Georgia Team Beef is Growing – Southeast AgNet

Georgia Beef Board

Georgia’s Team Beef is a community of runners who recognize the nutritional benefits of lean beef and the vital role high-quality protein plays in their training. Georgia Beef Board (GBB) Director of Public Relations Taylor Evans says Team Beef is growing.

Members of Georgia’s Team Beef work with the GBB to spread the positive message of beef. They share the beef story and participate in races on behalf of Georgia’s Team Beef and are provided with a jersey to wear while running. Learn more about becoming a member on the GBB website.

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Welcome to the 2021 Dairy Foods Buyer's Guide eBook –


Welcome to the 2021 Dairy Foods Buyer’s Guide eBook | Dairy Foods

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Cattle Drive Tradition Rustles Up Excitement Ahead Of 2021 Cheyenne Frontier Days – CBS Denver

CHEYENNE, Wyo. (CBS4) – If you are looking for a reason to shine up your cowboy boots and dust off your ten-gallon hat, not to worry, Cheyenne Frontier Days is back for 2021. So how do you start off the summer’s premier western event? With a cattle drive of course.

Katie Upton has lived in Cheyenne a long time. She says the annual Cheyenne Frontier Days cattle drive is part of Wyoming’s heritage.

READ MORE: Woman Helps Restore 171 Historic Carriages Used At Cheyenne Frontier Days: ‘She’s A Treasure’

“It’s a big part of Wyoming because we are the wild west,” she said.

(credit: CBS)

Early Sunday morning Upton and other Wyomingites gathered along the Interstate 25 frontage road in Cheyenne to see the spectacle. She says her family has been coming for many years.

“It’s kind of like a family tradition.”

She and her family come out every year to the same spot to wait and watch.

READ MORE: 125th Cheyenne Frontier Days To Honor Rodeo & Country Music Icon Chris Ledoux

“This tree gets bigger so we are getting more shade every year,” Upton noted.

The only year they didn’t was 2020. COVID-19 canceled Frontier Days last year, but cattle prancing through town means the Wyoming tradition is officially back on. Sunday’s cattle drive marks the official start of the festival. Cowboys drove nearly 200 head of steers

(credit: CBS)

from a pasture north of Cheyenne along I-25, and through the city streets into Frontier Park.

Upton is glad the festival is back and the rest of her family couldn’t be more excited.

“It’s pretty cool to see how they keep all the cattle just going down the road and away from all of the people on the side,” she said. “It gets the kids in the mood to go out to the rodeos.”

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Holy Cow: Wranglers on horseback herd cattle off I-59/20 and back to greener pastures –

Traffic was halted for a short time Monday on Interstate 59/20 in eastern Tuscaloosa County when a pair of cows – accompanied by a dog – wandered onto the busy roadway.

It took only about 45 minutes for some nearby cowboys to corral and herd the cows back green pastures. No wrecks or injuries were reported, but motorists got quite a show when wranglers on horseback showed up to save the day – and the afternoon commute.

Alabama Department of Transportation spokesman John McWilliams said the ordeal began about 2:15 p.m. The situation was under control by 3 p.m.

It happened near Vance, about seven miles southwest of Jefferson County.

McWilliams said there were only two cows, but since they ran onto the interstate it created a safety issue where personnel needed to close the northbound/eastbound lanes at mile post 93.

“Wranglers from Livingston corralled the cows,’’ McWilliams said, “and they’re now back with their owner.’’

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Beef on dairy may drive sustainability, profitability – Tri-State Livestock News

Cargill’s Dairy Beef Accelerator is a collaboration between the meat packing company and industry partners. The three-year producer-led program focusing on what has become known as “beef on dairy” crossbreeding has, according to Cargill, the potential to advance efficiencies of the supply chain and address climate change, while continuing to provide consumers with high-quality protein. The program is designed to support producers in better understanding the opportunities of beef on dairy.

