"cattle" news and stories

Even if you don't follow big agriculture as closely as Eric Schlosser or Michael Pollan might, we're pretty sure that at some point in the last few years you've recoiled at brutal undercover footage of poultry workers stomping chickens to death, or cringed watching sick cattle being prodded on their way to slaughter. The images, captured by groups like The Humane Society of the United States or PETA, reflect a disturbing reality for some of the animals we raise for meat in our country, and have helped propel issues of humane handling and greater food safety much closer to our dinner tables.

Now the government is hoping meat and poultry producers might choose to do some videotaping of their own.

Earlier this month, the U.S. Department of Agriculture issued draft guidelines designed to help producers implement in-plant video monitoring as a way to improve operations. Federally inspected processing plants may chose to use video or other electronic recording equipment "for various purposes including ensuring that livestock are handled humanely, that good commercial practices are followed, monitoring product inventory, or conducting establishment security," according to the release.

Farmed-animal welfare advocate, Dr. Temple Grandin, is supportive of video monitoring in meat processing plants.

Would you steal this steer? Photo: longhorndave, Flickr

Law enforcement officials are blaming current economic woes for the resurgence of a very old-fashioned crime: cattle rustling.

Cattle farmers across the South are coping with an uptick in livestock theft that they claim could endanger their livelihoods. According to the Alabama Department of Agriculture, the state this year has already surpassed the number of cattle theft incidents recorded in 2008, with more than 200 cows swiped since January.

"They're getting the cattle, taking them and selling them," explains Billy Powell, executive vice president for the Alabama Cattlemen's Association.

Powell believes the rise in cattle crime reflects the desperation of some rural Alabamians. As anyone who's ever wrangled cattle will attest, cows are strong, dumb and feisty, which makes them notoriously difficult to move. There's a reason Hollywood assumed it took guys like John Wayne to get the job done.

"It's a lot easier to steal ATVs and riding lawn mowers," Powell says.

Bill Niman, founder of the brand of humanely raised beef and pork that graces the menus of trendy bistros and gastropubs from San Francisco to Austin to New York, says the standards at the company have declined to the point where he will no longer eat the meat.

The current Niman Ranch owners, who gained control of the company to keep it out of bankrupcy last month, disagree. "We believe that our protocols are stronger, the auditing of the protocols more rigorous, and the current business model is more financially viable," said Niman Ranch CEO Jeff Swain, speaking to the San Francisco Chronicle.

When Niman started Niman Ranch on 11 acres of land in Bolinas, California more than 30 years ago, he implemented practices that were previously unheard of in the meat industry, such as not using growth hormones, using antibiotics only to treat illness, and giving animals free range for grazing. Those practices produced tender, well-marbled beef beloved by Bay Area chefs like Alice Waters. But they were also expensive. The company literally never made a profit.

Now, after fighting with new management over use of antimicrobials and what he felt were inhumane cattle transport policies, Niman has sold his stake in the company. Some say he suffered from classic "founders sydrome" - complete resistance to change, even reasonable change.

"I think idealism can pay," Swain told the Chronicle. "But it has to be couched with practicality."

Source

Alright. That's it.

First we hear that the USDA has recalled 143 million pounds of beef, then that the recall extends as far back as two years. Now this news: a fourth herd of cattle in Minnesota has tested positive for bovine tuberculosis. Maybe I'm just overly sensitive to bad beef now. Though it is unlikely that humans can contract tuberculosis from beef because "any animal showing these signs is withheld from the food supply. In addition, adequate cooking destroys the bacteria. Further, the milk pasteurization process at processing plants destroys any potential bacteria," still, it makes me wonder if I should just swear off red meat for a while.

I'm just going to think about that while I finish the last few bites of my steak.

Source

Yesterday, I mentioned that "white beef" would be served at the UK's most expensive picnic lunch. This raised the question as to what exactly white beef was. It turns out that white beef is meat from British white cattle, cows that are related to ancient, indigenous cattle that lived in the UK. The cows are exceptionally attractive, with snowy white hides and contrasting black points, and are known for their gentle nature and hardiness. Like many rare breeds, the numbers dropped precipitously low for a time, with only 149 cows left in the breed in the 1960's. Since that time, new herds have been established and the numbers are increasing. Some are even being raised in the US.

The beef from these cows is prized not only because the cows are limited in number, but the meat is tasty. It is said to be somewhat leaner than other beef, but with very consistent marbling, which makes the meat juicy when cooked.