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To a forage-hungry cow, the great sagebrush sea of the West embodies the famous paraphrasing of a Coleridge quotation: water, water, everywhere – but not a drop to drink.
At face value, Tim Hall of Hall’s Hay in Idalia, Colorado, is a cross between a hay broker and a hay processor. He buys high-quality alfalfa hay from growers in Colorado and Wyoming and packages it into small bales for the retail hay market in the Southeast.
At the Eliason family ranch in Holbrook, Idaho, Brayden and Allison Eliason are checking first-calf heifers on a February morning last year when they find a stillborn calf with a cleft palate.
Last November, one of the deadliest fires in U.S. history screamed through central California. An entire nation watched as the town of Paradise went up in flames.
Alfalfa hay is the bread and butter of Alturas Ranches in northeast California – but what’s made the ranch a stalwart in the California hay industry might be a mindset bent on continual improvement.
When Lynn Cooper’s veterinarian told her she should start using pain relief during castration and dehorning, Cooper’s first reaction was to roll her eyes.
A freezer full of homegrown beef is the rancher’s bounty – and a lot of ranchers who finish an animal for themselves often do so for friends and neighbors as well.
At the “Wagyu Olympics” in northern Japan last fall, Wagyu cattle from across the country competed for supreme standing among Japan’s most coveted cattle breed.
