The grass-fed producer has to decide whether to finish cattle year-round or just seasonally when grass is best. In many parts of the U.S. the grass isn’t good enough to finish beef except when it is actively green and growing, according to Panner.

When direct marketing to consumers, not all parts of the beef carcass sell at the same pace. “The middle meats (rib, loin and tenderloin) generally move quickly,” says Machen.

A small but growing number of cattle producers are selling cattle through niche markets like natural, organic or grass-fed.

Marbling influences beef’s eating satisfaction and has resulted in development of premium beef products that require a high degree of marbling.

I spent a few days in March in Fort Worth, attending the Texas and Southwest Cattle Raisers Association annual convention. My traveling partner had an old friend who makes his home in Sunset, just outside of Decatur.

The other day, my dad, who is nearly 90, was hooking up the horse trailer to haul some cows out on the range. He gripped the steering wheel of the truck and with much effort climbed down and let down the tailgate to let the gooseneck trailer slide into place. He sized up what needed to be done and with equal effort, he climbed back into the truck.

I’ve read that many writers have a hard time letting themselves be happy. I don’t know if it’s the actual writing that causes depression or if depressed people are just drawn to the job.

“Doc, I’ve got a heifer that just had a calf. She’s not accepting it very well. Can I bring her in for psycowlogical counseling?” It all started with that call from the worried cowman. My veterinary specialty of cow psycowlogy has gained popularity since my article appeared. It was titled “Paranoia in Dairy Cows”

A new sports recovery drink developed by a Penn State researcher, produced by the Penn State Berkey Creamery and tested by Penn State football players, is now available.