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Markets

Access to China key factor in maintaining meat export growth

The U.S. red meat industry has achieved outstanding export growth in recent years, enhancing profitability for all members of the supply chain. In 2014, both beef exports ($7.13 billion) and pork exports ($6.67 billion) shattered previous records for export value. Beef exports have steadily increased in value in each of the 11 years since global markets began to reopen after the first U.S. case of BSE. For pork, export value has increased in 15 of the past 20 years.

Video

Doc Talk: Flies on cattle

Dr. Dan Thomson speaks with Dr. Bob Larson, the Coleman Chair and a professor at Kansas State University’s College of Veterinary Medicine, about flies, cattle, getting rid of those pesky things.

Cow/Calf Producer

Trucking cattle

A cattle transportation symposium was held this past May. A point of emphasis was that two years of hard work can be undone by poor handling during the last ride. Transportation is not the first part the beef and dairy business that may come to mind. However, transportation is very important to both. For many in the general public, their only exposure to livestock production occurs when they see animals being transported on roadways.

Disease Diagnostics

Using the Diagnostic Lab in Summer Pneumonia Cases Part 2: Nasal swabs and other methods

Pneumonia in pre-weaned calves is frustrating for cattle producers and veterinarians. A previous iGrow article introduced the concept of using the diagnostic lab to better understand these occurrences. In some cases, diagnostic testing can help veterinarians in guiding treatment and future preventive practices; it’s good for cattle producers to understand these methods. Lung tissue is a common post-mortem sample for the identification of specific pneumonia germs. But what about outbreaks where no calves have died? What samples, if any, might be useful from a diagnostic standpoint?

I am a Drover

I’m a Drover: Talkin’ with Doc

Music starts and the dark screen transitions to a salt-and-pepper-haired man in a purple button-down shirt sitting in front of a tin-barn studio backdrop. “Hi, folks, it’s Dr. Dan from Doc Talk here today, and I’m sure glad you joined us,” he says with a smile and a slight twinge of a Midwestern drawl. “Today we’re going to be talking about something that is very common in the beef industry. Stay tuned, we’re going to have a great show.”

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