August/September 2022

Page 14

FEEDING FACTS

FINISHED CATTLE GETTING CATTLE READY FOR HARVEST B Y J I M M Y PA R K E R With the pandemic, inflation hitting near record levels and a multitude of issues in our national supply chain, we have seen empty shelves in grocery stores from time to time in the last couple of years. These factors have made a number of producers decide to finish cattle and hogs locally for at-home use or to sell directly to local consumers. Recently, there are more questions asked about the best way to get cattle ready for harvest than any other feeding question we hear.

14

Cooperative Farming News

So, what is the best way to get cattle fat enough to make a good steak? There really is no one answer. Some people are looking for a “grass fed” option and that is a good niche but will require excellent forages and a long time to reach an acceptable product. Other are looking for locally grown products that are at least finished with some grain. While the grass-fed option was likely the most popular on farm product a few years ago, when the grocery store shelves emptied out, the demand for


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Shepherding Outdoors

9min
pages 42-45

Mossy Oak GameKeeper Kennels

5min
pages 46-49

What’s Happening in Alabama

4min
pages 78-80

The Co-op Pantry

3min
pages 75-77

Grazing Grace

5min
pages 73-74

Food Safety

5min
pages 70-72

Lawn & Garden Checklist

3min
pages 65-66

Magic of Gardening

4min
pages 62-64

Howle’s Hints

4min
pages 59-61

How’s Your Garden?

4min
pages 57-58

Farming Your Forest

10min
pages 37-41

Ryan Norris

6min
pages 50-53

Cooking with Stacy Lyn

1min
page 36

Mossy Oak Gamekeeper

5min
pages 46-49

Shepherding Outdoors

8min
pages 42-45

Outdoor Logic with BioLogic

9min
pages 32-35

4-H Extension Corner

5min
pages 26-28

FFA Sentinel

4min
pages 24-25

PALS

1min
pages 29-31

Business of Farming

4min
pages 12-13

What’s the Point

3min
pages 22-23

Ag Insight

7min
pages 8-11

From the State Vet’s Office

5min
pages 16-17

Feeding Facts

4min
pages 14-15
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