October 29th, 2020
BRYAN, Texas (KBTX) -There is a storyline companies offering plant-based meat substitutes are pushing that suggests beef production is harming our environment. There is science that refutes that storyline. Ron Gill is a Texas A&M AgriLife Extension professor and livestock specialist. “We’ve got to make sure that we pitch beef production in the light that…
October 29th, 2020
Six Postdoctoral Researchers Earn Honors at Texas A&M Symposium Virtual event presents awards in two categories and attracts participants from across Texas A&M’s colleges and schools. By Texas A&M University Research Communications and Public Relations Six postdoctoral researchers received awards for flash-talk and poster presentations at Texas A&M University’s Fourth Annual Postdoctoral Research Symposium, held…
October 29th, 2020
Texas A&M AgriLife shares leading research at global EarthX conference By Carrie Baker, [email protected] As the world’s population increases, scientists and agriculturalists face a growing challenge to produce more, higher quality food for consumers while using fewer natural resources and taking care to appropriately manage and conserve the resources that still exist. Patrick Stover, Ph.D.,…
October 21st, 2020
AgriLife Extension expert outlines some new options from familiar beef cuts Chuck flap, rib-eye filet, tomahawk steak, Denver or Sierra cuts, flat irons and tri tips – the landscape of the local grocery meat case is changing when it comes to beef cuts, according to a Texas A&M AgriLife Extension Service expert. As the COVID-19 pandemic brought…
October 7th, 2020
Leading change in veterinary response to large animal production A group of Texas A&M AgriLife faculty are establishing a rural veterinarian network to provide education and assistance with a goal of making rural veterinary practices sustainable. Many rural large animal practices are operated by older vets, and younger veterinary professionals are going to pet care because it’s…
October 2nd, 2020
Texas A&M AgriLife-led study tracking down cause, transmission of coronavirus in food processing From live cattle entering a packing plant to the consumer’s kitchen table, a Texas A&M AgriLife-led research project aims to develop an accurate way to predict potential contamination with SARS-CoV-2, the virus that causes COVID-19, throughout the food supply chain. Sapna Chitlapilly Dass,…
October 1st, 2020
In an effort to make sure the animal protein supply is sustainable, a Texas A&M AgriLife researcher is using mathematical modeling to connect the dots between increasing production efficiency in livestock operations and minimizing environmental impacts. Luis Tedeschi, an AgriLife Research ruminant nutritionist, and his team in the Texas A&M University Department of Animal Science recently published a paper…
September 29th, 2020
By Jeff Savell and Kerri Gehring Ground beef remains one of the most popular forms of beef consumed in the United States. Some estimates report that up to 65% of all beef consumed is in the form of ground beef. It is one of our go-to foods, and we are reminded of this during the…
September 23rd, 2020
‘Smart-farming’ approach models sustainable, intensive protein production In an effort to make sure our animal protein supply is sustainable, a Texas A&M AgriLife researcher is using mathematical modeling to connect the dots between increasing production efficiency in livestock operations and minimizing environmental impacts. Luis Tedeschi, Ph.D., an AgriLife Research ruminant nutritionist, and his team in…
September 10th, 2020
AgriLife Extension program offers financial, production analysis and benchmarking to identify opportunities, weaknesses With the COVID-19 pandemic, cattle prices have been on a roller coaster. Now is a good time to analyze performance to make sure your operation is as efficient as possible, according to a Texas A&M AgriLife Extension Service specialist. Pancho Abello, AgriLife Extension economist,…
