean beef cuts that meet the American Heart Association’s “HEART-CHECK” for healthy foods and are approved to display the “HEART-CHECK” emblem are:
Sirloin Tip Steak
Bottom Round Steak
Top Sirloin Stir Fry
Boneless Top Sirloin Petite Roast
Top Sirloin Filet
Top Sirloin Kabob
These extra-lean cuts of beef are all the U.S.D.A. Select grade of beef. Look for these cuts of beef and the “HEART-CHECK” emblem while shopping at your favorite meat counter or ask the meat manager for the “HEART-CHECK’ beef . The “HEART-CHECK” emblem on beef and many food items has been a huge hit with family consumers. For excellent beef recpies check these web sites: beefup.org and beefitswhatafordinner.com, check’em out.
Mowing and Growing
How are these two activities related : rotational grazing and lawn mowing? Farmers/ranchers who practice rotational grazing have fast growing grass, much like the family lawn. Isn’t it amazing just how fast the lawn grows from week to week?
Let’s define rotational grazing: A large pasture that is sub-divided into several smaller pastures or paddocks which cattle (big zero turn lawn mowers) are permitted to graze and when the grass has been grazed (mowed) to a three or four inch height, the cattle are moved or rotated to the next pasture. Lawn mowing: maintaining the family lawn at a constant height of three to four inches, and removal of any excess growth each week or two. Don’t these two activities seem to be related? Yes, just that one occurs in a farmer/ranchers pasture and the other occurs in the family lawn.
Have you ever missed a week of lawn mowing, maybe fourteen days or more between mowing? Just how much more has the grass grown? Most rotational grazing systems recommend removing cattle when the grass has been grazed to a three or four inch height, much the same as the family lawn. These rotational grazing systems recommend a timely fourteen to twenty- one or twenty- eight day “rest period” between pasture grazing periods. The family lawn generally gets a seven to fourteen day rest period between mowing. Thus, the rest period allows the grass blades to replenish the roots, a store house for food and energy. The strong grass root allows or encourages faster regrowth of grasses either in the pastures or lawns. Think of the grass root as a potato in the pantry. As a sprout begins to grow, the potato (root) begins to shrivel or wrinkle because the sprout is using the stored food supply. These rest periods allows the grass blades to replenish the food supply within the root.
The length of rest period can and will be influenced by moisture , fertility, sunlight and grazing height. This is where grass evaluation or management enters the picture. Its not too difficult to evaluate lawn growth but rotational grazing systems covers larger areas influenced by soil types, moisture, fertility, grass varieties and the number of cattle grazing. Maybe, we just need to improve grass management.
The lush growth of grasses will contain more nutrition for energy and cattle growth. The strength or nutrition of the grass will be influenced by the rest period and those items previously stated to encourage manufacture (photosynthesis) of food stored in the grass root. Rotational grazing boost grass utilization and can extend grazing seasons. Thus reducing the hay feeding periods. Consider when did the lawn mowing season begin and just how long will it last. Are these two activities related?
I think of these often as I mow the family lawn, if only we can get our pastures to grow as fast as the lawn! Plus, its much cheaper to allow those big four legged lawn mowers harvest grass rather than harvest grass as hay and haul it out for feed. Improve grass management.
WOW THAT COW!
How cattle-beef and dairy enrich our daily lives and improve the planet earth.
Almost everyone knows that cattle provides us a very nutritious food, beef (burgers, steaks and roast) and dairy (milk, cheese and ice cream). However few people realize that cattle make other important contributions to our daily lives and planet earth.
It's amazing just how many different daily items originate from cattle. Cattle give us some 200 plus items we use during our daily living.
Nutrition:
USDA's food guidance system, "My Plate" stresses the importance of choosing foods that give the most nutrients for calories consumed or more bang for your buck, maybe today's expression. These foods are called "power foods"! Lean beef is a power food and naturally fits within My Plate. Lean beef not only provides a great taste that all America loves, its also leaner than ever. A 3-Ounce serving of lean beef contributes less than 10 percent of the calories in a 2000 calorie diet. There are 29 cuts of beef that meet guidelines for lean beef: less than 10 grams of total fat; 4.5 grams or less saturated fat and less than 95 milligrams cholesterol.
Zinc: helps heal injuries, builds muscle for growth, maintain the body's immune system, fight infections, important for sense of smell and taste; also aids in function of the brain.
Iron: helps red blood cells carry oxygen to body cells and tissues, fights infectiions, important for brain development and provides energy. Iron from beef is more easily absorbed by the body than iron from vegetable sources.
