Throughout the past year, the BCRC published two or three times a week on our blog. Most articles offer science-based perspectives on issues impacting Canada’s beef value supply chain, from cow-calf production and feedlot through to retail. Some of the articles feature new research, while others focus on beef production tips and practical insights.
Below is a list of the BCRC’s Top 10 blog posts of the year (plus a bonus post, because it’s 2020 and we all deserve a little something extra).
What were some of your favourite articles from the year? Which posts do you think should have made the list? Comment below and tell us what you would like to see in 2021. Continue reading
Season’s greetings from everyone at the Beef Cattle Research Council. Wishing you and your herd a joyful and healthy holiday season, and a prosperous new year.
The Beef Cattle Research Council (BCRC) is made up of producer members from across Canada, representing and appointed by each of the provincial beef organizations that allocate part of the Canadian Beef Cattle Check-Off to research. The number of members from each province is proportional to the amount of provincial allocation to research.
The following is part three in a series to introduce you to this group of innovative thinkers that set BCRC’s direction by sharing practices, strategies, or technologies that they have integrated into their own operations. Read part one and part two of this series.
Although location and climate vary among these three producers, trying new and different systems have helped them save time and money, and enabled them to diversify their operations.
Corn Grazing to Get Cattle Through the Winter
Ryan Beierbach – Saskatchewan
Ryan and his family ranch near Whitewood, Saskatchewan, where they try to keep cattle grazing as many days of the year as possible. Cattle are selected to tolerate winter on the prairies as they strive to select easy-doing, deep and thick heifers as replacements. They use Hereford bulls on Black Angus cows then use Angus bulls on the heifers they keep as replacements. Continue reading
This article written by Dr. Reynold Bergen, BCRC Science Director, originally appeared in the December 2020 issue of Canadian Cattlemen magazine and is reprinted on the BCRC Blog with permission of the publisher.
The past few columns have talked about how antibiotic use contributes to antibiotic resistant bacteria. The same survival-of-the-fittest principle applies to environmental stresses like heat.
Shiga-toxin-producing E. coli (STEC, including E. coli O157:H7) are the main food safety concern in Canadian beef processing facilities. High temperatures kill E. coli, so for many years large beef processing facilities have used hot water and steam to sanitize knives, equipment, carcasses and meat, and refrigeration to inhibit subsequent microbial re-growth. But if packing plants routinely use heat-based treatments to combat microbial contamination, will STEC and other E. coli eventually become heat-resistant and pose a risk to food safety? Continue reading
Keeping track of your animal health treatments and performance indicators throughout the year can be useful information to have when evaluating your production goals. Having readily accessible records can also be handy when marketing cattle to prospective buyers. This webinar will discuss the records for animal health and performance to support your production goals.
Registering on your smartphone? After you click ‘I am not a robot’, scroll up until you find the task to complete.
Wednesday, January 13th at 7:00 pm MT
- 6:00pm in BC
- 7:00pm in AB
- 8:00pm in SK and MB
- 9:00pm in ON and QC
- 10:00pm in NS, NB and PEI
For many cow-calf producers, calving season is a favourite time of year. After waiting 283 days, farmers are finally able to see the result of their breeding decisions as well as welcome a new crop of animals that will likely become a large portion of their annual revenue.
Just as every farm operates with an independent set of circumstances, and every farmer is unique themselves, calving season is going to look different on every operation. There is no one right method or time of year to calve a cow herd.
There are many interconnected variables that affect – or are affected – by calving season. Length and timing of breeding season, bull power, grazing and feed resources, target weaning time, marketing windows and methods, heifer development, mortgage payment deadlines, herd size, available labour, infrastructure, and tradition are a few different factors that play an important part in calving.
Looking at survey data over the past thirty years, there has been a trend, at least in western Canada, with producers transitioning from late winter/early spring calving in February and March, to later calving in April, May or June. Whether producers are thinking about making a shift in timing, or simply reassessing their decision to calve when they do, they should think about the risks and rewards of timing their most critical phase in cow-calf operations. What are the advantages or disadvantages of keeping the same season? What are the greatest challenges during calving on my farm and how can I manage them? What are the benefits of my existing calving season, and what are the drawbacks? How much labour do I need and how much do I have to get the job done?
The following producers have done their homework and planned ahead before shifting their seasons back or ahead in order to meet the needs of their particular farms and families. Continue reading