Week of November 24, 2025
Cuming County Extension Board Meeting
The Cuming County Extension Board will hold their regular meeting on Monday, November 24. The meeting will be held in the Courthouse Meeting Room beginning at 7:00 p.m. The full agenda for the meeting is available for review at the Cuming County Extension Office.
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SOURCE: Alfredo DiCostanzo, Extension Educator
RELEASE DATE: November 10, 2025
Extension workshop in Dodge to help producers build better farm budgets
Budgeting for crops and livestock production is one of the cornerstones of sound farm business management. To help producers prepare for the year ahead, the University of Nebraska–Lincoln’s Center for Agricultural Profitability and Nebraska Extension will host a workshop on Tuesday, Dec. 2, 2025, in Dodge, at the Dodge Municipal Building, 226 Elm St.
The program will be led by Glennis McClure, an extension educator and farm and ranch management analyst with Nebraska Extension. It will focus on strategies for projecting production costs, determining breakeven prices, setting marketing plans, and estimating profitability.
Topics will include:
- Key principles for calculating the cost of production and breakeven costs
- A review of Nebraska crop budgets with estimates for 2026 production costs
- How enterprise budgeting can guide management decisions
Features of the free, online UNL Agricultural Budget Calculator (ABC) program, including customizable enterprise budgets, risk analysis, whole-farm pro forma profit and loss, and monthly cash flow tracking
Registrations by Nov. 25, 205. Lunch, sponsored by Nebraska Bank in Dodge, is included at no cost.
Following lunch, participants will take part in a hands-on session featuring an interactive demonstration of the ABC program. Attendees will learn how to get started using the program or enhance their skills if they are already familiar with it.
Participants are encouraged to bring a laptop or tablet with internet access to engage in the hands-on portion of the workshop fully.
The free Ag Budget Calculator program is available at https://agbudget.unl.edu.
Register online at https://go.unl.edu/abc25dodge by Nov. 25. If you prefer to register by phone, contact the Dodge County Extension office at 402-727-2775 or Nebraska Bank in Dodge at 402-693-2251.
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CONTACT: Glennis McClure, Extension Educator and Farm and Ranch Management Analyst, University of Nebraska-Lincoln, 402-472-0661, gmcclure3@unl.edu.
Partial Budgeting for Forage Changes
When deciding pasture decisions for the season, partial budgeting can help evaluate whether replanting, rotating, or renovating pasture is the most economical choice.
Partial budgeting focuses only on items that change because of a management decision. This makes it useful for forage improvements where costs and returns may shift over time. A simple partial budgeting includes four components:
- Added Costs-new expenses such as seed, fertilizer, herbicide, or custom work required to establish or improve the stand.
- Reduced Income- Temporary reductions in grazing or hay production during establishment or transition.
- Added Returns- Higher forage yields, improved quality, or greater carrying capacity that increase future potential income.
- Reduced Costs- Savings from lower weed pressure, better stand longevity, or fewer purchased feed needs.
By estimating these values, producers can determine whether their expected gains outweigh the short-term costs. For example, renovating an older pasture may require upfront investments and some lost grazing time. The goal is that improved productivity could reduce feed costs and support more consistent performance over time.
Producers can use partial budgeting worksheets, enterprise budgets, or the Ag Budget Calculator available on cap.unl.edu to create and compare different scenarios tailored to their operation. Taking the time to run the numbers helps producers or managers to ensure forage decisions strengthen both the pasture resource and overall financial resilience.
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SOURCE: Shannon Sand, Extension Educator Ag Economics
RELEASE DATE: November 24, 2025
Corn residue is a valuable resource for grazing, but some producers believe cattle performance has declined with the rise of Bt corn hybrids. While Bt (Bacillus thuringiensis) traits protect corn against pests like corn borer, it has led some to question whether these hybrids affect the nutritional quality of corn residue. Today, let’s take a look and see.