According to Cargill, an early outcome of this project is research conducted by Texas Tech University, which provides additional insight into the sustainability impact of the practice, as well as benefits to beef and dairy producers. The study demonstrates promising benefits for producers, the environment and consumers. For example, initial research indicates that compared to purebred dairy calves, beef on dairy calves can provide higher-quality beef products without impacting current milk production efficiencies; beef on dairy calves show greater feed efficiency (compared to purebred dairy calves), which lowers the environmental footprint associated with their production; increased feed efficiency significantly reduces greenhouse gas (GHG) emissions; the practice benefits meat quality. ‘Beef on dairy’ delivers increased volumes of higher-grading beef carcasses, providing feedyard operators more access to value-based marketing opportunities as well as pass-back — beef on dairy calves are more valuable in the marketplace for dairies than purebred dairy calves.

Dr. Dale R. Woerner, Cargill Endowed Professor in Sustainable Meat Science, is an Associate Professor in the Department of Animal and Food Sciences at Texas Tech University with expertise in the area of meat science. Woerner, who earned his Ph.D. in Animal Science/Meat Science from Colorado State University, focuses his research and teaching efforts on meat quality—the sensory properties of meat, meat composition and meat grading—as well as the effect of animal production systems on meat quality, food safety and sustainability.

“Producers are at the forefront of leading the industry as whole, advancing both the efficiency and resilience of the food system,” Woerner said. “The beef and dairy industries have the opportunity to work together to produce even more efficient beef animals. Crossbreeding dairy cows to complementary beef sires can advance sustainability by reducing the environmental impact and improving profitability.”

Over the coming years, the Dairy Beef Accelerator will provide resources to help interested beef and dairy producers begin their journey to ‘beef on dairy,’ as well as create opportunities for peer-to-peer learning and sharing of experiences with the practice.

Heather Tansey is the Sustainability Director for Cargill Protein & Salt and Animal Nutrition & Health. Tansey has nearly 20 years of experience in the sustainability field. Currently, she leads Cargill’s Protein and Animal Nutrition sustainability teams to develop and execute Cargill’s Sustainable Animal Protein Strategy which addresses sustainability challenges and opportunities throughout the animal protein value chain.

“Connectivity across the beef and dairy supply chains is critical to further understanding the potential impact of beef-on-dairy crossbreeding,” Tansey said. “We have a role to advance understanding of the practice by investing in research, while providing support to remove barriers for interested producers.”

In a 2020 interview with The Fence Post, Troy Marshall, who was then the Director of Commercial Marketing at the North American Limousin Foundation said historically, dairy feeders have been severely discounted from a retail yield standpoint because they weren’t competitive from an efficiency or quality standpoint. With the increased use of beef bulls on dairy cows, he said that’s no longer the case and the resulting calves are good quality. The majority are being bred to Angus bulls but he said some dairies are electing to use Limousin or LimFlex, Charolais, Simmental and SimAngus to make a product competitive with conventional beef, maybe even more so given the uniformity and consistency of the dairy cow base.

Beef on dairy producers, he said, have the advantage of traceability and the year-round calving adds up to the advantage of a supply advantage. Marshall said the efficiency of increased product tonnage without adding females to the nation’s cowherd is a boon to supply and to the seedstock industry supplying the terminal trait-focused genetics.

The majority of these beef sired cattle are being fed, he said, in the central Plains region. While they still are remaining on feed longer than beef cattle, most of the major feeder complexes and packers have beef on dairy programs in place to assure market access with a premium. From a quality grade and yield standpoint, the beef on dairy carcasses are competitive, he said, though disadvantages in feed efficiency remains but it is improving. From a uniformity and consistency standpoint, they have an advantage.

The Dairy Beef Accelerator is connected to Cargill’s BeefUp Sustainability initiative, a commitment to achieve 30% greenhouse gas (GHG) intensity reduction across the North American beef supply chain by 2030.


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Traditional methods missing presence of harmful bacteria in cattle – Wisconsin State Farmer

Growing resistance to our go-to antibiotics is one of the biggest threats the world faces. As common bacteria like strep and salmonella become resistant to medications, what used to be easily treatable infections can now pose difficult medical challenges. 

New research from the University of Georgia shows that there may be more antimicrobial-resistant salmonella in our food animals than scientists previously thought.

Using technology she developed, UGA researcher Nikki Shariat and Amy Siceloff, a first-year doctoral student in UGA’s Department of Microbiology, found that traditional culturing methods used to test livestock for problematic bacteria often miss drug-resistant strains of salmonella. This finding has implications for treating sick food animals and the people who get infected by eating contaminated meat.

