NCA 2009 President's Award Recipient - The Progressive Rancher ...

Beef Quality Assurance:
Cattle
Quality assurance in livestock production focuses on raising safe, wholesome
products for the consumer. The way producers interact and move their livestock
has been shown to affect the quality of the products from those animals. Stressed livestock
results in decreased production, and adversely effects meat quality during animal harvest.
It is important to understand proper animal handling techniques to minimize stress, ultimately
benefitting both the animal and the producer.
Handling cattle
To handle cattle correctly, it is essential to understand animal behavior. In fact, the
greater the handler’s knowledge of cattle behavior, the better his ability to predict an animal’s
response. This results in a quicker, easier job and a lower probability of injury to both
animals and people. Cattle, because of their size, strength, speed and potential for aggression,
need to be handled thoughtfully and with confidence. The most important aspect of
handling any livestock is to be able to recognize and interpret an animal’s reactions.
Curt Pate, renowned horse trainer and livestock stockman, believes the basis for cattle
handling is simple: always be in a spot where you can see the animal’s nose. Pate, who is
also a rancher, says a mistake people commonly make is to walk behind the animal (or the
herd) when trying to push them forward. But, once you recognize that cattle’s range of vision
is different than humans, you will quickly realize that walking behind the animal is
the wrong approach.
Flight zone
The flight zone is an important concept in livestock handling. It can be described as
the area around an animal where it feels safe. When working with new animals for the first
time, slowly approach them in their line of sight, avoiding the animal’s blind spot. Livestock
animals have wide-angle vision, which allows them to see everything around them except
the area directly behind them—the blind spot. To effectively move animals through a lot
or chute, recognize how to position your body in relation to the animal. The shoulder is
BEEF CHECKOFF NEWS
News From the Nevada Beef Council: CHECKING-IN ON YOUR BEEF CHECKOFF
Addressing Beef Quality Issues
Since release of the National Beef Quality Audit (NBQA) in July 2012, Beef Quality
Assurance (BQA) have presented or will present a summary of the data in nine states. The
summary begins by asking the question “Who are the beef consumers in the U.S.?” and
“What are they asking for from producers?” The presentation also addresses myths and
realities of beef production and an in-depth participant discussion of NBQA. In response to
the 2011 Audit, the checkoff is developing programs around three emphasis areas: product
integrity; eating satisfaction; and telling the beef story. Dr. John Paterson will be presenting
a summary of the data in Wilton, CA on April 27th. For more information, email Janel
Fisher, Manager of Producer Communications, at iheartbeef@nevadabeef.org.
Record. Check. Go.
At your local auction market, you may see posters and displays for the new Beef Quality
Assurance (BQA) residue avoidance campaign, Control residues. Every animal, every
time. The communications effort was created to build awareness of the checkoff-funded
BQA program and its residue avoidance guidelines.
Recently, the Federal Safety Inspection Service (FSIS) reassessed the beef carcass
inspection testing-level requirements for residue risks. After their evaluation, FSIS recommended
an increase in the number beef carcasses tested. In response to this recommendation,
the Beef Quality Assurance (BQA) advisory board, state coordinators and staff
decided to create a communications effort to build awareness of the checkoff-funded BQA
program and its residue avoidance guidelines.
The campaign’s message is that residue avoidance is easy if you follow three simple
steps:
1. Record – pertinent information when you treat an animal
2. Check – ship date against required withdrawal times
3. Go – determine if the animal is healthy for shipping
Often, inadequate record keeping is cited as a major problem during on-farm residue
violation investigations. The 2011 National Beef Quality Audit (NBQA) findings released
in July also revealed that proper record keeping and written protocols throughout the
system were identified as areas where improvement would help strengthen consumer confidence
in beef products.
Producer Support of the Beef Checkoff Remains High
Support for the beef checkoff among its investors remains high, according to a recent
survey of beef and dairy producers nationwide. Support, at 76 percent, remains at the
historic high reached in January 2012. The nationwide survey of 1,200 beef and dairy
producers conducted by the independent firm Aspen Media & Market Research in late
December 2012 and early January 2013 found that an overwhelming majority of beef and
dairy producers continue to believe their beef checkoff has value for them in many ways.
• Eight out of 10 producers say the beef checkoff has helped to contribute to a
positive trend in beef demand.
• Seven out of 10 producers say the beef checkoff contributes to the profitability
of their operations, is there for them in a crisis and represents their
interests.
• Seven out of 10 beef producers believe the checkoff is well-managed.
For more information regarding the survey, go to MyBeefCheckoff.com.
Introducing Schmacon
The checkoff’s new-product exchange at the 2013 Cattle Industry Convention showcased
a new beef product from Schmaltz Retail Products, LLC, touted as “beef’s answer
to bacon.” The product, Schmacon, is a new patent pending product/process made from
beef and said to offer flavor, convenience and nutrition advantages over conventional bacon.
More than 30 state beef council representatives attended the presentation by Schmaltz
Retail Products, LLC President Howard Bender, then had opportunities to taste the product
in its strip form, as well as in beef-slider and eggs Benedict applications. The company
expects Schmacon to be available for distribution into the retail, foodservice, healthcare,
and military market segments in the next few months.
Adding More Beef to Menus
Final results indicate that BJ’s Restaurants sold nearly 107,000 of featured beef products
during its 2012 holiday beef promotion partnership with the checkoff. The national
checkoff team partnered with beef councils in Arizona, California, Florida and Texas to
market steak (in combination with the restaurant’s seafood offerings) throughout BJ’s 126
restaurants nationwide. New York strips, ribeyes and top sirloins were promoted via menu
“outserts,” in addition to a Free Standing Insert in newspapers across the country; promotional
activity on the restaurant’s website and social media pages; as well as loyalty-club
and e-club loyalty mailings. Funds from the participating state beef councils helped support
a wait staff incentive contest in individual states.
Getting Results!
A recent checkoff-funded survey of more than 1,700 health professionals and influencers
found that 94 percent would be somewhat likely or extremely likely to recommend eating
lean beef as part of a healthy diet; and 64 percent would feel comfortable recommending
that consumers incorporate lean beef into a healthy diet at least three to five times per week.
Learn more about how your checkoff helps these important messengers teach consumers
about beef and heart healthy eating at www.BeefNutrition.org.
26 April 2013
The Progressive Rancher
www.progressiverancher.com