This month’s At The Grill feature by William Torres (storyteller, empathetic connector and resonate catalyst) talks about the best cuts for BBQ season and the pleasures that go with them.

With the May long weekend out of the way, this signals the start of BBQ season.

Let’s talk about our favorite cuts of beef to grill or what to order when dining out. Some of ya’ll might opt for the easy burgers and all-beef hot dogs so I’ll quickly cover those as well. Since there are many options, I’ll give you some of my go-to recipes and cuts, plus what’s available out there for you.

Let’s start with burgers. There are so many options but my favorites are The Keg’s prime rib burgers available at Costco, I really like these for their juiciness, thickness, and seasoning. Costco also offers Angus burgers, which is another good, juicy and flavourful choice. Another option is President’s Choice sirloin burgers from Superstore. We usually buy cheese buns, and top them off with fresh tomatoes, onions, and lettuce.

On the wiener side, if you’re a fan of the $1.50 hot dog at Costco, then their Kirkland signature all-beef wieners are for you (and me, lol). A triple pack of 12 runs about $22.29.

Now onto the real memory-creating moments. Remember, there is no “chicken fork”—but there IS a “steak knife”!

My top five steaks in ascending order are:

• Skirt steak: although not my top choice for steak-eating alone, it is the #1 choice for fajitas. Side note, fajitas is the Spanish word for little skirts, hence “skirt steak”. Chickens don’t have a skirt cut so there is no such thing as chicken fajitas. Now you know. Thin-slicing and marinating this cut with an acid-like citrus juice to help breakdown the fibers makes for easy grilling and prevents that tough chew when you take a bite of those delicious tacos.
• NY strip: A strip steak is the half of a porterhouse or T-bone without the filet mignon. Cut from a little-used muscle on the loin, this steak is particularly tender—though less so than the filet mignon or ribeye. It carries a nice richness due to its marbling. A New York strip will have a thicker fat cap around the meat, which is helpful for retaining juices during the cooking process. You may not want to chew through this thick fat but it will be a boon during the cooking process.
• T-bone steak: A T-bone is probably one of the most recognizable steaks due to the t-shape of the bone and meat. T-bones offer the best of both worlds. On the one hand, you’ll get a lean filet. On the other, you’ll have a marbled strip loin with plenty of flavour. This cut is like the porterhouse steak we will discuss next but without the fullness on the filet side. T-bones can be a great cut to share for those who like a little bit of everything in their meats.
• Porterhouse steak: As I said, a porterhouse is a bone-in short-loin steak like a T-bone but with a heftier portion of tenderloin filet than the T-bone can offer. It’s one of the best cuts you’ll find in a steakhouse. Due to the size of the cut, a porterhouse steak is generally featured as an option for two guests or for sharing with the table. Porterhouse can be temperamental and delicate so be sure to cook it on the grill or in a big, high-quality searing pan deep enough to allow the juices (I always use butter, quartered garlic cloves and rosemary sprigs) to simmer in the pan while your meat is searing. Tilt the pan every so often and spoon the juices over the top of the steak to soak in all the flavours.
• Bone-in ribeye: In my opinion, this cut is the “BEST” cut of all steaks. All bones are full of a substance called marrow. In steaks, marrow comes in two forms: red marrow and yellow marrow.The yellow marrow in steak bones is positively delicious. Cowboys used to call this prairie butter, and it’s one of the most underused, underappreciated ingredients out there. When you cook your steak, the yellow marrow seeps through the bone and into your meat to give it a smoother, buttery flavour.

Side note, a Tomahawk is a bone-in ribeye with at least five inches of rib bone left intact. The higher price comes from the added prep-time in butchering this cut. So, bone-in ribeye for me it is.

How to grill and for how long is your choice. I prefer medium to medium-well. If you cook your steaks well-done, please unfriend me and unsubscribe from this newsletter. 😊

Bon appetit!

