Purdue News

March 12, 1999 Purdue beef team focused on better beef WEST LAFAYETTE, Ind. -- Purdue University beef experts are teaming up with industry leaders to help Indiana's beef producers enhance their $2.4 million industry. Ron Lemenager, Purdue Cooperative Extension Service beef cattle nutrition and management specialist, said the recent hiring of Matt Claeys, Extension beef specialist and livestock judging team coach, and Mark Hilton, a veterinarian who specializes in preventative herd health maintenance, have refocused Purdue's commitment to the beef industry. The team is developing a program to raise production and quality standards in a step-by-step process and to increase communication between people in the different phases of beef production and marketing. "Producers are going to know up front what the requirements will be to participate in the program each year, so there won't be any surprises," Lemenager said. "But the requirements will become more stringent each year. That way, producers can make changes over time to improve their beef's quality, keeping in mind the entire process is consumer-driven." Lemenager said the program will encompass environmental stewardship, quality assurance, profitability and data-feedback. Because many stakeholders beyond the university must participate if the program is to work, the Purdue team joined forces with others to develop a statewide beef team. Among the participants are Extension educators, the state veterinary medical association, the Indiana Beef Cattle Association, the Indiana commissioner of agriculture, livestock organizations, other farm organizations, livestock markets, and of course beef producers -- from seedstock, cow-calf and feedlot operations. "Different team members have the expertise to contribute in different ways," Lemenager said. "This should be helpful in getting the word out to producers, because many different people and organizations will be talking about the same concept. We hope to generate a sense of industry ownership. Everyone will be talking the same language." Lemenager said this program is important in Indiana, where many small producers need to work together to market and purchase inputs and transportation if they are to obtain the cost savings available to a larger unit. "In Indiana, the industry is very segmented when it comes to seedstock producers, cow-calf producers, feedlot operators, packers, purveyors, and food service," Lemenager said. "These players may talk to adjacent segments in the production, but rarely to do they talk to the next person in line. We want to bring all these parties together in a linked communication network." Not only will a coordinated system help cut costs, but it also will make the purchase of Indiana beef more attractive to feedlot operators, packers, food service, and ultimately the consumer. "Feedlots want delivery of an entire pen of cattle at once, not just a couple this week and a few more the next week," Lemenager said. "They also are looking for cattle with a known history of vaccinations, feed and genetics when it comes to producing a premium product." Purdue's beef team members also are involved in other projects, such as a beef focus group to encourage packers, purveyors and food service representative to talk to producers. "We're trying to knock down that traditional product and information flow to open the lines of communication to improve herd health, efficient production, quality production, and the best management practices," Claeys said. Hilton works with producers to provide basic information, health problem prevention, or just fine tuning. "We will work with producers to develop total beef herd health, with a focus on preventative medicine rather than treatment," he said. "When we work with a producer, we help determine weak links and what's costing them money. It's a good system, because someone from the outside often sees things differently. It's a positive situation to begin with, because the producer is asking for help. It's so fun! "We want to help here -- to be part of the solution. People realize when someone is actually trying to help rather than just having them spend money. We hope to offer some new ideas on how to do things, and we have a lot of good experience from working with producers in the past who were very innovative and shared their knowledge with other producers in areas like intensive grazing." Other beef team members include Kern Hendrix, a beef nutrition and management specialist; and Larry Horstman, a large-animal veterinarian specializing in health and reproduction at Purdue. For more information on programs sponsored by the Purdue beef team, contact Purdue toll-free at (888) EXT-INFO. Sources: Ron Lemenager, (765) 494-4817, rlemenag@ansc.purdue.edu Matt Claeys, (765) 494-4834, mclaeys@ansc.purdue.edu Mark Hilton, (765) 494-8548, wmh@vet.purdue.edu Writer: Jane Houin, (765) 494-2722, news_students@aes.purdue.edu Purdue News Service: (765) 494-2096; e-mail, purduenews@purdue.edu To the Purdue News and Photos Page