DO WE NEED USDA GRADES?

At various times proposals surface to do away with the USDA grading system, at least for quality. The contention is that these grades have little to do with eating satisfaction. It is true that marbling, the main determinant of quality grade, is only lowly correlated with tenderness. But some studies have shown relationship between grade and eatability. The exact reasons for such relationship are not agreed upon. Regardless, there may be other reasons for retaining quality grades. The Australians have recently changed their grade names to those used in the U.S. (Prime, Choice, etc.), for better product recognition in international markets where we are successful. This follows recent similar action in Canada. We need to improve the accuracy and usefulness of quality grades, but the names are probably here to stay.

DOES IMPLANTING AFFECT SUBSEQUENT GAIN?

At times we hear that a growth implant during one phase will reduce response during a later phase. Oklahoma researchers have reported a three-phase study. Weaned steer calves were wintered for 164 days to March 27 on dormant native range with minimal protein supplementation. As might be expected, gains were low, less than a pound a day. But implanted calves still gained from 14 to 25 lb more, depending on the implant. Steers were then grazed for another 110 days until mid-July and then fed for 123 days. Implanting before the wintering phase had no depressing effect on summer grazing gain or feedyard gain. The extra gain achieved from the initial implant was retained all the way to slaughter.

NEW VACCINE

Grand Laboratories is marketing a new combination vaccine, Vira Shield + VL5^TM . This is a killed vaccine with protection for the respiratory complex, vibrio, and lepto. Since this is a killed product, a viral short-term booster is definitely required, using Vira Shield 5^TM . This is the first vaccine with a label claim for protection against both Type 1 and 2 BVD.

WHERE'S THE BEEF COMING FROM?

There are now only about three-fourths as many beef cows in the US as in 1975, and dairy cow numbers are lower as well. Yet beef production is at an all time high. Why is this? Because production per cow is about one-third higher than in the 70's. Cattle are genetically larger, a higher percentage of cattle are fed, and they're fed to heavier weights. At current levels of production per cow, it appears we simply have too many cows, unless we're willing to accept the prices currently being received. Of course, it would help to get rid of a few hogs and chickens.

SAFETY FIRST