FRANCONIA (Montgomery
Co.) F.M. Brown's Sons, Inc.
recently held a beef production
and management seminar and tour
for their customers and sales staff.
The seminar, which was held at
Doug Kogel, chief cattle buyer at Moyer Packing Company, discusses the future of
raising finished beef steers in the East to F.M. Brown’s Beef Seminar participants.
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ARNETT’S GARAGE N.H. FUCKER & S.G. LEWIS AND SON TRIPLE H EQUIPMENT
Rt. 9 Box 125 SONS, INC. West Grave. PA 19390 Peach Bottom, PA 17563
Hagerstown, MD 21740 Maxatawny, PA 19538 (215) 869*9440 (717) 548*3775
(301) 733-0515 (215) 683-7252 869-2214
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'“mlS??' SCHREFFLER EQUIPMENT PE OPLE r SSALES Comly'sTurfFarmJnc.
R m7)*BW^7'slB 7 (717) n 648-11M OaWand MdISjPA 17078 lB9BO
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M M WEAVER A SON
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Leola, PA 17540 Perkasie, PA 18944 Martindala, PA 17549 Seven Valleys, PA 17360-0085
(717) 656-2321 (216) 257-0101 (215) 445-4541 (717) 428-1967
Brown ? s Sponsors Beef Seminar, Tour
the Family Heritage Restaurant in
Franconia, was attended by 85
participants. It was the culmina
tion of several months of training
in beef nutrition for the Brown’s
sales staff, and provided Brown's
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Outstanding fuel efficiency.
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And great resale value.
And we make the MF 240
Incredibly easy to own with a
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beef customers with some insight
into new and old techniques
involved in raising and marketing
beef cattle.
Doug Kogel, cattle procure
ment director for Moyer Packing
MONEY...
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Company, spoke about the impor
tance of the beef industry in this
area of the country. He stressed
the opportunity beef producers
had to raise and market their ani
mals. He also discussed the impor
tance of producing a quality ani
mal. and of taking advantage of
the nutritional information avail
able from Brown’s to turn animals
over rapidly and in an economical
manna-. He pointed out that it did
not make much sense to export our
started feeder calves to the Mid
west and turn around 12 to IS
months lata and bring them back
to kill them. He indicated that in
many areas of the country, beef
producos have to ship long dis
tances to reach the final market,
but here in Pennsylvania and New
Jersey markets such as Mopac are
very close. He finished off his talk
with a brief question and answer
period.
Dr. Walter Kennett, Brown’s
director of nutrition, followed
with a discussion of the various
.types of beef operations which
Brown’s deals with, and how each
needs a different nutritional prog
ram to optimize economical
growth. He stressed that know
ledge of input costs, ration ingre
dient quality, and knowledge of
what the buyer is looking for are
all critical in planning a successful
beef raising program. Kennett
placed special emphasis on the
need for the correct balance of
nutrients at each stage of growth
to take full advantage of today’s
nutritional knowledge. He also
discussed how the type of nutrient
requirements vary, especially
rumen degradable and undegrad-
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able protein, at various stages of
growth. He concluded his talk by
challenging those in attendance to
do a better job of grouping on both
weight and frame size and to fin
ish animals on feedlots Caster and
thus more efficiently.
The final program speaker and
co-host of the seminar was Mark
Anderson with Hoffman-
Laßochc, the manufacturer of
Bovatec. Anderson spent some
time discussing how coccidiosis
can affect profit in a beef opera
tion. and on reviewing the various
stages of cocci growth and deve
lopment He stressed the impor
tance of using Bovatec, which is
an lonophore, and is Coccidiocid
al in a balanced program of raising
beef cattle. Bovatec kills cocci
organisms in early stages of the
life cycle where other types of
compounds are coccidiostatic and
only arrest development of the
organism. He showed how an out
break of coccidiosis can reduce a
beef steer’s disease resistance, and
impact its health for the animal’s
entire life. Bovatec is also a
growth promotant which im
proves feed efficiency and aver
age daily gain. At Brown’s, there
are six beef and dairy feeds which
contain Bovatec, with one right
for every situation from the creep
feeder to the finial finisher
supplement.
Following the meal and prog
ram, the group adjourned to
Mopac, where they were given a
tour showing how animals were
handled and processed into the
final cuts of meat sent to the
stores. The importance of quality
control at every step of the opera
tion was stressed.
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PH. 717-299-2571