rt: Hie October 22 report indicated 8.2 million feed in USDA’s 7-state reporting area. This is »rted since 1978, according to NCA. Market '■ area were up an estimated 2 percent from die ments were down 1 percent, t reconuaendation dropped: A minimum at was recommended to the USDA by the NCA rce has been dropped because some specifica too many carcasses by preventing them from ing to NCA. The taskforce dropped the propos i conducted by Texas Tech. University, Color md USDA (which found that a large number of urn 0.2 in ii of backfat were still acceptably nsumer satisfaction: Preliminary lance Field Study are available. This irmines j trategicA iility of the beef industry to eliminate I cooperation between different seg- atestthel ugh clow ted, commercial, fecdlot). Studies [mss and sensory characteristics by itry (pun i of tends id by coonner panels. There were four different itish Choice, British Select, Continental Choice, ct Mostiueresting part of conclusions thus far and straimpf beef cattle deliver steaks that sads y, even when marbling is constant. lel scoreddl four groups above the “acceptable” British Sdect scored highest, followed by Conti h Choice, md Continental Select for tenderness, lity, British Choice scored highest followed by nental Chcjcc, and Continental Select However, ictially rev) rsed, even when Choice and Select ed accoiw g to current markets. Gary Snu i of Colorado State University, who lity work! This study tells us, plain and simple, ers havebj sn saying for a long time - marbling dways pm ctpalatability. And, even when mar nstant, not ill breeds or strains of cattle produce e cxpectMicating satisfaction.” lartmentofDairy and Animal Science (Drs. John Henning) have initiated a Pennsylvania-based dd study v ith the cattle just getting started on lal study, i e carcasses will be subjected to a car ration wU i is extremely important to everyone productia md processing chain. NCA estimated carcass at lost because of trimming, off-color, i fat, not dk proper amount of marbling, trim los- art of raj (amended diets: According to the >1 Educated Program (NCEP), lean meat con liets teen nended as a part of therapy to reduce ■ol levclii summary NCEP Report appearing in futrition'lN n Letter noted that leantneats, poul- CUSTOMINn, CUSTOM BULK MINERALS IN PELLETS DP Now Agway makes it possible for any farm to buy custom minerals in bulk. And get them delivered for less cost, less labor, and without the hassles of bags and bag disposal. fHP Because for the first time ever, pelleted custom mineral mixes are available in bulk. Through a process introduced by Agway, we are now able to process minerals with grain products, to produce pellets that can be delivered to more farms, smaller-size farms custom-made and formulated for optimal uniformity. PP With CUSTOMIN™ Bulk Mineral Pellets, delivery, handling and storage are a whole lot easier. CUSTOMIN Bulk Minerals are dust-free, and a lot more cost-effective. PP They don’t cost any more than what you currently pay for minerals. And if you haven’t been able to order customized minerals because of quantity requirements, lead time or cost considerations, now you can. VP CUSTOMIN is only available from Agway. Don’t get left holding the bag. Call your local Agway Feed Specialist today. try, and fish were included in Step 1 and Step 2 Diets. The two steps involve two different limits of fat, saturated fluty acids and cholester ol. The continuation of lean meat as a part of these recommendations reflects the fact that participating organizations - such as the Ameri can Heart Association and die American Dietetic Association - recog nize the.nutritional value of meat with its high level of nutrients in relation to fist and calories. For example, the American Heart Associ ation has previously said, “good lean meat is hard to beat as an excel lent source of protein, vitamins and minerals, including iron.” The American Heart Association says “yes” to meat with a few guidelines to help protect your heart Fact about US beef production: In 1992 the United States pro duced 22 percent of the world’s beef supply with just less than 10 per cent of the world’s cattle inventory. One reason for our efficiency is that we produce cattle for food, not for use as draft animals or reli gious reasons. Also, we use superior management and technology in breeding and feeding programs. But - most experts within and outside agriculture agree - the beef industry is not as efficient and has not made the giant strides in productive efficiency and resourse utiliza tion that some of our competitors have enjoyed. Certainly the beef industry iias benefitted from research to improve efficiency - but this is no time to rest on our laurels or to reduce the research effort. And, we as producers, have to do our best to make the most efficient use of land, labor, capital, and other inputs into beef production. We need also to continue research. We need to continue to improve our own operations and help our fellow cattlemen make the