This year’s BIF symposium focuses on practical ways to make selection decisions (and genetic improvement in general) more precise and better tailored to your environment and market. The Symposium program encompasses the most recent advances in tools and technology, with a strong focus on practical application. It includes world-renown Canadian hospitality, producer recognition awards, a tour of the Technology Access Centre and new meat-processing teaching facility at Olds College, a showcase of the data-integrated beef production value chain, and most notably, nine scientific sessions that discuss the state of the art with regard to genetic improvement. Last month, we focused on the Young Producer Symposium, the Plenary sessions and Wednesday’s Technical Breakouts: this month, the Technical Breakout sessions on Tuesday and the can’t-miss feedlot tour.

TECHNICAL BREAKOUT SESSIONS – Tuesday, July 4, 2:30 – 5 pm

Advancements in Selection Decisions, chaired by Dr. Matt Spangler, University of Nebraska-Lincoln

Dr. Larry Keuhn, USDA, will kick off this technical breakout discussing breed differences, and how to leverage these for the best outcomes. Genetic diversity has become increasingly important in the dairy industry, and this has started to reflect in the beef industry. Dr. Filippo Miglior will discuss quantifying inbreeding levels and contemplating inbreeding in selection from a dairy perspective. Dr. Troy Rowan, University of Tennessee, will bring it all together by discussing advancements in genomic technology.

Advancements in Producer Applications, chaired by Dr. Darrh Bullock, University of Kentucky

This session dives into the value of genomics and genetic selection tools, particularly from a commercial producer perspective. “Why commercial producers should be interested in genomics”, and indeed why EPDs (or even gEPDs) should be a key tool for all producers will be tackled first by Dr. Troy Rowan, University of Tennessee, and then by a panel of producers: Sean McGrath (member of Gentec’s Management Advisory Board), Harold Bayes, Paul Bennett and Donnell Brown. Gentec Director of Beef Operations John Basarab will talk in Wednesday’s genomics and genetic prediction breakout about the Gentec tools available to help producers start using genomic information (the Replacement Heifer Profit Index™ and Feeder Profit Index™: see also page 12 of The Blade for a case study). To complement, Shannon Argent from the Canadian Cattle Association Verified Beef Production (VBP+) will talk about how emerging sustainability demands can be met by genetics.

Advancements in Efficiency and Adaptability, chaired by Dr. Mark Enns, Colorado State University

Always generating great interest, this session speaks to current profitability and sustainability drivers of selection. Dr. Megan Rolf, KSU, will present on current research around methane and feed intake, concentrating on the collection protocol for GHGs and what opportunity in the beef industry the resulting data present. Dr. Tim Holt, CSU, will speak to advancements in adaptability, with a focus on “Pulmonary Hypertension: Feedlot Heart Failure and High-Altitude Disease”. Dr. Holt has contributed to the pulmonary arterial pressure (PAP) measurement guidelines for the Beef Improvement Federation, and has developed a heart-scoring system to determine levels of pulmonary hypertension and heart tissue remodelling at harvest. Dr. Scott Speidel, CSU, will expand on the topic by discussing the genetics driving those heart scores and the relationships with performance. To frame some of the talks, Dr. Justin Buchannan, Simplot, will wrap up this session and give his take on feedlot heart disease from the perspective of a vertically-integrated production chain.

Afternoon – Wednesday, July 5

OLDS COLLEGE PROGRAM, 3 – 6:30 pm

In the afternoon, there is a tour of Olds College Campus from 3 pm to 6:30 pm, which includes a visit to the National Meat Training Centre, Olds College Smart Farm, and Technology Access Centre. Additionally, there is a microbrewery and “Beef in a Global Way” tasting.

POST BIF SYMPOSIUM TOUR – Thursday, July 6, 8 – 5:30 pm

This includes a personal tour through Rimrock Feeders, one of Canada’s most cutting-edge feedlots that applies technologies such as biodigesters and roller-compacted concrete to improve production efficiency and animal health and welfare.