In short, research indicates no significant difference in the digestibility of residue between Bt and non-Bt corn. Studies conducted by the University of Nebraska-Lincoln (UNL) from 2001 to 2011 compared calf gains on Bt and non-Bt residue and found no variation in performance. Similar findings were reported in Iowa State studies with beef animals and UNL studies with dairy cattle.
So why do some producers feel otherwise? One possible explanation is increased cattle size. Larger animals require more feed than smaller animals of the past, and if stocking rates have not been adjusted accordingly, cattle may not be getting enough feed.
A second impact may be the reduced plant damage Bt corn from pests. Paired with more efficient harvesting methods, less grain may be left behind in the field for cattle to forage. This could lead to the perception of lower performance.
Finally, another factor is yield. As corn yields have increased, the quality of the residue, particularly leaves and husks, may have decreased. More energy is directed toward grain production, with less for the plant itself. Since leaves and husks are the main dietary components for grazing cattle, any decline in their quality can make it harder for cattle to meet their nutritional needs.
While Bt traits do not directly affect corn residue’s quality for grazing, secondary factors like animal size, less grain on the ground, and the impact of higher yields on residue quality must be considered. Effective grazing management is critical, especially for high-yielding fields, to ensure cattle are adequately fed.
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SOURCE: Ben Beckman, Extension Educator Livestock Systems
RELEASE DATE: November 24, 2025
Common Sense Farming and Ranching
Alfredo DiCostanzo, Beef Systems Extension Educator
University of Nebraska
Week of November 17, 2025
When will imports of Mexican cattle resume?
Last week a feedlot consultant asked me when I thought imports of Mexican cattle would resume. Before I go any further, I must declare that I know as much as most of you about the border closure and efforts by Mexico and the US to control the spread of the New World screwworm (NWS) fly.
Yet, I composed a response to this individual that might be worth sharing; if nothing else for pure reflection. It is based on observation and limited information, some of it gathered while I was in Mexico a few weeks ago. So, one might file this column under the "conjecture” heading.
On the one side, the Trump administration has demonstrated fair measures that protect American interests (nothing wrong with that!) on various fronts, particularly in dealing with trade, immigration and the NWS issue.
The first case of NWS in Mexico occurred in November 2024. This led USDA Secretary Brooke Rollins to suspend the imports of live cattle, bison, and horses through the southern border with Mexico (note the wordsmithing between suspension and closure). Early in 2025, a phase process was initiated between Mexico and the US to continue imports of live cattle, bison, and horses. Yet, actions by the Mexican government regarding the US efforts to deal with this issue on Mexican soil demonstrated hesitation, delay, or downright deception.
Currently, the import suspension continues month-to-month. This situation has led to continued speculation and, sometimes, false reports that imports would resume.
In the meantime, the two cases reported by Mexico close to the US border resulted from cattle that were derived from southern Mexico and were already carrying the maggot. According to local sources, the protocols in place worked so that the maggots did not reach the fly stage. The fact that no further cases resulted from these supports that assertion.
Interestingly, USDA Secretary Brooke Rollins recently returned from a trade mission in Mexico. The following is an extract from USDA’s news release on the topic of NWS: “we had a productive and positive conversation about how we will continue to work closely together to eradicate the NWS which is negatively impacting both our economies, including conducting a comprehensive joint review of our NWS response...”
Meanwhile in the US, because of the cattle import suspension, over 1 million head of feeder cattle usually sourced from Mexico have not been imported. Although a proportion of these cattle end up in many states, most of them are fed in the Texas panhandle.
This is reflected by the drop in cattle on feed inventory. During spring and summer of 2024, Texas cattle on feed inventory ranged from 2.74 to 2.84 million head with highs in April and June and lows in August and September. This year, the high was reported in April (2.67 million head) with a steady decline in cattle on feed that reached 2.5 million head in September.
The suspension of imports of live cattle from Mexico could not come at a worst time for a cattle feeding state such as Texas. Supplies of US-sourced feeder cattle are at an all time low and, if herd expansion proceeds as expected, there will be fewer cattle going into feedlots.
