Arizona cattle farmers and ranchers have many tools to keep the animals in their care healthy and safe, including nutrition programs, veterinary care, facilities that ensure comfort, and good management practices, such as low-stress handling, vaccines and antibiotics, when necessary. No matter the tool, when it comes to animal health, the practices are science-based, regulated and, above all, good for the animal and the consumer.
HOW DO RANCHERS KEEP CATTLE HEALTHY?
Arizona farmers and ranchers work diligently to manage their cattle for optimum health. It begins with proper nutrition. Whether out on grass or in a feedyard, cattlemen work with nutritionists to make sure the cattle are receiving the right balance of energy, protein, vitamins and minerals to keep them healthy. Cattlemen also work with their veterinarian to determine the disease risks their cattle may face and develop a “herd health plan” to minimize those risks.
LOW STRESS HANDLING METHODS CONTINUE TO EVOLVE
The Beef Quality Assurance (BQA) program helps to ensure the consumer, the animal, the environment and the beef community are cared for within guidelines and regulation. BQA is a program that provides information to U.S. cattle farmers and ranchers along with beef consumers on how common sense husbandry techniques, like low stress animal handling, can be coupled with accepted scientific knowledge to raise cattle under the best management and environmental conditions.
HOW ARE ANTIBIOTICS USED IN THE CATTLE RAISING PROCESS?
There has been a great deal of discussion lately about how antibiotics are used in raising livestock. The reality is that farmers and ranchers take antibiotic use in livestock very seriously and continuously evaluate their use based on the best possible science.
Let’s explore the role of the antibiotics in animal care.
Antibiotics are used in animal medicine to prevent, treat, or control disease, which is important to animal and human safety.
When an animal gets sick, farmers, ranchers and veterinarians carefully evaluate if, and when, to administer antibiotics.
Cattle farmers and ranchers believe not treating cattle that become sick is inhumane as part of their ongoing commitment to animal health and welfare. When administering antibiotics, they follow product label directions or the prescription provided by their veterinarian, meaning they adhere to usage guidelines to protect both animals and humans that have been rigorously tested and approved by the United States Food & Drug Administration (FDA).
HOW ARE ANTIBIOTICS GIVEN TO CATTLE?
Depending on the circumstance, antibiotics may be given to cattle as individual injections or added to feed or water to treat a larger group that has been exposed to or to prevent illness.
ARE ANTIBIOTICS SAFE?
All antibiotics must go through rigorous government scrutiny before being approved for use in livestock.
Animal medicine goes through three layers of approval to determine if the medicine is safe for the animal, the environment and the humans who will consume the meat. All three areas must be evaluated before approval from the FDA.
Even after they’re approved, antibiotics are continuously monitored and must be re-evaluated annually. The antibiotics will only stay on the market if they continue to be proven safe.
HOW ARE RANCHERS WORKING TO USE ANTIBIOTICS RESPONSIBLY?
Farmers and ranchers must have authorization from a veterinarian to use antibiotics that are important to human medicine through feed and water and have invested in research and education programs designed to help improve how antibiotics are used.
Farmers and ranchers have no reason to overuse antibiotics but rather every reason to use them as selectively as possible. Most importantly, responsible use is the right thing to do but furthermore, antibiotics are a costly input for the small business men and women who raise cattle.
Farmers and ranchers worked with veterinarians and developed guidelines for the judicious use of antibiotics through the Beef Quality Assurance program decades ago. The commitment by cattlemen to responsible antibiotic use continues today with BQA educational resources like “Antibiotic Stewardship for Beef Producers” released in 2016.
ARE THERE RESIDUES FROM ANTIBIOTICS IN THE MEAT I EAT?
Beef farmers and ranchers, along with veterinarians, are committed to following guidelines to ensure no meat with antibiotic residue above the FDA tolerance level enters our food supply.
The FDA sets withdrawal times for all veterinary drugs, including antibiotics. Withdrawal time is the amount of time required for the drug to be fully processed by the animal’s body; the withdrawal time depends on the drug but typically ranges from zero to 60 days.
