The evolution of the US beef industry

The US beef industry has been shifting towards larger, consolidated operations that are more automated, technological, and have a growing number of feedlots to provide grain-based diets for fattening cattle. Additionally, sustainability concerns have prompted an increased focus on improving animal living conditions and reducing environmental impacts. As a result of those changes, the beef industry is now more efficient and productive, as well as ethically and environmentally concerned than ever.

In this episode, Dr. John Wagner discusses his experiences accompanying and implementing these changes, specifically as a beef nutritionist, and talks about the way the beef industry is different from the past.

What you’ll learn:

• Management of winter storms for producers
• Reflections on returning to a University?
• Findings working in both an university and at a feedlot operation?
• Sustainability initiatives on beef production?
• Meta analysis
• Differences between the past and the modern steer

Meet the guest:

Dr. John Wagner

Experience

• Current:? Professor of Ruminant Nutrition at Colorado State University
• Past: General Manager at Continental Beef Research, in Lamar Colorado; Extension Ruminant Nutrition Specialist at South Dakota State University

Background

• Ph.D., Animal Nutrition (Oklahoma State University)
• M.Sc., Animal Science (Oklahoma State University)
• B.Sc., Animal Husbandry (Michigan State University)

Hobby: Wood working; camping; raising miniature horses, ducks, and geese.

Favorite quote: “Do to others as you would have them do to you.” Golden Rule – Luke 6:31 New Revised Standard Version

A tip for success: Caring for Livestock - John 10:11 NRSV "I am the good shepherd. The good shepherd lays down his life for the sheep."

Connect with our guest on Social Media: LinkedIn