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The Billings County Pioneer
Beach, North Dakota
July 29, 2010     The Billings County Pioneer
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July 29, 2010

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Page 8 July 29, 2010 clos SO A feedlot ctoseout at the Dickinson Research Extension Center came across my desk and with it came the usual first question, Did the lot come up with some cash for the operation? Yes was the answer for lot 9315. The lot had an average net return of $245.53 per steer. That was good. The steers were priced into the feedlot at $629.26. The calves sold for $1.238.80. which left $609.54 to cover the feedlot expenses of $364.01. The net result was a return of $245.53. That figure is enough to cause a smile and is a positive when one tries to connect the cow-calf pro- ducer to the feedlot, which is a crit- ical connection to the survival of the beef business. That connecuon does not need to be fiscal in nature but certainly educational because not all lots of cattle come back with a pomtive influence on the bottom line. In this case. the center brings $874.59 per steer back to the cow- calf enterprise. Nice. Good returns mean good health. No death loss is a fundamental prin- ciple when retaining cattle owner- ship. This principle is a step toward 'all segments of the industry work- ing tO understand each other. This is importam because certain portions of the industry depend on other portions to make money and stay in business. The success of one segment at the expense of another segment is a downward spiral Back to lot 9315. The lot was closed out and the checks deposited. The steers were typical cattle sired Beef Talk By Kris Ringwall Beef Specialist NDSU Extension Service by relevant bulls within the indus- try. On Dec/17. 2009, 72 head of 2009 spring-born, grass-raised. lightly backgrounded steers arrived at the feedlot and became lot 9315. The lot average weight was 662 pounds, with an average hip height of 46.8 inches. The tallest steer was 51 inches at the hip, while the smallest was 43.7 inches. Lot 9315 had average days on feed of 15"9 days, with an average daily weight gain of 3.72 pounds. Feed efficiency or conversion on a dry-matter basis was 5.01 pounds of feed per pound of gain. The harvest weight was 1.253 pounds. On the rail, lot 9315 was 1.4 per- cent prime. 54.2 percent upper choice. 20.8 percent choice and 23.6 percent select. The yield grade (YG) distribution was 8.3 percent YG 1.58.3 percent YG 2.31.9 per- cent YG 3 and 1.4 percent YG 4. The hot carcass weight was 6.9 per- cent 550 to 649 pounds. 65.3 per- cent at 650 to 849 pounds. 27.8 per- cent at 850 to 999 pounds and 0 per- cent at 1.000 pounds or more. The ribeye area distribution was 4.2 per- cent under 11 square inches. 93.1 percent 11 to 16 square inches and 2.8 percent more than 16 square inches The value on the rail was $1.238.80. As usual, the synopsis of the North D; kota Ag Coalition me feedlot performance, carcass char- acteristics and value has made it to the printer and generated some thought. At least for today, one needs to continue to keep an open mind. The hope is that data such as this can lead producers to ask more questions and probe deeper into the various options they might have to help them utilize all the tools pres- ent in their toolboxes to improve the operation. Stepping out ofone's comfort zone is never easy. Assuming risk. is a personal venture no one should take lightly. However. exploring the sister worlds within the beef busi- ness is good and helps a producer access management and breeding options that will help sustain or improve current efforts. From a producer's standpoint, the connection to the feeding world still is not very easy to achieve Lot 9315 had a positive impact on,the cow-calf enterprise. However, that is not always the case. A negative impact on the cow- calf enterprise can be devastating. Understanding price protection and other marketing options is a must before a producer commits to retaining ownership in cattle that will no longer be at the ranch. As the industry tries to connect the cow-calf producer to the feedlot and the feedlot to the cow-calf pro- ducer, the effort is positive. This may reqiJire some creativity. The bottom line is a better knowledge of an industry that very diverse. That is a good thing. May you find all your ear tags. lecl officer BISMARCK-The North Dakota Producers. as the livestock repre- Utilization Council, as vice chair- Ag Coalition has elected Bruce sentative and Paul Mathiason. man.- Freitag to its executive board. Grand Forks. with the Red River The North Dakota Ag Freitag, Scranton. with the North Valley Sugarbeet Growers Coalition provides a unified voice Dakota Wheat Commission. was Association. as the row crop rep- on behalf of North Dakota agricul- elected as small grains representa- resentative. Serving continuing rural interests. As a nonpartisan tire. He will serve a three-year two-year terms are Allan coalition, the organization repre- term. Tellmann. New Salem. with the sents more than 35 ag-related Also serving continuing three- Milk Producers Association of groups with the purpose of advo- year terms on the executive board North Dakota, as the currentcating for the growth and develop- are Brent Stroh. Tappen, with the chairman: and Jeff Enger. Marion. merit of North Dakota's agricul- North Dakota Lamb and Wool with the North Dakota Corn tural industry. Supper in prairie dog town A prairie dog grazes among the grass and sweet clover in Theodore Roosevelt National Park. (Photo by Jane Cook) Workshop slated for farm- to-school food programs BISMARCK A workshop for extension offices. making food produced by local According to the Center for farmers a part of school lunch pro- Rural Affairs. two-thirds of school grams will be held Wednesday. children get about one-third of their Aug. 4. in Mandan. total daily calories from a National "Farm-to-school programs pro- School Lunch Program lunch. On vide our children with healthy food average, that food travels between choices, while creating economic 2.500 and 4.000 miles before reach- opportuhities for local farmers." said ing their plates. Agriculture Commissioner Doug "The National Survey of Goehring. "This