The USDA randomly tests and monitors beef before it gets to you. By law, no meat sold in the U.S. can contain antibiotic residues above the Maximum Residue Levels (MRLs) set by the FDA to ensure safety.
Preserving the effectiveness of antibiotics is a cause for all of us. Even making sure to finish the full course of antibiotics prescribed to you or to your animals is essential to the fight against antibiotic resistance. To this end, the beef community is committed to further investing in research to better understand how to effectively and appropriately use antibiotics to best protect animal and public health.
In March of 2017 I was just your average college student: persistently bugging my professor for more work with cattle out at the feedlot, telling every high school student (and even some 10 year olds) how amazing college (the University of Arizona, of course) and Animal Science is, working at a cattle sale barn, spending every paycheck on my horse’s never ending credit line, dreaming of being back out on the ranch, and making plans for graduate school and a future in the beef community… ok, so maybe not your average college student. But, I was just going through my spring semester with a page long list of all the possibilities for my rapidly approaching summer when my old agriculture teacher, my boyfriend, my best friend, a professor, and several others all told me to apply for the Arizona Beef Council Internship. I looked it up, saw social media, and closed the screen. But after thinking, praying, and, I admit, mostly persuasion, I applied. A phone call interview, follow-up with references (the plus of working for cowgirls in high school is they are very stubborn, very persuasive, and thus the perfect reference), and a few months later, I arrived at the office in downtown Phoenix. Yes, DOWNTOWN PHOENIX! I said a quick farewell to dreams of cool weather and countrysides, then quickly smiled with astonishment and excitement that it was honestly me being blessed with this incredible opportunity to intern for the Arizona Beef Council. This is how the next nine weeks went; well, a very condensed version anyway. (I invite you to read the past AZ Beef blogs to learn more!)
The first week, Shayla and I were able to join other agriculture leaders and 30 teachers for the Summer Agriculture Institute, a program that teaches kindergarten through 12th-grade teachers about agriculture in Arizona. The intent is to provide the educators with information and resources on how they can incorporate agriculture into their curriculum to educate today’s youth. While I do work with Ag in the Classroom, teaching kindergarten students is very different than teaching adults, and this week further developed my passion for educating Americans about the truth of agriculture and the beef community. Some of the stops included Andy Groseta’s ranch where teachers learned the importance of the relationship between cattle grazing and the health of the environment, a discussion with a forest ranger on the health of our forests, and a dinner with representatives from the Diablo Trust. It was a rewarding experience as we witnessed many of the teachers transform their opinions about agriculture and clear up misconceptions.
In the following weeks, we worked in the office with amazing members of the beef community. We gained knowledge in communication, including how to utilize social media and online applications to create graphics, find the correct information, and interact with consumers both online and in person. We developed an understanding of the importance of selecting proper word choice and facts to tell the beef story in an honest yet non-offensive way. It was an eye-opening education. I have been involved in the production side of the beef community, including courses at the University of Arizona taught by esteemed professors, and while I continually interact with people not familiar with agricultural production (including my family), I had not realized the importance of reading one’s audience, selecting proper words, and being transparent and objective in telling the beef story. I also was unfamiliar with the full expanse of misinformation, biased articles, anti-agriculture organizations, and other information that is readily available and promoted to lead consumers astray. My passion for the beef community and telling its story continues to grow every day.
In addition to working in the office, Shayla and I were fortunate to attend different events as interns including the Women in Agriculture Conference and the Arizona Cattle Growers’ Association (ACGA) Convention. At the Women in Agriculture Conference, we learned more about future challenges that the agriculture community will face, the importance of women’s roles both in the family and in production, and how to reconnect with consumers and producers not involved in organizations. One highlight was an inspiring presentation by a couple who were refugees from Africa and now own a farm in Arizona.
