2018 Limousin National Show has Yanco breeder bring home a champion – The Irrigator

A BLACK and polled heifer stamped with “donor potential’’ stormed through the classes to overpower the bulls for the title of supreme exhibit at the 2018 Limousin National Show.

Held at Wodonga on May 3, the National Show drew 32 vendors from four Australian states with 103 entries.

Over judge Donna Robson and associate judge Kate Loudon could not go past the heifer, Progress Midnight Dreams M14, for their supreme exhibit.

The Progress Keep Dreaming K11 daughter was exhibited by Yanco’s Peter Kylstra to junior and grand champion female, and supreme exhibit.

Out of Progress Noble Empress, the 19-month-old heifer was AIed to Wulf’s Xcelcior for a September calving. Mrs Robson admired the heifer for her extra length, capacity, width and dimension.

“She is super sound, long and a very complete package,’’ she said. “She will grow into an excellent cow and has donor potential written on her.’’

The sashing of the grand champion female turned into a shoot out between Progress entries with the senior champion female, Progress Keep the Magic K8, impressing the judge with her length, exceptional udder quality, and great job on her calf. Sired by Summit Noble Magic, the apricot polled, three-year-old cow had a seven-month-old heifer calf, Progress Legends Magic, and was AIed to Myers Master Court.

Mr Kylstra was happy with a win. “I have raised and managed 42 of her ancestors and can trace her pedigree back to the foundation cows bought in 1984,’’ he said. “It is rewarding to see what I have is still competitive.’’

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A cow with better body condition has stronger calving process – Victoria Advocate

Body condition scoring refers to evaluating the amount of body fat in a cow (or any other animal).

Under normal grazing conditions, cows carrying more body fat are more efficient because they are more adapted to their environment. Cows (and bulls) that are more adapted to their environment are more fertile and productive.

The value of body condition scoring has been known since at least the early 1960s when Dr. J. N. Wiltbank reported that cows in better body condition, or that were increasing body condition, had a greater chance of getting bred, maintaining the pregnancy, and getting rebred earlier after calving.

Early body condition scores were simply thin, average and fat. These visually estimated the amount of fat covering the backbone, ribs, and hooks and pin bones. Later the scores were given a range of numbers from 1 (emaciated, very thin) to 9 (obese, very fat) with a score of 5 being average.

Dairy producers and Australians use a similar score but the range is 1 (emaciated) to 5 (obese) and 2.5 is average, but both evaluate condition in the same manner.

Unless cows have been deprived of forage or feed for an extended time or have been sick or are very old, few are scored 1 or 2. These scores indicate a total loss of external fat cover and even severe muscle loss. Most of the bones are easily noticeable. Allowing cows to become or remain in these condition scores is considered inhumane.

A BCS 3 cow’s backbone is easily noticed as are all her ribs. Cows are considered BCS 4 if their backbone has some fat cover and their fore ribs are covered. A BCS 5 has all ribs covered and hooks (hipbones) and pins (tailbones) are rounded.

If a cow’s ribs are covered and the area between her hooks and pins is filling in with fat, the cow is BCS 6.

A BCS 7 has a rounded appearance from her hooks to pins (with all other bones well covered).

Cow’s fatter than BCS 7 are obviously quite fat. BCS of 8 or 9 are unnecessary as there is no advantage for this additional fat and in fact could create problems at calving.

Ideally, a cow should calve in BCS 5 and a heifer as a 6. Typically, a whole BCS is lost at calving. Cows and heifers should be evaluated for BCS 60-90 days prior to calving to allow time to gradually increase it prior to calving. Once a cow or heifer calves and begins to milk, it is nearly impossible to increase condition; however, it is better to try late than never. Evaluate BCS for the entire herd but treat individuals by supplementing.

Females that calve in better BCS (up to and including a 7) tend to be easier calving (less stress, especially heifers), have more vigorous calves, produce a higher quality and quantity of colostrum and milk, go through reinvolution of the reproductive tract more quickly, and come into estrus (heat) earlier and breed earlier. This leads to calves born earlier in the season, which will weigh heavier at weaning and be worth more.

There are a number of publications on body condition scoring at the Texas A&M AgriLife Animal Science Extension website beef.tamu.edu

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'Holy Cow, the Waves Are Glowing!' – KQED

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'Holy Cow, the Waves Are Glowing!'
It took four attempts for Stephen Bay to see the neon-blue waves crashing against the rocks at Torrey Pines State Beach, but when he did, just one thought went through his mind: "Holy cow, the waves are glowing!" he told NPR. "They were just lit up in

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Short-covering Boosts CME Live Cattle Futures; Hogs Higher – Drovers Magazine

Chicago Mercantile Exchange live cattle futures closed higher on Thursday after short-covering and fund buying reversed the previous session’s losses, said traders.

