Carrying on the Family Tradition at the Denver Stockyards

In the midst of mud from the freshly melted six inches of snow, miles of pens, and the hum of generators, I stand above the ground and take in my surroundings. The catwalk in the Denver stock yards is one of my favorite places in the world.  On it, I am able to look over a place that has historic value, as well as significance to my family.

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One of my favorite memories was this past January, seeing my photo on the Wall of Champions in the Yards as National Hereford Queen, since my parents and grandparents are on the wall, too. I am the fourth generation of both sides of my family to exhibit cattle at the National Western Stock Show, and the fifth generation on both sides to raise Hereford cattle.

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Photo Credit: Michelle Wolfrey

While these two traditions have uniquely influenced my life, the broader traditions of agriculture run deep in many families, such as my own.  There are technical traditions, such as branding cattle with the brand (and sometimes the same branding irons!) that have been in a family for years.  There are also traditions of agricultural life that are more so associated with values and soft skills.  For example, when I think of integrity, I think of a cowboy, because the image that most people have of a cowboy is a kind person who always helps and does the right thing.  Other traditions of agricultural life include grit, courage, and passion. These are a handful of the reasons that I am proud of the traditions that I keep as part of an agricultural family.

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An Inside Look at How Antibiotics are Used in Livestock

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Everywhere I turn, I seem to be faced with advertisements encouraging me to eat antibiotic-free meat. While one beauty of being an American is that we have the freedom to choose how we raise our livestock and what products we buy.  In no way am I shaming antibiotic-free producers.  However, I understand that fear of antibiotic resistance and concern for animal well-being.

As a sixth generation beef producer from the Nebraska Sandhills, I have firsthand experience with raising livestock.  When cattle get sick with a bacterial infection, my family chooses to treat them with an antibiotic.  We don’t do this because a sick calf would mean a loss in profit.  I can speak for most if not all livestock producers when I say that our livestock are our way of life.  We put our heart and soul into caring for these animals, and it pains us to see them suffer.

To acknowledge the fear of antibiotic-treated meat animals, here are a few thoughts to keep in mind.  As producers, we develop herd health programs with our veterinarians, and receive training on proper dosage and withdrawal procedures. Relative to the topic of antibiotic resistance, many of the compounds used to treat animals are ionophores, which are actually antimicrobials that serve no purpose in human medicine, and do not impact antibiotic resistance whatsoever. While there are the few drugs that are utilized by both species, they are used to different degrees, as in the case of tetracycline, which accounts for only four percent of human antibiotic prescription, but comprise forty-one percent in animals. Producers feed the meat that we raise to our own families, so we would absolutely never taint the food supply.

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As the Veterinary Feed Directive (VFD) goes into effect in January 2017, the use of antibiotics for growth promotion will no longer be allowed.  Antibiotic use will be more closely monitored by requiring a VFD or prescription for the use of medically important (those also used in humans) antibiotics.  The VFD, which is the result of an FDA Guidance for Industry, is part of the livestock industry’s effort to reduce antibiotic resistance.
If there are further questions about the VFD, livestock use of antibiotics, or livestock production in animals, the best solution is to contact a veterinarian or livestock producer.  While we may seem far away, we are more than happy to answer whatever questions about our way of life that you have!

 

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Egg, Dairy and Chicken Prices Down, Beef Too

CS16_167 2016 Fall Harvest Marketbasket SurevyLower retail prices for several foods, including eggs, whole milk, cheddar cheese, chicken breast, sirloin tip roast and ground chuck resulted in a decrease in the American Farm Bureau Federation’s Fall Harvest Marketbasket Survey.

The informal survey shows the total cost of 16 food items that can be used to prepare one or more meals was $49.70, down $4.40 or 8 percent compared to a survey conducted a year ago. Of the 16 items surveyed, 13 decreased and three increased in average price.

Egg prices dropped significantly due to production recovering well from the 2014 avian influenza, according to John Newton, AFBF director, market intelligence. Milk prices are down substantially from prior years, particularly compared to record-highs in 2014, due to the current global dairy surplus.

