Agri • Life
BEEF
May, 2014
A supplement to: Pennysaver and Iowa County Advertiser/ 4-County Market
These materials are the sole and exclusive property of the Des Moines Register & Tribune Co., and are not to be used without its written permission. Š 2014 Des Moines Register & Tribune Co.
Page 2 Agri~Life Beef Issue
May, 2014
Dick Cochran farms south of Ladora and custom feeds cattle. This is one of several lots of cattle. The hoop building stores by-products. In the background is a truck on Interstate 80.
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May, 2014 Agri~Life Beef Issue
Dick Cochran has a custom feedlot By LARRY SEARS As you drive Interstate 80 between mile markers 205 and 211, you will see Dick Cochran’s feedlot on the north side of the road, nestled next to an overpass. It is southeast of Victor and has a Ladora address. Dick worked for two years in construction after college and then began farming in 1958 near Oskaloosa. He moved to the current farm December 31, 1966. The farm was purchased in 1973. He began feeding cattle when a junior in high school and had 4-H and FFA projects. In addition to the cattle, there was a farrow-to-finish operation that turned out 1,000 to 1,200 head of hogs per year until 1997. “We’ve been strictly cattle ever since,” Dick said. It was 1997 when he began custom feeding cattle. “We feed whatever the owner brings us to feed,” he said. “We have fed everything from Holsteins to good cattle. Even some old cows one time. I don’t get involved with the buying process at all. Some background them on their place and then bring them here. “Some bring them here out of the sale barns or right off the ranches. In the past years we have fed a lot of Virginia, West Virginia, Kentucky and Tennessee cattle. And, of course, a lot of local cattle. Variety of investors “I’ve had commodity brokers, salesmen and a banker. I would say that 90 percent are farmers. Most of them are the type that want to feed some cattle, but don’t have the facilities or aren’t big enough to buy the by-products to feed them. It makes the cost of gain too high. “We feed a lot of different things, depending on the price. Corn is the main thing. We feed grain by-products such as
soy hulls, gluten, wet distiller grain and oat hulls. Beet pulp is available in this area, but is too high priced. It’s too expensive to get cottonseed hulls shipped in. “Right now we are using dry hay, corn, gluten and minerals. Hay comes from a farm in Unionville, Mo. The main protein is the wet gluten. We don’t have to feed any commercial protein. I have a nutritionist who comes once a month, takes samples of all of my feedstuffs, sends it to a lab and has it tested. He designs my rations for the different weights of cattle.” Dick has been a Vigortone representative for 34 years. All of the minerals are from Vigortone. Wet gluten is from D&R Feeds in Victor. “My cattle business is my main business,” Dick continued. “Most of my income is from the cattle feeding side of it. I farm because I have to have the ground to put the manure on and I need the corn to feed the cattle. I can’t raise enough corn, so I buy a lot during the year. “Our fat cattle go all over the country. Some of the feeders want to sell their own cattle. Some want me to get buyers in and then they negotiate. I’ve had clients just tell me, ‘You get the best dollar you can.’ We’ve had cattle go to Pennsylvania; Arkansas City, Kan; Dodge City, Kan; Green Bay, Wis.; Joslin, Ill.; Omaha; Schuyler, Neb.; and Grand Island, Neb.”
Record keeping How does a custom feeder get paid? He gets paid for the cost of the feed, plus a yardage fee. He bills twice a month and uses local prices for the corn. Gluten, hay and minerals are contracted. Daily feed records are kept. They are sent to the nutritionist. He comes back with a report on each group of cattle telling how much they have gained and how much feed they have
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consumed, what their rate of gain is, what their cost of gain is, what their dry matter to body weight percentage is and the total cost of feed per animal is. “It’s quite a detailed report that I send to my clients so they know how their cattle are doing,” Dick said. “Right now I am running 800 head. I don’t want to go over 900 head.” Cattle are not comingled. Each group has a different color ear tag. Only one group currently is from more than a radius of 20 miles.
