The Kansas beef industry represents a major economic activity in the
Kansas economy. In terms of gross cash receipts, the $4.07 billion of
cattle marketings represents 58 percent of all agricultural marketings
and 89 percent of livestock and poultry marketings for the most currently
available year. These percentages have remained relatively stable over
the past decade as crop prices and production levels in Kansas have
not fluctuated very dramatically. In recent years, levels of profitability
in the Kansas agricultural economy have been directly related to performance
in the livestock sector.
Although the beef feedlot industry is continuing to consolidate into
fewer and larger operations, the cow-calf sector remains quite dispersed.
The cow herd tends to locate near the low cost forages. The larger supplies
and lower prices associated with the cattle cycle point to a period
in which the less efficient producers may not survive and more efficient
operations will dominate the industry. While many inputs (feed, labor,
utilities, trucking, etc.) will still be provided locally, less will
be needed per unit of output. Because cattle production units will be
larger on average than they are today, total economic activity may remain
stable or increase for regions that have production units.
The beef industry is also slowly transforming from a commodity to
a production orientation with increased interest in value based marketing
and retained ownership. These trends will place greater value on superior
cattle and on information systems that will accurately relate value
through the marketing channel. New products will have to meet the requirements
for fresh, processed, HRI (Hotel, Restaurant, and Institutions), retail,
and international markets. As a result, the different segments of the
marketing channel will communicate more closely with one another. This
communication, either formal via specification contracts or informal,
will coordinate to deliver cattle with specific characteristics for
a given product line and synchronize production flow to more efficiently
utilize processing capacity. The additional handling and processing
associated with these new markets will mean additional value-added jobs
in Kansas' agri- industries.
The beef industry is also quickly evolving to an integrated forage
and beef system approach to production. Once the market place identifies
the genetic characteristics of cattle to fill a particular market niche,
the genetics will determine the needed nutrition, grazing and feeding
program. Using this system approach to beef production, Kansas producers
will remain competitive in the cattle industry and the global protein
These are a few of the
topics being discussed on our Forum.
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HUNTIN' DAYLIGHT -- MAKING THE MOST OF HIGH-PRICED COWS
Thin cows do not compete. That's a statement of fact that Kris Ringwall, Extension beef specialist at North Dakota State University (NDSU) believes should be written on barn walls and painted on pasture fences. Right along with: Thin cows need more feed.
PUT CLEANLINESS FIRST WHEN PROCESSING DEER
In Mississippi, more than 200,000 deer are harvested each year, providing families with a source of free-range meat. However, hunters must exercise care when processing deer to ensure good-tasting, high quality, safe meat products.
NORTH CAROLINA FALL HARVEST SIMMENTAL SALE AVERAGES $3,312
It was a historic day for both the North Carolina Simmental Association and the Simmental beef industry, as the NCSA celebrated their 40th annual state sale.
FALL VACCINATIONS ARE IMPORTANT FOR HERD HEALTH
Protecting one's assets is another term for fall calf vaccinations. One does not need to view very many market reports to understand that the asset value of a calf has gone up. In other words, calves are worth good money.
CAB MEAT SCIENTIST NAMED TO "40 UNDER 40"
It was a rare moment for Phil Bass. That's Dr. Phil to all who know the corporate meat scientist for the Certified Angus Beef ® brand.
TAKE PREVENTATIVE STEPS TO AVOID FALL HEALTH ISSUES
As a cow-calf herd goes into the fall season after a hot, dry summer, the entire herd may be stressed. Excessive heat, short grass and low water tanks stress cattle and make them more susceptible to diseases.
IT'S THE PITTS -- DOG FOOD
Tico writes a column for the Citizen's Gazette of Burnett, Texas, which is amazing because judging by his picture in the paper, Tico is a dog.
THE WORLD ACCORDING TO HOOTER MCCORMICK -- SIX DEGREES OF MITIGATION
At a certain tree, in a non-descript and sparsely populated part of Montana, the right people, if you know them, can leave a certain artifact in a particular cranny. Either Myron calls you or he doesn't. Hooter knew Myron would call because Hooter was possibly the only person alive who could provide the authorities with a physical description of the erstwhile corporate protagonist.
SUPPLEMENTATION STRATEGIES AFFECTED BY MANY FACTORS
Often as we approach times of the year when forage availability becomes greater, many cattlemen feel that they no longer need to provide mineral supplementation since the grass is so succulent and plentiful.
EPDS BENEFIT TERMINAL PRODUCTION SYSTEMS
Surprisingly, I still find that many producers do not use expected progeny differences (EPDs) as a primary selection tool for their bull. Many select their next herd bull based only on physical appearance or a perceived ability to perform, or low birth weight.
PRESCRIBED BURNS HELP WITH LAND MANAGEMENT
A well-managed prescribed burn is an important tool in a landowner's kit.
PRODUCERS SHOULD STUDY DATA BEFORE BUYING BULLS
There is certainly no shortage of bull pictures. Have you ever wondered just how many bulls pictures can be printed in one magazine?
GENERATIONS OF VALUE SIMMENTAL SALE AVERAGES $3,203
A beautiful sunny Georgia day set the scene for Simmental enthusiasts from across the southeast.
KANSAS CITY TO HOST NATIONAL ANGUS CONVENTION
No matter how you make your living in the cattle business, there's a place for you at the 2014 Angus Means Business National Convention and Trade Show.
BQA PROGRAMS CONTINUE TO ADD VALUE
Every work force has some degree of training. Skill will probably differ depending on what level of training you receive. In the corporate world, there are performance evaluations and peer evaluations, but the beef and food industries face the toughest critic of all; the American consumer.