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.
โWe've always had a mindset aimed towards sustainability and have always been concerned about maximizing outputs and minimizing inputs." - Dr. John Wagner
What youโll 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
๐๐ถ๐๐๐ฒ๐ป ๐ผ๐ป ๐๐ฝ๐ฝ๐น๐ฒ ๐ฃ๐ผ๐ฑ๐ฐ๐ฎ๐๐๐, ๐ฆ๐ฝ๐ผ๐๐ถ๐ณ๐ ๐ผ๐ฟ ๐ฎ๐ป๐ ๐บ๐ฎ๐ท๐ผ๐ฟ ๐ฝ๐น๐ฎ๐๐ณ๐ผ๐ฟ๐บ.
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