NASHVILLE, Tenn. (RFD-TV) — Weaning weights alone can be misleading when comparing cow performance, especially in herds with wide variation in mature cow size. That’s a key point highlighted by Kenny Burdine, livestock economist with the Kentucky Cooperative Extension Service, as producers review records and make culling decisions.
Larger cows often wean heavier calves, but they also cost more to maintain. Bigger cows consume more forage, hay, supplements, and minerals — and they often carry higher indirect costs tied to health, handling, transportation, and yardage. When culling decisions are based strictly on calf weaning weight, smaller-framed cows are more likely to be removed, gradually increasing average cow size and pushing herd costs higher over time.
Burdine’s analysis suggests producers should view productivity relative to cow size, not just raw calf pounds. In a budgeting exercise, he found that for every additional 100 pounds of mature cow weight, a cow needed to wean roughly 50 more pounds of calf just to stay economically competitive. That relationship shifts with cattle prices, but the principle remains consistent.
Tracking individual cow-calf performance helps identify which cows are truly earning their place.
No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”
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The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!
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How does a robot milk a cow?
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The machines do all the work at Hickory Hill Milk in South Carolina, where the pampered cows get on-demand service. They make a premium cream line of milk you still have to shake. It is so good it is used to make the world-famous Clemson blue cheese.
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Today’s blog post by RFD-TV Agri-Legal Expert Roger McEowen takes a look at the “preferential payment rule,” a unique bankruptcy provision that can come as a suprise to farmers in financial distress.
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Chefs Chris Carter and James Peisker believe we have the power to make the world a better place with every meal. Through Porter Road butcher, they are now turning this belief into reality.
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RFD-TV’s own Marlin Bohling proved he is more than “just Ken” with his yummy “BarBieQuacamole Taco Burgers.” Get the recipe here — it’s a 10!
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