(Chronological by publication date)
“Storing and Handling Frozen Semen”
This article outlines very useful information regarding semen tank management, handling semen within the tank, thawing semen, inseminating a group of synchronized cattle, and additional pointers in handling semen.
By Penn State University – College of Agricultural Sciences – Penn State Extension, 2015
“Coordinated gene expression between skeletal muscle and intramuscular adipose tissue in growing beef cattle”
The objective of this study was to determine differences in the metabolism and intercellular signaling of skeletal muscle fibers within the same muscle group that may be responsible for the initiation of intramuscular adipose tissue development and differentiation.
By S. L. Roberts, P. A. Lancaster, U. DeSilva, G. W. Horn, and C. R Krehbiel. 2015
“Using organic acids to control subacute ruminal acidosis and fermentation in feedlot cattle fed a high-grain diet”
The aim of this study was to determine whether supplementing organic acids can prevent incidences of subacute ruminal acidosis (SARA) in beef heifers fed a diet consisting of 8% barley silage and 92% barley grain–based concentrate (DM basis). Researchers found that organic acid supplementation did not have any significant effects on ruminal fermentation parameters compared with the Control and were not effective in preventing SARA in beef cattle fed high-grain diets.
By D. Vyas, K. A. Beauchemin, and K. M. Koenig, 2015
“Effect of dietary fat concentration from condensed corn distillers’ solubles, during the growing phase, on beef cattle performance, carcass traits, digestibility, and ruminal metabolism”
The focus of this study was to determine the effects of fat concentration from corn distillers’ solubles (CDS), fed during the growing phase, on DMI, gain, carcass traits, digestibility, ruminal metabolism, and methane emissions of steers. The findings included feeding corn during the growing phase increased overall ADG compared with 10% CDS coproduct-based diet but did not affect carcass traits or methane production.
By J. R. Segers, T. L. Felix, A. R. Green, G. N. Maia, B. C. Ramirez, and D. W. Shike, 2015
“Effects of feeding processed corn stover and distillers grains on growth performance and metabolism of beef cattle”
The objective of this study were to evaluate the effects of replacing corn in feedlot finishing diets with processed corn stover (CS), processed by various combinations of chemical and physical methods, and modified wet distillers grain with solubles (MWDGS) on growth performance, carcass characteristics, digestibility, and ruminal metabolism of cattle.
By W. P. Chapple, M. J. Cecava, D. B. Faulkner, and T. L. Felix, 2015
“Effect of slow-release urea inclusion in diets containing modified corn distillers grains on total tract digestibility and ruminal fermentation in feedlot cattle”
The purpose of this study was to evaluate the effect of increasing DIP concentration through inclusion of 1 of 2 SRU sources or CU in DG-containing feedlot diets on ruminal fermentation and total tract digestibility. In addition, an in situ experiment was conducted to characterize N disappearance of urea sources from polyester bags.
By I. Ceconi, M. J. Ruiz-Moreno, N. DiLorenzo, A. DiCostanzo, and G. I. Crawford, 2015
“Marbling: Management of cattle to maximize the deposition of intramuscular adipose tissue”
This article addresses the biology and biochemistry of marbling, and the effects of production systems on carcass and fat quality.
By Stephen B. Smith, Bradley J. Johnson, 2014
“Comparing AUS-MEAT marbling scores using image analysis traits to estimate genetic parameters for marbling of Japanese Black cattle in Australia”
"The aim of the present study was to evaluate the application of image analysis for Japanese Black cattle in Australia (Australian JB). Therefore, we assessed meat quality using an image analysis method to estimate the heritability of this trait in Australian JB."
By Sakura Maeda, Joe Grose, Keisuke Kato, and Keigo Kuchida, 2013
“Using Live Animal Carcass Ultrasound Information in Beef Cattle Selection”
"One tool that can help producers in the efficient and profitable production of beef cattle is live animal carcass ultrasound. This gives cattle producers the ability to make genetic improvements in carcass traits of their cattle, which may increase their profits.”
