Episode Description
In this episode of Cattle HQ, Madison Kovarna sits down with Addie Womack, a Livestock Production and Stewardship Field Specialist, from SDSU Extension. Addie also is South Dakota’s Beef Quality Assurance, BQA, coordinator.
During this episode, we will discuss...
Source: University of Nebraska-Lincoln
Anna M. Kobza, graduate student
Rebecca C. McDermott, research technician
Mitch M. Norman, former research technician
Josh R. Benton, postdoc, beef feedlot unit director, ENREEC
Long Zou, Bunge, St. Charles, MO
James C. MacDonald, professor, Animal Science
Lincoln Galen E. Erickson, professor,...
Source: South Dakota State University Extension
Clay J. Carlson, Christina E. Bakker, Keith R. Underwood, Amanda D. Blair, Judson K. Grubbs
Rationale and Approach
Proteolysis is the breakdown or degradation of proteins that causes meat to become more tender as it ages....
For beef producers, one of the top goals is to achieve a 95% calf crop within a 45–65-day calving period while keeping costs low and weaning weights high. Proper bull selection, care, and performance checks are key to reaching...
As spring bull-buying season approaches, producers face the critical task of selecting bulls or semen that align with their herd’s needs. The focus should be on what the herd needs rather than what is merely desirable. This requires a...
Source: Alberta Beef Producers
Research Institution: University of Alberta and University of Guelph
Lead researcher: Dr. Stephen Moore and Dr. Stephen Miller
Objectives: Identify a panel of DNA markers that will identify genetic differences feed efficiency and tenderness among beef cattle.
Background: The...
Source: Oklahoma State University
By Paul Vining, Paul Beck, Kellie Curry Raper, David Lalman, Blake Wilson, Rosslyn Biggs, Derrell Peel
Beef Calf Preconditioning
Within the beef industry, "preconditioning" typically refers to the implementation of management practices aimed at enhancing calf immunity and...
Source: BCRC, www.beefresearch.ca
Project Title: Validation of Rapid Evaporative Ionization Mass Spectrometry (REIMS) for Tenderness Prediction
Researchers: Jerrad Legako, Texas Tech University, Heather Bruce (University of Alberta), Ben Bohrer (University of Guelph), Dale Woerner (Texas Tech University), Tyson Brown (Cargill Meat...
The U.S. beef industry is constantly evolving, with producers striving for maximum efficiency and high product quality. Since 1991, the average beef hot carcass weight (abbreviated as HCW) has increased from approximately 760 pounds to just shy of 900...
Source: Alberta Beef Producers
PROJECT NO.: 0009-020
RESEARCH INSTITUTION: Agriculture and Agri-Food Canada Lethbridge Research Station
LEAD RESEARCHER: Dr. Darryl Gibb
Background: Vitamin A is involved in many biological processes. Cattle cannot manufacture vitamin A themselves, so it must come from the diet....