This leads one to wonder: how long can Texas feedlots operate with low inventories or by purchasing American sourced cattle at high prices? (In a state where feeding cost of gain is high.)
Contrary to one might suspect, Mexico cattle business is not suffering from an excess in beef cattle supply. One reason for this is that they experienced drought during the same years as we experienced it. This led to a reduction in their cow herd and feeder calf supply. Also, like their American counterpart, the Mexican consumer rediscovered beef. This led to greater interest in consuming beef. Mexican retail beef prices increased over 20% since 2024.
On one end, this appetite for beef by Mexican consumers helped consume beef from cattle otherwise destined for export to the US. Consuming Mexican beef by Mexican consumers also reduced to need to import feeder cattle. (Incidentally, the border between Mexico and Central America is closed to imports of live cattle.)
What next?
Last week, Secretary Rollins announced that a fly dispersal facility will begin operations in Tampico, Mexico covering northeastern states in Mexico. Although no specific time was given for when this facility will begin operations. Another facility being renovated in southern Mexico (Metapa) will begin producing and releasing sterile flies in the summer of 2026. This is in addition to the plan being built on US soil (in Edinburg, TX) where 300 million sterile flies are expected to be produced weekly “as early as 2026” the report indicates.
Thankfully, winter temperatures should prevail soon. This should stop or delay fly movement within Mexico.
Back to the original question, and based on this information:
When: when will imports of Mexican cattle resume? Likely not until one of the sterile fly facilities in northern or southern Mexico is in operation and cases of NSW in feeder cattle brought in from southern to northern Mexico stop.
Despite the adjustments made by the beef industry on both sides of the border, when imports of live cattle from Mexico resume, it is likely that movement of live cattle from southern Mexico (or even illegal crossings into southern Mexico) will increase. This will likely increase the risk of NSW flies or larvae crossing the border into the US.
Therefore, I consider it wise to have FDA fast-track approval of specific protocols for the control of the fly or larvae in the US.
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Week of November 3, 2025
What will it take for cow-calf operations to thrive?
Although recently shaken down by news that Argentinian beef imports would be sought to reduce retail beef prices, feeder calf prices have hit new highs nearly every week this year. With 5-cwt feeder steers selling at or above $450/cwt (nearly $2,500 for a 550-lb calf), one might think this is a large windfall for cow-calf operators.
Yet, the most recent Nebraska Farm Business report indicates that the cost of producing a calf in 2024 was $1,737 per cow. Although this value is derived from five farms, simple tallying of costs associated with keeping a cow a year on most Nebraska farms and ranches supports this observation.
Even during this period of high feeder calf prices, at this high cost, the net margin narrows rapidly. Assume that 90 out of 100 cows wean a calf for sale weighing 550 lb ($225,000 or $2,250 not $2,500 per cow). This figure brings the net margin to $513 per cow ($2,250 - $1,737).
We all know these high feeder calf prices will someday adjust based on larger cow and calf inventories. Therefore, it is probably worthwhile considering what it will take for cow-calf operations moving into the next peak in inventories to thrive.
Simply put, a $1,000 annual cow cost with 90% of the cows weaning 550 lb calves requires $200/cwt feeder calf price to break even. Extending the $1,000 annual cow cost to $1,500 and keeping weaning percentage and weight the same brings break-even price to $300/cwt.
Where prices go is anybody’s guess. What is most likely assured is that the cost of doing cow-calf business is not going down. Cow-calf operations that will thrive in the next 10 years will have to keep annual production costs below $1,500 per cow and/or output greater than 550-lb calves from 90% of the cows. As mentioned, costs of doing business are not decreasing. Therefore, what is a cow-calf operator to do?
The only option is to dilute production costs with greater output. In other words, are there opportunities for the cow-calf operation to wean more and heavier calves? I believe the answer is yes. This will increase the cost of production, but the incremental gain achieved from weaning more or heavier calves should offset that.