Travelling through the heart of Alberta’s ranchlands on the picturesque Cowboy Trail, we will also visit Hamilton Farms, a seedstock operation eager to showcase its application of genomic technology, high immune response testing, and genetic improvement through an integrated value chain and data-sharing system. UCalgary’s Faculty of Veterinary Medicine will also be showcased here. Faculty members are dedicated to studying the impacts of maternal environment in beef cattle. Tour participants can expect presentations on the impact of different pain mitigation strategies after difficult calving, risk factors associated with mismothering, and the economic impact of maternal behaviour. The faculty also does a significant amount of work on disease epidemiology, and there will be presentations on the incidence of disease based on bull management practices, effective management practices to reduce preweaning calf loss and parasite control strategies.

Just west of Hamilton Farms is UCalgary’s own W.A. Ranches, a working commercial operation that allows for in-field research on calving interventions, human – animal interactions, the effects of wildlife (wild boar, for example) on cattle, bull behaviour, and calf preconditioning. The tour will include a home-raised, home-smoked Hamilton Farms beef lunch against a backdrop of our majestic Rocky Mountain range.

Kajal Devani

Canadian Angus Association

This month’s At The Grill feature by William Torres (storyteller, empathetic connector and resonate catalyst) talks about wildfire season and how cattle can be mitigating factors.

Did you know that Alberta had 1,246 wildfires in 2022? Where 61% of them were human-caused, 38% lighting caused, and 1% under investigation.

As I was preparing for this article, I thought I’d give some advice about the “upcoming fire season” only to realize that we have already had 27 wildfires in Alberta, 11 in the last seven days alone.

But what do wildfires have to do with cattle you ask? Over the last several years, wildfires on agricultural lands have increased, causing damage to orchards, crops, livestock, and farm infrastructure. Outside of the direct flames, smoke damages crop quality, such as grapes used in wine production. Agricultural areas with irrigated crops are often viewed as being safety buffers during wildfires. However, in the last decade, wind-driven heat from surrounding wildfires has burned into some surprisingly well-irrigated crops. Smoke inhalation also has a negative effect on circulating immune cells, which can hinder the respiratory system, the first defence against smoke inhalation.

A factor called Temperature Humidity Index (THI) is a single value that represents the combined effects of air temperature and humidity associated with the thermal level of stress. According to Dr Julia Herman from the NCBA Beef Quality Assurance program, “THI compounds the effects of wildfire smoke. There can be negative impacts on metabolism, milk production, and immune system function when cattle are exposed to either or both wildfire smoke and high THI.”

There are very few peer-reviewed articles on wildfire effects on cattle, particularly in Western Canada. But do we really need to spend research money and grants to understand that they are not good for the cattle? I mean, if we humans can see and feel the effects, what makes anyone think that livestock are exempt?

Go ahead… ask any producer who has experienced either a wildfire or fled from one with their livestock. They won’t paint a pretty picture. The stress of rounding up livestock is bad enough under normal circumstances. Add chaos, wildfire smoke and high THI, and they will be the ingredients for a mess to come. If you ever must deal with the above-mentioned situations, pay attention to signs of respiratory irritation, such as coughing, fast or heavy breathing, and general signs of illness such as droopy ears or discharge from nose or eyes. Remember to limit exercise and unnecessary movements of the animals, practise low-stress handling and keep water sources clean.

So… what can you do or what is being done to prepare for such disasters? Here’s the beauty: cattle are already at work mitigating wildfires while grazing forests. When cattle graze on our forest lands, they are better suited than goats or sheep to consume the grass-dominated fuel lines that burn, and they don’t need the protection from predators that other small species require. I remember running our “grass” cattle in crown land and private land during late spring and summer months. One thing for sure, the genetics that you selected for your herd showed up at work during these periods. As cattle consume overgrown grass and shrubs, they naturally aerate the ground while walking, then they defecate and spread seeds along the way, giving growth to new humid grass that won’t burn as fast.

