Episode Details

The beef industry is entering a new era of genetics, technology and data, and Greg Ruehle of the Red Angus Association of America joins Lauren on the Cattle USA Daily Podcast to break down what that could mean for cattle producers. From the challenges to the growing use of genomic tools, Greg explains how producers can use better data to make more informed genetic decisions. He also dives into emerging research on red meat yield that could change how the industry evaluates cattle and sends signals of value back through the beef supply chain.

Links:

Connect with Greg and his team: https://redangus.org/staff/greg-ruehle/

Red Angus Association of America: https://redangus.org/

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Key Takeaways:

• Red Angus genetics offer both strong maternal characteristics and highly sought-after carcass traits, including marbling and quality
• Hide color has historically influenced cattle marketing, but new grids and data-driven evaluation are creating more opportunities to recognize cattle based on performance
• Genomic tools allow producers to evaluate maternal and carcass traits together rather than having to choose between different genetic outcomes
• Data is most valuable when producers can turn it into practical decisions that improve their operations and the broader breed
• The current yield grading system is outdated, creating an opportunity for new technology to more accurately measure the actual composition and value of a beef carcass
• New red meat yield research using CT scanning could help the industry better distinguish bone, fat and lean meat and ultimately improve how cattle are valued
• More precise data could eventually allow cattle to be targeted toward the specific endpoint where they can create the most value, from high-quality beef to lean-meat markets and replacement females

Chapters:

00:00 – Meet Greg Ruehle
03:36 – The Role of Red Angus in the Beef Industry
06:49 – The Challenge of Hide Color
10:58 – How Genomics Are Changing Genetic Selection
13:23 – Turning Data Into Better Decisions
17:34 – The Current Yield Grading System Is Outdated
20:18 – How Red Meat Yield