What strategies should be considered? In the long term, producers should evaluate the possibility of increasing weaning weight by reintroducing heterosis or simply by careful selection of sires that will add growth pre-weaning. In some cases, the use of terminal sires to increase weaning weight will add pounds without affecting cow size. However, calves with greater pre-weaning growth potential will require a higher plane of nutrition to achieve this potential.
Although difficult to obtain for a given region, there is indication that weaning weight trends over time are flat. This demonstrates one of two things: 1) zero or no selection pressure for pre-weaning growth or 2) energy supply pre-weaning does not match growth potential. Because many post-weaning traits including growth have improved over time, selection pressure for growth is likely incorporated in cow-calf production systems.
Driving around summer observing pastures and pasture management gives the indication that pre-weaning energy supply is likely the limiting factor in improving weaning weights. The simplest option to improve pre-weaning growth is to use creep feeding. For quite some time, calf prices relative to feed prices have been favorable to use of creep feeding.
Alternatively, cow-calf operators, particularly in areas where forage or grain cropping occur, should ask themselves whether there is access to cover crops or double cropping on their fields to support pre-weaning calf growth. Is there an opportunity to use cover crops before or after harvesting corn for silage or earlage? Will a summer harvest of small grains or silage permit a window of time to graze cover crops late summer and into the fall? Grazing cover crops by growing calves or wintering cows should reduce the reliance on using equipment to feed these cattle in a drylot.
Lastly, during years when corn prices are low (and calf prices are high), should cow-calf operators consider growing grass on corn fields including under pivots instead of corn? A single cow nursing a calf from an acre otherwise dedicated to raising corn for 180 days would produce at least 360 lb calf gain valued at $1,620 ($420 cwt) and maintaining herself for that time at a savings in pasture rental of $400. The same acre harvested as corn would bring $1,000 in a $4/bu corn market.
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Week of October 20, 2025
Doing our best for cattle
While I managed the University of Minnesota feedlot, some ten plus years ago, I experienced an embarrassing situation worth sharing here today. A veterinarian from a well-known pharmaceutical company and a sale representative from the same company were visiting on a bright, sunny, and very cold winter day. We stepped outside to look at groups of pens where lightweight cattle were housed.
Cattle had been in the feedlot for over two weeks, and we had just come through an extremely cold and snowy event. As we stepped closer to the bunk, the sales representative spotted and pointed to two dead cattle. The bodies were lying right behind the bunk, frozen, semi-covered in snow and the peculiar combination of snow and cattle manure. Obviously, their pen mates had climbed over their bodies to reach feed in the bunk for more than one day.
I was extremely embarrassed. For several reasons, because this happened in front of a veterinarian and a representative of the industry I strive to serve, these dead cattle gave the indication that we were either falling behind or not aware of a disease occurring then. Worse yet, finding these cattle in the pen not far from where cattle eat and the tractor pulling the mixer goes by at least once daily were indicative of our lack of attention to detail or disregard for dead cattle.
For over 99% of cattle producers, none of those indications, drawn from the discovery of the bodies by someone not from the university, represent our attitude towards an animal that succumbed to disease or some other fatal event. Yet, when we fail to act to remove dead cattle from areas where they feed or graze or where they access watering or loafing areas, the impression we all give is that we have little regard for the loss of animal life.
In the situation I described in Minnesota, I, and the students working at the feedlot, failed to see the dead animals in the pen. We, who failed to see them, could simply ascribe this to a failure to be observant. We would have eventually found them, but when? Because visitors found them before we did, the impressions this situation generated created greater embarrassment and a feeling of guilt.
Fast forward to 2022, while driving a UTV with my son, it was my turn to spot a similar situation at a feedlot. This time, I was the one who spotted dead critters in the middle of a pen where muddy conditions were now turning to dry mud. Because I was with my son and did not see anyone around the yard, I did not drive in to notify anyone of this.
Recently, again, a similar situation occurred where removing the dead animal took greater effort than should be necessary. Describing the location or conditions of the situation are unnecessary.
Instead, it may be a good time to reflect on our response to the death of animals that serve us.
