A26*JLancaster Farming, Saturday, May 12,1990 Teachers Learn (Continued from Pag* A 1) cars set off for the first stop, the farm of Andrew Kurtz, Womels dorf. Here they learned about a commercial beef cow/calf opera tion which also finishes the calves it produces for local markets. Kurtz, who has been in the beef business for about 10 years, explained how his brood cows represent offspring of his grand father’s dairy herd that was bred to beef bulls when he decided to go out of dairying. Kurtz continues to utilize the service of a Polled Hereford bull in his breeding Curtis Hlmmelberger, owner of Hl-Way Meat Market, Stouchsburg, explained how his family-owned business fit into the beef business tory. For many of the teachers, a side of beef on the rail was a new subject. flftf WMtXkfe? stituMi Reduces Her Ability To Produce... /^K » fB J \ S MANNA PRO WV Serving The Atglen Community For Over 70 Years Atglen, PA (21S) 593-5149 • Specializing in Dairy Feeds Complete Feed Analysis Special Formulas & Custom Mixing Available program, thereby naturally taking the horns off his calves. The young beef producer noted his choice in feeding programs was to not use any growth-promotion implants and to fatten his cattle with com and alfalfa raised on his farm. Kurtz finishes both steers and heifers, when the female calves ‘‘don’t cut it” to remain in his herd. The teachers traveled a short distance to the Stouchsburg farm of Clair Zimmerman where they saw another level of beef produc tion. Zimmerman fattens roughly JT 4 ' L ~ Hot weather Is a major stress factor on your dairy cows’ ability to produce their maximum potential. As a cow’s body temperature Increases she tends to experience a depressed appetite resulting in less intake of total feed. This leads to: A. A Drop in Milk Production. B. Depressed Butterfat Levels. C. Reduced Reproductive Performance. D.) All of the Above and none are Beneficial. Thermolass, with It’s high level of sugars provides a “quick-release’’ source of energy. In addi tion, Thermolass has proven to be a stimulant in increasing the cows appetite and aids in in creasing rumen activity resulting in: A. Increased net energy content of the total diet. B. Increased digestibility performance. The extra, ‘quick-release’ energy. Increased appetite, and stimulated rumen activity translates Into healthy cows producing more milk and maintaining or slightly Improving butterfat levels. on PER mcrninirT on all dairy thermolass TUB liiOV/UUIU 1 (April, M, y , June at participating dealers) immerman, Berks County pi. icer, was surroum /teachers who took on the role of “questioning students.” Zimmerman explained how he fattens more than too head of steers each year using an automated, computerized feeding system. 110 head of steers each year using a computerized, automated feed ing system. His family operation produces all the livestock feed for his cattle, mostly steers, which are purchased from Virginia farms. Zimmerman said he has tried dif ferent methods of marketing his finished cattle, using both direct sales to packers and local lives tock auctions. Hi-Way Meat Market of Stouchsburg, owned by Curtis Himmelberger, gave the teachers the opportunity to see the end pro duct of the live beef business. The teachers learned first-hand where the various cuts of meat are found in a steer carcass, which they saw split on the rail. Himmelberger >< < , < \V, (717) 365-1525 DUTCHMAN FEED D.E. HORN & CO. MILLS. INC. Rad Lion, PA ML Airy, PA (717) 244-4511 (717) 733-3020 explained how roughly SO percent of a steer’s weight is lost from live weight to retail sale, especially if the carcass is permitted to age. At Dutchway Market, Myer stown, the teachers heard how this large supermarket purchases mostly select boxed beef and “no roll” quarters to satisfy its con sumers. Meat manager Steve Habecker showed the group some of the innovative marketing he has incorporated into his department, such as stir-fry beef packages complete with vegetables; pre stuffed veal cordon bleu; rolled stuffed flank steak; and others. He noted the need to offer quick and easy meat packages for today’s fast-paced families. Habecker also Two Location* To Save You Better Plnola (717) 532-7845 E-Town, PA organizes annual cooking classes which feature beef recipes, along with cooking and nutritional infor mation from the Pennsylvania Beef Council. The final stop on the tour was MAP Farm, Womelsdorf, which provided a contrast from the com mercial beef production the teach ers had previously seen. Owned by Mike and Marlene Firestine, MAP Farm raises purebred Polled Hereford cattle. Firestine, who is secretary of the Berks Cattlemen’s Association, discussed the record keeping requirements of the purebred beef business, along with information on showing cattle as an advertising tool. (Turn to Pag* A 27) jfe > ,v 4 ra:^ SS’S FEED Formtrty Manna-Pro Country Start Quarryvlll*, PA (717) 786-7361 ,/
Significant historical Pennsylvania newspapers