Reasons for beef herd health management, handling cited

By MONETTE TAYLOR | South Central Texas Edition

"Eat Beef" was just one message passed at the South Central Texas Cow-Calf Clinic. Those in ttendance listen to Dr. Jason Cleere (standing, left) and Dr. Bill Turner, who along with Dr. Dan Hale, cited consumers' opinions are key to the industry. -- Staff photo by Taylor

November 6, 2003 -- A cool, fall day in Brenham was the setting for the recent South Central Texas Cow-Calf Clinic and trade show where the latest information, on everything from herd health to handling cattle, was shared by Texas A&M University (TAMU) specialists.

The 32nd annual event, for producers and guests from the counties of Austin, Brazos, Burleson, Fayette, Grimes, Harris, Lee, Waller and Washington, also supplied a hay show, steak lunch and, finally, a showcase sale sponsored by the Bluebonnet Beef Association.

Three of the speakers targeted animal health care and handling, and how the quality of those affect the beef product and consumer opinion.

Dr. Dan Hale, TAMU professor and Extension meats specialist, credited the Texas Beef Council with helping keep "beef very healthy." He said there will always be groups who are concerned with animal welfare and "people who have issues" with the way animals are cared for and slaughtered.

He was very emphatic concerning the treatment of cattle and said cruelty to animals is just "not acceptable" from any viewpoint. Hale explained that "cared for" animals are healthier, better animals and produce more lean meat, and that is what consumers are asking for in retail stores.

While most consumers don't want all the "details," they do want to know that producers "did the right thing" while caring for the animals and during slaughter.

New rules now state that "downers" (cattle who cannot get up on their legs for one reason or another) can no longer be drug by chains into slaughter, and there is only one packer in Texas who will take the animals, according to Hale.

Addressing issues concerning the behavioral principles and application in cattle handling were beef cattle experts Dr. Jason Cleere and Dr. Bill Turner.

Cleere, assistant professor and Extension beef cattle specialist, said understanding each animal takes stress off both the animal and the producer, and this leads to a better immune system which demands less medical care. He said people from urban areas don't understand "stress with cattle," and are mainly interested in getting good, lean, safe beef for consumption by their families.

Turner, TAMU professor emeritus - beef cattle, said "cattle acquire a character of their own," and are usually a "reflection" of the producer and the type of care given the animal. He said cattle, like humans, relate through the five major senses; and sight, hearing, touch and smell are critical to raising a good herd of animals.

All of this is not news to many producers, since Turner said that for years, "old cows have become the dominate leader," and that during the cattle drives, years ago, some cattlemen used the same steers to lead, each time they made a drive. He explained cattle need visual contact with each other to feel in their "comfort zone."

Turner explained that if producers would use the curved chutes where the cattle can't see around corners, it is easier to move cattle through, since they will instinctively look to see the cow in front of them. As far as the use of a squeeze chute, he said the size and strength of each chute depended on the number of cattle worked and what is "safe for the animal and for you."