At home, you should incorporate fire procedures in your emergency plan. Have potential exits, round-up procedures, trucking companies that you may have to call upon, coordinate with your neighbours. It is better to be prepared and not need to execute a disaster plan than to be in the middle of it and not know what to do at the last minute. Contact your veterinarian to help you prepare one if you need help.

Alberta’s Ministry of Agriculture and Forestry announced in July that local produce could soon carry a little sticker with these very words.

This label, which can be used throughout the food system—farmer’s markets, grocery stores and restaurants, for example—will be a key piece of information generated by producers to communicate the evidence in which they are highly interested. There are a variety of reasons for consumer interest in local food, such as freshness and a sincere desire to support local producers.

It is worth mentioning that other provinces have similar programs. For example, Foodland Ontario has been around since 1977, and BC reintroduced a Buy BC program in 2018 after an almost ten years hiatus.

Do these programs benefit producers and consumers? Most research shows that that they are effective from the standpoint of consumer awareness and sales of products. For example, Foodland Ontario noted that over 90% of Ontario consumers are familiar with and value the Foodland Ontario logo. A benefit of using a common logo throughout the food system may be increased awareness of the range of foods produced in Alberta throughout the year.

Throughout the pandemic consumers have increased their demand for ‘local’ foods, partly in response to concerns about shortages but also through a desire to shorten the food supply chains… have fewer steps and fewer hands between producer and consumer. A 2021 AgriNovus report on the impact of the pandemic on Indiana agribusiness highlighted the increased importance of transparency and traceability to the future resilience of the sector. If consumers want ‘local’, they also want to know that ‘local’ is verified and can be traced through supply chains. This means an increased focus on traceability systems will naturally accompany the application of local food branding. The AgriNovus report highlighted the variety of technologies which can enhance traceability, including genetic tracing, block chain, near-field communication (NFC), radio-frequency identification (RFID) and the Internet of Things. These technologies can make the operation of multiple supply chains for identity-protected products more efficient and provide guarantees to customers and consumers. Whether buying local means visiting a u-pick, a farmers’ market or a supermarket, traceability can support a Made in Alberta by Albertans identification program.

A few years ago, we studied Canadian consumer interest in genetic or RFID traceability systems in pork. At that time, traceability back to farm of origin was highly valued by Canadian consumers, with a preference for the use of genetic traceability over RFID systems. It will be interesting to monitor the roll out of the Alberta program across commodities and to assess the role of genetic technology in enhancing the labelling/identification program. Research suggests that this use of genetic technology generates few concerns for the public.

On August 26, 2021, the Agri-food Innovation Council hosted a panel-based webinar to discuss factors contributing to the decreasing public trust in the food sector, implications for agri-food research and innovation, and recommendations to build public trust. The panelists were:

• Dr. Jill E. Hobbs, Professor, College of Agriculture and Bioresources, University of Saskatchewan
• Mr. John Jamieson, President and CEO, Canadian Centre for Food Integrity
• Dr. Jeff Kinder, Executive Director, Science and Innovation, Institute on Governance

Gentec attended this webinar so you don’t have to. We summarize below the panelists’ comments on the key points.

What is the current state of trust in the agri-food sector?

KINDER. Trust is higher than in the US but it’s a mixed bag right now, partly because of the pandemic. Governments put scientists front and centre in their communications with the public. But that highlighted that there’s a general misunderstanding of how science works, as shown in the public not understanding why the signals changed around wearing masks. And the pandemic also gave voice to anti-vaxxers. We see Canadians’ trust reflected in the Adelman Trust Barometer, which shows 83% of trust in scientists compared to only 43% who trust CEOs, business leaders and government. But the latest 3m survey cautions that 58% of respondents think scientists are elitist and 38% think they’re not as ethical as they should be.