Page 3
No full-time help is hired. Three young men come in when they work cattle and a neighbor is trained to do the feeding in case of illness or injury. Dick’s wife, Joyce is much involved in the business. They have a son, Michael, who is a policeman in Joliet, Ill.; a daughter, Connie, who is a secretary to the county engineer in Iowa County; a daughter, Rae Jean, who works at the University of Iowa Hospital.
Thank a farmer! Next time you grill, remember to thank our area beef producers. We are proud to count many area farmers as friends and customers.
• • • • • • • • • • • •
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Page 4 Agri~Life Beef Issue
The fairest of the fairs ... the top cattle from the Benton, Iowa and Poweshiek County Fairs
May, 2014
Landon Siek showed the champion steer at the Benton County Fair last July. Michael Ahrendsen eyes the judge while showing the champion heifer in Benton County.
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May, 2014 Agri~Life Beef Issue Page 5
Poweshiek County Grand Champion Heifer honors went to Sterling Kriegel. Her dad, Rick, is shown holding the championship banner.
Poweshiek County Brandon Van Wyk of Grinnell is shown with his Grand Champion Market Beef. His brother, Payton, is shown holding the banner.
Beef management update features grazing and calving topics CHARITON – Beef producers interested in learning more about fescue management and comparing fall versus spring calving should plan to attend one of two upcoming beef management update sessions in southern Iowa. Iowa State University Extension and Outreach beef program specialist Joe Sellers said the sessions, set for May 20 and May 21, will feature animal science professor and beef cow specialist Ken Coffey from the University of Arkansas. Continued on page 6 Iowa County Champion Angus Market Steer, Overall Reserve Champion Angus Market Steer and Reserve Champion Beef Rate of Gain – Ivan Heitman, Pilot
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Page 6 Agri~Life Beef Issue
Beef management
Continued from page 5
“Dr. Coffey already will be in the area as a presenter for the annual veterinarian update at the McNay farm near Chariton on May 21, so we’re pleased to be able to offer producers these two opportunities to hear from him on grazing and calving,” Sellers said. “Cost is just $10 payable at the door, so we hope many will be able to attend.” On May 20, the update will be held
at the Afton Community Center on the west side of the town square. On May 21, the location is the Rathbun Regional Water Association Headquarters, 16166 Highway J29. Start time is 7 p.m. for both programs. “Ken will offer an update on fescue management, as well as using other pastures during breeding,” Sellers said. “He’ll also present information on comparing fall and spring calving, and I’ll talk about supplementation strategies for grazing.”
A Salute To
Beef Producers of Iowa In Iowa, eight out of every ten jobs are directly or indirectly related to agriculture, which means that almost all of us are here to provide goods and services to farmers, to cattlemen. We’re proud of the part we play in support of agriculture . . . and we take this opportunity during May Beef Month to salute the cattleman . . . who is important to us all.
May, 2014
May proclaimed Beef Month by Governor Branstad AMES – The month of May has been proclaimed as Beef Month in Iowa by Governor Terry Branstad at an official signing ceremony in his office in late April. The Governor noted the economic impact the beef cattle industry has on Iowa. Farmers in the state raise nearly 4 million beef cattle, and the products and services they use on their farms in cattle production provides jobs for thousands of Iowans. Beef is a nutrient-rich food served in thousands of restaurants, food service facilities, and schools in the state. And, of course, it is found on the dining room tables of most Iowa homes, as well. The Governor’s proclamation reads: WHEREAS, Iowa is a major beef producing state with nearly 3.70 million head of cattle on January 1, 2014; and WHEREAS, the beef industry contributes greatly to our economy by generating in excess of $5.5 billion annually, and cre-
ating jobs for nearly 40,000 Iowans; and WHEREAS, today’s beef is a naturally nutrient-rich food providing protein, iron, zinc and B-vitamins; and WHEREAS, beef producers are the original environmentalists working to conserve the soil and making optimum use of natural resources; and WHEREAS, Iowa is a leader in the export of value-added agriculture products, shipping high-quality Iowa beef to other countries around the world; and WHEREAS, there is an ever-increasing need for better understanding of the benefits that the beef industry provides to all Iowans; NOW, THEREFORE, I, Terry E. Branstad, Governor of the State of Iowa, do hereby proclaim the month of May 2014 as Beef Month in Iowa, and urge all citizens to appreciate the contributions the beef industry continues to provide to our state.
