- Pictures from this week’s Beef Cattle Short Course are up on our Facebook and Flickr page!
- Droughts can affect many parts of everyday life – including air quality and health.
- Beef Carcass Evaluation
- Environmental and Economic Impact of Removing Growth-Enhancing Technologies from US Beef Production
- Food Service Making Gains
Category Archives: Random
Here, Dan Hale, a professor and AgriLife Extension meat specialist, explains the different aspects of beef carcass evaluation: quality, muscling, and trimness.
View the story by Jude Capper here.
Food service industry making first gains since 2009 according to NPD group
“Veggie” diet blamed for poor performance of China’s women volleyball team in the Olympics.
Jim Womack, a professor of veterinary pathobiology at Texas A&M has found two peptides found in chickens can kill bacterial and cancer cells. The story can be found here. Story by Monica S. Nagy, The Eagle, College Station, TX.
Meat is the most nutrient rich part of most Independence Day celebration by far. Protein, vitamins, and minerals.
Check out Cattle Call, a WordPress blog sometime! It is a great and inspiring blog about the importance of sharing the history and current events happening in the agriculture community.
It’s Friday…and thank goodness for that!