In a trading strategy known as bull spreads, traders bought June and simultaneously sold deferred months, stirred by firmer wholesale beef values and future’s discount to expected cash prices this week.

June live cattle closed 1.850 cents per pound higher at 107.525 cents, and above the 10-day moving average of 106.125 cents. August ended 0.925 cent higher at 104.300 cents.

Packer bids for slaughter-ready, or cash, cattle in the U.S. Plains were $119 to $122 per cwt against up to $128 asking prices. On Wednesday, a small number of cash cattle in Nebraska brought $119 to $121.

Last week’s overall cash cattle trade in the Plains was $118 to $128 per cwt.

Bullish futures investors were encouraged by the resumption of higher wholesale beef prices amid spring grilling and ahead of the Memorial Day holiday weekend.

Lighter weekly cattle weights suggest feedlots are actively moving animals to market on schedule, or current, to avoid them backing up amid forecasts for increased supplies ahead, they said.

“Our cattle are extremely current. So we’re holding out for steady-or-better prices than last week,” a Plains feedlot source said.

Technical buying and higher live cattle futures rallied CME’s feeder cattle contracts.

May closed 1.450 cents per pound higher at 138.600 cents. 

Hogs Close Mostly Higher

Firmer cash and wholesale pork prices and short-covering landed most CME lean hogs months in bullish trading territory, traders said.

Some investors bought deferred months and sold May ahead of its expiration on Monday, they added. CME May closed 0.450 cent per pound lower at 65.475 cents. Most actively traded June ended up 0.750 cent at 77.325 cents. July closed 0.475 cent higher at 78.075 cents, and above the 20-day moving average of 77.825. A few packers have enough hogs for the rest of the week, but others need hogs for next week while taking advantage of their profitable margins and improved pork demand, a trader said.

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Marlowe Is Opening a Cow Hollow Outpost This Fall – Eater SF

Big Night Restaurant Group, owned by Anna Weinberg and James Nicholas, is expanding its stable of restaurants with the addition of Cow Marlowe, located in — you guessed it — Cow Hollow. The group’s other restaurants include Marlowe, Petit Marlowe, Leo’s Oyster Bar, Park Tavern, the Cavalier, and Marianne’s, all of which are known for stylish, lively atmospheres.

The punnily named restaurant will be an extension of the ever-popular original Marlowe in SoMa, making a new life for itself in the former location of now-closed Eastside West at 3145 Fillmore St. The former rowdy nightlife destination will become a sleek, more grown-up affair with many of Marlowe’s bistro-style details, and nods to chef Jennifer Puccio’s signature Marlowe dishes (hopefully including that burger). The chef is also planning dishes specific to the neighborhood, only available at Cow Hollow.

When it opens in September, the addition will add to Cow Hollow’s growing reputation as a chic dining destination, taking into account the recent opening of Bar Crenn, and impending opening of NYC’s obsessively beloved Shake Shake. It’s also very close to Balboa Cafe, a neighborhood staple for Chardonnay and brunch, and a place that James Nicholas says is close to his heart.

“We are so excited to bring the Marlowe concept to Cow Hollow, a neighborhood my family has been frequenting for generations,” said Nicholas in a release. “I was a regular at Balboa Cafe, as was my father and my grandfather before him, and I’m sure our son, Leo, will be too.”

Stay tuned for more details on Cow Marlowe as they become available.

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Farms under question with cow disease Mycoplasma bovis explode to exceed MPI estimates – Stuff.co.nz

National's Nathan Guy has doubts about whether Mycoplasma bovis can be eradicated

Ministry officials are scrambling to update estimates of farms infected with a cow disease after property numbers under question exploded in the last week from 129 to 299 farms.

Two further farms were confirmed in the last day with Mycoplasma bovis, in Oamaru and Southland, bringing the total to 38. This is on top of  a sheep and beef farm near Cheviot in North Canterbury added to the list on Wednesday after the disease was found to be detected in the region for the first time.

However, its seems property numbers “of interest” have jumped including those under controls restricting the movement of any risk goods, including animals, on or off the property.

Framers are worried that farms with cow disease Mycoplasma bovis are increasing.


Framers are worried that farms with cow disease Mycoplasma bovis are increasing.

National’s Primary Industries spokesman Nathan Guy said he had doubts about whether the disease could be eradicated “but it will be up to the science”.