HOBBS. The challenge occurs when drilling down to the context. Consumers trust some things but not others so the issue is more nuanced than just “trusting science.” Cultural, economic, social and other values are involved. In our research, we were surprised that 80% of people picked credible sources (Health Canada, traditional media, etc.) and science over consumer blog posts. That’s encouraging. We know there’s more trust of biotech in medicine than in agriculture. Why the difference?

JAMIESON. We saw a marked increase in support for the food system during the pandemic because it was able to pivot and continued to put product on store shelves. But I agree that, when we drill down, consumers are wary. When we look at GMOs and pesticide use, less than 50% of people support these. It’s interesting that we want technology in almost every facet of life—we don’t go to a doctor who uses leaches—but we also don’t recognize technology that creates better animal welfare and affordability. We know that Canadians are concerned with affordability so it’s interesting that they struggle with technologies that enable it. In our interviews of 3,000 Canadians, less than half say agriculture is heading in the right direction. It comes from a lack of knowledge. Ninety percent say they know little or nothing about agriculture. That’s not surprising. As people get farther away from the farm, they know less about processes and practices.

However, squeaky wheels in relation to social media and misinformation are major sources of concern. Social media has allowed everyone to have an opinion, not necessarily based on fact. And because of algorithms, there’s a bias in your social media feed. So if you happen to view something with negative connotations around GMOs, you will continue to see that. As a sector, we see that researchers are second only to farmers as the most trusted source of information, so if we can continue to cite sources, be open and transparent and use social media, we can advance from some pitfalls.

HOBBS. The way we make decisions is heuristics. With availability heuristics, we tend to use information that’s readily available and easy to digest. That’s what social media is about. Social media is not going away so we must engage creatively in terms of how people respond to different types of information.

KINDER. Food is special because it’s essential, so it hits close to home. It’s a dynamic we partake in every day but we don’t understand where it comes from because we’re removed from the farm. Plus, there’s skepticism around disruptive technology. Agri-food is not starting with a clean slate. Examples include rBGH, GMO, glyphosate, mad cow disease. They are not failures of science but of communication and transparency. So we have to deal with those failures.

How has the erosion of trust impacted researchers and consumers?

KINDER. It’s part of a broader concern about the erosion of the social contract. After World War II, society decided to continue funding science in peace time, and provided a certain autonomy in deciding funding and how to spend it. We continue to hear that scientists are in the best position to decide what counts as evidence but the post-trust reality may need a new approach and to rethink the social contract.

HOBBS. An additional dimension is that science must think about how to frame tech. For example, should we have given “food irradiation” a different name? The resemblance of the word to radiation and nuclear accidents freaks people out. Producer groups that fund applied research in agriculture and are a good source of communication play an important role, although their perspective is sometimes too narrow. For scientists, the incentives to communicate with the public aren’t built into the system. Whose role is it to communicate science? Not all consumers are concerned about agricultural technology—but is the vocal minority starting to shift policy?

JAMIESON. It has affected producers and shaken their confidence in what they do. You must be confident to do better. The sector has started to communicate the value of the technology to society, and increased the transparency in the sector. It prompted the industry to do better in terms of communications and framing. Gestation crates have a negative connotation but if you talk about maternity pens, suddenly, they are more acceptable. All of this will advance public trust.

Efforts are being made to increase trust in agri-food. What else could be done?

JAMIESON. The main thing to build trust is to have the industry communicate messages consistently and in unity. Don’t tear other parts of the industry down. The other side is doing the right thing and VERIFYING that you’re doing the right thing. Then communicate that. It sounds simple but it’s not. Being open and transparent does not mean being defensive. We might be scientists or producers but we’re all consumers as well. Communicating values is important because most of us have similar values.

