Tag Archives: Beef

D’Souza awarded inaugural Cactus Feeders scholarship and internship

The Texas A&M University Department of Animal Science is proud to recognize Genevieve D’Souza as the inaugural recipient of the 2020 Cactus Feeders Scholarship. As a recipient of this newly formed award, D’Souza will have the opportunity to complete an internship with Cactus Feeders. The department is excited about the possibilities that this new partnership with Cactus Feeders presents. “Receiving the Cactus Feeders Scholarship is a great honor and an outstanding opportunity for me. The internship will supplement my education and training from Dr. Tedeschi by exposing me to… Read More →

Baling decisions, storage can reduce waste

Management decisions, equipment maintenance and proper storage can have a big impact on waste and efficiency when baling hay. Andy McCorkill, a University of Missouri livestock specialist, says producers should tailor bale size to their facilities and animals, but overall bigger bales are more efficient. “The larger diameter bales, you’ll have less loss,” he says. “Smaller bales, you have basically two times the surface area exposed for the same amount of hay.” Jason Banta, an Extension beef specialist with Texas A&M University, says it is important to get… 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 →

Applications available for 44 Farms International Beef Cattle Academy

Beef industry professionals can apply now to be part of the Class of 2019-2020. COLLEGE STATION, Texas. – Applications are open for the 44 Farms International Beef Cattle Academy. Now in its second year, the academy offers a one-year, comprehensive online certificate program to beef industry professionals through Texas A&M AgriLife Extension. “Our inaugural class is wrapping up their learning experience, and student feedback so far has been tremendous,” says Reinaldo Cooke, program coordinator and associate professor at Texas A&M University. “We worked to develop the strongest course… Read More →

Managing a calving and breeding season without removing bulls

By: Dr. Bruce Carpenter & Dr. Thomas Hairgrove “A cow should have a calf every year.” For most cow-calf producers this is a true statement because the cow costs the same amount of money to keep – whether or not it raises and weans a calf to sell. Based on the most recent Texas A&M AgriLife Standardized Performance Analysis (SPA) database, it costs the average Texas producer $796 to keep a mature cow around for a year. Of course, not everyone is “average.” The lowest-cost-quartile producers only spent… Read More →

AgriLife Extension grass-fed beef conference May 30-31

By Blair Fannin COLLEGE STATION – The popular grass-fed beef conference is scheduled May 30-31 and will provide a comprehensive look at grass-fed beef production and marketing opportunities in Texas, according to organizers. This Texas A&M AgriLife Extension Service conference provides in-depth instruction and is hosted on the Texas A&M University campus in College Station. “There will also be information and demonstrations presented on carcass fabrication and determining beef cutout value. Overall, this program allows attendees to take home a lot of information and put it to work.”“This… Read More →

Bull selection includes muscle potential

By Dr. Joe Paschal, j-paschal@tamu.edu, 361-265-9203 The mesquite is beginning to leaf out and that has always been a sure sign of one thing – spring. Spring in South Texas and the Gulf Coast is when most of our herds calve and when many of us buy replacement bulls (actually I bought mine in December but hang with me here). Most of us still sell our calves at weaning so besides a sound footed, fertile, and easy calving bull, well-muscled bulls are always in high demand. In the… Read More →

Important By-Products Derived From Cattle

Many of us enjoy a good steak or a juicy hamburger and realize the nutritional benefits derived from eating beef but there are countless products that we use in in our daily lives that are derived from cattle that we never think about. Dan Hale is a professor and Texas A&M AgriLife Extension Meat Specialist. “I take students on tours of retail grocery stores and I say go find beef in this grocery store and every single aisle that they could walk into at any local grocery store… Read More →

The ABCs of working cattle easily

By Dana Charban It can be a challenge to find good information on how to work your cattle effectively, but don’t we all want to make life a little easier? We’ve put together techniques to help you work your cattle without the hassle, and have made it as easy as learning your ABCs. These three things can make or break your cattle handling, and are just as easy to implement as they are to remember. Acclimation Cattle are smart animals with strong memories, and they are highly impacted… Read More →