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Overproducing us Out of Business

There seems to be a misconception nowadays in much of the public that in order for agriculture to be sustainable in the future, there is a need to go organic. Organic agriculture can be sustainable, but so can traditional agriculture.

Hay: Stop the Waste

In an effort to prevent increasing the winter feed bill, a new bale feeder design or feeding plan may need to be developed and put into action in order to manage hay waste this winter.

Limited Forage: What Are Some Alternatives?

Research has shown that a variety of feedstuffs can be utilized to meet the cows’ nutrient requirements with similar performance to hay or hay plus supplement ration.

Is it Done Yet? How to Determine Meat is Cooked Properly

“Is it done yet?” We all ask this question when cooking and there are a variety of methods that have been passed down to determine the ‘doneness’ of different products

How to Calibrate a Meat Thermometer

A properly calibrated meat thermometer is key for achieving both meat safety and quality.

Root Vegetables & Sheet Pan Cooking

Stock up on root vegetables in the fall. They’re inexpensive and provide variety to meals when other fresh vegetables are out of season.

Making Use of “Ugly” Feeds

Feed does not have to be perfect to be useful. The key to making smart feeding decisions is knowing what the imperfections are and adjusting accordingly.

Liver Abscesses: The Unseen Profit Thief

Liver abscesses are a great example of an important value robber in feedlot cattle that’s not immediately apparent.

Extend the Life of Your Produce: Dry Your Food!

Drying or dehydrating gives you the ability to extend the life of your fresh foods to enjoy later.