Collecting and recording cattle health and production data is a worthwhile endeavor, but even more important than where to store it is ensuring it’s of high quality. To meet this standard, it should be confirmed, useful and actionable for producers and experts alike to deliver the right information at the right time.

When Kee Jim talks, people in the cattle world listen. He has spent a decades-long career refuting the notion that a jack of all trades is the master of none, offering his extensive expertise to help feedlot operators become as efficient and profitable as possible.

Today’s beef industry is moving through uncharted territory. Record prices are being recorded for finished animals, weaned calf dollar amounts have never been higher, and more younger calves are entering feedlots than ever before.

Calf prices look to be strong for the next few years as the national cow herd continues to bounce back from liquidations related to drought. These market conditions pose a great opportunity to increase profit potential through value-added programs.

For the first time, we welcome Progressive Forage’s Joy Hendrix to the podcast studio as she visits with Katie Raver from Rock River Laboratory for a regional analysis of forage quality and what to keep in mind for the 2024 growing season. Then Tyrell and Elanco’s Frank White discuss the results of a recent study analyzing the benefits of monensin products in a cow-calf setting. Finally, don’t miss out on an absolutely riveting conversation on the perils of importing exotic wildlife testicles from overseas.

Every environment has unique opportunities to succeed and overcome production issues. These include feed costs, environmental stressors, health challenges unique to geographical areas and local or regional economic climate. Operational resiliency relies on our ability to address challenges.

Like the fall leaves, your pastures are undergoing similar changes in plant maturity as the plant prepares itself for the harsh, cold winter months.

Yeast has been part of the human diet for thousands of years, from leavening bread to fermenting wine and beyond. More recently, its beneficial properties have been used in human medicine and health supplements.