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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Agriculture Makes Gains in Greenhouse Gas Emission Reductions

New analysis of EPA data highlights agricultural emissions reductions and the importance of developing new research and technologies to capture more carbon in cropland and pastureland. The American Farm Bureau Federation’s latest Market Intel also reviews trends in U.S. carbon sequestration as climate-smart farming practices increase. The report reveals that U.S. carbon sinks offset 12% of U.S. greenhouse gas emissions and sequestered 764 million metric tons during 2018. The largest carbon sink involved U.S. forestry…

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Guidelines for Livestock Windbreaks

Kiernan Brandt Ensuring that cattle and any other livestock being pastured in exposed areas have adequate access to shelter to escape the wind and cold is especially important. Livestock grazing open crop residue fields or large pastures can be left exposed during extreme bouts of cold, and producers should try to mitigate these effects. In addition to cold, wind chills will increase heat loss dramatically by penetrating even the thickest winter coats, increasing…

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MADE-FROM-SCRATCH CORNED BEEF BRISKET

For best results use Certified Angus Beef ® brand MADE-FROM-SCRATCH CORNED BEEF BRISKET SERVES 8-10 Share your great taste! The best corned beef brisket made from scratch in a slow cooker. An ideally spiced brine infuses loads of flavor and ensures melt-in-your-mouth tenderness. INGREDIENTS: 4 pounds Certified Angus Beef ® brisket flat3 quarts water, divided3/4 cup packed brown sugar2/3 cup kosher salt1 tablespoon curing salt, Instcure #1 (also known as Prague powder or saltpeter)2 teaspoons whole coriander seeds2 teaspoons…

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Late-Term Reproductive Losses in Beef Cattle: Diagnosing the Cause

Russ Daly Professor, SDSU Extension Veterinarian, State Public Health Veterinarian Written collaboratively by Russ Daly and Taylor Grussing, former SDSU Extension Cow-Calf Field Specialist. Reproductive losses account for $1 billion in lost revenue to the beef industry each year. All the way from conception to birth, we depend on a lot of things to go right, whether we are talking about natural or artificial breeding programs. Nevertheless, reproductive failure whether presented as early…

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Biosecurity for Beef Cow-Calf Operations: Managing the Entry of New Animals

Russ Daly Professor, SDSU Extension Veterinarian, State Public Health Veterinarian Infectious disease can impact cow-calf operations in dramatic (death losses and illnesses) and not-so-dramatic (drains on weight gain and reproductive performance) ways. Some of these disease issues are caused by endemic germs (those found normally in a herd’s animals), while other problems arise after a novel germ has found its way onto an operation. These novel disease issues tend to be more noticeable…

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Cattle Chat: Cattle care in the cold

Providing extra hay and feed may be needed on extremely cold winter days to help cattle meet their energy requirements. | Download this photo. When temperatures plummet, cattle may need additional shelter and feed resources for optimum health MANHATTAN, Kan. — After working outside on a cold winter’s day, cattle producers know there is nothing quite like coming inside to a warm house and filling their stomachs with those favorite comfort foods. And though…

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Study: Consumers still favor beef as protein source

K-State researchers are reporting that beef is consumed three times more often than plant-based proteins in the U.S. Researchers compare consumption of beef to plant-based protein alternatives MANHATTAN, Kan. – Consumers who prefer beef over plant-based protein alternatives said they are willing to pay nearly two dollars more per meal for a burger when dining at a restaurant, according to a study from Kansas State University. But, the same study notes, those who…

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Study: White-tailed deer favor crops high in crude protein

White-tailed deer prefer plants high in crude protein and digestibility, according to a recent study. Outdoor enthusiasts get new clues on designing successful food plots MANHATTAN, Kan. – A study of plants preferred by white-tailed deer is providing important information to outdoor enthusiasts who design food plots to encourage hunting or viewing opportunities. Charlie Lee, who recently retired as the wildlife specialist for K-State Research and Extension, said the study from Mississippi State University indicates…

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