—Lancaster Farming, Saturday, February 4,1978
36
Choice cattle
By DIETER KRIEG
LANCASTER - Meat
production is an efficient
way to make protein, cattle
feeders were told here last
week. To capitalize on it,
farmers have to know what
kind of cattle are in demand,
and they have to be sure to
market their animals when
they make grade. Cattle that
_are fed too_long cause sharp
reductions in potential
profits.
According to experts in the
industry, the choice grade of
cattle is the one to go for,
rather than prime. Even
with relatively low feed
costs, the extra feed isn’t
usually worth the expense
since buyers aren’t showing
much demand for the prime
grade of cattle.
The specialists who ad
dressed themselves to these
questions last week were Dr.
Dan Fox from Cornell
University and Dr. Les
Burdette of Penn State. Both
took part in the annual Cattle
Feeders Day program held
at the Lancaster Farm and
Home Center. The event was
attended by nearly 200
people.
According to figures and
facts released by Burdette,
beef consumption in this
country is leaning heavily
Apples up
HARRISBURG - Penn
sylvania apples in cold
storage on December 31,
1977 totaled 161,973,000
pounds. Apple holdings are
up 60,471,000 pounds, 60 per
cent from a year ago. The
total holdings convert to
3,857,000 boxes of apples
weighing 42 pounds each.
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Mr
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Add res:
City.
towards hamburgers. He
believes feeders should keep
this in mind in their feeding
and marketing programs.
According to Fox, who gave
a presentation on cattle
feeding programs, a farmer
doesn’t have to change his
feeding program to meet the
demand for hamburger type
beef. What the cattleman
should be zeroing in on,
however, is to make sure his
cattle" receive- enough
protein and minerals. This is
the critical point about the
business.
Fox noted that a high
silage ration can be a very
good feeding route, but he
recommends that farmers
treat their silage crop with a
preservative which
simultaneously boosts
protein levels. This he says,
gives the feeder a safety
margin in assuring that the
feed has a uniform and
somewhat higher protein
content.
“Protein supplementation
has a big impact on
profitability,” Fox em
phasized. He advises feeders
to make their decisions
based more on their total
farming operations, rather
than any one segment. The
key, he says, is to take ac
count of the farm’s poten
tials and easily achieved
inputs. What remains then is
for the operator to market
what he can grow to his best
advantage. It’s up to him to,
decide whether that’s
growing beans or meat.
Fox further believes that a
farmer can maximize his
feeding efficiency through
the use of corn silage. But
he’s not advocating that as
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cattle went through
marketing channels as
ground beef, says that if
cattle are slaughtered at the
same percentage of fat in the
jS * carcass, there’s little dif-
ZJg ference in average rate of
’ daily gain and feed ef
, ficiency. That goes for both
JL the small and large-framed
W 'W., ’ cattle.
w Burdette also says that
vVA .3 boned beef will be in short
Lesfer Burdette su PP J y for th e next few
Lester Buraette years . That--should mean
Oie only way. It depends on that those farmers who can
individual circumstances. At furnish the supply will have
any rate, he advocates that a an edge on the market and
farmer spread his risks, subsequent profits. The
using his best options. That price spread for that type of
could mean growing com beef will not be very great
and utilizing both silage and compared to fed cattle he
high moisture com, for added
example
Burdette, who pointed out that consumers will go back
that close to half of 1977’s to steak and roast kind of
O V I
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we got licked.
demand today 6)
Burdette is not optimistic
beef. The demand for such
cuts will continue,- but
growth in the area is
questionable. The economy
has changed and shows no
signs of reversing.
The Penn State specialist
says cattle put on fat when
they reach 70 per cent of
their mature size. Then feed
efficiency slows down.
Bigger cattle can be kept
longer on a finishing ration
for the hamburger market,
Burdette continued. He says
that marketing these kind of
cattle at 70 per cent mature
size is efficient, espcially if
they’re on a forage program.
High energy feeds are
better suited for the small
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breeds of beef cattle, the
specialist affirmed.
Commenting that not all
cattle have the same kind of
potential, Burdette
recommends that cat
tlemen feed their animals
only to their contained
potential, which is exactly
what Fox emphasized in his
talk. Both also noted that the
farmer does not have to go to
a roughage program in order
to have the hamburger'type
beef. It’s more a question of
watching weights and
correspondinggrades.
In concluding his talk,-
Burdette said “Buy cattle to
fit your market and ability.
Know something about your
costs.”
Div. of Carnation
Buck, Pa.
284-4464