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cattletoday.xml GROUND BEEF GETS A "RAW DEAL" IN MEDIA COVERAGE A Mississippi State University meat scientist is describing recent media reports as irresponsible journalism that casts a shadow over established practices that make certain ground beef products healthier and safer. RECORD KEEPING DOES NOT HAVE TO BE HARD As calf prices increase and more volatility comes to the input side of beef production, completing the task is more important than ever and some of the loopholes or shortcuts no longer exist when it comes to profitable beef production. ANTIBIOTICS GIVEN TO CATTLE FOR SAME REASONS AS HUMANS In Part 2 of this series we will review the use of antibiotics in cattle, both therapeutic (injected and fed) and non-therapeutic (fed used to address sickness or to improve animal performance), applications. IT'S THE PITTS -- BACKGROUND CHECK We met at high noon, she was dressed completely in green from her pilates shoes to her forest green sweatband. She wore spandex leotards, an Audubon pin and a Sierra Club tee shirt with John Muir's face on it. HUNTIN' DAYLIGHT -- TWO SIDES OF CONSUMER RESPONSE Consumers and the mainstream media are a fickle lot, sometimes for the good and sometimes for the bad. USE CAUTION WHEN RESTOCKING AFTER DROUGHT Experts with the Texas AgriLife Extension Service are advising beef cattle producers to use caution and strategic planning when thinking about restocking herds after drought. LIPSCOMB HONORED BY ALABAMA BCIA The Alabama Beef Cattle Improvement Association recently honored William Bill Lipscomb as the 2011 Richard Deese Award recipient during their Annual Meeting and Awards Program held in conjunction with the 69th Annual Alabama Cattlemen's Association Convention in Huntsville on March 31st. CHECKOFF RELEASES BEEF TENDERNESS SURVEY With funding from the beef checkoff, the industry has been tracking beef tenderness for 20 years with the first benchmarking survey conducted in 1990. In more recent surveys, foodservice cuts were added and a consumer sensory panel was substituted for previously used trained sensory panels because the consumer's perception of tenderness is the ultimate determinant of a cut's success.
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