Jerry Morrow, Beef Leader, passes
The Clarian Ledger
Jerald D. Morrow, 84, passed away Sunday, May 16, 2010. He was a well-known cattleman and dog trainer/breeder.
He served in the agriculture industry and managed multiple cattle operations throughout North America. He served as the Regional Manager and Director of Regional Managers of the American Angus Assn. in St. Joseph, Mo; Executive Vice President of the International Brangus Breeders Assn. and President of the Brangus Journal in San Antonio, TX.
Ten Things to Ask Your Cattle Feeder
When Roy Davis got serious about wanting to feed out the calves from his South Devon cow herd, one of the first things he did was visit several feedyards. He inspected their facilities and talked with their managers and customers.
Steak is complicated
Penn State University
Complicated. And not just steak itself, but all of the factors associated with it.
Amid many meat-related events, including a meat processor convention, a beef safety workshop, and a culinary conference, I was able to squeeze in just enough of Mark Schatzker’s STEAK to want to carve a notch out of the weekend to finish it. I did, and it was a thought provoking read on many different levels.
Steve Cornett: Beef Isn’t What It Was
Steaks don’t taste as good as they used to.
That’s what Mark Schatzker thinks, and it’s what I think, too.
And, yes, I’m aware that there is more Choice and Prime beef today than there was a few years ago. But we’re agreed that USDA quality grade is not a precisely precise indicator of eating quality.
The Importance of Low Stress Cattle Handling
Dr. Temple Grandin, Colorado State University, Department of Animal Sciences
Improving cattle handling practices provides many advantages. Cattle that remain calm during handling have improved weight gain and are less likely to have dark cutting meat. Dark cutting is a serious quality defect where the meat is darker and drier than normal and it has a shorter shelf life at the grocery store. Another advantage of adopting low stress cattle handling methods is to reduce injuries to both people and cattle.
Students gain hands-on experience working with farm animals
University of Illinois
Looking a 900-pound heifer in the eye was a first-time experience for Ronald Stewart, a junior in animal sciences at the University of Illinois. When Stewart came to the U of I, he had big dreams — to play football and become a veterinarian. Not only did he walk onto the football team last fall, but he also tackled the task of working cattle through a chute system during beef lab this past semester.
What is Sustainable Agriculture?
Say the word "sustainable," and most people in agriculture agree it means increased profits, sound stewardship of the air, water and soil, and improved quality of life for farming communities. But how do you get there? There are almost as many ways to achieve these goals as there are farms and ranches in America.