Maintaining and Improving Beef Sustainability Throughout the Food Chain - Where, Why and How?
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Source: Created by Dr. Jude L. Capper, 2013 Maintaining and Improving Beef Sustainability Throughout the Food Chain – Why, Where and How? Jude L. Capper, PhD AMSA Education Webinar, March 28 th 2014
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Transcript of Maintaining and Improving Beef Sustainability Throughout the Food Chain - Where, Why and How?
Source: Created by Dr. Jude L. Capper, 2013
Maintaining and Improving Beef Sustainability Throughout the Food
Chain – Why, Where and How?
Jude L. Capper, PhD
AMSA Education Webinar, March 28th 2014
Opportunities to Further Improve Beef Yield per Animal may be Limited
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100"
200"
300"
400"
500"
600"
700"
800"
900"
1000"
1977"
1979"
1981"
1983"
1985"
1987"
1989"
1991"
1993"
1995"
1997"
1999"
2001"
2003"
2005"
2007"
2009"
2011"
2013"
2015"
2017"
2019"
2021"
2023"
2025"
2027"
Beef"Produ
c5on
/Ca:
le"Slaughtered
"(lb)"
Beef/Animal:"
1977"="603"lb"
2007"="773"lb"
""2027"="892"lb?"
Source: Created by Dr. Jude L. Capper, 2012; Data from USDA-NASS (2009) http://www.nass.usda.gov/Data_and_Statistics/Quick_Stats/
