Some forage species are more energy-dense than others. Beef producers around the world have been utilizing some of these species in grass-fed beef production, using forages instead of grain for finishing beef animals.

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.

For young calves, most people use an esophageal feeder probe to administer colostrum or fluid. For older calves or adult cattle, a long flexible tube that goes into the nostril and down to the stomach is more appropriate.

Some years are worse than others for grasshopper populations. Problems occur when environmental conditions lead to higher-than-normal numbers and “grasshopper outbreaks,” which cause millions of dollars’ worth of damage to crops and rangelands.

Birthweight is an important indicator of calf survivability, according to David R. Smith of Mississippi State University. “Both heavy and light (compared to normal) newborn calves are more likely to have complications during or shortly after birth.”

Ranchers often wonder which antibiotics to have on hand for calving in case a calf becomes ill or a cow needs treatment.

A unique student program in Nebraska helps prepare graduates for future roles in the beef industry by providing hands-on experience as well as classroom work.