Protein: provides energy, builds and repairs muscles and other body tissues; bones, blood and organs. Beef protein is a complete protein, it has all the essential amino acids the body requires for building and repairing tissues.
B vitamins: important for digestion, metabolism, body functions, a healthy skin and nervous system. B12 is only found naturally in food from animals. Beef is a good source of niacin and riboflavin.
Environment:
The United States has a total land area of nearly 2.3 billion acres. About 26% or some 587 million acres are used for grassland pasture and range land.
Much of this grassland pasture and range land is covered with grass. Humans can't digest this grass but cattle eat it, they produce nutritious meat and milk.
Cattle graze on lands that can't be utilized for growing food crops because it is too steep, rocky, dry or hilly for building houses.
Most farmers/ranchers move cattle around on their land to avoid damage to their pasture. This rotational grazing which encourage the grasses to grow back more quickly. These grasses keep the soil from washing away during heavy rains; thus, aiding in controlling erosion.
Cattle grazing helps the natural grass grow using manure as natural fertilizer.
Cattle aerate the soil with the action of their hooves which loosen the soil as they walk. The action allows more oxygen to enter the soil thus helping grasses to grow better. Also, as cattle walk they press "grass seed" into the soil. Grass seeds need to be surrounded by soil in order to begin to grow.
Fire Fighters:
When cattle graze they reduce the amount of grass on the land. The grazing is helpful in controlling wildfires, since there is less materials on the ground to burn.
Parts of cattle blood is used to make fire retardants for fire extinguishers.
Recyclers:
Cattle eat many non-edible by products from food production. This reduces the amount of waste going into landfills. The cattle or cow has a 4 compartment stomach which enables it to digest and convert these types of feed prroducts into a high quality protein, for humans. Examples: almond hulls, fruit pits, cotton seed, grass, cotton seed hulls, peanut hulls, candies, potato chips, corn stalks, potato peels, corn cobs, sugar beet pulp, corn gluten, soybean hulls, distillers grains and straw.
Household Products:
Items manufactured from inedible beef by products surround us in our daily environment. Its amazing just what comes from cattle besides beef. Band aids, mouthwash, ceramics, paper, crayons, photo film, creams and lotion, paint, cosmetics, paint brushes, candles, perfumes, cellophane, plastics, combs, piano keys, detergents, phonograph records, dog foods and cat, soap, deodorants, shaving cream, emery boards, sponges, floor wax, shoe polish, gelatin, sheet rock, glue, synthetic rubber, insulation, rubber bands, insecticides, toothpaste, linoleum and wall paper.
Sports Equipment:
baseballs, athletic shoes, softballs, ball gloves, basketballs, soccer balls, and footballs.
Textiles and Clothing:
boots and shoes, luggage, belts, leather cloths, bridles, pocket books, car upholstery, saddles, furniture, saddle bags, and tractor seats. No matter where you live, you likely have several of these items and more in your home, made from cattle by products.
Foods:
These are many "edible" products that are not so obvious that are made from parts of a cow. Jell-o, butter, jellies, cheese, milk, candies, mayonnaise, chewing gum, marshmellows, cake mixes, oleo margarine, deep fry batter, oleo shortening, desserts, pastas, flavorings, soups, frozen dinners, sausage castings, ice creams and yogurt.
Travel:
Cattle by products are used in all types of mechanical items to help get us to where we are going by land, air and sea, Many manufactures use many fatty acids, beef fats and proteins for all types of lubricants and fluids. Antifreeze contains glyceral from fats. Tires have stearic acid to help hold their shape. Glue from colloidal protein. Asphalt uses a binding agent from fats. Bio-diesel and bio-fuels refined from fats. Brake fluid, grease, car wax, runway foams, car polish, steel ball bearings and engine oils.
Pharmacy: The medical world relies on many by-products for pharmaceuticals it produces and uses. Cattle provide many medical products to enhance our daily lives. Blood plasma- treating hemophilla, killing viruses and making anti-rejection drugs. Blood Allumin-RH factor types. Thrombin-a blood coagulaant. Iron-for anemia. Chymmotrypsin- promotes healing of wounds and burns. Collagen- nonstick bandages and plastic surgery. Cortisol- anti inflammatory. Glucagon- treats low blood sugar and hypoglycemia. Heparin-treats blood clots. Insulin- treats diabetes and high blood sugar. Pancreatic- aids in digestion. Vasopressin- aids in control of intestinal functions. Vitamin B12- prevention of B complex deeficiencies. Trypsin- treats burns. Bone marrow, medical sutures, Prolactin- promotes lactation. Presser- blood pressure. ACTH- arthritis and allergies. 97% of America's beef farmers/ranchers are family owned. These farmers/ranchers are responsible to provide ample feed, water and care for cattle intrusted to the family.
