Revolutionizing Beef Production: Efficiency, Sustainability, and Genetics

In an era of rising consumer demand and increasing scrutiny on agricultural practices, the beef industry is undergoing a transformation driven by data, genetics, and sustainability. A recent bonus episode of "Your Ag Empire" podcast, hosted by Jonathon Haralson, brought together key players in the field to discuss cutting-edge developments that are shaping the future of beef production.

Roland Sanchez of Red Dock Farm, Mark Nelson from Greensteak, and Keaton Dodd, the new executive director of the Santa Gertrudis Association, shared insights on how data-driven breeding programs and innovative testing methods are revolutionizing the industry.

At the heart of this revolution is the focus on feed efficiency, a trait that has become increasingly important as producers seek to maximize profitability while minimizing environmental impact. Sanchez highlighted the impressive progress made in this area, noting that some of their bulls have achieved feed conversion ratios of 3.6 to 3.8, rivaling the efficiency of the pork industry.

"The efficiency factor is our number one money-saving opportunity in the cattle business right now," Sanchez said. This efficiency isn't just about producing leaner cattle; it's about creating animals that can thrive in various environments while still meeting consumer demands for high-quality beef.

Nelson emphasized the importance of real-world data in driving these improvements. The company's innovative approach, which they call Real Progeny Data (RPD), goes beyond traditional expected progeny differences (EPDs) and genomics. "We're after real progeny data," Nelson explained. "We want this to basically emulate when they buy that bull from the sale and they turn the bull out, and they get the calves, what are the calves gonna actually do on the ranch and through the feed yard in a setting?"

This focus on real-world performance is yielding impressive results. Nelson reported that a recent group of cattle tested through their program achieved 94% choice grade or higher, with 86% falling into yield grades 1 and 2 – figures that were previously unheard of in the industry.

The impact of these advancements extends beyond just feed efficiency. The Greensteak program is also incorporating sustainability metrics, including water intake measurements. As Sanchez noted, "We now have these cattle, not only dry matter intake, they're all water intake as well, and it'd blow your mind when you start correlating the metrics of water and feed."

This data-driven approach to sustainability is becoming increasingly important as consumers and global markets demand more transparency in food production. Dodd emphasized this point, stating, "We talk about sustainability, but there's no way to have sustainability without two things: profitability and efficiency."

The Santa Gertrudis breed, which Dodd represents, is positioned to play a significant role in this new landscape. The breed's genetics offer adaptability, longevity, and maternal traits that can complement existing herds. "When we talk about implementing Santa Gertrudis into a commercial cow herd nationwide, we're gonna get double hybrid vigor," Dodd explained, highlighting the potential for improved performance when crossing with the predominantly Angus-based national herd.

As the industry moves forward, the integration of these advanced breeding techniques, real-world data collection, and sustainability metrics is set to create new opportunities for producers. Greensteak is preparing to launch a certification program that will allow producers to enroll their calves and potentially capture additional value based on their genetic potential and expected performance.

This holistic approach to cattle breeding and management represents a significant shift in the industry. By combining genetic selection, data-driven decision making, and a focus on sustainability, beef producers are positioning themselves to meet the challenges of feeding a growing global population while addressing environmental concerns.

As Harrelson concluded, "It's gonna be important that we attach all the information we can so that the end user can use that to justify why the quality is there, backed with a sustainability message."

The future of beef production is being shaped by these innovations, promising a more efficient, sustainable, and profitable industry that can meet the demands of both consumers and the planet.