At the ACGA Convention, we were privileged to join many individuals involved in the Arizona beef community. As policies were re-evaluated, current issues were tackled, and connections were made, we saw firsthand how the beef community works to ensure its success along with everyone involved while working to continuously improve how cattle are raised and how we care for rangelands. It was beneficial to hear diverse opinions and explanations for why certain practices are done the way they are done. I also enjoyed seeing current issues that the beef industry is facing and how they handle them. I am very passionate about being involved in, and educating consumers about, the beef community, and this opportunity to work for and interact with numerous individuals in different aspects of the beef community was inspiring and extremely informative. There was a lot of fun, and a lot of education and this experience truly attested to the diversity and team work incorporated into the beef community. I was honored to help contribute to making convention successful.
After long days of meetings and discussions, ACGA hosts a steak dinner and dance. Katie Bell and I pictured here getting everything ready.
I have Clay Parsons from Marana Stockyards to thank for hiring me and helping develop my cattle background.
This amazing internship also gave us the opportunity to meet influential and successful individuals and families in the beef community, which included working tours at beef facilities as well as the rewarding task of representing these families and their stories in Arizona Beef blogs. The first stop on our industry tour was the Kerr Family Dairy in Buckeye, hosted by Wes Kerr. Wes amazed us with his focus on animal welfare and a progressive mentality. He described how his grandfather never imagined the day when all dairies would have shades, and now technology has come so far to include Wes’ work with progressing genetics to have all polled (hornless) dairy cattle. Wes’ dairy was a beautiful example of superior animal care, attention to consumer demands and industry needs, and a progressive mentality. Thank you, Wes!
The next stop was a week-long vacation (err, long, grueling work week? In case Tiffany is reading this maybe I shouldn’t brag) down in Nogales with cattlemen Dan Bell and Dean Fish. We were blessed to join them in their daily ranch life, including the opportunity to gather cattle; brand, vaccinate, test, ear tag and castrate calves; ultrasound and palpate cows to check pregnancies; and perform other cattle management practices that ensure proper cattle records, health, and care. We also experienced monitoring and caring for the rangeland including proper fencing and cattle grazing rotation systems. We heard incite on the different ways of handling cattle to match individual ranches, including how to reduce stress for maximum productivity. We also attended the Southern Arizona Cattle Protective Association (SACPA) meeting and learned about current issues facing the beef community including the US-Mexico border, disease, and water regulations. It was an insightful opportunity to learn about different ranches and their management plans, and a refreshing break to be back out on a ranch. Mr. Bell and Dr. Fish were inspiring resources, sharing every detail of their work, showing us their challenges and successes, and giving us wisdom and advice for a joyful life. Thank you, Dan and Dean!
Our next stop on touring the beef community was at Pinal Feeding Co in Maricopa. From the cow-calf ranch to the feedlot, this transition helped us learn about feeding cattle and the details involved. We learned more about cattle nutrition and how rations are made and delivered to provide the best care and results from cattle, including the importance of feeding at the right time of day. We learned about the complexity of technologies in managing and keeping records of cattle, as well as caring for sick cattle. Thank you, Bass and Caline! Afterward, we were privileged to tour the JBS Beef Processing Plant in Tolleson where we saw the care that workers take in supplying us with wholesome, safe, and healthy beef. I was impressed by the information our food safety tour guide explained to us. Every step of the process is carefully monitored with safety procedures, health and quality tests, and employees passionate about their jobs and the positive difference they make. Beef truly is a product we can feel safe, and good, about eating, knowing that it is raised with continuously improving sustainable practices, provided to us by families who care and is a delicious and nutritious source of food for ourselves and our families. Thank you, Maria!
The beef community tours were not only enjoyable but also an educational look into the Arizona beef community and what the beef story truly is. From the promotion aspect in the office, to a dairy, to a cow-calf ranch, to the feedlot, to the packing plant, and with several stops to look at policies, regulations, issues, and development, I loved experiencing every piece of the beef story and hearing insight from a variety of farmers and ranchers with different backgrounds, scenarios, and ideologies. This experience increased my ability and desire to share the beef story and how cattle are raised by families, for families, in the most sustainable way, ensuring the health of cattle, the environment, and families.