98% of the beef animal is used to make daily use items and products for our use. The by products used for manufacturing these daily use items are remaining after the muscle is used for food items.
So, when is a Cow More than a Cow? When its a renewable resource that we use to improve our daily lives.
Let’s define rotational grazing: A large pasture that is sub-divided into several smaller pastures or paddocks which cattle (big zero turn lawn mowers) are permitted to graze and when the grass has been grazed (mowed) to a three or four inch height, the cattle are moved or rotated to the next pasture. Lawn mowing: maintaining the family lawn at a constant height of three to four inches, and removal of any excess growth each week or two. Don’t these two activities seem to be related? Yes, just that one occurs in a farmer/ranchers pasture and the other occurs in the family lawn.
Have you ever missed a week of lawn mowing, maybe fourteen days or more between mowing? Just how much more has the grass grown? Most rotational grazing systems recommend removing cattle when the grass has been grazed to a three or four inch height, much the same as the family lawn. These rotational grazing systems recommend a timely fourteen to twenty- one or twenty- eight day “rest period” between pasture grazing periods. The family lawn generally gets a seven to fourteen day rest period between mowing. Thus, the rest period allows the grass blades to replenish the roots, a store house for food and energy. The strong grass root allows or encourages faster regrowth of grasses either in the pastures or lawns. Think of the grass root as a potato in the pantry. As a sprout begins to grow, the potato (root) begins to shrivel or wrinkle because the sprout is using the stored food supply. These rest periods allows the grass blades to replenish the food supply within the root.
The length of rest period can and will be influenced by moisture , fertility, sunlight and grazing height. This is where grass evaluation or management enters the picture. Its not too difficult to evaluate lawn growth but rotational grazing systems covers larger areas influenced by soil types, moisture, fertility, grass varieties and the number of cattle grazing. Maybe, we just need to improve grass management.
The lush growth of grasses will contain more nutrition for energy and cattle growth. The strength or nutrition of the grass will be influenced by the rest period and those items previously stated to encourage manufacture (photosynthesis) of food stored in the grass root. Rotational grazing boost grass utilization and can extend grazing seasons. Thus reducing the hay feeding periods. Consider when did the lawn mowing season begin and just how long will it last. Are these two activities related?
I think of these often as I mow the family lawn, if only we can get our pastures to grow as fast as the lawn! Plus, its much cheaper to allow those big four legged lawn mowers harvest grass rather than harvest grass as hay and haul it out for feed. Improve grass management.
WOW THAT COW!
How cattle-beef and dairy enrich our daily lives and improve the planet earth.
Almost everyone knows that cattle provides us a very nutritious food, beef (burgers, steaks and roast) and dairy (milk, cheese and ice cream). However few people realize that cattle make other important contributions to our daily lives and planet earth.
It's amazing just how many different daily items originate from cattle. Cattle give us some 200 plus items we use during our daily living.
Nutrition:
USDA's food guidance system, "My Plate" stresses the importance of choosing foods that give the most nutrients for calories consumed or more bang for your buck, maybe today's expression. These foods are called "power foods"! Lean beef is a power food and naturally fits within My Plate. Lean beef not only provides a great taste that all America loves, its also leaner than ever. A 3-Ounce serving of lean beef contributes less than 10 percent of the calories in a 2000 calorie diet. There are 29 cuts of beef that meet guidelines for lean beef: less than 10 grams of total fat; 4.5 grams or less saturated fat and less than 95 milligrams cholesterol.
Zinc: helps heal injuries, builds muscle for growth, maintain the body's immune system, fight infections, important for sense of smell and taste; also aids in function of the brain.
Iron: helps red blood cells carry oxygen to body cells and tissues, fights infectiions, important for brain development and provides energy. Iron from beef is more easily absorbed by the body than iron from vegetable sources.
Protein: provides energy, builds and repairs muscles and other body tissues; bones, blood and organs. Beef protein is a complete protein, it has all the essential amino acids the body requires for building and repairing tissues.
B vitamins: important for digestion, metabolism, body functions, a healthy skin and nervous system. B12 is only found naturally in food from animals. Beef is a good source of niacin and riboflavin.
Environment:
The United States has a total land area of nearly 2.3 billion acres. About 26% or some 587 million acres are used for grassland pasture and range land.
