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Wednesday, May 3, 2023 Las caravanas impregnadas de insecticida se introdujeron al mercado por primera vez a fines de la década de 1970 y se han utilizado para reducir las poblaciones de moscas de la cara y de los cuernos.Spanish: Spanish

Monday, May 1, 2023 Las condiciones climáticas primaverales de Nebraska han hecho que sea más difícil predecir la aparición de moscas de los cuernos. Si el patrón climático actual continúa, deberíamos comenzar a ver la aparición de la mosca de los cuernos en la parte sureste del estado a principios de mayo, llegando al norte de Nebraska a fines de mayo. Spanish: Spanish

Monday, May 1, 2023

Por Dave Boxler, Educador de Extensión de Nebraska
T.L. Meyer, Educador de Extensión de Nebraska 
Traducido por Pablo Loza, especialista en Feedlot, UNL

Muchos productores de ganado han mostrado un gran interés en el uso de ajo para reducir las moscas de los cuernos en el ganado de pastoreo. El ajo está disponible comercialmente en un mineral premezclado o puede ser comprado y mezclado por el productor en mineral o sal, normalmente a una concentración de 2% de ajo (seco). 

Spanish: Spanish

Monday, May 1, 2023

Las condiciones actuales del mercado ganadero junto con el precio y la poca disponibilidad de heno han creado un escenario en el que el cultivo de trigo de invierno puede tener más valor para los productores para el pastoreo o como cultivo de heno esta primavera que para cosecharlo para grano. El valor de mercado actual del heno de pradera o de alfalfa de buena calidad oscila entre $ 180 y $ 270 por tonelada. Los stocks de henos están muy ajustados. Los costos de alimentación a los precios actuales del heno oscilan entre $ 3. 0 0 a $4. 00 por vientre en producción por día. 

Spanish: Spanish

The University of Nebraska–Lincoln has received a $25 million cooperative agreement award from the U.S. Department of Agriculture for the creation of the Heartland Regional Foods Business Center. This award is among the largest ever received by the university. 

The Heartland Regional Foods Business Center is among 12 such national centers the USDA will establish to serve all areas of the country. The Heartland center will serve Nebraska, Missouri, Kansas, Oklahoma and Iowa. 

This year's popcorn contest will function similar to the other crop competitions, with participants deciding on crop insurance, seeding rate, irrigation and nitrogen management, fungicide and marketing throughout the year. TAPS introduces its new popcorn competition, which will be held in the same field as the sprinkler irrigated corn competition at West Central Research, Extension and Education Center in North Platte.

Historical crop progress data for Nebraska is available at USDA. As of April 30, corn and soybean planting progressed near average pace, and sorghum planting was just getting underway in Nebraska.

Nutrition Software Used: ESHA Food Processor

Ingredients:

• 2 ½ Tablespoons oil
• 1 ½ pounds beef Top Round Steak, trimmed and cut into ¼-inch thick strips
• 1 pound fresh mushrooms, gently rubbed under cold running water, sliced
• 1 cup onion, scrubbed with clean vegetable brush under running water, finely chopped
• 3 garlic cloves, minced
• 1 cup low-sodium beef broth
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 Tablespoon cornstarch
• 2 Tablespoons cold water
• 1 ½ cups low-fat sour cream
• ¼ cup fresh parsley, gently rubbed under cold running water, chopped (optional)

Directions:

1. Wash hands with soap and water.
2. Using the sauté function on your multi-cooker, heat 1 tablespoon of oil. Add half the steak pieces to the pot and brown on all sides, about 3 minutes. Remove from the pot and repeat with the remaining pieces. Remove from the pot and keep warm.
3. Wash hands after handling uncooked meat.
4. Add 1 tablespoon of oil to the pot. Add the mushrooms and cook for 5 minutes, or until golden, stirring occasionally to prevent them from burning. Add 1 tablespoon of water if the mushrooms begin to stick. Remove from pot and set aside.
5. Add the remaining ½ tablespoon of oil to the pot. Add chopped onion and cook stirring occasionally, for 5 minutes until softened.
6. Add garlic and sauté for another minute.
7. Pour in beef broth, Worcestershire sauce, mustard, salt, and pepper, and stir until combined. Add the browned beef pieces and stir.
8. Place lid on multi-cooker and lock according to manufacturer’s instructions. Make sure the valve is set to sealing position.
9. Cook on high pressure for 18 minutes followed by a 15-minute natural release, then a quick release. Once pin drops, remove lid.
10. In a small mixing bowl, combine cornstarch and cold water until smooth. Add slurry to the pot.
11. Select the sauté function and bring the gravy to a boil, stirring constantly until it thickens.
12. Add the sour cream and mushrooms and stir until smooth.
13. Serve with egg noodles, polenta, rice, zucchini noodles, or spaghetti squash. Top with fresh parsley, if desired.
14. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Main Dishes Yield: 8 servings Calories: 210Total Fat: 11Saturated Fat: 3.5Potassium: 2Total Sugars: 4Iron: 10Vitamin D: 0Calcium: 8Protein: 23Fiber: 0Added Sugars: 0Total Carbohydrates: 7Sodium: 460Cholesterol: 50Photo by Marusa Jonas

