by Admin | Apr 19, 2024 | Beef Grist
By Sarah Dean,MSc student at University of Guelph When describing high quality beef, most people would describe beef that has a high degree of marbling, as marbling greatly enhances the tenderness and juiciness of beef. As such, beef with a high degree of marbling is...
by Admin | Apr 19, 2024 | Beef Grist
By: Hannah Simpson,Ruminant NutritionistGrand Valley Fortifiers Why Forage Test?Forage analysis is often something producers may overlook due to costs; however, the analysis of forages is a valuable tool for developing feeding strategies for beef cattle which are cost...
by Admin | Apr 19, 2024 | Beef Grist, Dairy Grist, Poultry Grist, Swine Grist
By: Jan HuismanProduction Improvement SpecialistGrand Valley Fortifiers With today’s technology and the genetic potential of the animals being raised, it may seem that the possibilities to maximize production are endless. However, considering all these opportunities,...
by Admin | Oct 24, 2022 | Beef Grist
By Tom BowmanBeef Specialist, Grand Valley Fortifiers With the decline in availability of pastureland in the province and higher costs of supplementing grain, many producers have looked at alternative grazing as an option to feed animals at a low cost. Alternative...
by Admin | Oct 24, 2021 | Beef Grist
By Koryn S. Hare, M.A. Steele, and K. M. WoodDepartment of Animal Biosciences, University of Guelph Calving season is a demanding 24-7 job:we check our cows frequently, making sure that they are not taking too long to calve and intervening when needed. Next, once the...
by Admin | Jun 18, 2021 | Beef Grist
By Tom BowmanBeef Specialist, Grand Valley Fortifiers With the start of pasture season and the hot and dry weather many producers will be reviewing their pasture and summer cattle health programs. There are many factors that need to be considered to help cattle...
