Earlier this month, Texas A&M Agrilife Extension hosted its Beef 706 course that zeroes in on how beef producers can produce a more consistent and high quality beef product.
Participants were given a series of hands on lessons presented by various meat science faculty, staff, and graduate students.
Davey Griffin is a professor and Texas A&M Agrilife Extension Meat Specialist.
“They already have a basic knowledge of a live animal, but that transformation of that live animal to carcass, as we start to look at that, one of the things that we’re trying to get accomplished in that is to help them understand that transformation to meat that’s gonna be on the table, and look at it in terms of quality and consistency, and what they might be able to do to influence that quality and influence the consistency of the product coming to consumers.”
April Bonds ranches with her family in Saginaw.
“It surprises me about how much we can have an effect on the animals and it’s so important that we remember that.”
Animal selection for a beef herd is important.
“Something as simple as just having the carcass merit in mind as they select their next bull, and how that might influence the calves they are producing from the standpoint of the meat that they’re producing, and not just looking at it in terms of the next live animal.”
Griffin maintains that today’s beef is the best that’s ever been produced.
“We’ve got a higher percentage of cattle grading choice than we’ve had in forever, and part of that is because of cattlemen’s awareness of selection, and what they can do to influence that end product.”
Bonds says today’s ranchers recognize that consumers are their bosses.
“My sister and I are part of the managing decision process that we have with our father, and as young producers we’re wanting to step up to the plate even more and learn and make sure that what we’re doing is the right thing for our consumers.”