Agricultural News
Oklahoma Angus Producer Shares His Advice on How to Make Premium Calves
Thu, 20 Oct 2016 09:48:41 CDT
When a beef cattle specialist for the Certified Angus Beef ® brand talks to producers, they might expect to hear all about marbling. But Paul Dykstra told those at a recent Oklahoma Angus Association field day in McAlester, Okla., "It's all about balance."
"If we don't have cattle that'll stay healthy, then perform in the feedyard with regard to both feed conversion and average daily gain, it will be difficult to say that we will achieve or deserve a premium," he said.
Start building premium calves with a focus on the carcass while surpassing industry averages on other traits and feedyard performance, never letting sickness take hold, he counseled.
"Health is absolutely essential," Dykstra said. "Having in place a veterinarian-designed program is key for any set of cattle to sell, but value starts with genetics."
Noting the American Angus Association's selection tools based on EPDs (expected progeny differences) backed by genomic and field data, he said understanding those paves the way to effective use. Then it takes the right nutrition.
"We don't want to deliver an animal that has been mismanaged nutritionally, but rather in the flesh and condition that buyers want," Dykstra said. Health, genetics and nutrition are the cornerstones that support premiums, he added.
Commercial producers may consult with Angus Regional Managers, auction market owners and other advisors on where to find some of the better genetics, but they can also evaluate their herd genetics.
"We can use genomics on the commercial level to identify replacement heifers above average for post-weaning gain and grade, in addition to maternal traits" Dykstra said.
Consumers don't always know how to choose the best steak, but USDA grades and premium brands help, he said, noting a Colorado State University study that shows the effect of marbling on eating experience.
"At the CAB level of Premium Choice and above, more than 80% of those experiences are positive," Dykstra said. "As we go into Prime, almost 100% are positive. Marbling is a big factor in consumer acceptance of beef."
Regardless of the science that supports consumer demand, and even with the premium-worthy cornerstones in place for calves, Dykstra said producers don't always receive those premiums.
"We need to do a better job at marketing," he said. "We can spend all the time in the world creating a high-value product, but we also have to go out and market it. Outside of our daily production routines, we need to spend time with customers and get on a first-name basis with feedyard managers. Build a relationship and if your production matches with what they want, let them know."
Describe your use of EPDs and let potential buyers know your protocols in feeding and health, Dykstra advised. "That's really the icing on the cake in terms of marketing. You can let a third party sell your cattle, but it may not always work so well. We need to be our own advocate and brand our product as a set of calves, just like we're doing with beef at CAB."
Source - Certified Angus Beef
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