Beef Sustainability Regional Data Collection  - Produce r Surveys

Sale Manager, Pete Dusoe at 207-416-5441 or  [email protected].

This website, created by Cornell Cooperative Extension Agriculture Educators, is designed to increase "freezer trade" (the sale of whole, halves, quarters of animals and bulk bundles of meat). Their goal is to give the consumer a platform to find a farm that fits their needs and preferences when sourcing locally raised meats. Customers can search for farms in their neighborhood or by species across the region. They learn how each farm raises their livestock and about their farming practices; allowing them to choose the meats that meet their family's wants and needs and, ultimately, Find their Farmer!

Farmers must list a price that is $/lb HCW (hot carcass weight). This price must include the cost of processing. Farmers also provide d escriptions i ndicate how the product is available (whole/half/quarter/bundle etc.) They also indicate months their products are typically available if they do not have year round availability. They may also include a brief description (grass-fed, organic, pasture raised, heritage, and/or animal welfare approved).

This website was made possible through a NE SARE Partnership Grant. SARE (Sustainable Agriculture Research and Education) is part of the USDA National Institute of Food and Agriculture. SARE offers competitive grants to projects that explore and address key issues affecting the sustainability and future economic viability of agriculture.

Source: Matt LeRoux, Agriculture Marketing Specialist, Cornell Cooperative Extension - Tompkins, 607-272-2292,  [email protected]

A herd health management plan is vital to profitable beef production. Some producers, however, do not vaccinate until they experience a loss. The investment in disease prevention is less than the cost of disease treatment. Don't wait until a disease outbreak occurs before implementing a sound herd health program. For cattle to reach their performance potential, they must be healthy. Vaccinations are an approved practice for organic producers.

Many animal health problems can be controlled with good management, proper nutrition, and vaccination against infectious diseases. Beef cattle vaccination programs vary, depending upon the type of operation and area of Maine. UMaine Extension has a factsheet that provides the cattle producer with a basic herd health vaccination program. It is important to contact your veterinarian to determine if additional vaccinations are required for your area.

The beef industry has spent the last quarter century significantly improving the quality of its product. However, there's no denying that there is room for continuous improvement. While the data show that those in the industry have a valuable story to tell, it's no help that many in the industry don't fully know the best way to tell it. 

The 2016 National Beef Quality Audit observed a decrease in cattle with hide brands, presence of horns, and an increase in the frequency of Prime and Choice carcasses. However, further improvement is needed regarding liver condemnations and carcasses with bruising. 

Since 1995, there has been a continued increase in carcass weight. Heavier carcasses could result in an increased ribeye area which, in turn, could lead to a steak with an undesirable surface area. Consumers generally prefer thicker steaks with a smaller surface area.  Tenderness and flavor continue to be the two beef quality factors that drive customer satisfaction.

An important strategy for improved industry health and success was evident in the research: Utilizing BQA and its principles to increase consumer confidence and enhance industry commitment would encourage greater beef demand and improve beef conformity.

Source: National Beef Quality Audit Results, 2017.