This month’s VAS DC305 tip of the month is on transition. How well animals transition will greatly affect how they will do in their next lactation.

Most Progressive Cattleman readers water their cattle with natural creeks, springs or ponds during the summer months.

This video, courtesy of Certified Angus Beef, Galen Erickson, University of Nebraska animal scientist, offers insight into the trendiness of cattle feeding that deserves attention from the industry.

With international trade issues at the forefront this summer, Progressive Dairyman Editor Karen Lee interviewed Yves Leduc, director of policy and trade, Dairy Farmers of Canada, to find out what it means for Canada’s dairy industry.

When referring to a dairy farmer’s support team, it is common to hear a nutritionist, veterinarian or banker called out for the regular assistance they offer. Seldom mentioned is the farm’s equipment dealer, who also provides steady support by supplying and maintaining the equipment it takes to get the job done.

Heifers are a fundamental part of the dairy operation. They are the future of the herd, and an important aspect of their development is to get them pregnant on time, calve in good condition and make a positive return.

The European Union first introduced milk production quotas in 1984. At the time, the EU was dealing with a major surplus of milk, and production quotas were just one of the tools utilized to rebalance the market.

The first quarter of 2017 could have been well described by Shakespeare when he penned the famous comedy Much Ado About Nothing. Prices raced higher into the opening days of the year, with thoughts of a production meltdown beginning to unfold in Europe and Oceania amid a growing movement to secure fat.

I love the radio. More specifically, I love talk radio. I distinctly remember my parents forcing me to listen to talk radio as a kid during long car trips, which, at the time, I found to be very uncool.

There is hardly a component of the dairy that has not been researched. From management, genetics, nutrition, labor, parlor and housing design, equipment engineering and so on, every component of the dairy has been evaluated.