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May, 2014 Agri~Life Beef Issue Page 7
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Agri~Life Beef Issue
May, 2014
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Women involved in family farm businesses learned about farm transition planning at the “Managing for Today and Tomorrow” workshop sponsored by Iowa State University Extension and Outreach and held at the Van Horne, Iowa community center. Nine women graduated from the five-week (15 hours) program on April 17, 2014. “I enjoyed the learning and now can share it with my family,” said Vicki Gardemann, program participant. Women are the heart of the family farm and often play an important communication and planning role in farm transitions. Recognizing this, the Annie’s Project team at Iowa State University Extension and Outreach collaborated with educators from across the country to develop a new course for farm women of all ages on the topic of farm transition. “We care deeply about helping farm families prepare for and successfully manage farm transitions,” said Ruth Hambleton, Annie’s Project Education for Farm Women founder. The Managing for Today and Tomorrow course in Van Horne was one of 25 farm transition courses offered throughout ten states. “I really appreciated the spectrum of ages attending the program which allowed
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mentoring to occur. There were some really good conversations between beginning and established generations of farm women,” said Greg Walston, Benton County Extension Program Director. Managing for Today and Tomorrow covered the four key planning areas that create a successful transition: business, estate, retirement and succession. The course was brought to Van Horne by the Benton County Extension Council. The primary course instructor was Madeline Schultz, Annie’s Project National Co-Director and Value Added Ag Program Extension Specialist. “It is always inspiring to see how passionate farm women in this course are about their families, their businesses and strengthening the future of agriculture,” she stated. Ryan Drollette, ISU Farm Management Extension Specialist, provided instruction on financial statements and how business planning can be done to describe the strategies on how the business will earn and distribute income and what the goals are for the future of the farm
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May, 2014 Agri~Life Beef Issue and family. Phyllis Zalenski, Family Resource Management Extension Specialist, guided participants through retirement planning for an enjoyable and productive time in life. She helped farm women think about how their roles in the farm business may change. The hands-on course provided participants with tools and information needed to develop good plans. One of the tools was an estate planning questionnaire. “An estate plan won’t work if the attorney does not have all the information,” said Mark Mossman, Vinton attorney and guest instructor during the course. Estate planning includes the legacy of transferring land and other assets to heirs while attempting to eliminate uncertainties. Another guest instructor, Landis Wiley, Cedar Rapids financial advisor, discussed succession planning and provided several interesting case studies. “If you are afraid of family meetings, bring in a trusted advisor to keep the discussion going,” he suggested. Succession planning communicates the approach for moving labor, management and assets from the established generation to the beginning generation. Following the farm transition course, participants established important goals for themselves and their farm businesses. Many plan to create or update their wills and other estate plans. Several participants are developing written business plans, and others have started family meetings to plan for successful transitions. “I was so pleased we had the opportunity to bring a quality program like this to Benton County,” remarked Allison Hicks, Extension
Council member and program participant. The Crooked Antler Restaurant provided a wonderful dinner each evening during the course to accommodate busy schedules. The Managing for Today and Tomorrow courses in Iowa are partially supported by Farm Credit Services of America and the USDA Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, grant # 2011-49400-30584.
Page 9
International Beef Cattle Welfare Symposium is July 16-18
Participants in the Managing for Today and Tomorrow course graduated on April 17. In back are, in front: Sandi Gibney, Greg Walston (Benton County Extension Director) and Maria Marks. Phyllis Ritscher, Roni Frye (guest), Cathy Povlick, Angela Merchant-Stueck and Pat Beck. Not pictured are Allison Hicks, Pauline Grovert and Vicki Gardemann.
