Ag Economist discusses pandemic changes to beef cattle industry

Purdue’s Lusk was a featured speaker during K-State Cattlemen’s Day MANHATTAN, Kan. – A top analyst said recently that the COVID-19 pandemic has caused several changes in the beef industry, many of which could be here to stay. Jayson Lusk, Distinguished Professor and head of the Department of Agricultural Economics at Purdue University, was a featured speaker during the 108th annual K-State Cattlemen’s Day. His talk focused on the impacts of the pandemic…

Continue ReadingAg Economist discusses pandemic changes to beef cattle industry

Studies indicate patch burning of tallgrass prairie is a valuable option

Practice provides a method to offset carbon emissions from a cow-calf operation MANHATTAN, Kan. – To the uninitiated, it’s an awesome and sometimes scary sight, coming over a hill to encounter a burning prairie as far as the eye can see. But planned burning – also called prescribed burning – of the tallgrass prairie is a proven effective and widely used way to control invasive plant species. The practice also improves forage quality…

Continue ReadingStudies indicate patch burning of tallgrass prairie is a valuable option

Cattle Chat: Managing mud

K-State beef cattle experts offer advice for reducing the impact of mud on cattle performance MANHATTAN, Kan. — Snow thawing and warm days may lift the spirits of many, but for cattle producers it often leads to extra work managing around mud.  Not only is mud an inconvenience, but the veterinarians at the Kansas State University Beef Cattle Institute said if not managed properly, it can negatively impact cattle performance.   Addressing this topic…

Continue ReadingCattle Chat: Managing mud

Cattle Chat: Keeping calves healthy

Providing a clean environment where calves less than a month of age are not in close-contact with older calves is the best way to keep scours from developing in the herd. | Download this photo. K-State veterinarians offer ways reduce risk of calves developing, sharing scours MANHATTAN, Kan. — The old saying “an ounce of prevention is worth a pound of cure” coined by Benjamin Franklin rings true for many of life’s situations. And…

Continue ReadingCattle Chat: Keeping calves healthy

Study: Consumers favor ground beef over plant-based alternatives

Ground beef at three fat levels is favored by consumers over plant-based alternatives for taste and flavor, among other areas, according to a study from Kansas State University. K-State meat scientist notes ‘stark’ differences MANHATTAN, Kan. – Consumers overwhelmingly chose ground beef over plant-based beef alternatives in a multifaceted study now being reported by Kansas State University researchers. Ground beef – offered with 10%, 20% and 30% fat -- was strongly preferred for…

Continue ReadingStudy: Consumers favor ground beef over plant-based alternatives

Study: Seed protein does not reflect key amino acid levels in soybeans released over the last four decades

Note: A Kansas State University study examined the composition of thirteen soybean genotypes released between 1980 and 2014, focusing on the levels of eighteen amino acids relative to protein and yield. They found that seed protein levels do not provide a complete characterization of relevant changes for critical seed amino acids, and that additional external nitrogen does not result in an improved amino acid composition. MANHATTAN, Kan. – From edamame to cooking oil…

Continue ReadingStudy: Seed protein does not reflect key amino acid levels in soybeans released over the last four decades

Study: Consumers still favor beef as protein source

K-State researchers are reporting that beef is consumed three times more often than plant-based proteins in the U.S. Researchers compare consumption of beef to plant-based protein alternatives MANHATTAN, Kan. – Consumers who prefer beef over plant-based protein alternatives said they are willing to pay nearly two dollars more per meal for a burger when dining at a restaurant, according to a study from Kansas State University. But, the same study notes, those who…

Continue ReadingStudy: Consumers still favor beef as protein source

Study: White-tailed deer favor crops high in crude protein

White-tailed deer prefer plants high in crude protein and digestibility, according to a recent study. Outdoor enthusiasts get new clues on designing successful food plots MANHATTAN, Kan. – A study of plants preferred by white-tailed deer is providing important information to outdoor enthusiasts who design food plots to encourage hunting or viewing opportunities. Charlie Lee, who recently retired as the wildlife specialist for K-State Research and Extension, said the study from Mississippi State University indicates…

Continue ReadingStudy: White-tailed deer favor crops high in crude protein

Research hints at role for spring wheat in Kansas

Kansas farmers prefer to grow hard red winter wheat, but recent research indicates spring wheat could also have a role in the state's farm economy. Yields are low, but protein content high for spring wheat grown in state COLBY, Kan. – Ongoing research trials on growing spring wheat in Kansas continue to indicate that producers can expect reduced yields compared to the more popularly grown hard red winter varieties in the state. But…

Continue ReadingResearch hints at role for spring wheat in Kansas

New prescribed burning findings are part of upcoming K-State Cattlemen’s Day research reports

Kansas State University is involved in a six-year study to compare the effects of prescribed burning of the Flint Hills later in the summer versus the traditional early spring burning. | Download this photo. March 5 event will be online this year MANHATTAN, Kan. – Two years into a sweeping six-year study on prescribed burning in the Flint Hills, Kansas State University researchers already have take-home messages about cattle performance and plant response when…

Continue ReadingNew prescribed burning findings are part of upcoming K-State Cattlemen’s Day research reports