News

Concrete grooving in cattle barns: Keeping your cows in the groove and on all fours

Published on April 23, 2024
Grooving makes a world of difference in preventing slips, falls and injuries for your cows when they’re walking on concrete. Understanding cow behavior will give you clues if you need floor resurfacing.
Manure management practices in dairy herds to control disease

Published on April 22, 2024
Implementing biosecurity practices can help prevent the spread of HPAI.
Manure has value, test and take credit this spring

Published on April 3, 2024
Manure nutrients vary based on when and how it is applied. But there are always nutrients in it, and benefits to reducing fertilizer.
Biosecurity recommendations for dairy and beef cattle operations

Published on April 3, 2024
Producers are reminded to review their farm’s biosecurity practices, paying close attention to management procedures when dealing with suspected sick cows.
Dairy and beef cattle operations should review their biosecurity plans

Published on March 29, 2024
Highly pathogenic avian influenza (HPAI) found in Michigan dairy herd, pasteurized milk remains safe to drink.
A fight for life against bovine tuberculosis: Adriana Jarrett

Published on March 18, 2024
Frequently, stories of bovine TB revolve around deer or cattle that focus on the impact to family businesses and pursuits of happiness. But the untold story is what happens when a person becomes infected. This is part of Adriana Jarrett’s story.
The color of meat depends on myoglobin: Part 1

Published on March 1, 2024
Myoglobin is the iron-rich protein that gives meat its color.
Dates on meat packages – Sell by, use by, freeze by, packaged on, expiration date

Published on March 1, 2024
Ever wonder why different food has different indicator dates on the package and what they mean?
Cured meat color: Part 3

Published on March 1, 2024
The cured meat color of processed meats is formed through complex reactions.
Cooked meat color: Part 2

Published on March 1, 2024
The form of myoglobin and other factors contribute to cooked meat color and make color a poor indicator of if meat is safe to eat.