One of the beef industry’s greatest strengths is its diversity. However, this segmentation often results in a calf being transported as many as four to six times prior to harvest, with each transit event inducing stress.

Using new fitness traits like heat tolerance and grazing behavior, Milt Thomas, a department of animal science professor in the Texas A&M College of Agriculture and Life Sciences, is determined to help improve beef cattle systems in South Texas.

As with everything in the beef industry, there is no magical potion or protocol that will guarantee achieving maximum success with an A.I. program in all management scenarios.