READ MORE: Cattle disease Mycoplasma found on North Canterbury farm

He criticised the response for being too slow. “Compensation has been too slow, farmers are really starting to hurt and the banks are circling,” Guy said.

Tracking of the cattle disease showed that more farms than previously expected were likely to be affected, said Biosecurity Minister Damien O’Connor. “While we always expected to find more properties, officials tell me that the numbers will likely exceed their earlier modelling. That modelling work is continuing and we will have a clearer picture in the next couple of weeks.”

Ministry for Primary Industries (MPI) officials told a Parliamentary select committee on Thursday the disease was likely to have been in New Zealand since December 2015. 

However it was not officially detected through testing until July 21 last year on a South Canterbury farm belonging to Aad and Wilma va Leeuwen. 

Head of Biosecurity NZ Roger Smith said the last week had changed everything in relation to the disease because of the jump in farm numbers under question.

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“We are still identifying farms and getting closer to making a decision about eradication.”

In the meantime MPI was still working through compensation payments to farmers. Director of response Geoff Gwyn said the time it took to prepare a compensation application varied from 48 hours through to as much as four months.

Much depended on the accuracy of the records kept by farmers.

O’Connor said tests so far showed all of the infected properties were connected in some way.

This indicated that there were no fresh incursions from other sources.

“The tracing of Mycoplasma bovis is made harder by the poor use of the national animal tracing system (Nait),” said O’Connor. “We could have tracked this more quickly if the system had been used properly. The previous Government’s inaction, lack of enforcement and promotion of Nait has created major issues for hunting down Mycoplasma bovis.

“We will make changes to the Nait system.”

A cull of 22,000 cows is  underway, with nearly half of the animals already destroyed.

“That cull is necessary to reduce the disease’s spread through the national herd. I know farmers whose properties are under control restrictions face a difficult time,” said O’Connor.

“I’m working hard to ensure the Government and sector make the best possible decision with the best possible information regarding Mycoplasma bovis. I expect that decision will come in the next few weeks.”

“Farmers should ensure any compensation claims they make related to Mycoplasma bovis are accurate, as it makes the process quicker. MPI and Dairy NZ have boosted the number of people working directly with farmers to assist in that process.

“As of close of play Wednesday May 9, 38 farms were active infected places and another 40 were under Restricted Place Notice (i.e. considered highly likely to become infected). Nearly 1700 properties are of interest because of risk events such as animal movements, the supply of milk for animal feed or because they are adjacent to infected properties,” O’Connor said.

 – Stuff

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Donegal farmer "lucky to be alive" after cow attack – BBC News

A farmer from County Donegal, who sustained serious injuries after being attacked by a cow, has said he is lucky to be alive.

Brendan McLaughlin, 66, was on his farm near Manorcunningham treating a sick calf two weeks ago when the incident unfolded.

Mr McLaughlin, who farms 86 acres of land, is also the vice chairman of the Irish Farmers’ Association.

Bones in his leg and foot were broken and he was taken to hospital.

“The heifer had calved and the calf took sick,” said Mr McLaughlin.

“I have escape gates and everything but I didn’t see this coming. I’ll never trust a heifer again.

“She came behind me to the gate. She looked at me and didn’t move. I ran then as hard as I could.

“I ran through a feeding barrier which was only 12 inches wide, but she got me. She pinned my foot to the barrier with her head.”

‘The pain was severe’

  • Farm leader in cow attack safety warning
  • Walkers warned over cow attacks

Brendan McLaughlin has been a farmer for 40 years and decided to speak out to raise awareness for other farmers.

“Nothing like this has ever happened to me before. I was on my back before I knew it and kind of passed out.

“I had my phone in my pocket which was lucky and I got hold of my wife.

“The pain was severe and I knew there was damage done. I’m lucky to be alive.

“I broke the tibia in one place and broke the bottom of my heel. I have pins in my foot and the leg too.

“My message for farmers is never to trust a cow or any animal on a farm. You can have all the safety measures in the world but never trust a cow.”

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McDonald's ditches frozen beef for West Coast Quarter Pounders – OCRegister

There’s something new at McDonald’s this week, and it’s not just the chain’s reboot of its Quarter Pounder burger.

It’s what goes with it, an 8 1/2-inch napkin that’s as wide as a sheet of letter paper.

“Fresh beef cooked when you order,” it reads. “So hot & juicy, you’ll need a bigger napkin.”

A huge napkin for a huge launch.

“This is the biggest thing we’ve done since all-day breakfast,” said Tim Brown, operations development manager for the chain.

