Even with the U.S. All-Milk price averaging above $22 per hundredweight (cwt.) for the first two months of 2023, profitability is suffering for most producers. It turns out that feed costs are largely...
A healthy body includes healthy teeth, and when it comes to preventing cavities and even building enamel back up in demineralized teeth, plant-based dairy alternatives don’t stack up to milk and...
We needed a more reliable way to thaw and heat colostrum, so I took a 15-gallon plastic barrel and cut it to the correct height so the heating element wouldn’t touch the bottom
Starting in 2020, a price divergence between Class III and actual producer pay prices shook up risk management plans just as volatility re-entered dairy markets in a meaningful way for the first time
There is a new genomic Holstein leader on the Net Merit (NM$), Cheese Merit (CM$), and Total Performance Index (TPI) lists for the first time in a year
HOLSTEIN — D B C AIt’s the quality udder of D that helps sort her to the top of the class. D has a smoother blending fore udder attachment, more height to the rear udder, and a more desirabl
When Cornell University’s Daryl Nydam’s father was a practicing veterinarian, he was at the forefront of the industry recommendation that farms should dry treat every quarter of every cow
Breeding heifers to calve in around 2 years old puts them on a productive track to begin paying off the costs of their rearing and avoid mounting up additional expenses while they remain open
A record 9 million units of beef semen were sold to U.S. dairy farmers and cattle ranchers last year. This is an impressive number considering that sales stood at what was at that time a record 2.5 million...
CLASS III SHOWED SOME STRENGTH while Class IV softened during March trading on the CME. At the beginning of the month, April-to-September Class III contracts netted $18.80 and moved to a $19.10
We tend to assume that in automated milking systems (AMS), cows spend little to no time waiting to be milked compared to cows that stand in a holding area, waiting to be milked in the parlor
