Current Progressive Cattle digital edition

Beef Improvement Federation symposium held virtually this year

Published on 25 August 2020

Here’s a look at some of the presentations.

cow milk production vs calf size

What is selecting for more milk costing you?

Do 700-pound calves make you more money than, say, 400-pound calves? After all, we know only one of these weights will get you bragging rights at the coffee shop.

To achieve 600- to 700-pound weights at weaning, the trend has largely been a push for more – more milk, more growth. But what is it costing to wean those heavier calves? Is there a limit of milk production that your forage can support? And does more milk really equate to more growth?

Visit, What is selecting for more milk costing you to read more.

A look at consumer concerns

A look at consumer concerns in light of the pandemic

In a typical year, a 1% to 2% gain of beef retail sales would call for an industry-wide pat on the back. A 20% to 40% to even a 60% gain in the first half of 2020, however, is unheard of.

But this isn’t a typical year.

Visit, A look at consumer concerns in light of the pandemic to read more.

An index to select Angus sires for use on Dairy

New indexes to be released for Angus sire selection used on dairy cows

Mating dairy cows to beef sires is only becoming more and more commonplace in the dairy industry. With tight margins, dairy producers need to add more value to low-end calves destined to enter the meat market. The beef industry is responding to this new market and the opportunities it represents. Angus Genetics Inc. (AGI) sets one example with their new indexes specifically for Angus sire selection for use on dairy cows.

Dr. Stephen Miller, AGI genetic research director, and Dr. Jason Archer of AbacusBio presented their findings and future implementation of their Angus sire index.

Visit, New indexes to be released for Angus sire selection used on dairy cows to read more.

Are "alternative" meats an end-product improvement?

Alternative meats – are they really an improvement?

For some time now, meat substitutes have been a growing food trend. According to a 2019 A.T. Kearney report, by 2040 only 40% of global meat consumption will still come from conventional meat sources. However, the available data doesn’t necessarily uphold these predictions and claims.

As part of the 2020 virtual Beef Improvement Federation conference, Dr. Alison Van Eenennaam of the University of California – Davis explored the question, “Are ‘alternative’ meats an end-product improvement?” in her presentation.

Visit, Alternative meats – are they really an improvement? to read more. end mark

See Beef Improvement Symposium - Schedule to check out more of the presentations.