Source: Pennsylvania State University
Having a beef animal custom butchered for personal home consumption has been a long-standing, common practice for beef producers in the United States. These producers are now marketing their animals directly to consumers for "freezer beef."....
Source: Livestock Gentec
In the ever-evolving landscape of agriculture, the future of cattle herds hinges on strategic planning and embracing cutting-edge technologies. Among these technologies, genomics stands out as a powerful tool that can revolutionize the way we manage and...
Source: South Dakota State University, Christina Bakker, Assistant Professor and SDSU Extension Meat Science Specialist
Value in the beef industry is driven by quality and weight. This concept is demonstrated by the commonly used grid-based marketing system, where producers are...
Source: North Dakota State University
Proper Implant Placement
Correct placement
Results of improperly placed implants
Common implanting errors
Implanting cattle with growth implants correctly is imperative to the effectiveness of the product. The correct placement (shown in Figure 4) is...
Source: The Pennsylvania State University
For many us, meals start with a meat entrée. As meat-eaters we expect that the meat we buy comes to us as a tasty and quality product. However, meat tastiness and quality doesn't start at...
Source: Oregon State University
Introduction
For over a century, the word temperament has been used to define the fear-related behavioral responses of cattle when exposed to human handling. As cattle temperament worsens, their response to human contact or any other handling...
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...
Source:
The United States produced 17.6% of the world’s beef using only 6.1% of the world’s cattle in 2021 (FAO). Additionally, the amount of beef produced per head increased by over 67% from 1961 to 2019 (USDA NASS). While characteristics,...
Source: University of Missouri
David R. Jones and William C. Stringer
Food Science and Nutrition Department
Evaluation of beef quality and composition is important to cattle producers, meat packers and retailers, and consumers. Consumers desire cuts of beef that are lean, nutritious,...
Source: OMAFRA
What Is It?
Marbling is viewed as the major determinate of quality grades. It is the term applied to visible specks and streaks of fat in a cross section of the rib eye muscle. The chilled carcass is ribbed...