McDonald’s in Southern California is going public with the new Quarter Pounder this week, changing its footing with competitors such as Wendy’s and In-N-Out Burger that don’t use frozen beef.

As stated on the napkin, the new Quarter Pounder is:

Made with beef patties that are pre-shaped but never frozen.

Made to order, instead of having pre-made burgers waiting under heat lamps.

It’s been 13 months since McDonald’s announced it would phase out frozen beef, but the project has been in the works for two to three years, Brown said.

The rollout began on the East Coast. Now that it has reached the West Coast, Chicago-based Brown and other company reps are making the rounds in Southern California to spread the word. the campaign includes new TV commercials and events for social media influencers, including a pop-up display near USC on Wednesday, May 9.

And for good measure, there’s a new, limited time sandwich called Garlic White Cheddar made with creamy garlic aioli and garlic chips on a quarter pound burger or chicken breast on a toasted artisan roll.

On Tuesday, Brown was in Grand Terrace with Todd Horner, who with his family owns and operates more than 30 McDonald’s throughout Southern California. They were showing off the kitchen in one of Horner’s restaurants.

McDonald's executive Tim Brown flips a Quarter Pounder patty at a restaurant in Grand Terrace. (Fielding Buck, Southern California News Group)
McDonald’s executive Tim Brown flips a Quarter Pounder patty at a restaurant in Grand Terrace. (Fielding Buck, Southern California News Group)

“You basically cook two-sided,” Brown said at the grilling station where the beef goes under a press “like the George Foreman-type grill” for 60-80 seconds.

Reaching down to a knee-high refrigerator/freezer, he said “This is a new piece of equipment that we had to do for fresh beef. The reason we had to upgrade the refrigerator was because it opens and closes so much throughout the day that we had to put a stronger compressor in there to make sure it maintains the proper temperature of 34-40 degrees throughout the day.”

When a customer makes an order, the sound of a cowbell comes from a computer monitor, telling a cook to start grilling.

In addition to equipment upgrades, McDonald’s had to get its five beef suppliers throughout the United States on board and train its staff on new safety procedures. Employees wear one-use plastic gloves when handling the raw meat.

The decision to change the Quarter Pounder was based on customer requests, Brown said, and their response will determine what McDonald’s does next. Smaller patties for other sandwiches, such as the Big Mac, are still frozen.

Customers have already noticed a difference in the Quarter Pounders, said Horner.

“There’s such positive feedback. I literally haven’t had a complaint about it yet when I go out and talk to a customer. It makes me know we’re doing the right thing.”

Horner likes it as well.

“It almost makes it seem lighter,” he said of the meat patty. “When I bit into my first one, I said the bun seems different. It’s the same bun. But the ingredients are a little more highlighted and the cheese favor comes out a little more.

“My favorite is seeing people cut into it and see the cheese melt down the meat on the inside.”

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Couple finds 'cow' remains in yard – except It's not a cow – kplr11.com

This Bonneville Salt Flats 100 miles west of Salt Lake City, Utah are the second largest in the world. There have been more land speed records set there then any place in the world. AFP Photo/ Georgre FREY (George Frey/AFP/Getty Images)

SALT LAKE CITY – When Laura and Bridger Hill started doing yard work at their home in Lehi, Utah, last September to prep for a retaining wall, the last thing they expected was to stumble across Ice Age-era remains.

But that’s exactly what happened, with the couple telling the New York Times they were “shocked” to later find out the skeleton—which they initially thought belonged to a cow—unearthed beneath 7 feet of clay was that of a Pleistocene Era horse.

The horse skeleton is believed to be between 14,000 and 16,000 years old, paleontologist Rick Hunter tells Live Science, which notes it’s rare to find horse remains in the Beehive State because it was underwater about 14,000 years ago, including under the prehistoric Lake Bonneville (a precursor to today’s Great Salt Lake).

How this particular equine tumbled to the bottom of the lake that used to be on the Hills’ property isn’t clear, but Hunter theorizes the creature may have run into the water to escape a predator and then drowned, or perhaps perished in a nearby stream that eventually dumped its waters into the lake.

The erstwhile horse has been through some rough times: Landscaping machinery crushed its skull, some of its bones have been damaged from exposure, and spectators have messed around with it.

Hunter says the horse, of unknown gender, appears to be an older one that suffered from arthritis and had a cancerous growth on one of its legs.

Researchers plan to preserve the remains, then test them further, while the Hills decide whether to donate the skeleton to Lehi’s Museum of Ancient Life. (This archaeological find was of a more gruesome nature.)

