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BSE Confirmed in California
The United States Department of Agriculture (USDA) confirmed a positive test result as part of its enhanced surveillance program to test cattle for Bovine Spongiform Encephalopathy (BSE).
The USDA has confirmed this animal did not enter the human food or animal feed supply and is conducting an investigation to confirm the origin and age of this animal.
The bottom line for consumers remains the same: Beef is safe. Experts in human and animal health agree that U.S. beef is safe from BSE because of the progressive steps taken by the U.S. government over the past two decades. The world’s leading scientists, medical professionals and government officials agree that BSE is not a public or animal health risk in the United States.
Please refer to the checkoff-funded BSEInfo.org website for factual information.
Producer Profile: John Schafer, Minnesota
John Schafer of Buffalo Lake, MN, is a Cattlemen’s Beef Board member, vice-chairman of the Joint Product Enhancement Committee, Beef Promotion Operating Committee member, and an NCBA and American Farm Bureau Federation member. He’s also a ‘lifer’ in the cattle business, a fourth generation rancher growing up on a farm that’s been in family hands since 1900.
Read the full story about John here on Cattlenetwork.
Tip of the Month: Your veterinarian -- a critical partner
An ongoing relationship with a practicing herd veterinarian is critical to ensuring the safety and well-being of your dairy animals. The checkoff-funded Dairy Animal Care Quality Assurance (DACQA) guidelines stress the importance of a valid veterinary client/patient relationship (VCPR), which includes your veterinarian making regular herd visits, providing employee training and developing herd management protocols.
Food—every place, any place: Ever changing food distribution
Food distribution is ever changing, with specialty stores, pharmacies and others beginning to add meat products to their offerings.
The beef industry is creating new packaging technologies, size variety, and new preparation methods to meet food distribution needs and consumer demands.
Read the full article in the checkoff’s Beef Issues Quarterly newsletter.
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