Black Ink Basics: Growing Herd Profits
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LUBBOCK, TEXAS (Aug. 21, 2008) – Bottom-line profitability for commercial Angus operations was the focus of a one-day, Black Inks Basics Seminar held at the Animal and Food Sciences building on Texas Tech University’s campus. Forty-five participants from five states learned about important topics including beef-carcass grading, beef-value cuts from the chuck, marketing value added calves, and calf nutrition’s role in marbling development. The seminar featured three Texas Tech faculty members, as well as, representatives from Certified Angus Beef®, Pfizer Animal Health and Purina Feed. An ultrasound demonstration and live evaluation of feedlot steers was coordinated by faculty member Sam Jackson, Ph.D. Participants were challenged to estimate quality and yield grades before the cattle were scanned. Ultrasound techniques to determine back fat and rib-eye area were demonstrated by Justin Gleghorn, Ph.D. Gordon W. Davis Regent's Chair in Meat and Muscle Biology Brad Johnson, Ph.D. spoke to producers in a session called “Marbling 101: Understanding the Basics of Marbling.” Johnson explained the basics of marbling; he also discussed in-depth how nutrition, genetics, growth promotants and stress are all factors in the complex trait of marbling. The latest beef value cuts were discussed by faculty member Chance Brooks, Ph.D. Value cuts from the chuck roll were provided for the participants to see. Participants also sampled a new recipe, developed by the Beef Council, using one of the chuck roll value cuts. The seminar was sponsored by Certified Angus Beef®, Pfizer Animal Health and Land O’ Lakes Purina Feed. For more information regarding the next Black Inks Basics Seminar in your area, visit http://www.cabpartners.com/events/index.php. |
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