Nutrition Software Used: ESHA Food Processor

Ingredients:

• 1 pound beef Top Round Steak, trimmed and cut into ⅛-inch thick strips
• ⅓ cup low-fat Italian dressing
• 1 Tablespoon vegetable oil
• 1 large bell pepper, scrubbed with clean vegetable brush under running water, sliced into ⅛-inch thick slices
• ½ medium onion, scrubbed with clean vegetable brush under running water, cut into ⅛-inch thick slices
• Salt and pepper to taste (optional)
• 6 Hoagie buns or French rolls
• 6 slices of low-fat cheese

Directions:

1. Wash hands with soap and water.
2. In a medium bowl, combine sliced beef and Italian dressing. Wash hands after handling uncooked meat.
3. Cover and marinate in the refrigerator for 30 minutes to 2 hours.
4. Remove beef from marinade; discard marinade.
5. In a large nonstick skillet, heat oil over medium-high heat. Add beef in small batches and stir-fry for 1-2 minutes or until the meat is browned and reaches an internal temperature of 160 °F on a food thermometer. Set aside and keep warm.
6. Return the skillet to medium heat. Add peppers and onion. Stir-fry for 5-6 minutes or until vegetables are crisp-tender.
7. Return beef and juices to skillet. Cook and stir for 1-2 minutes or until heated through. Season with salt and pepper, if desired.
8. Toast the buns, and top with cooked steak and vegetables. Top with a slice of cheese.
9. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Main Dishes Yield: 6 servings Serving Size: 1 sandwichCalories: 380Total Fat: 12Saturated Fat: 4.5Potassium: 4Total Sugars: 3Iron: 20Vitamin D: 0Calcium: 15Protein: 29Fiber: 2Added Sugars: 1Total Carbohydrates: 41Sodium: 540Cholesterol: 50Photo by Marusa Jonas

The $1 billion in REAP grant funds will be awarded to eligible applicants quarterly through the end of September 2024. To ensure small projects have a fair opportunity to receive grants, 20% of available funds are being set aside annually for requests of $20,000 or less. The new funds have been designated for agricultural producers and rural small businesses, to assist with financing renewable energy systems or to make energy-efficiency improvements.

Monday, May 1, 2023

The Food and Drug Administration’s (FDA) guidance to the industry takes effect in June of 2023, but what does that mean for livestock producers?

Spanish: 

Nitrogen management with sensor-based fertigation is one of many topics that will be presented by experts from the University of Nebraska-Lincoln and Iowa State University during the 2023 4Rs Field Day. This year’s 4Rs Field Day will focus on up-to-date research information and demonstrations on all three major crop nutrients: nitrogen, phosphorus and potassium.

During the one-day course, participants will get the chance to receive hands-on training in the field from Nebraska Extension specialists and educators. This year's course will enhance participants' knowledge of corn and soybean production in Nebraska, including crop growth and development, insect and weed scouting, identification and management, and nutrient deficiencies.

It’s important to plan ahead of time and know your goals when adding cover crops to your operation. In this article, Nebraska Extension evaluates numerous cover crop species and provides guidance on how to choose the species that will best fit your production needs. Concluding their findings of a three-year study of interseeding cover crops into corn and soybean, extension experts share their final analysis and recommendations on early-season interseeded cover crop species for Nebraska producers.

Thursday, April 27, 2023 Muchos agricultores y ganaderos hacen consultas a Nebraska Extension sobre las tarifas vigentes pagadas por varios tipos de servicios agropecuarios.Spanish: Spanish

Thursday, April 27, 2023 Cuando se pastorea desde principios de abril hasta principios de mayo, la calidad del forraje del centeno, el triticale y el trigo de invierno es similar.Spanish: Spanish

Thursday, April 27, 2023 A medida que se acerca la primavera y los pastos comienzan a volverse verdes, los productores están ansiosos por sacar a las vacas a pastar.Spanish: Spanish

Thursday, April 27, 2023 Las condiciones de sequía en esta última temporada de crecimiento, el suministro limitado de heno y un invierno húmedo han sido muy desafiantes para los productores de carne. Esto creó una situación en la que muchas vacas en este punto están más flacas de lo normal. Spanish: Spanish