In what has become a tradition for the final sale day at the Oklahoma National Stockyards each calendar year, the regular feeder and stocker sale on Monday was stopped for about thirty minutes in order to sell and resell a calf donated to raise money for the All American Beef Battalion. The Vet that started the AABB, Bill Broady, invited the those at the Monday sale to participate once again in raising money to prepare and give to returning troops from overseas assignments a huge ribeye steak dinner.


2016 is the 7th year for the National Livestock companies to be involved in supporting the All American Beef Battalion. Last year's auction brought in more than $45,000, meaning contributors to this event have raised over $265,000 from the annual auction of a donated calf as the sale kicked off on Monday morning.


The sale began with the first "purchase" being made for $6,000 for the calf- the process started over and the calf was sold again, and again and again. In all, the calf was sold 28 times before it was sold for $260 a hundred- bringing in $1,872. Once again, the calf that was donated was courtesy of 3C Cattle Feeders and the Clyde Runyan family of Mill Creek, Oklahoma. A very special thanks go out to Clyde and Penny, along with their sons, who have donated the calf for 5 years. Clyde was with the 101st Airborne in Vietnam and considers this a privilege to be able to give back to the troops.

The President of National Livestock, Robert York, says that he is proud to raise these funds for the AABB- saying the amount of money raised thus far in 2016 is twice that which was raised seven years ago- the first year to do the sell and resell concept. York says year after year, no matter the market conditions, the cattle industry in Oklahoma has responded and generously given to honor members of the US Armed Forces. He says that with the 2016 numbers still being finalized- over $320,000 has been raised in total on the final sale day of the year at the Oklahoma National Stockyards these past seven years.

To read more about this gracious act of appreciation for the men and women that serve our country, or to learn how to make your own contribution, click or tap here.

As 2016 winds down to an end, Christmas rallies in the wholesale markets are giving a welcome boost to values in beef trade, so says OSU's Dr. Derrell Peel in his latest analysis of the markets in the weekly Cow/Calf Corner newsletter. He breaks down for readers some of the indicators he sees in the markets currently that seem to be signaling a strong finish for beef as we close out the year.

"The Christmas rally in wholesale beef markets continued last week as boxed beef prices headed into the last half of December at the highest levels since early September. Choice boxed beef price has risen 6.7 percent from the late October low and was only 2.3 percent below year ago levels. This is quite impressive given that beef production continues stronger than expected in the fourth quarter. Beef production for the last four weeks is 9.1 percent above the same period last year.  For the year to date, Choice boxed beef prices have averaged 12.9 percent down from year earlier levels while beef production is up 5.7 percent so far this year."

Dr. Peel writes that Retail prices are also on the rise, despite larger inventories. He says this all adds up for the benefit of beef values, but asserts that this momentum will only effect beef demand in 2017 to a degree. He says it will be dependent on several additional factors.

"Domestic beef demand in 2017 will depend on macroeconomic factors such as income growth and unemployment as well as the impact of larger total meat supplies. Beef export and import flows not only have a quantity impact but also change the mix of beef products that make up domestic consumption and will impact overall beef demand in 2017."

Click here to read Dr. Peel's full analysis of the beef markets as we approach the end of the year.

Four Sorghum Checkoff board directors were sworn in during the December 14, 2016, board meeting in Lubbock, Texas.


Newly appointed to the board is Kent Martin of Carmen, Oklahoma. Returning to the board are Martin Kerschen of Garden Plain, Kansas, Daniel L. Krienke of Perryton, Texas, and Clayton J. Short of Assaria, Kansas.  Kathy Brorman of Hereford, Texas, completed her term as a board director.


"It is exciting to have many returning board members, as well as a new board director to work toward the goals of the checkoff," said Sorghum Checkoff CEO Tim Lust. "We are committed to enhancing the sorghum industry by fostering thriving market opportunities to promote producer profitability, and the leadership on the board will serve an integral part in that moving forward."

To read more about the board and its members, click here.

