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Dairy Beef Quality: Are We Really Beef Producers?. The Beef Checkoff. Part of 1985 Farm Bill Assessment of $1-per-head on every sale of a bovine animal Coordinated state/national program of promotion, research and education. Dairy Producers are Beef Producers, Too!.
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The Beef Checkoff • Part of 1985 Farm Bill • Assessment of $1-per-head on every sale of a bovine animal • Coordinated state/national program of promotion, research and education
Dairy Producers are Beef Producers, Too! • Products from market cows and bulls equate to: • 18% of overall beef consumed • 6% to 8% of dairy producer income • Dairy Beef – It’s What’s For Dinner! • Nearly 50% of dairy beef goes to whole muscle cuts • 89% of rounds are sold as steak • 40% of sirloins are sold as steak
What is Dairy Beef Quality Assurance? (DBQA) • Everything that contributes to consumer satisfaction • Healthy Animal • Humane Handling • Tenderness • Flavor • Adequate Body Conditioning/Muscling • Defects and residue avoidance • Utilize Best Management Practices (BMP’s) • Produce safe & wholesome beef
What is DBQA Certification? Process by which producers accept responsibility for how cattle in our production unit are handled and raised Process allowing the dairy and beef industry to maintain independence from regulatory agencies
Why Become Certified? Good records = better business decisions Eliminate carcass defects Consumer confidence in meat and milk quality is vital to dairy producers, as all of our cattle will enter the human food chain at some point Beef is an important part of dairy farm income
DBQA Program Elements • Classroom training • Cow side training • Personal contract • Herd Certification • BQA Farm Sign • BQA Blue Ear Tags • Manual • Newsletter
What is “Quality” Beef? • Wholesome • Safe • Delivers pleasant eating experience
Our Role in Achieving Quality Decrease injection site lesions Manage feed additives and medication; avoid residues Maintain feed records
Our Role in Achieving Quality Create uniformity and consistency of cattle Slaughter cattle at appropriate size, weight, and condition Improve beef tenderness Increase marbling
Our Role in Achieving Quality Train employees and truckers on proper handling of cattle to avoid: Bruising Abscesses Dark Cutters
Competing for the Consumer Dollar • To remain competitive: • We share responsibility to assure consumers we are doing all we can to meet high standards in food safety • We must maintain, or increase, high quality standards for our product • Free of defects • Tender and palatable • We must continue to enhance image for residue avoidance and reduced pathogen contamination • Consumers have a no-tolerance policy when it comes food safety threats
Consumer Confidence Matters! “Consumer Confidence” • Cattle Farmers and Ranchers 34% • U.S. Government Meat Inspection 29% • Sit-down Restaurants 28% • Supermarkets 26% • Meat Packing Plants 22% • Fast Food Restaurants 19% Source: IPSOS-REID
Responsible Culling Enhances Quality – AND Public Perception! Market animals in a timely manner to avoid affect on public perception of things like cancer eye, lameness & lumpy jaw!
In Summary Remember the “3M’s:” • Market • Be timely • Avoid extremes • Manage • Proper injection sites • Adequate nutrition • Appropriate handling • Monitor • Animal health • Animal condition
DBQA is Part of A Changing Philosophy Think of cows and bulls as part of the beef supply! Participating in a DBQA program can save you $$$ rather than cost you $$$. It’s not just good business sense, it’s common sense!
