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Home » Authors » Dan Schaefer
Dan Schaefer

Dan Schaefer

Schaefer Beef Consulting / Emeritus Professor – Nutrition / University of Wisconsin – Madison
Email Dan Schaefer
Articles

ARTICLES

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Cleaning up BRD, Part 2

While several critical control points have been recognized for implementation in a Hazard Analysis Critical Control Points plan, additional critical control practices are needed to further reduce the frequency of BRD.
February 3, 2025
Dan Schaefer

The challenge in controlling BRD is to identify and quantify the factors that account for the immunosuppression. This is easier said than done, since knowledge of biomarkers for quantification of stress is incomplete and chuteside implementation is not yet possible.


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Cleaning up BRD

The persistent frequency of BRD might be reduced by use of Hazard Analysis Critical Control Points principles and practices.
January 2, 2025
Dan Schaefer

Many useful pharmaceutical products have been developed to treat BRD; however, effective implementation of a preventive strategy has been elusive. A further complication is the absence of an experimental model that replicates the most common clinical symptoms.


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Dairy steers graze Sudangrass

An antidote to the summer slump

February 27, 2020
Ken Albrecht, Christine Nieman, and Dan Schaefer
Midwestern pastures are generally dominated by cool-season perennial forages that are productive in spring but have slow growth in mid- to late summer.
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Alfalfa-grass: Know the risks, know the benefits

October 29, 2019
Ken Albrecht, Christine Nieman, and Dan Schaefer

Grass-legume mixture yields are similar to grass monocultures fertilized with upward of 100 to 200 pounds of nitrogen per acre. With the cost of fertilizer around 50 cents per pound, grass-legume mixtures can result in substantial cost savings. Legumes also provide greater protein concentration and other soluble cell contents compared to grass monocultures, and cattle intake rates are greater for legumes than grasses.


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Feeding and managing Holstein steers

September 26, 2017
Dan Schaefer
Dairy steers are an important source of beef production in the U.S. Since Holstein is the dominant dairy breed, emphasis is placed on finishing Holstein steers. “Dairy beef” refers to any dairy herd progeny developed to be ruminating cattle and harvested at an age that qualifies them for the USDA Prime, Choice or Select quality grades. Beef cattle breeds are referred to as “native” breeds.
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Does darkness enhance marbling?

February 24, 2017
Steven C. Arp, Qingping Liu, Dan Schaefer, and Mitchell R. Schaefer
Marbling is the intramuscular fat that accounts for juiciness and flavor in cooked beef. This beef quality variable has received long-standing attention from the beef cattle industry and the animal science community. Consequently, much has been written about factors that influence marbling score.
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