In this special re-run episode of The Feed Science Podcast Show, we revisit our conversation with Dr. David Lalman, Extension Beef Cattle Specialist at Oklahoma State University, who discusses the critical intersection of genetics, nutrition, and sustainability in beef production. Dr. Lalman shares insights into the evolution of cattle genetics, the significance of forage utilization, and the future of sustainability in beef production. Whether you're in the industry or just curious, don’t miss out on this insightful conversation about the latest practices in beef production—available on all major platforms!

"Cattle genetics have evolved significantly over the last 75 years, raising questions about whether their nutritional needs have changed alongside their genetic potential."

Meet the guest: Dr. David Lalman is a professor and Extension Beef Cattle Specialist at Oklahoma State University, with expertise in cow-calf and stocker cattle nutrition. He holds a Bachelor's degree in Animal Science and Business from Kansas State University, a Master's in Animal Science from Montana State University, and a PhD in Animal Science from the University of Missouri. His research emphasizes improving profitability through enhanced forage utilization and optimal supplementation practices.

Liked this one? Don’t stop now — Here’s what we think you’ll love!

What will you learn: 

• (00:00) Highlight
• (00:43) Introduction
• (03:44) Beef genetics and nutrition evolution
• (06:58) