Animal scientist Ty Lawrence knows that it’s what’s under the hide that counts. The West Texas A&M researcher was in a beef packing plant one night when he had a revelation: “I’m looking down the stun line and the cattle that were coming toward me were a Heinz 57 mix of hide colors,” he says. “Then immediately behind me I could see the carcasses going to the hotbox. My thought was, ‘There’s a tremendous perception of value differences of the live animals, but when they cross the grading rail, where the true carcass value is determined, those value differences are minimized.’”
Cattlemen know overseas markets are important to their bottom line. Maggie O’Quinn, of Certified Angus Beef LLC (CAB), recently reminded producers how significant they are to exporters. Speaking at the Georgia Cattlemen’s Association annual convention March 31, the CAB executive account manager for Latin America and the Caribbean explained the value of trade relationships, the logistics of exporting, and why producers should care.
What began as an idea to create specifications for beef with a breed connection has sparked the interest of many over the years to create their own branded programs. The founding brand remains at the top, but the proliferation of others has arguably made the entire beef industry more consumer driven.
Cattlemen may hear about the shrinking beef industry and wonder about their role in the future. They can take heart in the expanding high-quality end of the business, however.
In a perfect world, cattle growth promotants would improve increase marbling, too. Short of that, feeders can strike a balance between grade and gain, implant and marbling levels. Here are four of the top ways:
Cattlemen know genetic change is a slow process, especially when compared to other species. That should be enough motivation to think about stacking genetics, says Aaron Arnett, Select Sires vice president. Bull selection is only half the equation.
You could read your way to more profitable, high-quality beef production. A new 40-page edition from the Certified Angus Beef ® (CAB®) brand shows how and why to increase the supply of cattle that qualify.
Five students pursuing agricultural careers have been awarded $15,000 in Colvin Scholarships by the Certified Angus Beef ® brand. “We are honored to present these awards to tomorrow’s beef industry leaders,” said John Stika, Certified Angus Beef LLC (CAB) president. “These young people are the future and we’re happy to play even a small role in paving the way to success.”
Quality beef production is on everyone’s mind today. Consumers want the best and most consistent beef for their money. Maybe that’s why strong exports and premium U.S. markets for upper Choice and Prime beef brands have helped lead cattle to record high prices.
High percentage Angus calves continue to outsell non-Angus calves of similar weight and frame at livestock auctions across the U.S. Data collected from eight cooperating markets in fall 2010 reveal steers of that breed brought $6.32 per hundredweight (/cwt.) more than their non-Angus counterparts.That’s a $32.58/head Angus advantage for the average 516-pound (lb.) steer.
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