Dr. John Wagner: Evolution of US Beef Industry | Ep. 13

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.

“We've always had a mindset aimed towards sustainability and have always been concerned about maximizing outputs and minimizing inputs." - Dr. John Wagner

What you’ll learn:

• Highlight (00:00)
• Introduction (1:03)
• Management of winter storms for producers (10:12)
• Reflections on returning to a University (17:48)
• Nutritional aspects for feeding cattle (20:25)
• Sustainability initiatives on beef production (28:59)
• Meta analysis (32:29)
• Differences between the past and the modern steer (38:29)
• Personal plans and final thoughts (43:24)
• 3 final questions (46:21)

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)

Connect with the guest on Social Media: LinkedIn

𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.

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