Kris Ringwall

BeefTalk: Making a "premium" calf

What makes a premium calf? There are six steps to placing premium calves that excel on the market: superior genetics, sound management, preconditioning, tag identification and certification, plus a good marketing strategy. The order of the steps is not as important as doing the steps. FULL STORY »

BeefTalk: New ventures come with unprotected risk

Perhaps one is somewhat handicapped in the beef business without a marketing background. Marketing information is continuous and certainly needed. FULL STORY »

BeefTalk: Annual forages make choice yearling steers

The beef industry has been a site/sight-specific industry for a long time. However, these words can have two meanings. FULL STORY »

BeefTalk: Pondering grass

The world of beef revolves around the steer because it is the principle product of a beef production system. The efficiency of a beef production system is perceived to be based on rapid growth with an early harvest. FULL STORY »

BeefTalk: Grass and beef

Grass and beef. Or should one say soil and beef because grass is a product of the soil? FULL STORY »

BeefTalk: Being proactive is better than reactive with cattle

"Blunt force trauma" is a set of words one would not expect to use starting a beef column. However, the topic of this column is safety, and working cattle can be challenging. FULL STORY »

BeefTalk: Good marketing essential to capture available dollars

Do not let big numbers fool you. With good marketing skills, heavy calves will capture more value. If there is one concept cow-calf producers have total control over, it is how they market their calves. FULL STORY »

BeefTalk: Cow diversity is a good thing and so is BIF

The ability to produce uniform truckload lots of calves depends on producing and sorting the calves. FULL STORY »

BeefTalk: How do we get the next generation to raise beef?

"Cattle and crops: Together we stand, divided we fall." Among the numerous commentaries on agriculture, is that really true? FULL STORY »

BeefTalk: To pass, 60 percent must calve in 21 days

As the calving season winds down, check the calving book. Count the number of cows that calved within 21 days from when the third mature cow calved. Keep counting until you get to the end of the calving book. FULL STORY »

BeefTalk: Where are the elders?

In the world of beef production, all management directives are designed to maintain and improve the herd. Each cow, bull and calf is essential. Calving time serves to illustrate the strong desire and need to focus on each cow and calf. FULL STORY »

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