An Amazing 50 Years in Beef Production

By Arden Wohlers DVM
Extension Veterinarian
University of Nebraska Panhandle Research and Education Center

Recently Thomas E. Elam, PhD and Rodney L. Preston PhD completed a review of the impact of technology in beef production over the last 50 years. Their research revealed a number of significant findings that they presented at the recent National Cattlemen’s Beef Association’s meeting in Denver.

Without the technological improvements of the past 50 years, the total U.S. cattle herd required to produce the 2004 beef supply would number more than 180 million animals instead of the current 95 million head, which would have major implications on land use and animal waste issues

At current stocking rates, 180 million head of cattle, nearly twice today’s herd, would require additional land area equal to the combined acreage of Texas, New Mexico, Arizona, Colorado and Kansas to provide the additional pasture and feed grains.

Beef production per head of cattle in the U.S. herd has increased by more than 80 percent over the last 50 years, making the U.S. the most efficient beef producer in the world.

While decreasing resource use, cattlemen have increased total beef production from 13.2 billion pounds to 27 billion pounds in the last 50 years.

Beef quality has improved while inflation-corrected retail prices have decreased by over 25 percent in the past 50 years.

Pharmaceutical technology in the feedlot has had a significant impact on the profitability of the cow/calf segment. Production efficiencies in the feedlot have decreased the cost of feed and other inputs, enabling the feedlot manager to pay more for feeder cattle.

Much technological advancement has gradually contributed to this improvement into an industry that we often think of as non-technological. Health products and programs include antibiotics, implants, ionophores, repartitioning agents, parasiticides, vaccines, estrus regulation and USDA disease and pest eradication programs. There have also been advances in the genetics of the beef herd and nutrition improvements in supplements and ration formulations. This has gone hand in hand with advancements in grain yields and feed costs.

Compared to beef from pasture cattle, feedlot beef is generally regarded as superior in tenderness, taste and consistency. Thus, a direct effect of progress in technology has been to increase the quality and consistency of the U.S. beef supply.

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