In the last 20 years, typical beef producers have increased herd size, established new expectations for cattle growth from slightly older cows and maintained solid reproductive performance. Hats off to some great performance- orientated cattle producers.

The old saying, “you can’t get blood out of turnips,” takes on a new twist as edible protein for human consumption continues to increase through the utilization of forages not high on the menu. Beef production requires forage that simple-stomached species have difficulty in digesting.

By grazing, beef producers not only stimulate more forage production, but also harvest beef, a much desired item on the menu. This win/win situation has continued throughout history as beef producers have fine-tuned their management and production skills.