By Mississippi State University, 2013
“The Future of the Cattle Industry”
An interview between Chuck Jolly and Dr. Derrell Peel
By Heifer.Pro, September 16, 2013
"Are We Raising Cattle Or Beef?"
"Who is your real customer, the consumer or the next guy in the marketing chain?”
By Beef Producer, September 5, 2013
"Calculating dry matter intake to meet the nutrient requirements of the beef cow”
"Using large round bales to feed beef cows limits a producer’s ability to precisely meet her nutrient requirements. Accurately predicting feed intake and nutrient analysis of forages can help.”
By Michigan State University, August 2, 2013
“Straightbreeding vs. Crossbreeding - Both Can Equal Success”
"If you want to improve stayability, longevity and lifetime production of the cow, it can be done – with straightbred animals or with crossbred animals. But it’s simply easier and more cost effective to do it with a crossbred female.”
By Beef Magazine, July 25, 2013
“Project Seeks to Turn Manure Into Electricity”
A Kansas man is testing small generators to harvest the energy in cow manure at feedlots into electricity.
By CattleNetwork, December 9, 2009
“Cow Nutrition Can Have Long-Term Impacts on Calf’s Productivity”
While many producers understand the importance of cow nutrition, “researchers are discovering cow nutrition during gestation affects fetal growth and development of her calf, which can have long-term impacts on the calf's productivity.”
By Beef Magazine, December 8, 2009
“Don’t Blame Cows for Climate Change”
While some environmentalists claim that if the world’s population consumed less meat or no meat at all, climate change would be curbed, the actual science proves otherwise: "Smarter animal farming, not less farming, will equal less heat," Mitloehner said. "Producing less meat and milk will only mean more hunger in poor countries."
By CattleNetwork, December 8, 2009
“Ten Things Government Can Do to Help Small Plants Improve Food Safety”
“The US Congress, USDA and other government agencies need to develop strategies to assist small plants or the meat industry will become even more concentrated. Here are 10 things that could be done to help small businesses improve food safety.”
By James Marsden, Meatingplace.com (Subscription required), December 7, 2009
With the public so far removed from livestock production and with such lack of education and bad press on the topic, now more than ever it’s pertinent for producers to “conform to established standards and protocols for protecting animal health and welfare, food safety and the environment.”
By Greg Henderson, Drovers, November 15, 2009
“Food Production Will Have to Increase By 70 Percent By 2050”
“Producing 70 percent more food for an additional 2.3 billion people by 2050 while at the same time combating poverty and hunger, using scarce natural resources more efficiently and adapting to climate change are the main challenges world agriculture will face in the coming decades, according to an FAO discussion paper published today.”
By CattleNetwork, November 23, 2009
“Effect of Wagyu- versus Angus-sired calves on feedlot performance, carcass characteristics, and tenderness”
By CattleNetwork (Source: Radunz et al., The Ohio State University), November 11, 2009
“Spoiled: Organic and Local is So 2008”
“Our industrial food system is rotten to the core. Heirloom arugula won't save us. Here's what will.”
By Mother Jones Magazine, March/April 2009
“The Ethics of Modern Agriculture”
“To evaluate the ethics of modern agriculture we must first ask, “Compared to what alternative?” Abandoning agriculture entirely — returning to hunting and gathering — is not a viable alternative, nor is it useful to imagine everyone gardening their own food, or buying their own food directly from local farmers, although this vision is fancifully promoted now among some elite circles in the United States.”
By Robert Paarlberg (Department of Political Science, Wellesley College). Springer Science + Business Media, 10.1007/s12115-008-9168-3. November 21, 2008
“Garlic Extract Cuts Back on Cows’ Methane Gas”
“Working with Welsh company Neem Biotech, Mootral (a pun based on "moo" and carbon neu-"tral") has developed a unique feed additive for livestock that reduces cows' methane emissions by at least 25 percent.”