I worked with AquaBounty, the company that has just brought GMO salmon to store shelves after 30 years because they had a difficult time getting the public to accept the benefits. One of the directors said,” We thought we had science on our side and that would be enough.” Of course, it wasn’t. That’s an important story. We’re doing a better job on communications. That’s how we will advance trust.

HOBBS. If there are issues, own your mistakes. There is always collateral damage because issues affect everybody, so work together to communicate better across the supply chain. We don’t always do that. People respond well to stories because they are easy to understand so we must tell stories that resonate with people.

KINDER. Communications with an “s” typically means a one-way broadcast model. Communication with no “s” is a multi-way dialogue. It’s listening as much as talking. Eighty-eight percent of 3M respondents want communication in plain language. Eighty-five percent want more results more often and 80% want them more relatable to everyday life. So we need to avoid the deficit model of communications that assumes the public are empty vessels that need to be filled.

Also, political, legal, cultural and other considerations need to be taken into consideration at the policy-making stage, not just scientific evidence. Science is just part of what goes into a policy decision.

Great wins for science communications in agri-food that won “hearts and minds” include Arctic apples.

What do we do next to avoid the erosion of trust?

KINDER. Bring the public in sooner in the discussion on agri-food. It will be messy but that’s where we need to go.

HOBBS. Nobody has a crystal ball, but keep communications transparent and stay ahead of the issues collectively.

JAMIESON. This is the mandate of the Centre. It boils down to doing the things we’re doing, understanding what people are thinking about, what’s important to them, then working on shared knowledge and shared values. It’s progress rather than perfection. It’s important to put ourselves in other people’s shoes. It’s only been 10-15 years since the system has thought about public trust. We’re getting better all the time.

“So often, at beef producer meetings, I hear people say that we need to educate the public about agriculture,” says Mike McMorris, CEO of the Ontario-based Livestock Research Innovation Corporation (LRIC). “But most consumers don’t want to be educated. They want to trust that the system functions to the highest standard. Trust being the key word.”

Animal-free protein products

Instead, in polls on why consumers find alternative proteins appealing, the answers (rightly or wrongly) focus on better human health, animal welfare and environmental health. Gaudy headlines promising Armageddon should agriculture continue in its current direction don’t help.

“That’s a pretty clear signal that people think livestock products are not better. Every producer should ask themselves how they are progressing on those three issues,” warns McMorris.

However, those issues are “wicked problems” that take time and resources, and on which the livestock sector will have to collaborate with a wide range of players (such as researchers, economists, nutritionists, veterinarians, consumers, environmentalists). To add another layer of complexity, the issues are tied to other wicked problems that may not even be on most people’s radar. McMorris and LRIC have developed a webinar and white paper on each one that we at Gentec encourage our community to check out. We also provide the potted version below.

The impacts of livestock on climate change and soil health

Globally, agriculture uses about 70% of all water withdrawn from renewable fresh water sources. The livestock industry consumes water mostly for drinking, out of which we get products such as milk, eggs and meat—and products such as urine and manure, which must be managed because they may degrade freshwater systems in several ways (E. coli, etc.) when released. Livestock are also a source of greenhouse gas emissions in the form of manure, and methane released through belching, although not to the extent you hear in the media.

“Don’t just read the headlines,” fulminates McMorris. “You’ll get the wrong story or be confused. You have to understand the context behind the numbers.”

In Canada, for example, 80% of beef cattle live most of their lives on the range and drink rainwater. In Alberta especially, they contribute to controlling invasive species on the Prairies, one of the most endangered ecosystems. That’s very different from raising livestock intensively in a feedlot—in Alberta or anywhere else—where water needs will be higher but, in the case of Australian lamb, still not affect freshwater supplies.

“For producers, knowing that each individual operation has an impact, they can find the counterpoints,” argues McMorris. “Cows burp? Yes, but they also turn unusable land into a nutritious protein for humans. Everybody’s looking for the simple answer. It’s always more nuanced.”

