All posts by George Wolfer

About George Wolfer

Been associated with the meat industry pretty much since starting at a Vocational High school Meat Processing program in 1974. Like to learn and teach interesting and worthwhile livestock production, meat processing and marketing practices.

Dairy Air

One of the big reasons beef grain finishing and harvest was consolidated to the more remote regions of the American West was that many non-agriculture related people, living in heavier populated areas, did not like the odors associated with such enterprises.  The “Beef-Belt” (Nebraska, West Kansas, Texas Panhandle & East Colorado) is a windy place so odors can often be rapidly diluted throughout the… Read More »

U.S. Beef Carcass Grading 102

As seen above, there’s tons of good information readily available about the general rules (Standards) of U.S. Beef Grading.  This post is intended to go deeper into the why and how of the Beef Grading Standard’s development and practical application.  Hopefully this “bigger picture” post will be helpful to some interested people. In current day beef marketing, “needs” are increasingly… Read More »

Cattle, Chattel & Capital

Circa 10,500 years ago humans began envisioning certain animal wealth running wild and so decided to begin domesticating carefully selected species.  Domesticating livestock did away with most hazards of the hunt, saved wasted hunting time and the hard work of packing home dead weight animal parts.  Like sheep and goats of the day, kept cattle also supplied dairy food products.  Other tangible assets of ruminant agriculture included draft work, fiber, sausage casings, natural… Read More »