Here’s a quick feedlot riddle: They’re tiny, relatively easy to control and can affect cattle health, performance and carcass quality in a serious way. What are they?
Eating satisfaction rules when it comes to making beef lovers happy. That was clear in early results from the 2011 National Beef Quality Audit (NBQA), but defining that satisfaction seemed harder to pinpoint.
More longevity and fertility in the cowherd seem like a “no brainer.” But when those pursuits come at the expense of uniformity or other functionality, it could pay to do some hard studying.
“Boy, if he isn’t a spitting image of his grandpa!”
You’ve likely heard similar references before and they make this concept easy to grasp: Just like people, cattle don’t inherit genes equally.
Right now, it’s hard to imagine how future tools will change the beef cowherd. Today, heifer development costs are high and getting higher as ranch profit goals demand efficiency while consumers want quality. DNA technology is one of the emerging solutions for beef production, in line with the role it has played in agronomy.
When it comes to food, the alternatives are endless: spicy or bland; Mexican, Italian, Asian or Southern-style comfort dishes. But when it comes to beef, almost everyone agrees on a few features.
Even the best speakers can’t make an audience feel what it’s like on a farm. There are no words that can replace the actual experience of seeing cattle first hand—watching them roam the pasture or eat out of the feedbunk.
People are tweeting, posting, uploading, checking in, and sharing information 24 hours a day. In fact, by reading this post you are among the two-thirds of online adults using social media in 2011.
We know there are no right or wrong, black or white answers in a fragmented industry of 750,000 independent individuals. But we do know that strategic genetic decisions can make a huge impact on profitability and consumer satisfaction.
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