progress that will help each of them plus the industry. Ground beef production to increase: (Again!) Ground beef pro duction increased about 5 percent calculated as the total of all beef consumption in 1993 and is projected to increase by another 4-5 per cent in 1994. About 57 percent of all beef supplies, including retail and hotel/restaurant trade, is ground product The 1993 increase in ground beef consumption was primarily the result of a larger non-fed (cow) slaughter, thanks to die success of the Cast-food restaurants, which sell increasing amounts of beef each year. Green marketing labels: Green marketing has invaded the consum er market place with some Arms marketing green labels to companies which are “friendly to the environment.” Beef is actually an “environ mentally friendly” food product if one looks at the facts such as the large portion of feed that comes from land that cannot usually be row cropped for grain production, the widespread use of pastures which control erosion if properly managed, the large portion of by-products which nuke up the diet for most types of beef cattle, and the absence of violative chemical residues in beef products. We would rather not see any controversy about green labeling on beef products, but if it does happen, we hope that science-based facts can be used to deter mine the environmental friendliness of beef, rather than the misinfor mation which has been so widely publicized the last few years by ani mal activists. New Wetlands-Refonn Bill introduced: The Wetlands-Reform Bill was introduced in mid-November by Representatives Studds (D- Mass) and de la Garza (D-Texas). The bill includes some wetlands lancmir fwrotofl, SjfarcHy, Dxambf 2, iw»caa reform measures that have been sought by NCA. such ¥s w igtfie Soil Conservation Service jurisdiction over agricultural wetlands. According to NCA, areas which need further attention include private property-rights protection, state jurisdiction, a wetlands definition, and an approved appeals process. This is one of several pieces of legislation into which NCA and other national and state agricultural organizations have input. New video available: NCA has a new video which has been added to the industry image package “Cattlemen: Stewards of an American Tradition.” There is a four-color brochure and a 10-minute video tape to explain cattlemen’s commitment to their business and to the natur al resources that support it The program was funded by the Beef Promotion and Research Board and is intended to improve the mark eting climate for beef, and answers activist contentions that the cattlf industry does not protect or enhance the environment For further details, call Rac Price at NCA, (303-694-0305). There are many such informational materials available from NCA, Beef Industry Council, Pennsylvania Beef Council, and the Pennsylvania Cattlemen’s Asso ciation. Contact these organizations for informational materials. Topper Thrope, Executive Vice-President of Cattle Fax: For the past 25 years, Thrope has projected some of the changes that he foresees in the way the beef cattle industries are organized. Thrope outlined some forces which drive the changes in the beef industry: * Competition within the industry to lower unit cost and to improve quality has increased, especially as cattle numbers increase and profit margins might decline over the next few years. • Competition from other meats (or alternatives to meats) which have increased market share at the expense of beef (other meat indus try have increased production efficiency and lowered prices to the consumer). • More orientation of producers toward improved product market ing and the recognition of the need for better communications among those involved in production and marketing. One important change that should occur is in valuation of cattle. There needs to be further changes, according to Thrope, in marketing and pricing to evaluate carcasses and cattle more precisely. Increased attention to carcass val ue losses and uniformity of cattle type to meet major market specifi cations also need to be emphasized. Projects such as the Strategic Alliance, referred to earlier, should help bring about desired changes in the industry. Annual NCA Convention: The Annual NCA/ANCW Convention and Trade Show will be held in Reno, Nev„ on January 26-29. A spe cial event this year will be the 1994 Cattlemen’s College on Wednes day, January 26. Topics will range from conducting your own envir onmental audit, identifying quality defects, Mythbusters lecture and laboratory, managing the calf's immune system, and many other pre sentations. The Pennsylvania Cattlemen’s Association is represented on all 22 of the NCA committees. This is one of the ways that we have input into national industry policy and federal governmental affairs. If anyone would like a complete program of the convention and trade show, please write or call the PCA or NCA offices. S' 'viftj © 1993 Agway Inc
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