A little over a year ago, Bayer Animal Health released Zelnate, a non-antibiotic bovine respiratory disease (BRD) treatment. I spoke recently with Bayer's Dr. Larry Hawkins, who offered an update on the product since the release of results from a recent study conducted on the product.


"We've got a new research report out that is now published in the Bovine Practitioner, where we put it in about 5,000 heifers," Hawkins said. "Bottom line on it, about a one percent improvement in death loss - and that's money in everybody's pocket."


The heifers tested, Hawkins explained, were considered "high-risk" for BRD. They were auction market derived, hauled into a feedyard and were split into groups, randomized and then studied for any potential effects from the Zelnate application.

"Whether you're a beef or dairy person, we know that there's a difference in performance when Zelnate is used," Hawkins said.

Click here for your chance to listen this latest edition of the Beef Buzz featuring Dr. Hawkins and the latest on Zelnate.

Nationally syndicated columnist Charles Krauthammer recently authored an article entitled, The Trump Cabinet: Bonfire of the agencies, that muses over the emphatic objections by Democrats to President-elect Donald Trump's list of nominees to his cabinet and forms an argument as to why the party is reacting in such a way. It is his contention that these nominees represent a change in the way the Washington system will operate under a the new administration. Krauthammer suggests that Trump's cabinet is a threat to the Democrat's current notion that government agencies can legislate through regulation.

None more than Scott Pruitt, Oklahoma's Attorney General who Trump has tapped to lead the EPA represents this direct threat. Krauthammer explains the opposition's fear of having Pruitt in this position.

Read more on Krauthammer's position regarding Pruitt's appointment and the coming change he suggests has Dems scrambling, by clicking here.

  

The Christmas season is here, and many will be gathering around the dinner table devouring their favorite holiday meals.


Oklahoma State University's Robert M. Kerr Food & Agricultural Products Center wants to make sure you keep food safety tips in mind when preparing those holiday meals.


"The Centers for Disease Control and Prevention estimates that each year about 1 in 6 Americans get sick from foodborne diseases," said Peter Muriana, FAPC food microbiologist. "While the U.S. food supply is one of the safest in the world, food safety during the holidays is a must in order to prevent bacteria from growing and causing illness."


Muriana suggests the following food safety tips to ensure your holiday meal is not only delicious, but also safe.


1. Shop for holiday foods safely. Buy your meat preferably 1-2 days before you cook it, and keep the meat separated from the fresh produce when bagging. Extra caution should be used when buying fresh, stuffed turkeys because of the potential for bacteria growth in the stuffing. Pick up the meat, dairy, eggnog and eggs just before checking out.


2. Develop a master plan. Take in consideration your refrigerator, freezer and oven space to keep hot foods at 140 degrees Fahrenheit or higher and cold foods at 40 degrees Fahrenheit or below. If you use coolers, make sure you have plenty of clean ice and check it frequently to make sure the ice has not melted.


3. Wash hands often. Wash hands before, during and after food preparation to minimize bacterial contamination. Wash with hot water and soap up to your wrists and between your fingers for approximately 20 seconds.


4. Separate to avoid cross contamination. Use two cutting boards: one for preparing raw meat, poultry and fish, and the other for cutting fruits and vegetables, cooked food or preparing salads.


5. Wash all fresh produce. Rinse fruits and vegetables thoroughly under cool running water and use a produce brush to remove surface dirt. Even wash prepackaged greens to minimize bacterial contamination.

For more food safety tips, or to watch a video on food safety, click here.

 

According to Hugh Aljoe with the Noble Foundation, the next couple of months give us a window of opportunity to get our arms around some important record keeping tasks, which will allow a cattle operation to be more efficient. 

Aljoe writes  "Although many of us think of the winter as being a slow time in forage management, it is actually the ideal time to perform some key activities that allow us to better manage our pastures and grazing for the coming growing season. Activities that come to mind are summarizing production and grazing records, analyzing last year's management plan, and drafting next year's management plan.

"Summarizing forage production and grazing records is not a difficult task if you have kept good records throughout the year."

Read more about Hugh's plan to round up and corral your forage records by clicking or tapping here.