“For all commodities in agriculture there is a lot of product on hand and prices are depressed,” Newton explained.

The following items showed retail price decreases from a year ago:

  • eggs, down 51 percent to $1.48 dozen
  • chicken breast, down 16 percent to $2.86 per pound
  • sirloin tip roast, down 11 percent to $5.04 per pound
  • shredded cheddar, down 10 percent to $4.09 per pound
  • whole milk, down 10 percent to $2.84 per gallon
  • ground chuck, down 9 percent to $4.13 per pound
  • toasted oat cereal, down 9 percent to $2.80 for a nine-ounce box
  • vegetable oil, down 9 percent to $2.39 for a 32-ounce bottle
  • flour, down 7 percent to $2.21 per five-pound bag
  • white bread, down 7 percent to $1.58 for a 20-ounce loaf
  • orange juice, down 5 percent to $3.26 per half-gallon
  • bacon, down 3 percent to $4.40 per pound
  • sliced deli ham, down less than 1 percent to $5.45

These items showed moderate retail price increases compared to a year ago:

  • bagged salad, up 16 percent to $2.85 per pound
  • apples, up 10 percent to $1.59 per pound
  • potatoes, up 3 percent to $2.73 for a 5-pound bag

“Dry conditions in the Northeast and Northwest the last few years likely contributed to smaller supplies and higher retail prices for apples,” Newton said. In addition, he said salad prices are up due to lower output in the West, particularly in California and Arizona.

Price checks of alternative milk and egg choices not included in the overall marketbasket survey average revealed the following: 1/2 gallon regular milk, $1.86; 1/2 gallon organic milk, $4.26; and one dozen “cage-free” eggs, $3.48.

The year-to-year direction of the marketbasket survey tracks with the federal government’s Consumer Price Index report for food at home. As retail grocery prices have increased gradually over time, the share of the average food dollar that America’s farm and ranch families receive has dropped.

“Through the mid-1970s, farmers received about one-third of consumer retail food expenditures for food eaten at home and away from home, on average. Since then, that figure has decreased steadily and is now about 17 percent, according to the Agriculture Department’s revised Food Dollar Series,” Newton said.

Using the “food at home and away from home” percentage across-the-board, the farmer’s share of this $49.70 marketbasket would be approximately $8.45.

AFBF, the nation’s largest general farm organization, began conducting informal quarterly marketbasket surveys of retail food price trends in 1989. The series includes a Spring Picnic survey, Summer Cookout survey, Fall Harvest survey and Thanksgiving survey.

According to USDA, Americans spend just under 10 percent of their disposable annual income on food, the lowest average of any country in the world. A total of 59 shoppers in 26 states participated in the latest survey, conducted in September.

Honey-Garlic Glazed Meatballs

honey-garlic-glazed-meatballs2Ingredients
2 large eggs
¾ cup milk
1 cup dry bread crumbs
½ cup finely chopped onion
2 teaspoons salt
2 pounds ground beef
4 garlic cloves, minced
1 tablespoon butter
¾ cup ketchup
½ cup honey
3 tablespoons soy sauce

Directions
1.    In a large bowl, combine eggs, and milk.  Add the bread crumbs, onion, and salt.
2.    Crumble beef over mixture and mix well.
3.    Shape into 1-inch balls.  Place the meatballs on a greased rack in a shallow baking pan.  Bake, uncovered, at 400º for 12-15 minutes or until meat is no longer pink.
4.    Meanwhile, in a large saucepan, saute garlic in butter until tender, but not brown. Stir in the ketchup, honey, and soy sauce.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.
5.    Add meatballs to the sauce.  Carefully stir to evenly coat.  Cook for 5-10 minutes.
6.    Serve as appetizers or as a mealtime meat dish.
Yield:  5-4 dozen, depending on meatball size

Property Taxes Still Top Priority

steve corn head shotIn early June I had the opportunity to attend the 2016 Cattlemen’s Ball hosted by the Linemann Family near Princeton, Nebraska. The Ball is a tremendous event targeted to raising funds for cancer research. If you’ve never been, I’d encourage you to put it on your list of things to do and see in Nebraska. Congratulations to the Linemann family and all those who helped make this year’s event a major success!