Overall, I cannot begin to express how rewarding my internship with the Arizona Beef Council was. I am incredibly blessed not only to have the amazing experience to learn from and interact with numerous individuals, families, and businesses in the beef community but also to be able to give back and assist in outreach and education to consumers. I gained endless skills and fueled my always growing passion for the beef community. And to top it all off, I was able to work with some of the nicest, most intelligent women in the beef community. One final thank you to everyone who encouraged me to apply for this amazing internship, to the committee who selected me, to my fellow intern and partner in crime Shayla, and to Tiffany and Lauren, my outstanding leaders, who I had seen present several times and never could have dreamed of the amazing opportunity to work with. And of course, thank you to the beef community. Eat beef, it’s what’s for dinner.
This week’s blog post was previously published on Tiffany’s personal blog, Tiffany Nicole and Co as a brainstorm during the development of a presentation she gave to the Veterinary Science Careers course at the University of Arizona.
Looking back, I now realize that I (sort of) had a cushioned and extremely lucky landing into my job at the Arizona Beef Council. I fully recognize this can be a rare phenomenon for most college graduates, but I’m so grateful for the good fortune that came my way. I prefaced my statement with “sort of” because I worked hard during my college career to make the connections and built relationships which offered me the opportunity to obtain my current position with the Arizona Beef Council. Today, I’m so extremely grateful to have been placed on this path because this job has led me to discover a passion I would never have known without it.
I’ve always enjoyed the outdoors and open spaces and Arizona has no shortage of those things. Growing up, an affinity for the outdoors started while I worked at a horse training barn in exchange for riding lessons. I found myself counting down the days, hours, and minutes until I was released from the classroom and would be back outside, breathing in the scent of horses and fresh air. Caring for and riding horses is a love I began to develop as a youngster from my mother’s tales of her youth spent in the saddle, so when the time came for me to be afforded this opportunity, I was willing to put in the long hours required. In a horse barn is where I learned how to work hard, get the job done, and do it all with a pleasant attitude. I can further credit the University of Arizona and a great club, which was part of the College of Agriculture and Life Sciences, for encouraging my love for the open spaces of Arizona and for converting my love into a real passion for Arizona agriculture.
As many young college students do, I set my sites on vet school after completing my undergraduate career. Working outdoors was one major factor in my future path, so small animal medicine just wasn’t in the cards. As a result, livestock and a large animal practice is what I wanted to pursue. I did not have much large animal experience outside of horses, so I decided to join the Collegiate Cattle Growers Association. The group owned and managed a herd of cattle and hogs, which were bred each year with the end goal of raising show quality livestock that could be sold to 4H and FFA students. We also used the animals for judging practice for the University of Arizona’s Livestock Judging Team and offered hands-on animal husbandry experiences for students. As luck would have it, this was the perfect environment to pursue the path my heart called for and I so badly wanted to follow. Ultimately, I ended up learning, by and through the people I met and the experiences I obtained, is that what the universe had in store for me, actually far exceeded the original goal and expectations I had set for myself.
It has been an honor to be a part of this community and through various internships, meetings, and activities, I discovered that Arizona ranchers are some of the hardest working, most passionate, not to mention friendliest people on this planet. I also learned that agriculture was so much more than just the science, which, at first, was the personal interest I had focused on in college. It was about so much more…the land, the people, and the animals, and how they and it all worked together. Moreover, I learned caring for livestock requires more than just a focus on the animal, but a synergy with the land, the policies, the families, the neighbors, and the public. Finally, I understand that raising cattle wasn’t just a pretty photo of a grassy pasture, but a way of life and tradition, which requires all that you have to give.
Although representing Arizona beef farmers and ranchers is the technical description of what I do for the Arizona Beef Council, what I am really doing is helping secure, alongside the many other organizations, ranchers and supporters of the beef community, that there is ranching far into the future. It is my goal and our goal to ensure that beef is still at the center of your great-great-great grandchildren’s plate. For me, this isn’t just a job, it’s about ensuring the open spaces stay open and the steaks keep sizzling.