Much of this grassland pasture and range land is covered with grass. Humans can't digest this grass but cattle eat it, they produce nutritious meat and milk.
Cattle graze on lands that can't be utilized for growing food crops because it is too steep, rocky, dry or hilly for building houses.
Most farmers/ranchers move cattle around on their land to avoid damage to their pasture. This rotational grazing which encourage the grasses to grow back more quickly. These grasses keep the soil from washing away during heavy rains; thus, aiding in controlling erosion.
Cattle grazing helps the natural grass grow using manure as natural fertilizer.
Cattle aerate the soil with the action of their hooves which loosen the soil as they walk. The action allows more oxygen to enter the soil thus helping grasses to grow better. Also, as cattle walk they press "grass seed" into the soil. Grass seeds need to be surrounded by soil in order to begin to grow.
Fire Fighters:
When cattle graze they reduce the amount of grass on the land. The grazing is helpful in controlling wildfires, since there is less materials on the ground to burn.
Parts of cattle blood is used to make fire retardants for fire extinguishers.
Recyclers:
Cattle eat many non-edible by products from food production. This reduces the amount of waste going into landfills. The cattle or cow has a 4 compartment stomach which enables it to digest and convert these types of feed prroducts into a high quality protein, for humans. Examples: almond hulls, fruit pits, cotton seed, grass, cotton seed hulls, peanut hulls, candies, potato chips, corn stalks, potato peels, corn cobs, sugar beet pulp, corn gluten, soybean hulls, distillers grains and straw.
Household Products:
Items manufactured from inedible beef by products surround us in our daily environment. Its amazing just what comes from cattle besides beef. Band aids, mouthwash, ceramics, paper, crayons, photo film, creams and lotion, paint, cosmetics, paint brushes, candles, perfumes, cellophane, plastics, combs, piano keys, detergents, phonograph records, dog foods and cat, soap, deodorants, shaving cream, emery boards, sponges, floor wax, shoe polish, gelatin, sheet rock, glue, synthetic rubber, insulation, rubber bands, insecticides, toothpaste, linoleum and wall paper.
Sports Equipment:
baseballs, athletic shoes, softballs, ball gloves, basketballs, soccer balls, and footballs.
Textiles and Clothing:
boots and shoes, luggage, belts, leather cloths, bridles, pocket books, car upholstery, saddles, furniture, saddle bags, and tractor seats. No matter where you live, you likely have several of these items and more in your home, made from cattle by products.
Foods:
These are many "edible" products that are not so obvious that are made from parts of a cow. Jell-o, butter, jellies, cheese, milk, candies, mayonnaise, chewing gum, marshmellows, cake mixes, oleo margarine, deep fry batter, oleo shortening, desserts, pastas, flavorings, soups, frozen dinners, sausage castings, ice creams and yogurt.
Travel:
Cattle by products are used in all types of mechanical items to help get us to where we are going by land, air and sea, Many manufactures use many fatty acids, beef fats and proteins for all types of lubricants and fluids. Antifreeze contains glyceral from fats. Tires have stearic acid to help hold their shape. Glue from colloidal protein. Asphalt uses a binding agent from fats. Bio-diesel and bio-fuels refined from fats. Brake fluid, grease, car wax, runway foams, car polish, steel ball bearings and engine oils.
Pharmacy: The medical world relies on many by-products for pharmaceuticals it produces and uses. Cattle provide many medical products to enhance our daily lives. Blood plasma- treating hemophilla, killing viruses and making anti-rejection drugs. Blood Allumin-RH factor types. Thrombin-a blood coagulaant. Iron-for anemia. Chymmotrypsin- promotes healing of wounds and burns. Collagen- nonstick bandages and plastic surgery. Cortisol- anti inflammatory. Glucagon- treats low blood sugar and hypoglycemia. Heparin-treats blood clots. Insulin- treats diabetes and high blood sugar. Pancreatic- aids in digestion. Vasopressin- aids in control of intestinal functions. Vitamin B12- prevention of B complex deeficiencies. Trypsin- treats burns. Bone marrow, medical sutures, Prolactin- promotes lactation. Presser- blood pressure. ACTH- arthritis and allergies. 97% of America's beef farmers/ranchers are family owned. These farmers/ranchers are responsible to provide ample feed, water and care for cattle intrusted to the family.
98% of the beef animal is used to make daily use items and products for our use. The by products used for manufacturing these daily use items are remaining after the muscle is used for food items.
So, when is a Cow More than a Cow? When its a renewable resource that we use to improve our daily lives.