Category Archives: Beef

New technology, old genetics meet on the range

New Mexico, Texas researchers seek economical, sustainable beef management practices Precision ranching is a focus of a new Coordinated Agricultural Project led by New Mexico State University, NMSU, in collaboration with Texas A&M AgriLife Research in Amarillo. Working under an almost $9 million U.S. Department of Agriculture National Institute of Food and Agriculture grant are AgriLife Research scientists Brent Auvermann, Ph.D., Texas A&M AgriLife Research and Extension Center-Amarillo director and agricultural engineer, and Jenny Jennings, Ph.D., beef nutritionist, Amarillo. The project’s goal is to improve efficiency of beef… Read More →

Here’s the beef: Basics for selecting a bull

Bulls provide the biggest proportion of calf crop genetics, so it is important to select a herd sire that can produce desired offspring. Basics to consider in selecting a bull include breed type, parentage (pedigree), physical appearance, performance records and genetics. Each one of these factors was discussed by Joe Paschal of Texas A&M AgriLife Extension during the 2018 Texas A&M Beef Cattle Short Course. The information in this article is taken from Paschal’s presentation, unless otherwise noted. There are more than 60 different breeds of beef cattle… Read More →

Is that cow pregnant?

By Robert Fears The first step in increasing calving percentage is to select proven herd sires and then check cows for pregnancy. Characteristics of an ideal pregnancy test are the ability to identify correctly pregnant animals (high sensitivity) and non-pregnant animals (high specificity) as well as being simple and inexpensive to conduct under field conditions. Some tests provide additional information such as embryo or fetal viability and fetus sex. Various methods of pregnancy checks were discussed in a presentation given by Ky Pohler of Texas A&M AgriLife Research… Read More →

Beef – A Very Natural Product

BRYAN, Tex. (KBTX) – Anti-animal agriculture groups that advocate replacing animal protein with plant-based substitutes that are marketed as all-natural leave out an important point in the argument. Beef is one of the most natural products there is. Ron Gill is a Professor and Livestock Specialist for Texas A&M AgriLife Extension. “I think it’s something we kind of forget, we don’t want to have animals consuming plants and producing food, but we want to plow the ground up and take the natural fauna and flora out so we… Read More →

Texas A&M University revitalizes beef herd

COLLEGE STATION, Texas — Texas A&M University is revitalizing its beef herd and Beef Research Center through a recent initiative with the Red Angus Association of America. The university worked in conjunction with RAAA to solicit embryos of high genetic merit to build a herd of registered Red Angus females. Once established, the Red Angus herd and the Beef Research Center will be used for teaching, research and demonstrations. Embryos for the initiative were chosen based on their genetic merit in calving ease, growth, maternal and carcass traits…. Read More →

Beef 706 a prime experience for young ranchers

By Julie Tomascik Texas cattlemen and women have a legacy to uphold, a brand to be proud of and a product with exceptional quality. But raising the steaks for consumers across the nation requires a desire to build upon success. Nearly 40 Texas Farm Bureau (TFB) young farmer and rancher members were able to do just that by growing their knowledge and understanding of the beef industry through a recent Beef 706 course held last month. “Beef 706 is for producers to help them better understand the food… Read More →

5 things to consider when working cattle

By Burt Rutherford Have you ever videoed yourself working cattle? Ron Gill says it can be instructive—humbling, but instructive. That’s one of the many, many golden tidbits that around 100 people took away from a recent Stockmanship and Stewardship program at Colorado State University. It was one of several held around the country. Gill, a longtime Extension beef specialist with Texas A&M University, teamed with Curt Pate, a Montana rancher and cattle handling expert, and Dean Fish, who ranches on Arizona’s border with Mexico, to give a cattle handling demonstration…. Read More →

Today’s youth train to become tomorrow’s beef cattle producers

COLLEGE STATION — The youth track for the 2019 Texas A&M Beef Cattle Short Course, held recently in College Station, gave real-world experience, hours of education and a beef quality assurance certification to 30 youth interested in expanding their beef cattle knowledge.  “One goal for our youth track is to allow students to have a hands-on experience with the beef industry,” said Victoria Heller, youth track co-facilitator and Texas Beef Council industry outreach manager, Austin. “This allows them to discover aspects of our industry they may not be familiar… Read More →

Thousands across nation attend A&M’s annual Beef Cattle Short Course

More than 2,300 agriculture producers and ranchers from across the United States and beyond have descended upon College Station for the annual Texas A&M Beef Cattle Short Course, which began Sunday and concludes midday Wednesday. Well over 1,000 attendees filled much of A&M’s Rudder Auditorium Monday afternoon for a general session on various aspects of the beef cattle industry. Monday evening, participants enjoyed the annual Texas Aggie Prime Rib Dinner Monday afternoon’s general session featured a lively presentation on the relationship between climate change and beef cattle production, analysis… Read More →

How the barbecue boom affects you

By Patrick Graves However you spell it — barbeque, bar-b-que, bar-b-q, BBQ — Texas-style smoked meat has entered the rarefied atmosphere of cultural phenomenon. Beyond trendy, it’s now a bona fide thang, y’all. Shall We Gather at the Smoker? Worshipers queue up two hours early at lunchtime outside the modest temple that is Franklin Barbecue  in Austin. Fifty miles northeast in tiny Lexington, rustic Snow’s BBQ  has become a barbecue mecca, despite being open only on Saturday mornings and, like Franklin’s, serving until there’s none left to… Read More →