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Browse Beef Stories - Page 8

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A University of Georgia study finds cleaning beef with electrolyzed oxidizing water before processing reduces E. coli numbers. CAES News
Shockingly powerful water 08/14/13 Sharon Dowdy
University of Georgia researchers have used electrolyzed oxidizing water to sanitize poultry, kill funguses on nursery-grown plants and remove pathogens from produce. Now they’re using it to reduce shiga toxin-producing E. coli (STEC) on beef.
Jacob Segers stands in a cow pasture on the University of Georgia Tifton campus. CAES News
Beef industry 08/06/13 Clint Thompson
Beef may be ‘what’s for dinner,’ but it’s also a big deal in Georgia agriculture — injecting about $409 million a year into the state’s economy and providing a livelihood for hundreds of Georgia families.
Here is a look at pinkeye in cattle in stage one. CAES News
Pinkeye hurting cattle 08/06/13 Clint Thompson
Back to school means more potential outbreaks for pink eye, a bacterial disease also called conjunctivitis. Thanks to increased rainfall this summer, pinkeye is also affecting the cattle industry.
Beef cattle prices are high now and reached historic highs earlier this year. Facing drought and feed shortage, though, southeastern cattle producers still must make tough decisions when it comes to their financial bottom lines and keeping herds healthy. The Southeast Cattle Advisor website was developed by cattle experts with the University of Georgia, Auburn University, University of Florida and Clemson University to be a one-stop shop for cattle producers to get information on how to best manage their risk. CAES News
Master Cattlemen 07/31/13
University of Georgia Extension will offer the Master Cattlemen’s Program this fall in Jackson County. The program will be held on Thursdays from 6:30 p.m. to 8:30 p.m. beginning Aug. 22 and ending Oct. 10.
UGA College of Agricultural and Environmental Sciences alum Will Harris CAES News
Georgia Farmer of the Year 07/25/13 Sharon Dowdy
Organic farmer Will Harris of White Oak Pastures in Bluffton, Ga., has been named the Georgia state winner of the 2013 Swisher Sweets/Sunbelt Expo Southeastern Farmer of the Year.
Steaks on the grill. CAES News
Safe grilling 06/27/13 Sharon Dowdy
Mike Doyle likes his steaks cooked to around medium well. But when it comes to ground beef, he always cooks hamburgers to an internal temperature of exactly 160 degrees F.
Although there is no one-size-fits-all rule to rotational grazing management, to provide forage rest and recovery and improve grazing efficiency, the first step is to get cattle moving. CAES News
Fescue toxicosis 05/22/13 Frank M. Watson
Cattle producers should watch their herds for signs of fescue toxicosis. Conditions this spring are ideal for the deadly fungus that attacks tall fescue, the predominant forage crop in much of the United States. Forage management is key to prevention.
Beef cattle graze on a pasture on the Georgia Mountain Research and Education Center in Blairsville, Ga. CAES News
Beef cattle field day 03/28/13
Georgia cattle farmers will learn the latest research-based information at the annual University of Georgia Mountain Beef Cattle Field Day on April 17 in Blairsville, Ga.
Nine University of Georgia College of Agricultural and Environmental Sciences graduates were honored on this year's Bulldog 100 list of the fastest growing businesses owned or operated by UGA alumni. Pictured at the Bulldog 100 event are four of the honorees - Ron Holt, Larry Cunningham, Jack Hartley and Timothy Campbell. CAES News
Bulldog 100 aggies 02/14/13 Sharon Dowdy
Nine University of Georgia College of Agricultural and Environmental Sciences graduates were honored on this year’s Bulldog 100 list of the fastest growing businesses owned or operated by UGA alumni.
Student working at UGA's organic demonstration farm at the Durham Horticulture Farm, at 1221 Hog Mountain Road in Watkinsville. CAES News
Sustainable ag workshops 01/10/13 Merritt Melancon
Wondering how to start a successful, small-herd cattle operation? Want to learn how to defeat the hornworms that attacked your tomatoes last year? Or are you worried about finding customers for this year’s bumper crop of cucumbers?