Category Archives: Beef

Food safety tips when grilling, cooking outdoors

Proper cleaning is key to avoiding foodborne illness from grate to plate Cleaning grill grates, keeping a clean workspace, and properly storing and preparing meats are all important to maintaining food quality and avoiding foodborne illness, said Texas A&M AgriLife Extension Service experts A clean grate is a great start Davey Griffin, Ph.D., AgriLife Extension meat specialist in the Department of Animal Science of Texas A&M University, said cleaning the grill grate is not as simple a proposition as it may seem. “A lot of people think scraping the grate clean with… Read More →

Angus VNR: Above and Beyond Nutrition

All living things need specific amino acids, but people can’t synthesize all of them. No worries—cattle provide them by upcycling proteins from rough forage into nutrious beef. “If you try and consume all of your amino acids or meet your amino acid requirements from a grain source like corn or sorghum, you’re going to have to over consume calories. And so that’ll contribute to obesity and those types of problems,” says Tryon Wickersham, Ruminant Nutritionist at Texas A&M University. Enjoying those amino acids within the nutrient density of… Read More →

Online beef cattle, forage management program set for May 15

An online Beef Cattle and Forage Management program will be held from 9 a.m.-noon on May 15. The program, presented by Texas A&M AgriLife Extension Service offices in Atascosa, Bexar, Guadalupe and Wilson counties, will offer one general Texas Department of Agriculture continuing education unit for attendees. The cost is $10. Attendees will need a laptop or desktop computer and internet access. To register, email Chris Lambert at christopher.lambert@ag.tamu.edu. Once registered, attendees will be provided the link for participation. Make checks payable to Bexar County Ag and Natural Resources Committee and… Read More →

Livestock Auctions Going Smoothly, But Meat Processing Could Face “Backlog”

AUSTIN, Texas — Despite the COVID-19 pandemic, workers in the agriculture industry are tasked with keeping food on the table, meaning livestock auctions are continuing as usual. While more animals are being sold, what happens further down the supply chain is becoming an issue. “A lot of your feed yards are getting bogged down cause the packing houses are cutting down on their killing,” Donne Richter with Seguin Cattle Co. said. “And so the fat cattle are getting backlogged, and you don’t have many places to go with… Read More →

Online West Region Cattle Marketing Update set April 20

By Susan Himes COVID-19 impact to be focus The Texas A&M AgriLife Extension Service will be holding the West Region Cattle Marketing Update online April 20 from 10-11 a.m. The focus will be the impact of COVID-19 on the beef industry. The event is free and will be held on the Zoom meeting platform. Participants may also join by phone at 346-248-7799, meeting ID 191 418 537. David Anderson, Ph.D., AgriLife Extension livestock economist, College Station, will discuss livestock and food product marketing. “Cattle and calf prices are a real challenge… Read More →

Cattle Q&A: Davey Griffin on meat safety during COVID-19

By David Cooper While the rise of the coronavirus (COVID-19) disease created turmoil in beef commodity markets, a steady supply of beef continues to be delivered into the food chain. In an effort to understand further how packing facilities are adapting to both the distribution demand for beef and the ongoing food safety concerns during a time of pandemic, Dr. Davey Griffin, Texas A&M University professor and extension meat scientist, offered the following answers to questions from Progressive Cattle Editor David Cooper. The movement of the meat supply during this… Read More →

Meat Perspectives: Here today, gone tomorrow

By Jeff Savell and Kerri Gehring COLLEGE STATION, TEXAS — For those in the beef industry, the fact that beef is larger and heavier than it was in the past is not breaking news. Cattle are heavier, making carcasses weigh more. Subprimals are larger and heavier, making retail cuts larger. This trend began about 40 years ago, and we do not know where it will end. However, we do know that developing effective merchandising strategies to help retail and foodservice channels deal with how best to market beef is… Read More →

Extra good: Which mineral supplement is needed?

By Robert Fears Mineral nutrition is very important for successful beef production because it impacts animal growth, reproduction, milk production and health. Cattle obtain part of their mineral requirements from forage, water and protein supplements, but the remainder of their requirements must be met through mineral supplements. The big question is: “Which mineral supplement is needed for my cattle?” Selection of the right mineral is dependent on the geographical region, forage system, cattle production stage and other factors. Jason Banta of Texas A&M AgriLife Extension provided some considerations… Read More →

Beef’s greatest talent is protein upcycling

By Lacey Newlin, 580-748-1892, lnewlin@hpj.com “There are some really highly educated people out there who are actively against the beef industry,” said Tryon Wickersham, associate professor of animal nutrition at Texas A&M University. “I don’t think there is going to be anything we can do to change that. I think they will be against everything we do, no matter how we do it, but that doesn’t mean we shouldn’t mount a defense or stop educating the consumers about the value we bring to their plates.” Wickersham spoke recently… Read More →

Beef cattle genetics, management critical in fine tuning herds to fit environment

By Kay Ledbetter, 806-677-5608, skledbetter@ag.tamu.edu  AgriLife Extension specialist outlines criteria to consider Matching cattle to the land available to graze and the nutrition it offers is critical in optimizing production in an operation. Jason Smith, Texas A&M AgriLife Extension Service beef cattle specialist, Amarillo, who is frequently contacted to help with problems cattle operators are having, was a speaker at the recent Southwest Beef Symposium in Amarillo. “More often than not, as a nutritionist, I’m called in to fix a situation where the cattle and environment are not matched,” Smith… Read More →