Tag Archives: News

What is Clean Meat?

COLLEGE STATION, Tex. (KBTX) – You may have heard the term “clean meat” being batted around by the media. Dan Hale is a Texas A&M AgriLife Meat Scientist and told us that the technologies being used to make this product are evolving and gave us an idea of how it’s currently being made. “People ask me where did the term clean meat come from? Well, it came from a focus group, basically that’s all marketing. In reality, the term clean meat could be applied to anything, because any cattle… Read More →

64th Beef Cattle Short Course kicks off at Texas A&M

By: Courtney Carpenter COLLEGE STATION, Tex. (KBTX) – 2,200 ranchers from seven different countries are in College Station for the Texas A&M Beef Cattle Short Course. Ranchers will get the market outlook and learn about the long term forecast; all with the idea that it will make the beef you buy better. Donnell Brown is a fifth generation rancher from Throckmorton, Texas. He’s made the trip to The Texas A&M Beef Cattle Short Course every year for more than a decade. “It’s good to get together and discuss and… Read More →

What are big carcasses doing to the future of the beef industry?

Large carcasses are forcing retailers to cut more of the middle-meat steaks thinner to meet package and cost restrictions. Does that move the beef business away from consumer preferences? Commentary by Dr. H. Russell Cross, hrcross@tamu.edu, 979-862-1705 It’s a conundrum that has long plagued the beef business—what’s economically necessary for producers presents big challenges for wholesalers, retailers and most importantly, consumers. Over the past several decades, the genetic direction of the nation’s cowherd has been driving us to bigger and bigger cattle. That, in turn, drives bigger and… Read More →

What Makes Wagyu Beef Smell So Good? Science Explains

Writer: Greta Jochem, NPR For about $150 per pound, dedicated carnivores and food connoisseurs alike can get their forks on a luxury: Wagyu beef. Its trademark marbled flesh and soft texture have launched the meat into caviar-like status. And because its fat has a melting point lower than the average human body temperature, it melts in your mouth. The vast majority of the beef comes from Japanese Black cattle. Part of its allure is the smell — a unique sweet, coconut-like aroma. New research from the Journal of Agricultural and Food… Read More →

Hurricane Harvey contaminates livestock water supplies

Writer: Roland Rodriguez, rrodriguez@kristv.com According to the U.S. Department of Agriculture, Texas farmers and ranchers have lost more than 1 million cattle that were in the disaster area affected by Hurricane Harvey.  As the recovery efforts continue, livestock owners should be aware of salt poisoning and water salinity concerns. “After the storm we began testing water where we felt the water could have high   salinity. After we determined there could be problems associated with the water on ranches between Aransas Pass and Rockport after Harvey, we began calling cattle producers… Read More →

Forage quality key grazing consideration after March wildfires

Writer: Kay Ledbetter, 806-677-5608, skledbetter@ag.tamu.edu Contact: Dr. Ted McCollum, 806-677-5600, Ted.McCollum@ag.tamu.edu AMARILLO – Area ranchers headed into the winter months after March’s wildfires need to keep three things in mind – precipitation, grazing history and forage quality, according to a Texas A&M AgriLife Extension Service specialist. Dr. Ted McCollum, AgriLife Extension beef cattle specialist in Amarillo, said these three management factors will help producers determine their herd’s grazing and nutritional program. Fire is not something that is necessarily unfriendly, McCollum said, but can be when it is at the wrong… Read More →

Legacy of Texas ranching on display at Bush Library

The George Bush Presidential Library and Museum’s latest exhibit celebrates the importance of ranchers and their place in Texas history. The Legacy of Ranching: Preserving the Past, Embracing the Future showcases Texas ranches and highlights how they’ve changed over time. The exhibit, which opened March 2, will be on display in the Ansary Gallery until Jan. 8. Warren Finch, the director at the George Bush Library and Museum, said the museum not only worked with ranching museums from across the state to put the exhibit together, but a… Read More →

We’re social!

For those of you who follow the Department of Animal Science Facebook page, this will be old news. But for those who do not, you are missing out! Starting in mid-May of 2017, the department kicked off an effort to revitalize our Facebook presence. So many students, future students, former students, stakeholders, and more are on Facebook, that it is important that the department is too. “While we’ve had a social media presence for quite some time, with the guidance of Dr. Lamb, we’ve really started to put… Read More →

Cattle producers can expect more volatility, supply fluctuations

Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Contacts: Dr. Joe Paschal, 361-265-9203, joe.pashcal@ag.tamu.edu Dr. Ron Gill, 979-845-3579, r-gill1@tamu.edu Dr. Cliff Lamb, 979-845-1543, gclamb@tamu.edu SAN ANTONIO – Volatility in the cattle market recently is a result of large supplies of beef and speculative investment in agricultural commodities, according to experts at the Texas and Southwestern Cattle Raisers Association convention in San Antonio. The overall message was cattle producers should brace for continued swings in prices as beef cycles through the supply chain. “Obviously we’ve got a lot of meat to work through,”… Read More →

Handle livestock with less stress

Writer: Jane Fyksen, 715-683-2779, jfyksen@madison.com STRATFORD, Wis. – Who wouldn’t wish handling cattle would go like clockwork, especially when it seems like it rarely does? Too often working cattle stresses both man and beast, straining marriages and sometimes even resulting in injury to an animal, or worse yet, a cattle handler. Handling cattle needn’t be an exercise in anger management, according to Ron Gill, Texas A&M University livestock specialist. He recently ventured north to address low-stress cattle handling at University of Wisconsin-Extension’s Dairy and Beef Well-Being Conference in… Read More →