Since 2011, dairy cows evaluated using genetic testing has doubled every five years to exceed 1 million annually. That reduced sire generation interval to the point where genetic improvement is at the biological limit.
Technology and robust data management will allow more cattlemen and smaller processors access to USDA graders to remotely assign official quality grades for beef carcasses, providing an opportunity to increase value.
Low-stress cattle handling methods have been discussed and promoted for many years, but could implementing low-stress handling techniques influence animal performance and improve your bottom line?
Certified Angus Beef recognizes the recipient of the Dr. Bobby VanStavern Award for Beef Quality Research and acknowledges other successful researchers for their contribution to improving beef quality.
While genetic selection and feeding decisions play a large role in the quality of beef product reaching consumers' plates, a number of studies show cattle health is also a key factor affecting carcass quality.
While dairy producers are rapidly embracing the concept of using beef semen to freshen their cows, the resulting crossbred calves are proving both a valuable opportunity and a challenge for the U.S. beef industry.
