Extension
It Starts With Us
| 1011 - Beef | ||
|---|---|---|
| 1011.2) | 22 |
Number for producers who adopted best practices to improve or maintain animal nutrition by forage testing and using analysis to develop supplement program, using body conditioning scores of cows to adjust supplement programs, use a complete mineral supplement or work with an agent or nutritionist to develop feed rations |
| 1011.1) | 164 |
Number for people who gained information on beef nutrition, animal health, genetics, reproduction, and/ or facilities and equipment |
| 1011.5) | 15 |
Number of producers who Develop and implement a herd health protocol and improve animal health practices (i.e. follow BQA guidelines, read and follow product labels and obey withdrawal periods, record animal treatments, improve animal handling/welfare skills |
| 1011.4) | 202 |
Number of producers who practiced efficient reproduction techniques (i.e. perform exams of pelvic area, reproduction tract scores, breeding soundness exam of bull, artificial insemination, pregnancy diagnosis or animal evaluation |
| 1011.3) | 12 |
Number of producers who improve genetics by Implementing a crossbreeding program and utilizing Expected Progeny Difference to meet breeding objectives |
Author: Michelle Simon
Major Program: Beef
Campbell County agriculture largely consists of beef cattle and forage operations. In an effort to assist producers be more profitable and increase reproductive efficiency the Campbell County Extension Service has offered blood testing services for producers to test their cattle for pregnancy. The importance of pregnancy diagnosis in cattle is easily determined by the cost of production. On average, it takes approximately 10 round bales of hay per cow to carry a cow over the winter months in add
Author: Michelle Simon
Major Program: Beef
The Master Finisher series was developed by UK Beef Extension Specialist, Dr. Katie VanValin, after the completion of the Freezer Beef Bootcamp for producers that were interested in larger scale freezer beef production to restaurants and stores. The driving interest in finishing and marketing beef locally was caused by the pandemic causing issues at feedlots and large processing plants therefore causing uncertainty and loss of income for cattle producers. Marketing beef independently and locally