Not only is the Ball a fun time for a great cause, it’s a good way to connect with people from across the state. During the Ball I had the chance to talk to many farmers and ranchers. Not surprisingly, property taxes and concerns about profitability in agriculture were the top two issues on people’s minds. As margins in agriculture have tightened, the squeeze of higher property tax bills have only added more financial pressure to farm and ranch families. With property valuation notices hitting mailboxes in June its only added to the seriousness of the need to address this issue.

I don’t need to repeat the numbers, but I will. Over the last 10 years property taxes collected on agricultural land statewide have increased 176 percent. Commercial and residential property taxes have also climbed by 49 percent and 35 percent, respectively. Nebraska’s three-legged tax stool of property, income and sales tax is out of balance. Property taxes now account for 48 percent of total collections of the three, with income taxes at 32 percent and sales taxes at 20 percent of statewide collections.

We have to bring balance to our tax structure and alleviate the over-reliance on property taxes. As we head into the heat of the summer, I want you as a Farm Bureau member to know this when it comes to the property tax issue:

Farm Bureau will continue to lead the charge to fix this problem. This isn’t an easy issue, but it is not an impossible one either. There are numerous ideas and approaches to better balance the tax burden and alleviate the pressure on property taxes. We’ve offered solutions in the past and we’ll continue to do so. We’re fleshing out new ideas, even as I write this. We are committed to this issue.

We have expectations of the Legislature. There are good people in the Nebraska Legislature who are interested in making sound tax policy for Nebraskans. The Legislature is still our first best means to solve the property tax problem. As we’ve always done, we will bring ideas to the legislature and work together with Nebraska senators to find solutions. With that said, the Legislature needs to act. Kicking the can down the road won’t cut it. We’ll continue to do everything we can to work with senators to make progress in the legislative arena.

We’re willing to be patient, but there must be a final destination. Baseball analogies are often used to discuss the property tax problem. I continue to hear the terminology “bunts and singles” when it comes to fixes for property taxes. “Bunts and singles” will not solve the problem unless you string enough of them together to score runs and ultimately win. I’ve testified before the legislature that if it takes multiple years to solve this issue, we’re willing to do that. But there must be a clearly identified end goal, with a plan for how that is accomplished.

All Nebraskans, not just farmers and ranchers deserve better. They say a rising tide raises all ships. While our farm and ranch members have been hit the hardest by property tax increases, we know many Nebraskans share those concerns and they’ve relayed those to their elected leaders. Our solutions to balance the property tax burden will work for all Nebraskans.

Doing nothing is not an option. I know you want this issue addressed. Many of you have reached out to the team at Nebraska Farm Bureau urging action. I also know some members are looking at alternatives beyond the legislature. As I said before, the legislature is our first best solution, but we are open to looking at all options to make the reforms needed to bring balance to our tax system.

As always, I want to thank you for being a Farm Bureau member. Farm Bureau exists to serve you and I always welcome your thoughts, input and ideas as we work together to address this critical issue.

 

Until Next Time,

Steve Nelson, President, Nebraska Farm Bureau

Spring Cattle Work

cake -- JacobWhen I was a freshman in college I remember one weekend I had some friends ask me what I was going to do that weekend. I told them that I had to go home to help my family pair, sort, vaccinate, and move our cattle out to our summer pastures. To my surprise they would ask, “Why do you have to vaccinate them and sort them out?” At first I was shocked, I thought to myself, how would people not know why ranchers have to do that? But I took a step back and remembered that not everybody grew up in a ranching community and have been around cattle their whole life. After I told them why they seemed very interested in it and was glad they learned something new! So, I thought I would tell more people about why ranchers do this to their cattle.