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AMES – Iowa State University will host the Fourth International Beef Cattle Welfare Symposium July 16-18, 2014. The symposium will bring together beef producers, processors, retailers, government officials, NGOs, animal scientists, veterinarians and students to discuss, debate and learn more about specific welfare issues encompassing all angles of the beef supply chain, including social concerns,
production, environment, transportation, processing, marketing, trade regulations and legislation. During the first day of the symposium, participants will get hands-on experience in diagnosing and treating lameness in beef cattle. Participants also will practice the correct technique for on-farm euthanasia and learn a variety of on-farm techniques for minimizing stress Continued on page 10
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Page 10 Agri~Life Beef Issue
May, 2014
International Beef Cattle Welfare Symposium is July 16-18 at Iowa State
Continued from page 9 World renowned beef cattle experts, bovine practitioners and animal scientists from Australia, Brazil, Ireland, Canada during handling and management proceand the United States will provide an dures, including dehorning. This portion international perspective on global issues of the symposium will take place in the such as the impact of stress on the health new state-of-the-art Jeff and Deb Hansen and welfare of beef cattle, strategies for Agriculture Student Learning Center on reducing stress and improving welfare at the Iowa State University campus. weaning, and understanding and managThe Thursday, July 17 and Friday, July ing the animal welfare impacts of painful 18 program will take place at the ISU procedures in beef cattle. Alumni Center. These sessions will inThe program also will feature Greg clude in-depth discussions about current Peterson, of the Peterson Farm Brothers, and future beef cattle welfare concerns, whose clever parodies of popular songs low-stress cattle handling, beta-agonist use, lameness and pain management from convey a positive message about agriculture and livestock production. Their industry experts, including Temple Granvideos have received more than 15 million din, Dan Thomson and Tom Noffsinger. views on YouTube. “Ranchers, animal scienTRACTORS JD 9230 1700hrs., P.S. ......................................................................... $189,500 tists and veterinarians have
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symposium via a live webcast, for those unable to attend in person. There are rates for both individuals and groups to join the event via the webcast. Each participant who attends the 4th International Symposium on Beef Cattle Welfare is eligible to receive a certificate for 14.5 Continuing Education Units from the Iowa Veterinary Medical Board at the conclusion of the symposium. The symposium currently is accepting entries for both oral and poster presentations. All submissions are due by June 1, 2014. Applicants will be notified of their acceptance by June 15, 2014. For more information about the 4th International Symposium on Beef Cattle Welfare, or to register, visit www.extension.iastate.edu/registration/events/conferences/beefwelfare.
Beef Mon s i t ay
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traditionally been the standard bearers for beef cattle welfare,” said Dr. Hans Coetzee, 2014 symposium chair and section leader, ISU Pharmacology Analytical Support Team. “With the growing separation of consumers from rural agriculture, beef producers need to take a strong leadership role in establishing good livestock practices and have active and informed input on potential regulations and changes in the industry to help minimize the information disconnect between consumers, food retailers and livestock producers and protect the long-term sustainability of beef cattle production.” Registration for the symposium is currently open. There are special rates for registering before July 1, 2014, and for Iowa Cattlemen’s Association members. There also is an option to attend the
We Salute Our Benton County Cattle Feeders! 446-7654 Atkins
May, 2014 Agri~Life Beef Issue
Page 11
Best management practices from weaning to pregnancy-check
Iowa Beef Center offers online heifer development resources AMES – With the cow herd at the smallest level since 1962, recent moderation in grain prices, and optimism for growth in domestic and export demand, the stage is set for expansion of the national beef cow herd. Iowa State University beef cow-calf specialist Patrick Gunn said this has led to increased heifer retention numbers over the past two years, but environmental and financial concerns have tempered that optimism. “Recent droughts in many areas of the U.S., coupled with increased feed prices and land prices, have undoubtedly hampered realization of true expansion to date,” he said. “However, with both fed and feeder cattle markets now at record levels, it appears the national cow herd is ready to expand.” The recent price boom in all sectors of the beef industry translates to increased value (and cost) of replacement breeding stock, so it’s vital to understand how to maximize reproductive efficiency for
enterprises looking to expand, he said. That’s why, two years ago, the Iowa Beef Center (IBC) at Iowa State offered an initial series aimed at helping producers learn to successfully develop a heifer to breeding age. “In conjunction with the Iowa Cattlemen’s Association, in 2012 the Iowa Beef Center offered a successful statewide educational program entitled, ‘Heifer Development: Rebuilding Our Future,’” Gunn said. “Through this program, best management practices from weaning to pregnancy-check were outlined and resources shared.” Since then, IBC has received multiple requests for that same information. To assist with the demand, various staff and faculty members have created a series of YouTube videos and are compiling links to additional resources. All of these are available on a new IBC webpage at http:// www.iowabeefcenter.org/heiferdevelopment.html Currently there are links to
eight videos that highlight best management practices. As additional resources
are identified, they’ll be added to the page.