If it were a pet animal, we all know how we would react. Yet, I would argue that animals that serve us by producing offspring or their offspring, which provide us with beef and byproducts, should deserve as much, if not more, respect when they fail to complete their production cycle on our farms and ranches.
On the one hand, Nebraska Revised Statue 54-2946 (https://nebraskalegislature.gov/laws/statutes.php?statute=54-2946) states that It is the duty of the owner or custodian of any dead animal to properly dispose of the animal within thirty-six hours after receiving knowledge of the animal's death unless a different timeframe is established in a herd or flock management plan or otherwise allowed by the State Veterinarian. Yet, I would propose that most of us gladly accept that duty. However, not all of us have thought of or developed a plan to deal with animal mortality on our farms or ranches.
At the farm, ranch or feedlot, a plan to deal with cattle mortality should be developed and made available to all individuals who manage cattle. The plan should include contact information about rendering services or alternative plans for dealing with cattle mortalities.
After all, the animals under our care are giving us the best they can; taking care of them at the end of their lives is doing our best for them.
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Rural Health
Hannah Guenther, Extension Educator
Week of November 24, 2025
Are We Trusting Labels More Than Food?
When you are shopping at the grocery store or picking up a snack, what is the first thing you do to determine its nutrient density or level of “health.” Look at the nutrition facts label, right? We quickly scan the calories, fat, sugar, fiber and maybe take a peek at the ingredients label to ensure it meets our standard of health and then we proceed.
Now let’s get something straight here - nutrition facts labels are very useful tools. They can help us compare products, understand portion size, and let us know exactly what is in the food we are eating. But I recently had two instances that made me realize that we are trusting labels to tell us if something is healthy instead of looking at the food itself.
Whole foods are foods that are in their whole, complete form. There is little to no processing, what you see is what you get. For example, an apple is a whole food. It is the most nutritious form of that food source, but it is missing one thing - a label. If you really take a birds eye view of our food system, the healthiest foods usually are the ones without packaging or a nutrition facts label: a head of romaine from Graybeal’s, a dozen eggs from Brunsing Farms, a bag of apples from a friend, or even a box of hamburger from a local feeder.
Recently, I attended a presentation from a chef who works with traditional Indigenous foods, and he shared a story that really stuck with me. The foods that he grows, harvests, and cooks with cannot be served in institutional settings, like schools, because they don’t have a nutrition facts label. It isn’t because the food is unhealthy - it is because they cannot trace where it came from. Doesn’t that seem backwards?
It caused me to stop and think about our relationship with labels and how we have been conditioned to believe something is healthy only if it says so right on the package. So how do we shift our thinking?
- Remember that whole foods are the healthiest option.
- Look at the ingredient list and not just the numbers. Do you recognize the foods that are listed? Can you pronounce all the ingredients listed?
- Support local and traditional food producers. The closer your food is to the person who grew or raised it, the better!
So next time you’re in a grocery store, I encourage you to step back. Look at the food itself. A nutrition facts label can tell us a lot but just because food has one doesn’t mean it’s healthier.
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Week of November 10, 2025
My Sourdough Story, Part II: Healthier Bread or Just Another Loaf
Back in 2020 during peak pandemic, I contracted a certain virus. I was confined to my home for 10 days and I got pretty bored, so like everyone else I started on my (first) sourdough journey. I researched how to start my own starter and I did it! It took me about a week to get my sourdough starter ready to bake and I made my first loaf of bread. After 18+ hours of folding and fermenting, I bit into my first piece of homemade sourdough to ultimately realize a few things. Number 1 being that I don’t really like sourdough and the second being that taking care of a sourdough starter is as much work as taking care of a puppy. So, I made the decision to dispose of my starter and that was that.
Five years later … I’m back on the sourdough train. This time around my motivation was because I was weirded out by the fact the bread I was buying wasn’t molding and after the recent passing of our dog, I needed a pet. Being in the kitchen is my happy place and this sourdough journey has truly forced me to slow down and take time to do things that I enjoy which is so important when life gets a little crazy. So now that I am back on my sourdough train, I want to dig into the question – is it the healthier option or am I just dedicating 18+ hours for another loaf of bread?