After all the cows give birth to their calves in late spring, most ranchers move their cattle out to new pasture for the summer, a place where they will be comfortable all summer to roam and graze as they please. But before you can move them away from home you need to do some housekeeping duties first. First my family separates the good, healthy pairs. We only want to send our top notch, healthiest cows and calves to new pasture. So we separate the healthy pairs. In case you didn’t know, a pair is both the cow and her calve, the calves are still very young and need their mom’s milk for nutrients and to grow better. After we get the best, healthiest pairs separated, we need to sort the calves away from the cows. After we sort them it’s time to run them through the shoot.

pour on -- JacobYou need to sort the cows from the calves because you use different sizes of alleyways and shoots. Once you get them in the shoot, the procedure is the same. Each cow, calf, and bull, get two shots. One shot helps prevent pink eye, respiratory problems, and intestinal problems. While the other shot is just some vitamins to help keep them healthy. You also pour a certain about of pour on over their backs. Pour on is a liquid that you pour over the backs of them. This helps prevent flies from bothering them as much during the heat of the summer.

After all of this you load them up in trailers. Calves go on separate trailers than the bulls and cows because they could get trampled. Once they are loaded you take them to your desired location. Over the coarse of the summer you need to check on them frequently. Ranchers have to make sure they have enough salt and mineral for them just so they are getting extra nutrients and sometimes ranchers will give them a sweet treat called cake. Cake is little cylinder like pellets that you give to them as a treat; they taste very good to the cows and are full of nutrients so ranchers like them too. Ranchers also have to check on them to make sure the flies aren’t bothering them too much. If the flies are bad, we will spray more pour on over them.

Moving cattle out to graze over the summer is an exciting time of the year for ranchers. It gives them a much-needed break after the hard, cold, and long calving season. Ranchers love to check up on their cattle and make sure they are doing okay. Once Fall hits it’s time to take them home. When they get home it’s not long before the calves are sorted away again and taken to sale barns to be sold. This is quite possibly the biggest day for ranchers, as they will make most of their money for the year. Sale day is also either a sad or happy day for them, depending on whom you ask! Then they start all over again in the spring with calving out their new calves.

Jacob Goldfuss bio pic

What Makes a Fluffy Cow Fluffy?

Have you ever wondered what makes a Fluffy Cow Fluffy? Most fluffy cows are bred to have lots of hair but the hair isn’t so fluffy without the required work.

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This is what a fluffy cow looks like before it is all clean. This is my Crossbred (he has both Chianina and Maine influence) Market Steer named Lautner. He weighs 1,300 lbs. I plan to exhibit him at the end of October at the Kansas City Royal Livestock Show, in Kansas City, MO. Follow these steps to see how Lautner transforms into a clean fluffy cow.

Step One: is to blow the dirt out of Lautner’s coat. A blower is a tool like a blow dryer it blows air to through the long hose. First picture is what a blower looks like. This takes less than five minutes.

Step Two: Grab the garden hose and start rinsing Lautner by putting water on his coat. This takes 20-25 minutes, because you want to get his entire coat really wet.

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Step Three: Take the Gain Dish Soap turn it upside down and disperse it all over his coat. This is called “soaping”. This takes five minutes.

Step Four: Take the scrub brush (first picture) a plastic brush with a handle and bristles used to scrub the coat and get all the dirt out. This also helps deep condition Lauter’s coat. This takes 5-10 minutes; I am making sure I get all the soap “scrubbed in” all over Lautner’s coat.

Step Five: Rinse the calf with the garden hose, making sure all the soap bubbles come out. This takes 10-15 minutes (this step is repeated from step two)

Step Six: I use the scotch comb and brush Lautner’s hair. Lautner’s hair is still wet. This step takes 5 minutes.

Step Seven: Blow the calf out with the blower; the blower was used in the first step. This step is very important. This is how Lautner’s hair dries and becomes fluffy. This could take a while, generally takes 30-40 minutes until he is completely dry.

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Step Eight: I apply conditioner out of the spray bottle and brush it in with a human hairbrush.

After all these steps Lautner looks like this. He is very clean and his hair is soft.

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Haley Ehrke bio