Week of November 3, 2025
Cuming County 4-H Council to Meet
The Cuming County 4-H Council will meet on Thursday, November 13, at 6:00 p.m. in the Cuming County Courthouse Meeting Room. The full agenda for the meeting is available for review at the Extension Office.
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SOURCE: Melissa Hagemeister, Extension Associate
RELEASE DATE: October 27, 2025
It’s that time of year again when 4-H’ers are encouraged to record achievements and learning experiences from the past 4-H year so their achievements can be recognized.
All details can be found by clicking here: Achievement Application Details.
- Here, you will find a detailed sheet on how to complete the Achievement Application, the Form 0-11, and specific details. Please read them carefully!
- Applications are due November 14th. Please see our website for detailed instructions on what to complete.
The Cuming County 4-H Council has three levels of awards instead of just one. Please mark the subject matter areas in which you want to be considered for awards on 0-11 Awards Form.
Awards will be given in the age categories of 8-11, 12-14, and 15-18 as of January 1 of the current year. You can only receive the award once in each age division.
Senior applicants ages 15-18 are encouraged to apply and submit their applications for state! (Judging is held in January). These applicants have a good chance of being selected for a trip to National 4-H Congress as well as scholarships!
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SOURCE: Melissa Hagemeister, Extension Associate
RELEASE DATE: September 8, 2025
Seeking Extension Master Gardeners
Love gardening? Want to grow your skills and give back to your community? Consider being an Extension Master Gardener Volunteer.
Volunteers help with food donation gardens, native landscapes, clientele interactions and more.
Get ready for the 2026 Extension Master Gardener training program with an informational meeting on Monday, November 10, at 6:30 p.m. at the Dodge County Extension Office in Fremont (Zoom available).
Questions? Contact ian peterson at ipeterson4@unl.edu or 402-727-2775.
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SOURCE: Ian Peterson, Extension Educator
RELEASE DATE: October 20, 2025
When planted early, fall planted cereal rye can provide excellent cold-tolerant late Fall grazing and more grazing again in the Spring. Ideally, plant cereal rye as soon as possible after harvest and two weeks before the 50% frost date. For maximum fall grazing, the target is drilling prior to mid-September for 10-12 inches forage grazing height. However, is it too late to now plant rye this fall if row crops harvest prevented early drilling?
Based on UNL research, rye cover crops planted after corn in late October to late November and terminated in late April to early May will likely still produce at least 1,000 lbs./Acre of dry matter. Further, Jerry Volesky, UNL Forage Specialist says that research plots drilled at North Platte during the 4th week of October will likely be successful establishing and producing good Spring grazing and nitrogen (N) scavenging.
Since cereal rye is more winter hardy than other small grains like barley, wheat, and triticale, it can start growing when temperatures are as low as 32ºF and produce extensive, fibrous root systems. For later rye drilling, it is recommended to increase seeding rates 30% compared to the average seeding rates of 45-60 lbs./A to compensate for less rye fall tillering and reduced fall growth.
The 2025 crop growing season has extended two weeks longer than average, but for adequate grazing next Spring, the cereal rye fall drilling cutoff date is late November. Further, if fields are planted in late November, recommended Spring termination dates will be after April 15.
More information regarding cover crops and cereal rye are available online at: https://cropswatch.unl.edu; https://beef.unl.edu or the free Midwest Cover Crop Selector Tool www.mccc.msu.edu/selector-tool/
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SOURCE: Todd Whitney, Extension Educator
RELEASE DATE: November 3, 2025
Bean fields are opening up after harvest and cows may be moving in to get them off pasture when other forage options are unavailable. Soybean residue or stubble can occasionally be baled and used in rations. Before we use it, however, we need to set expectations. Is soybean residue a quality forage?
Soybeans themselves are very high in protein and fat. They are about 40% Crude Protein and about 20% fat which is why soybean residue can be perceived as great feed. With such a high fat content, too many beans can cause issues with the rumen, so any spilled piles should be cleaned up before animals are sent out to graze.
Soybean residue itself however has a much different feed composition. The empty pods and stems contain only 4 to 6% CP and the TDN is only 35 to 45%. The leaves are slightly higher in protein at 12% but break down quickly after plants reach maturity and harvest has taken place.
These feed values will not begin to support the nutritional requirements of a dry cow even if there is some grain left in the field. So, while soybean residue can be grazed and can be used to move animals from overused pasture, supplemental feed is required.