In his best-selling book, The Tipping Point, Malcolm Gladwell explains how ideas spread like epidemics, little noticed until exponential growth hits a point of rapid change… and then things seem unstoppable. McMorris fears that “livestock = bad” is approaching that tipping point.

“Most consumers are generations removed from the farm, and don’t discriminate between beef cows and laying hens,” he laments. “It’s all just ‘animal agriculture’. The media often present a wrong, incomplete or biased context. The only way to avoid that is for ag groups to be proactive and collaborative in getting out messages about what we’re doing on the health, welfare and planet issues that matter to consumers.”

AMR: Antimicrobial resistance (taking a new One Health approach) and zoonoses

In Canada, 75% of antibiotics are used in animals, of which a small percentage involves pharmaceuticals of importance to humans. Canadian pharmacies and hospitals gave out 250,000 kg of antibiotics in 2016 alone. Because antibiotics are so widely used, they no longer always kill common bacteria. These resistant bacteria travel through lakes, rivers, ditches, water treatment plants, soil and landfill sites through the food chain and up to humans.

“Again,” says, McMorris, “context matters, so read deeper than the headlines. In dairy and poultry, where supply management regulates the price of the product, farmers normally work with their veterinarian and a herd health plan. Other sectors, like beef, respond to various external pressures so they are more cost conscious. The vet is as an expense.”

McMorris recommends that beef producers understand the bigger picture surrounding AMR, that they track their use of antibiotics, dispose of excess product safely, and follow the treatment according to the label and the vet.

AMR is the quintessential wicked problem that binds us all together. Although some consumers are willing to pay a small premium for products that are certified “raised without antibiotics,” thinking they are helping with AMR, few realize that withholding antibiotics from sick animals is a terrible welfare strategy, putting the whole herd, and ultimately humans too, at risk of infection. Good intentions don’t cut it.

One of the great fears is that some bacteria will eventually resist even the most powerful antibiotics reserved for human use. Should that happen, we can expect more animal-to-human and human-to-animal transfer of disease (zoonoses). COVID-19 is the mother of all zoonoses (so far); others include rabies, salmonella, Ebola, encephalitis from ticks and Lyme disease.

Part of the answer lies in the JUDICIOUS use of antibiotics, which requires compromise by all parties. Another part lies in thinking globally. As COVID-19 has taught us, variants can appear anywhere, at any time. Being vaccinated in Canada isn’t enough. All the world’s citizens need to be vaccinated for the response to be effective. It’s the same on the farm, especially since animals and products move around a lot and are exported. Producers must have thorough biosecurity that includes people, family and pets as well as the more obvious delivery trucks, feed and farm machinery.

Genetics

Humans have used genetics in agriculture from its earliest days to create products they want; the development of corn from a weedy grass into the powerhouse we know today is good example. Whereas breeding used to be done by “eye”, now we have technology, databases and tools such as CRISPR to help out. The rationale is still the same: deliver affordable, nutritious food to 7.8 billion hungry mouths.

Genetics has made incredible differences to the dairy sector. For example, milk yields have increased, butterfat has increased and decreased according to demand, polled (hornless) cows have improved farm safety and reduced injuries. The beef sector has not benefitted from genetics to the same extent. Cow calf producers are interested in the longevity of the cow, a live calf on the ground every year. Feedlot producers want daily gain, marbling; and packers want a big carcass. And consumers want low cost, sustainable production and good animal welfare. The Canadian Beef Improvement Network (CBIN) was launched to help derive the benefits of genetics for the entire beef supply chain, always with a key focus on the consumer.

“The Gene: An intimate history should be required reading,” says McMorris. “It’s about mankind’s understanding of genetics from 5,000 years ago to today with some thoughts about the future. Today, genetic technologies are incredibly powerful, and we all need some understanding to develop well thought-out positions on what parts of it we will and will not use—in humans and in agriculture. Right now, there are a lot of uninformed people with strong opinions.”