What the Research Says: Studies have shown that sourdough bread does have a lower glycemic response or a lower spike in blood sugar after consumption. This can be helpful in diabetes or metabolic syndrome. Studies also have shown that due to fermentation that sourdough does have better digestibility. Fermentation also may be attributed to nutrient availability. But here is the deal, research on sourdough is tricky because not all sourdoughs are the same. Fermentation and flour type may vary from loaf to loaf. So, while sourdough can be healthier, the degree of benefit truly varies from loaf to loaf.
My Takeaway: For me it is less about the health benefits and more about the joy of creating something that can be shared with my family. And isn’t that what food is all about?
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Week of October 27, 2025
Let’s Taco about It!
I don’t know about you, but tacos are on the menu at least once a week at our home. I love them because they are a nutritious meal that can be made in a matter of minutes. But I also love that when I say, “we are having tacos” I am always greeted with an enthusiastic “yes” rather than a downhearted “ok.” So today I want to dedicate some time to tacos and share with you new takes on this family favorite.
1. Vary your proteins.
Ninety percent (90%) of the time when we make tacos, we use lean ground beef as our protein of choice, but you can get creative by using a variety of proteins. One of our favorite alternative proteins is shredded chicken. Place four boneless, skinless chicken breasts in a multi-cooker or slow cooker with one cup chicken stock and a pack of taco seasoning. Cook on high pressure for 15 minutes followed by a 15-minute natural release or in a slow cooker on high for 4-6 hours or low for 6-8 hours. Shred with two forks and serve with your favorite toppings. Other proteins great for tacos include ground turkey or chicken, fish like tilapia or salmon, shredded pork or even eggs!
2. Homemade Taco Seasoning
Recently it was taco night at our home, and I was out of taco seasoning. At this point, I had already told Adam and Charlotte that this was on the menu, so there was no I could go back on my word without a full out mutiny on my hands. So, I was forced to improvise! Homemade taco seasoning is so simple to make and dare I say more delicious than the store-bought version. Here is a simple taco seasoning recipe for 1 lb. of protein: 1 tsp chili powder, 2 tsp cumin, 1 tsp oregano, ½ tsp garlic or onion powder, and ½ tsp salt.
3. Taco Salad, Bowls, or Pizza
Taco meat is so versatile, so whenever we make tacos, I always try to double the meat mixture so that we have leftovers to enjoy throughout the week. To repurpose your leftovers, use taco meat to make a taco salad instead use lettuce, tomato, cheese and crushed up tortilla chips. One of our favorites is making burrito bowls with taco meat, rice, beans, cheese, salsa, and fresh lettuce. If you are still trying to find a new take on tacos, try pizza! Using a store-bought pizza crust, start with a layer of salsa and taco meat. Top with cheese and bake at 400 degrees until crust is cooked through and cheese is melted. Top with lettuce and tomato and serve!
4. Simple Salsa
Salsa is mandatory on Taco Tuesdays and if time allows, I always try to whip up a batch of my simple salsa that can be made year-round because it only uses canned tomatoes. Yep, you read that right and I promise you this salsa can stand up to any restaurant! In a large bowl, add a 28oz can of diced tomatoes, two cans of Rotel, one diced onion, one bunch of cilantro chopped, 1 tsp cumin, 1 tsp salt, and the juice of one lime. Use an immersion blender to puree until “restaurant style” consistency. Serve with chips or tacos.
Whether you like them in a hard shell, a soft shell, with chicken, beef, or seafood, or even in a salad, tacos are a menu staple for us all and that is something to taco about!
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Week of October 13, 2025
Weekly News
- Cuming County Extension Board Meeting
- Extension Workshop in Dodge to Help Producers Build Better Farm Budgets
- Partial Budgeting for Forage Changes
- Grazing Bt Corn Residue