When baled, soybean residue can be worked into a ration as a roughage source if other sources are less available. Just like grazing, baled soybean residue does not even come close to providing the feed value of corn stalk bales. Producers should also consider if removing litter from already lightly covered bean fields is worth the effort and potential erosion risks.
Soybean residue may not be the quality we often think. Residue alone will not even meet a dry cow’s nutrient requirements, so supplementation will be needed.
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SOURCE: Ben Beckman, Extension Educator
RELEASE DATE: November 3, 2025
Common Sense Farming and Ranching
Alfredo DiCostanzo, Beef Systems Extension Educator
University of Nebraska
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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Week of October 6, 2025
US Beef production—balancing supply and demand
Anyone involved in the cattle business understands what it takes to supply the US consumer and the export market with wholesome, high-quality beef. Currently, low cattle inventory, and other unforeseen circumstances, led the industry to adjust rapidly. Statistics kept by USDA tell a story of cattle supply and source that reveal a careful balance to compensate for low cattle inventory.
Before proceeding to describe what cattle harvest looks like in the US in 2025, it is important to recognize the influence of the US-Mexico border closure resulting from preventing screwworm from entering the US. The fly was first discovered in Mexico nearly a year ago in a state bordering with Central America.
The US imports live cattle from Mexico for feeding in American feedlots, mostly in southern states. In 2023 and 2024 each, 1.2 million cattle crossed the border from Mexico into the US for cattle feeding. So far, by July 2025, only 214,394 feeder cattle crossed the border from Mexico.
A few feeder cattle are also imported from Canada. The number of Canadian feeder cattle imported between January and July increased from 2023 (94,513 head) or 2024 (97,164 head) to 100,723 head in 2025. Canadian feeder cattle hardly contribute to cattle feeding in the US, but we import from 500,000 to 600,000 head yearly from Canada for direct slaughter.
Overall, the proportion of feeder and fed cattle sourced from Mexico and Canada between January and July dropped to 3.8% from 7.2% in 2024 or 5.6% in 2023 for the same period.
Therefore, cattle harvest in the US, including Canadian or Mexican sourced, is at a pace slower than 2024. Compared to the period between January and July of 2023 or 2024, nearly 1 million fewer cattle were harvested this year. Yet, production of beef from cattle harvested in the US is only 0.4 billion pounds below that of 2023 or 2024 for the same period. Heavier carcass weights and larger beef imports are making up for the deficit in cattle supply.
Lean trimmings comprise most beef imports. Trimmings are used to mix with fat trimmings from cattle harvested in the US to make ground beef. Most of the beef consumed in the US is in the form of ground beef. Also, as non-fed cattle inventories dropped, the proportion of fed cattle in the slaughter mix increased from 82.5% in 2023 to 85.6% currently. This increases the fat trimming supply.
Incidentally, at 36.4%, the proportion of heifers in the slaughter mix for July of 2025 is the lowest since January of 2023. Hopefully, this indicates that the industry is beginning to slow down heifer slaughter.
Where do these figures lead? Internally, the US will produce fewer pounds of beef in 2025 than in 2024 or 2023. Assuming an increase in carcass weight of 28 lb and a reduction in fed cattle supply of 7.3%, both figures representing carcass weigh increase or fed cattle supply decrease between January and July of 2024 and the same period of 2025, the US will produce 25.9 billion pounds of beef or 2.7% less beef in 2025 than in 2024.
Given these projections, what will beef production look like in 2026? Likely lower, particularly if heifer retention is a reality and the situation at the border does not change. Yet, for all the challenges so far, the industry has adapted rapidly. Economic signals of supply and demand continue to be the main drivers of beef production. We could not ask for anything better!
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Rural Health
Hannah Guenther, Extension Educator
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
Stay Healthy this Halloween
I feel that it is necessary to start this article by saying that I am not a Halloween person. I do love a chance to get into character, but as a whole Halloween is just not my holiday. That being said, I’m trying. I watched Hocus Pocus for the first ever and even made a batch of pumpkin bread. So, in honor of spooky season, I am going to share with you some fun and creative ways to stay healthy this holiday so we can all have a healthy Halloween!
