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Beef

Prolonged drought leaves mark on beef industry

Cattle producers have been affected across Oklahoma by varying degrees of drought for the past two years.
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A lone heifer calf with a red body and white face walking across a pasture primarily covered in dry, brown soil and little green vegetation.

Tue, Apr 25, 2023

Register now for OSU Ranch Tour, May 11-12

Wed, Aug 31, 2022

Open for business: Cowboy Meats opens retail store at FAPC

Thu, Aug 04, 2022

OSU research aims to save billions for beef industry

Tue, Jan 04, 2022

El “Manual de Extensión de Ganado de Carne de OSU” está ahora en español
OSU researchers look at meat plants post-pandemic

Fri, May 21, 2021

An ongoing decline in small meat plants in Oklahoma had already led to processing wait times of about nine months pre-COVID-19. How is that market shaping up now?

Ferguson College of AgricultureAgricultural Sciences and Natural ResourcesOSU AgricultureFAPCnewscovid-19Beef
Know your quality grades to get the most out of steak season

Tue, May 04, 2021

More than 98% of American households purchased meat in 2020, and 43% of Americans now buy more meat than before the pandemic.

Food Land and Natural ResourcesOutreach and EngagementOSU AgriculturesteakNews TopicsfoodBeefbeef cattleOSU ExtensionOklahoma Cooperative Extension Service
Hopping toward Food Safety this Easter

Thu, Mar 25, 2021

With the Easter holiday quickly approaching, individuals are likely looking forward to sweet treats, warmer weather and time spent with loved ones. As always, the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center reminds families to take a few precautions to help ensure food safety during festive gatherings.

OSU Agriculturelambfood safetyBeefreheatingHuman Health and WellnesseastereggsFAPCNews TopicsAgricultural Sciences and Natural ResourcesFood Land and Natural Resourcesham
Meating Oklahoma's Needs

Tue, Aug 11, 2020

Changes have been seen on a global scale for the past few months. As consumers learn to adapt and adjust to the outcomes of the pandemic, producers and workers in the meat industry especially have been impacted. The Oklahoma State University Robert M. Kerr Food and Agricultural Products Center offers resources for meat processing opportunities.

Agricultural Sciences and Natural ResourcesBeefmeat processingFerguson College of AgricultureFood and Agricultural Products CenterOSU AgricultureFood Land and Natural ResourcesFAPCcovid-19
OSU Extension hosting Beef Quality Assurance certification meetings in August

Sat, Aug 01, 2020

BQA certification is a requirement for producers to participate in Oklahoma Beef Quality Network fall sales.

Ferguson College of AgricultureNews TopicsAgricultural Sciences and Natural ResourcesOutreach and EngagementBeefOklahoma Cooperative Extension ServiceBeef Quality AssuranceOSU AgricultureAgricultureAnimal Health and Sciencesbeef cattleCattle
Shortened breeding season for cattle provides marketing benefits

Fri, Jun 26, 2020

The premium for uniform, multiple-head lots is attributed to the convenience of filling orders for cattle of a specified description on the part of an order buyer.

beef cattleFerguson College of AgricultureOklahoma Agricultural Experiment StationOSU AgricultureOklahoma Cooperative Extension ServiceOutreach and EngagementCattleNews TopicsAgricultureAgricultural Sciences and Natural ResourcesLivestockBeef
Remember proper injection sites when working calves

Fri, May 29, 2020

Correct administration of any injection is a critical control point in beef production and animal health.

Ferguson College of AgricultureAnimal and Food SciencesAgricultureOSU AgricultureCow-CalfLivestockBeefNews TopicsOutreach and EngagementOklahoma Beef CouncilAgricultural Sciences and Natural ResourcesOklahoma Cooperative Extension ServiceAnimal Health and SciencesCattleBeef Quality Assurance

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