Beef quality program meets evolving consumer and producer concerns

C is the sixth-largest beef-producing state in the country, with more than 1 million animals sent to slaughter in 2004. Although large producers are still the backbone of the state’s commercial beef industry, more than 50% of the state’s beef cattle are produced in herds of less than 50 animals. Ironically, as California continues to urbanize, the number of small herd operators is predicted to increase as the number of mid-sized operations declines. Consumer preferences and health concerns are among the key factors driving the nation’s beef industry. California was one of the first states in the nation to offer a comprehensive series of educational programs for the full spectrum of beef production — from the hobby farmer with a few head to large feedlots shipping overseas. James Oltjen, Cooperative Extension animal scientist at UC Davis, helped to develop the state’s first beef quality assurance program (QAP) more than a dozen years ago. “Through this program we’ve made a lot of cattle healthier and shown thousands of people how to give proper injections to their livestock,” Oltjen says. Most of California’s cow-calf producers have participated in at least one component of a QAP developed cooperatively by UC Cooperative Extension (UCCE) and industry trade groups. This voluntary effort continues to make a significant difference in animal husbandry practices that ultimately lead to improved beef quality, greater consumer satisfaction and more producer profitability. QAP evolves to meet industry needs. Following a successful educational effort begun with California feedlots in 1990, a survey of producers, feeders, packers, veterinarians and others in the industry led to the formation of a cow-calf quality assurance committee by the California Cattlemen’s Association in 1992. About the same time, the National Cattlemen’s Association identified a number of management-related quality problems such as injection-site blemishes, hide damage, bruises and carcass condemnations that were costing the industry $700 million a year. Formal trainings with UCCE veterinarians and animal scientists began in 1993. Improperly administered injections are one of the chief concerns because damaged tissue is tough and if noticed before sale must be disposed of during processing. Producers learn to avoid such losses by using subcutaneous injections instead of intramuscular injections; mixing an hour’s worth of vaccine at a time; injecting vaccines and antibiotics in the neck, instead of the hindquarters; changing needles more frequently; and limiting the volume of animal health products injected into any one site. QAP trainings are held on demand from county cattlemen’s organizations at ranches, sale barns, fairgrounds and occasionally the UC Sierra Foothill Research and Extension Center. When the program was first initiated, trainings were held throughout the state. Now, about four of them are presented each year. The 4-hour basic course includes lectures, videos and accountability quizzes. In addition to needle and injection-site preferences, attendees learn about sanitation, how to understand drug labels, record-keeping, transportation, animal handling and facility design. “The beef industry needs to assure the consumer that the beef he or she is buying is safe and wholesome and grown with consideration for the animal’s welfare,” Oltjen says. “The packers want meat that will not have injection sites or excessive bruises that have to be removed or condemned. The quality assurance program is a seal of approval that producers know how to prevent these defects.” Bill Sanguinetti, a cattle rancher in San Joaquin County, says the start of the QAP marked the beginning of an industry revolution. “That’s when the beef industry became more consumer-oriented, rather than strictly production-oriented,” he says. “It started at the national level with a lot of farsighted people who saw the need to educate producers to address inconsistency and other quality problems.” Beef quality program meets evolving consumer and producer concerns