Education Commons^™

G05-1587 Understandng Effective Fiber In Rations For Dairy Cattle, Paul J. Kononoff

University of Nebraska-Lincoln Extension: Historical Materials

Fiber type, quality and length are key to herd health and production.

Fiber is a key component in dairy rations. When nutritionists are faced with herd challenges such as low milkfat tests, foot problems, or low feed conversions, ration fiber often is evaluated. Effective fiber depends on the type and amount of forages and nonforage fiber sources being fed, the particle size of those forages and the amount of available nonfiberous carbohydrates included in the diet.

Ec05-185 Grazing Winter Wheat In Nebraska, Tom Holman, Drew J. Lyon, David D. Baltensperger, Ivan G. Rush, Ray Weed

University of Nebraska-Lincoln Extension: Historical Materials

Grazing cattle on winter wheat, often prior to grain harvest, is common throughout the southern Great Plains. Grazing generates about $50 million in income for Texas wheat producers and reduces the risk of growing wheat by providing a substantial income source other than grain. Benefits can be realized by grazing prior to the primary environmental risk period for drought, heat stress, and hail, all of which frequently reduce grain yield while having limited impact on forage production. Cattle also are grazed on winter wheat fields in western Nebraska and the surrounding region. Typically in Nebraska, fall forage would be used …

Rp 357 Quality And Yield Grades For Beef Carcasses, Dennis E. Burson

University of Nebraska-Lincoln Extension: Historical Materials

There are two types of beef grades in the United States--quality grades and yield grades. Beef carcasses may carry a quality grade, a yield grade or both a quality and yield grade.

Quality grades indicate expected palatability or eating satisfaction of the meat; yield grades are estimates of the percentage of boneless, closely trimmed retail cuts from the round, Join, rib and chuck.

Federal meat grading is a voluntary service packers request and pay for on an hourly fee basis. Meat grading should not be confused with meat inspection, which is mandatory and ensures the safety and wholesomeness of our …