Poison Apples
No, I’m not saying handout poison apples, but I do think apples are a great treat without any tricks. Buy a large sack of apples and make a sign advertising poison apples (sans poison) for the trick or treaters. Put each apple in a Ziploc bag to stay safe and encourage trick or treaters to wash all fresh fruit prior to eating. I know that you might be thinking that they will be avoided, but you may be surprised how many kids will appreciate the crunch of fresh fruit after munching on candy all night.
Ghostly String Cheese
For a personalized protein snack, dress up string cheese with a sharpie! Simply draw two eyes and an open mouth to turn your string cheese into little ghosts. They are individually wrapped and will help balance out that sugar rush.
Jack ‘O’ Clementines
Keep that sharpie out for one more trick. Buy a bag of cutie clementines from the grocery store and turn them into mini pumpkin by drawing jack-o’-lantern design on the fruit. Since the peel protects the fruit, your oranges will still be safe to eat!
Candy Corn Parfait
I’m an absolute sucker for candy corn and it is the inspiration of this snack that would be perfect for a seasonal snack this Halloween. In small clear cups layer cut pineapple, mandarin oranges, and top with vanilla yogurt. It looks like candy corn, tastes sweet, but is healthy and full of vitamins.
Mummy Pizza
This final snack is a great way to get in the holiday spirit and get kids in the kitchen. Cut English muffins in half and spoon on a thin layer of pizza sauce. Pull and layer string cheese horizontally across the English muffin. Add two slices of olives for your mummy’s eyes and put under the broiler for 30s- 1 minute until the cheese has melted. It’s a yummy mummy!
Sharing germs is SCARY! Stay safe this Halloween by regularly washing your hands after touching objects or people. Try one or all of these recipes or suggestions for a healthier Halloween!
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Week of September 29, 2025
It’s my favorite season, soup season! While everyone is getting in line at Starbucks for their inaugural PSL, I’m busy dusting off my stock pot. We all have our go-to recipes for chili, chicken noodle, tomato, and hamburger but there are those times when our soups can fall flat. Here are five simple ways to improve your soups this season.
Toppings
In my opinion, toppings should be their own food group. It’s like an accessory for our food with the ability to make everything better from tacos to ice cream. If you feel like your soup is feeling a little blah, consider getting creative with toppings. For chili: pickled red onion, pepper jack cheese, avocado, and crumbled tortilla chips are my favorite. For tomato soup, try cheesy croutons, a sprinkle of parmesan, or some fresh basil. The key is to have a balance of crunchy, spicy, aromatic, and acidic toppings that you can add to your next bowl.
Chili Flakes
Lately we have been leaving the jar of chili flakes out on our counter because we have been putting it in every single bowl of soup! The key components of a delicious bite are a balance between salt, fat, acid, and heat. Many of us fear that final element, but a little added heat can make a dramatic difference in a humble bowl of soup. My favorite thing to do is to add a little dash of chili flake to my chicken noodle to take it from good to great.
Crusty Bread
My second favorite vehicle for eating soup is a big hunk of crusty bread. Soup is primarily liquid which means that it can lead us to get full but then hungry shortly after. By adding a large chunk of bread on the side of vegetable based or brothy soup, it will quickly make it a filling substantial meal. During soup season, I love to stock up on frozen baguettes at the grocery store!
Time
I mention this a lot in articles, but patience is not my virtue. Typically, I let my soup simmer for 15 minutes before I dive right in. This season I am working on practicing my patience and letting my soup (sans pasta or rice) simmer for 1-3 hours prior to eating. Unfortunately, it makes a large difference. The flavors come together, the meat and vegetables are tender. The longer it sits, the better it gets.
Heavy Cream
I don’t know why I had been avoiding heavy cream, but this year it has been a staple in my soups. Heavy cream is a game changer when you need to cut the acidity or if you’re simply craving a creamy mouthfeel. The beauty is a little goes a long way. Next time you are making tomato basil, butternut squash, or chicken noodle add two tablespoons to a 1/4 cup heavy cream. You can thank me later.
Happy Soup Season!
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Weekly News
- 4-H Achievement Applications
- Seeking Extension Master Gardeners
- Cuming County 4-H Council to Meet
- Late Fall Rye Planting
- Soybean Residue for Forage
Common Sense Farming & Ranching
- What will it take for cow-calf operations to thrive?
- Doing Our Best for Cattle
US Beef Production - Balancing Supply & Demand