USDA Invests $285 Million to Improve National Forest and Grassland Infrastructure

WASHINGTON, March 8, 2021 — Agriculture Secretary Tom Vilsack today announced the U.S. Department of Agriculture will invest $285 million to help the Forest Service address critical deferred maintenance and improve transportation and recreation infrastructure on national forests and grasslands. This $285 million investment is made possible by the newly created National Parks and Public Land Legacy Restoration Fund, established in 2020 by the Great American Outdoors Act. These funds will allow the Forest…

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Cattle Chat: Keeping calves healthy

Providing a clean environment where calves less than a month of age are not in close-contact with older calves is the best way to keep scours from developing in the herd. | Download this photo. K-State veterinarians offer ways reduce risk of calves developing, sharing scours MANHATTAN, Kan. — The old saying “an ounce of prevention is worth a pound of cure” coined by Benjamin Franklin rings true for many of life’s situations. And…

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Study: Consumers favor ground beef over plant-based alternatives

Ground beef at three fat levels is favored by consumers over plant-based alternatives for taste and flavor, among other areas, according to a study from Kansas State University. K-State meat scientist notes ‘stark’ differences MANHATTAN, Kan. – Consumers overwhelmingly chose ground beef over plant-based beef alternatives in a multifaceted study now being reported by Kansas State University researchers. Ground beef – offered with 10%, 20% and 30% fat -- was strongly preferred for…

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Access for All aims to boost access to Kansas extension programs

State’s agents help to bring programs that fit local community needs, learning styles MANHATTAN, Kan. – An official with Kansas’ extension network says that recent efforts to provide more equitable and accessible programs to local residents will likely be felt throughout the state. Aliah Mestrovich Seay, a 4-H youth development specialist for community vitality, noted that K-State Research and Extension recently formed Access for All, a committee that will provide education and support…

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Basics of horse hay explained

By Donald Stotts  STILLWATER, Okla. – The need for quality horse hay – shorthand for attributes desirable in hay fed to equines – has not quite lifted yet.  “We’re still in hay feeding season as pastures have not greened up as yet; now is not the time to cut back on horses having ready access to hay to meet their nutritional needs,” said Kris Hiney, Oklahoma State University Extension equine specialist.  Attributes of desirable horse…

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Study: Seed protein does not reflect key amino acid levels in soybeans released over the last four decades

Note: A Kansas State University study examined the composition of thirteen soybean genotypes released between 1980 and 2014, focusing on the levels of eighteen amino acids relative to protein and yield. They found that seed protein levels do not provide a complete characterization of relevant changes for critical seed amino acids, and that additional external nitrogen does not result in an improved amino acid composition. MANHATTAN, Kan. – From edamame to cooking oil…

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K-State studies effects of transporting cattle on prices paid at auction

MANHATTAN, Kan. – Kansas State University researchers have completed a large study of 211 livestock video auctions, analyzing the sale of more than 60,000 beef calf and feeder cattle lots to determine the effect of trucking distance on sale price of the calves. The K-State team accessed data indicating the sale price of 42,043 beef calf and 19,680 feeder cattle lots sold through Superior Livestock Auctions from 2010 through 2018. Then, they analyzed…

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Recipe: ANGRY TEXAN BRISKET RUB

For best results use Certified Angus Beef ® brand YIELDS APPROXIMATELY 2 CUPS Share your great taste! The combination of sweet with a kick of heat is excellent for grilled and smoked beef. Make this Angry Texan Rub for a superb brisket. INGREDIENTS: 3/4 cup paprika1/2 cup fresh cracked black pepper1/3 cup coarse kosher salt1/4 cup brown sugar3 tablespoons granulated garlic3 tablespoons onion powder2 teaspoons ancho chili pepper2 teaspoons cayenne1 teaspoon cumin INSTRUCTIONS: Combine all ingredients…

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So, You Want to Build a Meat Processing Facility? Five Initial Steps to Consider

Christina Bakker SDSU Extension Meat Science Field SpecialistAdditional Authors: Amanda Blair The need for more small meat processing capacity and skilled workers is not a new problem facing rural America, but the COVID-19 pandemic has caused an uptick in those interested in building small meat processing facilities. This interest can be related to a variety of motives: livestock producers with an interest in gaining more control over their end products, processors looking to expand…

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DRIVING DEMAND: RETAIL

By: Abbie Burnett Two million, four hundred and thirty-two thousand. That’s how many cattle it took to supply the 608 million pounds (lb.) of Certified Angus Beef® (CAB®) cuts sold by 3,000 retail partners in fiscal 2020. As the heavyweight champ in brand volume, retail accounts for 55% of total pounds sold. Brand sales have surpassed the supply of USDA Select beef because CAB retail licensees are partners in the mission, says David O’Diam, CAB…

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