Fall Focus Tours Showcase Industry Hub

by Lilly Platts

Over one-third of US beef is finished in the Texas Panhandle, making it a fitting destination for ASA’s 2024 Fall Focus event. SimGenetics breeders, the ASA Board of Trustees, staff, and beef industry professionals gathered in Amarillo to learn about feeding, processing, and evaluating beef, as well as larger industry issues.

Friday, August 23, kicked off with a visit to the West Texas A&M University research feedlot. Dr. John Richeson, professor of Animal Science, and Dr. Kendall Samuelson, associate professor of Animal Science, shared about the feedlot setup, the various research projects that take place at the facility, challenges facing producers in the region, and nutrition.

The primary goal of the research feedlot is to replicate the standard process of large facilities for research and teaching. Currently, the facility is primarily filled with cattle that are close to being finished, and newly received high-risk cattle. One area of research Richeson and Samuelson discussed is improving the nutrition and environment for high-risk cattle entering the feedlot. High-risk cattle may be small or weaned early, not preconditioned, stressed, or facing any number of factors making them more susceptible to disease in the feedlot.

Samuelson’s primary focus is on beef cattle nutrition, and she shared about the most common feedstuffs available in the Panhandle region, the feed rations she is seeing success with, and other factors that affect cost and efficiency in the feedlot.

The group got back in the vans to head to the West Texas A&M campus, just a few miles up the road from the feedlot. Dr. Tommy Perkins, associate professor of Animal Science, presented about ultrasound technology, grading, the discrepancies between ultrasound and actual carcass data, and other factors that can affect the data producers receive on their finished product. One example focused on the importance of measuring ribeye area in the correct location and how easy it can be to make a mistake, emphasizing the importance of educating meat cutters on proper methods. He also shared various ultrasound images using different technologies, and explained the methods for identifying and measuring carcass traits. Richeson and Samuelson rejoined the group, along with Brandon Ford, associate director of Cattle Procurement at Tyson, for a panel discussion, answering the group’s questions about beef finishing and processing.

Dr. John Richeson answering attendee questions.

Below: The pens at the West Texas A&M research feedlot hold a small number of animals, allowing researchers and students to experiment with various feed rations.

Top to bottom: Dr. Tommy Perkins sharing about ultrasound technology, grading, and how to best capture carcass data.

Dr. Trent Schwartz giving a tour of the Caviness Meat Science and Innovation Center.

Dr. Ty Lawrence presenting about the factors affecting beef flavor.

After lunch, the group split up to tour the Caviness Meat Science and Innovation Center, and the Panhandle Plains Historical Museum. Dr. Trent Schwartz, assistant professor of Animal Science, led the group through the university’s newly constructed, state-of-the-art meat processing facility. From well-thought-out cattle handling pens, to a space for students to experiment with meat curing methods, the facility gives students the opportunity to learn about each aspect of harvesting and processing meat. The final room is a retail space, where the public can purchase packaged products. The Panhandle Plains Historical Museum took visitors through the history of the area, from artifacts to art.

The tour ended with a beef tasting/sensory panel led by Dr. Ty Lawrence, professor of Animal Science and director of the Beef Carcass Research Center. After explaining the factors that affect beef texture, flavor, and tenderness, Lawrence and graduate students handed out a group of prepared beef samples. After everyone tasted each sample, individual votes were collected on the quality of the beef, ranging from worst to best. After votes were collected, Lawrence revealed the cut of beef, and how it was prepared. From properly cooked tenderloin to microwaved strip steak, the samples demonstrated that the method and doneness of meat is paramount; even the best cut of meat can be ruined if not prepared correctly.

The day ended with an evening at Hodgetown Stadium, for dinner and a baseball game where the Amarillo Sod Poodles played the Corpus Christi Hooks. After a long game it looked like the Hooks had the win, but the Sod Poodles rallied at the bottom of the ninth to claim victory. Friday was filled with opportunities for attendees to learn about every aspect of getting finished beef onto consumers’ plates, from feed rations to preparing the final product. Please stay tuned for the November Register, and Late Fall SimTalk, which will cover the educational presentations held the following day at Fall Focus 2024. .