Extension
It Starts With Us
| 1011 - Beef | ||
|---|---|---|
| 1011.3) | 18 |
Number of producers who improve genetics by Implementing a crossbreeding program and utilizing Expected Progeny Difference to meet breeding objectives |
| 1011.2) | 29 |
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) | 74 |
Number for people who gained information on beef nutrition, animal health, genetics, reproduction, and/ or facilities and equipment |
| 1011.5) | 53 |
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) | 21 |
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 |
Author: Garrard Coffey
Major Program: Beef
A series of beef production classes was held at the Rockcastle County Extension office January through March of 2023. These classes included soil testing and fertilizer management for pasture and hay ground, fencing and on farm water, cattle marketing strategies, weed management in pasture and hay ground, and the Rockcaslte County Cattlemen's association annual meeting and banquet where Kentucky Cattlemen's gave and up date on the state association. On average 36 people
Author: Garrard Coffey
Major Program: Beef
The problem- A need for permanent livestock identification for beef farmers. The educational program response- The Rockcastle and Pulaski county extension offices offered a program on freeze branding cattle to the counties beef producers. The program consisted of discussion of tools needed for branding and a live demo of how to brand cattle with branding irons. Different methods of branding was discussed as well as why we chose to freeze brand. It was also discussed how to have