By Springwise.com, September 24, 2009
“Researchers Working To Develop, Market Embryonic Test For Bovine Genetics”
“Looking at the genetic makeup of cattle to determine their value is nothing new…. Now, a team of clinicians and diagnosticians and genetic researchers at Iowa State University's College of Veterinary Medicine… are researching a method to determine if a bovine is genetically sound when it is still an embryo prior to being implanted in its mother.”
By Iowa State University, ScienceDaily, September 22, 2009
“West Texas Ranches Struggle to Stay Afloat”
“Albert Miller drives an ancient, heavy-duty Ford truck on a bumpy dirt road and talks about how his family tries to overcome a multitude of ranching hardships and still cling to the cowboy culture and what some fear is a fading way of life.”
Associated Press, September 21, 2009
"New Leadership in Japan Is More Strict Towards U.S. Beef"
"U.S. meat industry sources say the new leaders in Japan won’t allow more lenient regulations to import U.S. beef..."
By CattleNetwork (from Forbes), September 1, 2009
“Japanese Researchers Tap Chemical Composition To Give Flavor Ratings to Food”
“Research initiatives underway in various corners of Japanese agriculture will remove taste from the subjective realm and create objective standards for flavor that consumers can use as a yardstick--without ever having tasted a product at all.”
By Clay Dillow, PopSci.com, August 4, 2009
“The Omnivore’s Delusion: Against the Agri-intellectuals”
“Farming has always been messy and painful, and bloody and dirty. It still is. This is something the critics of industrial farming never seem to understand.”
By Blake Hurst, The American, July 30, 2009
The Most Expensive Steak in America
By Sarah Fuss, Yahoo! Food, July 3, 2008
Where’ss The (Quality) Beef?
Beef, April 2008
The Weekly Feed: Finely Marbled Edition
Washington DC Insider, April 25, 2008
Politics of the Plate - Raising the Steaks
Gourmet Magazine, December 2007
High-end restaurants shun commercial purveyors for domestic farms
The Arizona Republic, September 10, 2007
Bovigen Press Release Page
Where's the Beef, Indeed: A Steak Shortage Hits N.Y.
New York Sun, August 8, 2007
2006 National Wagyu Sire Summary (pdf)
Washington State University, Department of Animal Sciences
Merit Project - Finding Live Animal Traits For Tender Beef” (pdf)
National Cattleman’s Beef Association
Transfer In Cattle” (pdf)
Glenn Selk, Oklahoma State University Extension Animal
focus pays big dividends” (pdf)
Greg Gibbons, in the Australian Wagyu Association Newsletter,
Steaks in Japan’s wagyu bull market”
The Australian, April 05, 2006
Meat Grading” (pdf, large file)
Washington State University
beef in short supply – Quality beef demand outstrips supply” (pdf)
Western Livestock Journal
beef tenderness to carcass value” (pdf)
John Robinson, Western Livestock Journal, March 13 &
Clint Peck, Senior Editor Beef Magazine, November 1, 2005
“Cattle Genetic Resources in Japan: One Successful Crossbreeding Story and
Genetic Diversity Erosion” (pdf)
"Meat eating has only reached widespread popularity in the last 30 years. Therefore, Japanese cattle were not subject to improvement techniques for milk and meat production before the mid 1950's."
By: Mitsuru Minezawa, 2003
ado about marbling” (pdf)
John R. Brethour, Professor Beef Cattle Science
KSU Agricultural Research Center – Hays
Beef – The most tender and expensive in the world” (pdf)
Joanne Buteau, Connections Magazine, Washington State University,
“Influence of slaughter weight, sire, concentrate feeding and muscle on the physical and chemical characteristics in Japanese Black beef” (pdf)
"Seventeen Japanese Black steers were used to evaluate the influence of slaughter weight, sire, concentrate feeding and muscle on the following characteristics: pH value, cooking loss, shear value, moisture and crude fat contents."
By: M. Mitsumoto, T. Mitsuhashi, S. Ozawa, 1992