Many years ago, a staff member at the Elora Beef Research Station told McMorris that, given a chance to start over, he’d take Psychology at university instead of Animal Science because he finally realized that when you get out into the world and see how things work, it’s all about people.

“That’s why, on genetics and all the other Big Things, the livestock sector needs consistent, informed, collaborative messaging. Because we have to connect with people.”

“We all need to change a little bit,” concludes McMorris. “Life is changing fast. We can be part of that change and help to create the future—or risk becoming a victim of what others decide.”

The theme of the 2^nd annual AgSmart agricultural education event hosted by Olds College on August 10-11, 2021 was Growing Profits With Data, which served as an excellent opportunity to demonstrate the entrepreneurial start-ups poised to shape Alberta’s agricultural industry as well as the technological advances and Smart Farm concepts used to train the next generation of producers.

Gentec staff weren’t the only ones eager to interact with the world again. Despite mixed weather, over 1,000 attendees made the trip to attend one of the 96 sessions, stop by one of the more than 100 exhibitors or visit one of the many food trucks and catch up with the many others who share a common interest in agriculture.

Perhaps the most surprising revelation of the event was the breadth and variety of expertise in attendance. Sessions ranged from how information management systems could be used to improve relations with your banker; an organic bio-stimulant venture hosting and collecting the “excrement” (their term) of 17 million earthworms to use as the perfect plant food; a camera company using artificial intelligence and facial recognition to monitor herd welfare; and of course—the benefits of DNA applications. Speaking of which…

Dr. John Basarab, Gentec’s new Head of Beef Operations, led a session on the value that genomics tools can deliver to beef producers and emerging tools for the commercial beef producer. The session introduced two new tools targeting the commercial beef producer that have been developed as part of our ongoing research and proprietary databases of Alberta beef herds: the Feeder Profit Index and the Replacement Heifer index. A more thorough review of the presentation and how it aligns with the Canadian Beef Strategy can be found here.

John was joined by Cameron Olson and Lisa McKeown who helped host our live-animal Efficient Heifer Competition. Each hosted several information sessions featuring 6 of the most attractive heifers many in the audience had ever seen. The take-away message was that true beauty is more than skin deep—in this case, genomic deep—since the session highlighted the economic benefits of hybrid vigour in terms of fertility and low residual feed intake, which are invisible to the naked eye.

And what could be more beautiful than the ability to select a feed-efficient, fertile heifer with a greater statistical likelihood of producing a healthy calf year in and year out? Following the presentation, attendees were encouraged to stop by the Gentec booth to enter their newly-informed guess in the competition, with one correct contestant to win a prize.

At the Gentec booth, the team (Kira MacMillan, Clinton Brons, Gentec CEO Graham Plastow and Board Chair David Andrews) were delighted to meet so many interested delegates, new faces and old friends. Traffic at the booth was continual during the event, allowing us to connect with new producers who just happened to pass by, joined by those who specifically sought us out as a result of John’s presentation (above) or to enter the Efficient Heifer Competition. We were delighted that Jennifer Stewart-Smith (Beefbooster CEO) joined the team on both days to help introduce the “arm-chair rancher” project as well as taking in some of the other exhibits.

Gentec had the opportunity to say Thank You to a number of individuals and organizations who have enabled our mission to support the beef industry over the years. Thus, we were pleased to host special guests including Cherie Copithorne-Barnes, the Hon. Dan and Kathy Hays, William Torres from Vytelle (formerly GrowSafe), Doug Wray, the Foothills Forage and Grazing Association, and Joe Lofthouse from Highway 21 Feeders.

Phil Norregaard and his son Mark attended on behalf of Foothills Forage Association. Mark turned out to win the Efficient Heifer Competition, which resulted in a visit from Gentec at their Twin Lakes Ranch to deliver the grand prize of a Weber Smokey Mountain Cooker.