Browse Beef Stories - Page 3

91 results found for Beef
UGA Coweta County Extension Coordinator Stephanie Butcher (right) teaches during the Southern Women in Agriculture Cattle Workshop held on the UGA Tifton Campus, April 29-30. CAES News
Women In Ag
This week, University of Georgia Cooperative Extension hosted a two-day Southern Women in Ag (SWAG) Advanced Cattle Workshop, which was designed for women and taught by female agricultural leaders in Georgia.
Todd Callaway CAES News
Microbiome Detective
The digestive tract of a cow is home to a diverse population of bacteria and microbes representing about 2,000 different species. There are good guys. There are bad guys. And there are the guys who can cause trouble if the situation is right.
Assistant Dean Joe West serves as administrative adviser for a multi-state research project called "Genetic Improvement of Adaptation and Reproduction to Enhance Sustainability of Cow-Calf Production in the Southern United States." CAES News
Multistate Research
In agricultural research, scientists across disciplines often find themselves working to address the same issues as colleagues at other institutions. To help advance and streamline this important work, funding from the U.S. Department of Agriculture (USDA) allows land-grant university scientists to work collectively to answer questions with a broad scope.
Temple Grandin, world-renowned animal agriculture consultant and advocate for the autism community, spoke to a crowd of about 400 Georgia 4-H club members and supporters on Dec. 4, 2018, at the UGA Livestock Arena. The event was hosted by Jackson County 4-H. CAES News
Temple Grandin
Temple Grandin, world-renowned animal agriculture consultant and advocate for the autism community, is no stranger to overcoming challenges. So when Grandin stepped to the podium and told a crowd of young people to think their problems through and face what scares them, they listened.
Bobby Smith, newly appointed district director for UGA Cooperative Extension's Northeast Georgia district, reviews the schedule at a field day in Morgan County with current Morgan County Extension Coordinator Lucy Ray. CAES News
Northeast District Director
Bobby Smith’s first job was on his family’s dairy farm in Boaz, Alabama. He felt right at home when University of Georgia Cooperative Extension hired him to work with farmers in Morgan County, one of the state’s most productive dairy regions, 18 years ago.
Beef cattle (file photo) CAES News
Beef Cattle Short Course
The University of Georgia Cooperative Extension will hold the Beef Cattle Short Course on Tuesday, March 6, one day before the annual Tifton Bull Evaluation Sale. Both events will be held at the Tifton Bull Evaluation Center in Irwinville, Georgia. 
Mike Taylor with Stay Tuff Fence works on a fence during the Fencing Field Day at the Blackshank Farm on the UGA Tifton campus. CAES News
Fencing Field Day
The University of Georgia Forage Team updated the grazing paddocks on the university’s Black Shank Farm in Tifton, Georgia. In an effort to share the most up-to-date containment options available, the team hosted a Fencing Field Day.
Francis Fluharty is the head of the University of Georgia College of Agricultural and Environmental Sciences Department of Animal and Dairy Science. CAES News
Animal and Dairy Science Leader
Francis Fluharty joins the University of Georgia College of Agricultural and Environmental Sciences as the new department head of the Department of Animal and Dairy Science. His career has been devoted to assisting food animal producers through research and educational programs aimed at improving animal health and growth. Fluharty has also worked to improve profitability, as food animal agriculture must be economically-sustainable for farm families.
The only way to know that beef is truly cooked is by checking its temperature with a thermometer. The U.S. Department of Agriculture recommends cooking all whole-muscle cuts of beef to a minimum of 145 degrees Fahrenheit and all ground beef products and enhanced or blade-tenderized products to a minimum of 160 F. CAES News
Grilling Safety
It’s football season, and tailgating before a game is a traditional part of the experience. Unfortunately, grilling your favorite cut of beef means increasing the potential for foodborne illness due to improper handling of food. These reminders from the University of Georgia Meat Science and Technology Center will provide you with grilling skills to keep foodborne illness far from your fall tailgating get-togethers.