Dairy Producers’ Stake In

The Beef Checkoff Program

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Dairy Producers are Beef Producers, Too!

Products from market cows and bulls equate to:

18% of overall beef consumed

6% to 8% of dairy producer income

Dairy Beef – It’s What’s For Dinner!

Nearly 50% of dairy beef goes to whole

muscle cuts

89% of rounds are sold as steak

40% of sirloins are sold as steak

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Competing for the Consumer Dollar

To remain competitive:

We share responsibility to assure consumers we are doing all we can to meet high standards in food safety

We must maintain, or increase, high quality standards for our product Free of defects Tender and palatable

We must continue to enhance image for residue avoidance and reduced pathogen contamination Consumers have a no-tolerance policy when it comes food safety

threats

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How Can Dairy Producers Help Increase Their Bottom Lines on Beef?

Everything we do contributes to consumer satisfactionHealthy AnimalHumane HandlingTendernessFlavorAdequate Body Conditioning/Muscling

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What Can Dairy Producers Do?

• When moving cattle, reduce use of electric prods and other aggressive driving aids

• Improve footing due to slippage3, improve footing in loading ramps, alleys and pens

• When transporting cattle, separate by gender to avoid injury or bruising

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What Can Dairy Producers Do?

• Adminster animal-health products in accordance with BQA standards utilizing the neck as the preferred site of administration

• Follow guidelines for animal care and handling

• Do not market cattle that are too thin or too lame for transport

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What Can Dairy Producers Do?

• Maintain record-keeping systems to verify Best Management Practices and reduce or eliminate potential for liability related to food safety

• Ensure safety of beef and dairy products: Cows must be free of chemical, pathogenic and phsical hazards when them enter the marketing chain

• Continuously monitor herd health: Market animals in a timely fashion and intervene early when problems occur

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Wholesome

Safe

Delivers pleasant

eating experience

What is “Quality” Beef?

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Our Role in Achieving Quality

Decrease injection site lesions

Manage feed additives and medication; avoid residues

Maintain feed records

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Our Role in Achieving Quality

Create uniformity and consistency of cattle

Slaughter cattle at appropriate size, weight, and condition

Improve beef tenderness

Increase marbling

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Train employees and truckers on proper handling of cattle to avoid:

Bruising

Abscesses

Dark Cutters

Our Role in Achieving Quality

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Responsible Culling Enhances Quality – AND Public Perception!

Market animals in a timely manner to avoid affect on public perception of things like

cancer eye, lameness & lumpy jaw!

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Remember the “3Ms”

Manage Proper injection sites

Adequate nutrition

Appropriate handling

Monitor Animal health

Animal condition

Market Be timely

Avoid extremes

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Part Of A Changing Philosophy

Think of cows and bulls as part of the beef supply!

Participating in a DBQA program can save you $$$ rather than cost you $$$.

It’s not just good business sense, it’s common sense!

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