Dr. Dale Woerner is an Associate Professor and Cargill Endowed Professor at Texas Tech University. Today, Dr. Woerner, Blake Foraker, and Jenna Frink discuss the benefits and challenges of beef X dairy crossbreeding production systems in the U.S.

Meat our guest: Dr. Woerner earned his B.S. and M.S. degrees in Animal Science, Meat and Food Industry Management from Texas Tech University in 2003 and 2005, respectively, and earned his Ph.D. in Animal Science/Meat Science from Colorado State University in 2009.  He served on the faculty at Colorado State University for 9 years, and recently joined the faculty at Texas Tech University in an endowed chair position.

You will learn about:

1. Crossbreeding programs in the U.S.

2. Importance of dairy cattle

3. Impact on palatability

4. Color shelf-life

5. Meat quality

6. Understanding the economy of crossbreeding

7. Genotypes of cattle

8. Future research