48 NEBRASKA CATTLEMAN March 2025 Leveraging Genetics and Technology as Sustainability Practices ROBERT WILLIAMS, PH.D. | SUSTAINABLE LIVESTOCK TECHNICAL MANAGER | TRUST IN FOOD Recently, I had a conversation with a young farmer about the opportunities for producers to incorporate regenerative and sustainable agriculture principles. He enthusiastically remarked, “It’s like getting another farm for free.” As a beef geneticist, I couldn’t help but draw a parallel to heterosis, where hybrid vigor leads to improved performance. By adopting sound management practices and utilizing advanced tools, producers can significantly enhance their efficiency and productivity. These practices not only lead to better resource utilization and reduced environmental impact but also open new avenues for profitability. Embracing these innovative approaches can transform agricultural operations, making them more resilient and sustainable for the future. Since the 1970s, the beef industry has made remarkable strides in increasing beef production while significantly reducing the total cow inventory. Before this period, higher beef production was primarily driven by increases in cow inventory. However, the past five decades have seen substantial improvements in sustainability and efficiency within the industry. These advancements deserve recognition and appreciation. Figure 1 illustrates the pounds of beef produced per cow that calved, averaged by decade. In the 1970s, 52.1 million beef and dairy cows that calved produced an annual average of 443 pounds of beef per cow. Fast forward to the current decade where 39.4 million beef and dairy cows that calved produced an impressive 697 pounds of beef . This significant increase in beef production per cow highlights the industry’s progress in adopting better management practices, genetic improvements and technological advancements. These efforts have led to more efficient resource use, reduced environmental impact and enhanced overall productivity. As we continue to innovate and implement sustainable practices, the beef industry will likely see even greater improvements in the future, benefiting both producers and consumers. But it’s not only beef producers. In fact, all of U.S. agriculture has grown more efficient, increasing crop and livestock production by approximately 30 percent from 1997 to 2017 while increasing its greenhouse gas (GHG) emissions by only 7 percent. Increased efficiency in beef production can be attributed to several factors, including the implementation of genetic strategies like improved genetic selection and well-designed breeding programs, enhanced management practices, better nutrition and health, effective marketing and more efficient resource use through improved soil, forage, water and resource management. Research has shown that enhancing performance indicators such as growth rate and efficiency reduces resource inputs (feed, water, land, fuel, etc.) and greenhouse gas emissions per kilogram of meat. Advancements in technology have enabled us to better quantify the sustainability impact of our genetic decisions, leading to more informed choices. Matching genetics to resources and environmental concerns across different regions and ranches continues to improve. Recent technological advancements are crucial for expanding sustainable beef production. These innovations are making it possible to implement practices that were previously known to enhance efficiency but were either too costly or not available on a practical platform. Here are a few of the technologies that will have a positive impact on beef production. Figure 1: Total Cow Inventory & Pounds of Beef Production by Decade. Source, USDA CONTINUED ON PAGE 50 PERSPECTIVES
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