This article originally appeared on Newser: Couple Finds ‘Cow’ Remains in Yard—Except It’s Not a Cow

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The Dark Side Of Dairy Shavuot – The Forward – Forward

Shavuot begins at sunset on May 19th this year, and, as always, it will mark a celebration full of dairy-rich delicacies. While each bite of blintz or cheesecake is sure to be tasty, it’s also important to remember that overindulging in dairy products — or choosing the wrong type of dairy — can cause a host of health issues.

Now, I’m not telling you to give up your favorite treats — I’m simply telling you to be mindful and to be mindful as you’re making your plates this Shavuot season, and every other time of year. Here are the top reasons why:

Dairy can cause digestive troubles

Lactose intolerance refers to an impaired ability to digest lactose, the sugar found in milk and other dairy products. It’s estimated that around 65 percent of the human population has a reduced ability to digest lactose after infancy, and lactose intolerance is especially common in people of West African, Arab, Jewish, Greek and Italian descent.

If you’re lactose intolerant, consuming dairy products can result in some really unpleasant symptoms including bloating, gas, diarrhea, abdominal pain, nausea, vomiting and headaches. And even if you don’t have an allergy or intolerance, it’s the lactose that often makes conventional dairy products generally difficult to digest.

Low-fat dairy can lead to weight gain (and other issues)

If you’ve been prepping your Shavuot meals with low-fat dairy options in the hopes that you’ll avoid gaining a few extra pounds, I have some news: Low-fat dairy may actually cause you to gain weight.

Mainstream dietary recommendations still encourage low-fat dairy even though recent research supports the consumption of dairy in its more natural, full-fat state. For example, a 2016 study published in Circulation looked at over 3,300 subjects and found that people with higher levels of dairy fatty acids in their bloodstream had a lower risk of developing type 2 diabetes compared to people who ate less full-fat dairy.

Meanwhile, another 2016 study published in The American Journal of Nutrition analyzed the habits of more than 18,000 women and discovered that the women who consumed more full-fat dairy were 8 percent less likely to be overweight or obese compared to the low-fat dairy group. Not only can full-fat dairy leave you feeling more satisfied and fuller longer, it also helps to balance dairy’s natural sugar content. It makes sense, then, that dairy — like many other natural foods — are best consumed in their original, whole form.

Conventional dairy causes major concerns

From hormones to overprocessing, there are multiple reasons why conventional dairy is not a healthy choice. The health of the animal and the processing methods of a milk can categorize dairy as either one of the healthier foods in the world or one of the worst. For starters, if you’re eating milk, yogurt, butter and cheese that comes from conventionally raised cows (i.e. your dairy products aren’t designated as “organic” and from cows that were “grass-fed”) that are regularly given antibiotics, you are actually consuming those same antibiotics, and your dairy intake may actually be a contributing factor to widespread antibiotic resistance.

In addition, the majority of cows used to produce conventional dairy products (as well as conventional meat) are grain-fed, which results in dairy (and meat) that is less nutrient-rich and healthy for the consumer. A few years back, scientists published a study showing that milk from organic, grass-fed cows contains much higher levels of brain- and heart-healthy omega 3 fatty acids, along with lower levels of inflammatory fats typically found in milk from grain-fed, conventionally raised cows.

If you’re going to consume dairy, grass-fed, organic dairy is definitely a healthier choice than conventional.

Not Going Raw

When your ancestors had milk or cheese, it was nothing like the products typically found on grocery store shelves. In all likelihood, they consumed raw dairy from grass-fed cows that was unpasteurized and non-homogenized. As a result, so it was naturally rich in probiotics, fatty acids, vitamins, minerals and enzymes that actually help with the digestion of dairy.

Raw milk consumption may even reduce asthma and allergy occurrence, according to research. In fact, a large study of school-aged children found that children who drank raw milk were less likely to develop allergies as well as asthma. Raw milk is also one of the most nutrient-dense foods in existence. It’s an especially great way to obtain calcium, magnesium and potassium, which are three minerals both children and adults are commonly deficient in these days.

Unfortunately, conventional dairy products are so heavily processed that they lose many of the healthy components naturally found in dairy — components which actually make dairy easier to digest and more tolerable for many people.

It can be hard to find, but when it comes to buying dairy, my first choice is fermented dairy from organic, grass-fed goats or sheep. If you opt for cow’s milk dairy products, always look for ones that are organic and grass-fed. Or, if you’re interested in following a dairy-free diet but still enjoying some of your favorite foods, plant-based dairy alternatives like coconut milk or almond milk can serve as great substitutes.

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