workshop will bring Children's Health found that more together food-service directors, farm- than 25 percent of North Dakota chil- ers, community members and inter- dren, ages 10 to 17. are overweight or ested individuals in an effort to pro- obese." Goehring said. "'These statis- vide school children with healthy, tics should encourage school officials locally-produced foods and to teach and parents to adopt and support them the basics of good nutrition." farm-to-school programs.'" The workshop runs from 9 a.m. Interested persons should con- to 4 p.m., at the North DakotaArea tact Sue Balcom at suebal- Rural Electric Cooperative Ulmer or (701) 328-4763 Center, 3201 Nygren Drive NW. for additional information or to The event is open to the public, register. Early registration is Keynote speaker Abby Gold, a encouraged. nutrition and wellness specialist and The workshop is sponsored by assistant professor with the North North Dakota Department of Dakota State University Extension Agriculture. the Center for Rural Service. will preview Go Wild for Affairs. the W.K. Kellogg Fruits and Veggies. a new curricu- Foundation. and the National Farm him being released to 32 county to School Network. + ,% ++ *d + Shane and Susie Kryzsko of . Hastings, Neb., welcome Fiona :, Elizabeth into their family. Fiona. : weighing 6 pounds, 10 ounces, and 19 3A inches long, was born on May ' 7. 2010. She joins sisters Abby, Evey. and Violet, and brothers John and Joseph. .. Grandparents are Karen Kryzsko and Larry Kryzsko ofX Beach. Great-grandparents are Hugo and Luciel Kreitinger of" Beach. Jocelyn Ann Kreitinger was born July 5, to Mike and Becky " Kreitinger of Dickinson. She weighed 6 pounds. 6 ounces, and ~-. was 18 inches long. She joins her-+ big brother. Zeke, and big sister." Gianna. at home. '" Grandparents are Joe and Arlys ~. Kreitinger. and great-grandma Bernice Kreitinger of Golva: Ron-, and Susan Kary and great-grand--. parents Willard and Jean Beaudoin ,.. of Dickinson. O- Community The Hyfrecator 2000 opens doors to a broad spectrum of pa- tient services at St. Joseph's Surgical Care. Grab Your Health by the Horns August 2010 7:00 am 2:00 pm Hillside Baptist Church 1123 10th Street East Dickinson urgical linic new The Hyfrecator 2000 sounds like something out of a futuristic science space movie, but in fact, it's the newest piece of technology in St. Joseph's Hospital and Health Cen- ter's Surgical Care Clinic. Althbugh it's not futuristic, it is cutting edge and very scientific. "We jokingly refer to it as "the lumps, bumps, mole, cysts and warts remover," says Reine Kulish, clinic administrative director at St. Joseph's Hospital. "Hyfrecator is kind of hard to say." Whatever it's called, the new technology offers a wide variety of services that simplify nnd enhance patients" visits to the Surgical Clinic. Its main purpose is to cauterize tis- sue to stop bleeding caused by sur- gical procedures, so that patients are able to have minor outpatient office procedures and return home. The Hyfrecator 2000 saves patients time and expense, and reduces scheduling challenges where otherwise multiple nolog visits would come into play "It will often allow a procedure to be done in a single visit, or even pos- sibly during a consultation," Kutish explains. "Naturally, each case is in- dividual; but it's wonderful to have the option and the capability." Additionally, it will allow simple outpatient procedures and surgeries that once required scheduling up in the St. Joseph's Hospital and Health Center Surgical Unit, to be performed right inside the St. Joseph's Surgical Clinic. Another bonus to patients. More involved surgeries and pro- cedures such as appendix, gall blad- der, colonoscopy, breast biopsy and other general and specialized sur- geries will continue to performed in the St. Joseph's Hospital and Health Center's Surgery Unit. If you'd like to know more about the Hyfrecator 2000, you can call St. Joseph's Surgical Care at 701-456- 4649. You can visit the Clinic with or without a referral ) ealtfi " James M. Williams M.D., Ph.D David Ness, Au.D, A,d/o/ogm For more information, call 701-456-4363 New surgery tables improve patient St. Joseph's Hospital and Health Center is committed to taking patient care to a new level. As part of providing quality, compas- sionate care, Surgical Services has changed out two older surgical tables for a new style which provides thicker mattresses and can hold more weight. "Even though a surgical patientis unaware of what's going on during a surgical proce- dure, that doesn't mean that the human body can't suffer effects," explains Deeanna Op- stedahl, director of Surgical Services. "A typ- ical surgery lasts about an hour. and that means that the patient lies on his or her back in the same position for that length of time. It's not something an average person could do comfortably, even while awake. " The end result is a reduction in the fre- quency of bedsores developing, because there are fewer pressure points. Though it is un- likely an hour long surgery could result in a development of bedsores, unexpected cir- cumstances can develop during any surgery which could'cause the surgery to last longer. "The tables are just a small part of our ini- tiative to improve patient care," shares Op- stedahl. "Regardless 'of the actual planned surgery schedule, we provide emergency sur- gery services 24 hours a day 7 days of the week every single day of the year. The peo- ple in this community can count on that." Additionally, Surgical Services has begun providing post-op calls to every surgical outpa- tient. The calls are made within twenty-four to forty-eight hours of the surgery. "We want our patients to take advantage of Staff at St. Joseph's Hospital and Health Center Surgical curing a patient to a new surgical table. this call to ask any questions they may have. We encourage them to write them down or to have someone else get them on paper so they remem- ber what they needed to know. We want the best possible positive outcome for every patient, and experience Services demonstrate se- these are a couple of ways we can make steps to- ward achieving that," Opstedahl finishes, Opstedahl says that she welcomes patient questions and feedback. She can be reached at 701-456-4649. Paid Advertisement