It’s a way of life
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The Beef Industry plays an important role in Iowa’s economy.
We salute area producers for their hard work and dedication ...from start to finish!
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Page 12 Agri~Life Beef Issue
Grill your way toward better health Grilling season is upon us, and there is no better way to tame the flame than with America’s favorite protein: beef! Not only is lean beef low in fat, high in protein and packed with essential nutrients, there are many lean cuts available – from new choices like the Ranch steak to traditional favorites such as T-Bone steak and 95 percent lean ground beef. With the new online Interactive Meat Case available at www.iabeef.org, you can learn more about the variety of nutritious and satisfying beef cuts now available – including cut descriptions, recipes and cooking tips – to make the most of your next grilling occasion. “Grilling is a low-fat and healthy way to cook that brings together family and friends to enjoy delicious food,” says Nancy Degner, Executive Director of the Iowa Beef Industry Council. “From flavorful beef kabobs and T-Bone steak to farmfresh fruits and vegetables—everything tastes better on the grill.” As Americans start to fire up their grills this summer, here are just a few simple steps to delicious and healthy grilling with lean beef cuts:
From the Iowa Beef Industry Council Iowa’s Beef Cattle Industry Statistics Total Cattle Inventory in Iowa (as of January 1, 2014) 3,700,000 State Rank All Cattle and Calves (January 1, 2014) Seventh USDA Cattle on Feed in Iowa (January 1, 2014) 1,230,000 State Rank Cattle and Calves on Feed (January 1, 2014) Fourth Yearly Fed Cattle Marketings (2013) 1,879,000 Percentage of U.S. Grain Fed Beef Produced in Iowa (2013) 7.63% Number of Feedlots (2007) 7,845 Number of Cattle Operations (2007) 30,000
• Look for lean - Lean cuts like Chuck Shoulder Steak, Filet Mignon, Strip steak, Top Sirloin, Top Round and 95 percent lean ground beef – are perfect for the grill. These cuts meet government guidelines for lean, meaning they have less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3½ -ounce serving. • Farm fresh - Lean beef pairs well with seasonal fruits and vegetables that are bountiful during the spring and summer. Step outside of the traditional grilling fare of burgers and corn-on-the-cob by serving a cool salad made with crisp romaine, grilled sweet bell peppers and zucchini and top with slices of grilled Flank steak. • Mouthwatering marinades - Opt for marinades with little or no sugar to help protect meat from charring. Instead, try a simple and tenderizing marinade by using an acidic ingredient like lemon or lime juice, balsamic vinegar or wine or a natural tenderizing enzyme found in fresh ginger, pineapple, papaya and figs. • Avoid the burn - For even browning and cooking, turn occasionally using a spatula for burgers and tongs to turn
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CONGRATULATIONS BEEF PRODUCERS
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steaks and kabobs. Do not press, flatten or pierce the meat as flavorful juices will be lost, which can also lead to fire flareups. And, cut off any burnt or charred pieces before eating should minimal overcooking occur. To learn more about the lean cuts of beef, the Interactive Meat Case and how
May, 2014
to become a true grill master, visit www. iabeef.org. You can also find recipes, nutrition information and learn more information about how to include naturally nutrient-rich lean beef during your next grilling occasion.
Our staff salutes the Beef Industry and the Beef Producers of this area during MAY, BEEF MONTH
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BEEF IT UP! May is Beef Month... So stop in and check out our large selection of beef and specials all month long.
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