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Meet the 4th Generation Rancher Driving a Regenerative Cattle Collective Forward

Modern Farmer

For Cory Carman, choosing to raise cattle outside of the feedlot system always seemed intuitive. Driving the I-5 between LA and San Francisco, I was like, ‘Oh, this is what people think cattle ranching is.’” Carman didn’t intend to stay on the ranch on which she grew up. And, one that must also be more sustainable.

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Calves or crops: new research compares per-acre returns of ranching and grain farming in Saskatchewan

Real Agriculture

Over a 50 year time period, the returns from grain farming are $508/acre higher than cow-calf production, according to the research modelling. Read More

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Food as Filler OR Food as Medicine?

UnderstandingAg

farm output nearly tripled, while global grain production has more than quadrupled since 1950 and has doubled since 1975. No doubt that global grain production is significantly higher, but at what cost? A typical ranch only produces cattle and the calves are usually weaned and sold. From 1950 to 2000, U.S.

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The ranching industry’s toxic grass problem

Food Environment and Reporting Network

In Elk Creek, Missouri, cattle stand in a pond to cool their fever caused by fescue toxicosis, which costs the beef industry as much as $2 billion a year in lost production. Ranchers found the species remarkably resilient and, if not beloved by cattle, edible enough to plant. But ranchers have been slow to embrace it.

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Registration open for Ranch-Raised Beef Conference on May 30-31 in College Station

AgriLife Today

Event offers inside look at production and marketing of beef Registration is open for the Ranch-Raised Beef Conference on May 30-31 in Bryan-College Station, hosted by the Texas A&M AgriLife Extension Service and the Texas A&M College of Agriculture and Life Sciences Department of Animal Science.

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Corn or Cattle? How one farm made the acreage allocation decision

Western FarmPress

Dee River Ranchs investment in grain storage, soil health prompts a shift from pasture to cropland.

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Regenerative Beef Gets a Boost from California Universities

Civil Eats

Since taking the helm of the facility’s nutrition and dining services in 2018, he has worked to revamp the cuisine, including sourcing almost half of ingredients from farms and ranches within a 250-mile radius of the Sacramento Valley. Grazing cattle on pasture for the entirety of their lives, on the other hand, is far less productive.

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