The study, published in Antimicrobial Agents and Chemotherapy, showed that 60% of cattle fecal samples contained multiple strains of salmonella that traditional testing methods missed. More alarmingly, Shariat found that about one out of every 10 samples tested positive for a drug-resistant strain of salmonella called Salmonella Reading. In addition to being antibiotic resistant, Salmonella Reading can cause severe illness in people. 

A new technology emerges

Developed by Shariat in 2015, CRISPR-SeroSeq enables researchers to analyze all the types of salmonella present in a given sample. Traditional methods only examine one or two colonies of bacteria, potentially missing some strains of salmonella altogether. Shariat’s technology identifies molecular signatures in salmonella’s CRISPR regions, a specialized part of the bacteria’s DNA. It also helps researchers identify which strains of the bacteria are most abundant.

In the current study, Shariat and colleagues found multiple salmonella strains in cattle feces before the animals were treated with the antibiotic tetracycline. After treatment, several of the dominant salmonella strains in the sample were wiped out, allowing Salmonella Reading to flourish. 

Traditional culturing methods missed the antibiotic-resistant strain in the original samples. It was only once the antibiotic eliminated the more abundant strains that conventional methods were able to detect Salmonella Reading in the samples. 

“This suggests that traditional tests have underestimated the amount of antibiotic-resistant bacteria in the past,” said Shariat, an assistant professor of population health in the College of Veterinary Medicine.

But CRISPR-SeroSeq is a much more sensitive tool. It flagged the Salmonella Reading before antibiotic treatment.

“We need to know the antimicrobial resistance profiles of the bacteria that are present in animals,” Shariat said. “That knowledge could make us change our choice of the type of antibiotic we use to treat ill animals. It can also help us select the best antibiotic for people who get sick from eating contaminated meat.”

Missing the mark

Shariat’s research shows that current surveillance efforts are likely underestimating the amount of antimicrobial resistance that exists. 

Agencies that track antimicrobial resistance, like the FDA, USDA and CDC, among others, still rely on traditional sampling methods, which means they may be missing reservoirs of drug-resistant bacteria.

“The problem is you have hundreds of salmonella colonies in a given sample, but you only pick one or two of them to test,” Shariat said. “It becomes a numbers game where researchers only pick the most abundant ones, and this means that they underestimate the different types of salmonella that are present.”

Using CRISPR-SeroSeq can help fill that knowledge gap, giving researchers a better idea of how much antibiotic resistant bacteria exists. This information can help livestock farmers reduce and control outbreaks and guide policy on how to fight back against a growing public health threat.

Co-authors of the paper include Amy Siceloff; Naomi Ohta, Keri Norman and Morgan Scott of Texas A&M University; Guy Loneragan of Texas Tech University; and Bo Norby of Michigan State University. This study was funded by the USDA National Institute of Food and Agriculture.

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General Mills adds new cultured dairy products, flavors –


General Mills adds new cultured dairy products, flavors | 2021-07-01 | Dairy Foods

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Rong Shing Trading Inc. Recalls Ineligible Beef Products Imported from China | Food Safety and Inspection Service –

WASHINGTON, April 1, 2021, Rong Shing Trading Inc., a Brooklyn, N.Y. firm, doing business as Double R Trading Inc., is recalling approximately 3,365 pounds of Chinese style hot pot base products containing beef tallow. The products were imported from the People’s Republic of China, a country ineligible to export beef to the United States, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The Chinese style hot pot base products were imported on or around February 14, 2020. The following products are subject to recall:

  • 450g Plastic vacuum wrapped packages containing a “Lee’s 52° Da Zhuang” Hot Pot Base and a Sell By date of January 29, 2022 on the label.
  • 300g Plastic vacuum wrapped packages containing a “Lee’s 45° Da Zhuang” Hot Pot Base and a Sell By date of June 30, 2021 on the label.

The product labels are written in the Chinese language. Refer to the label link here for additional product information. The products do not bear an establishment number nor a USDA mark of inspection. These items were shipped to retail locations nationwide.                            

The issue was identified after FSIS received a consumer complaint.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.  

FSIS is concerned that some product may be in consumers’ homes. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at

Consumers and members of the media with questions about the recall can contact Ling Zhao, Manager, Rong Shing Trading Inc., at (718) 308-1177 or

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at 

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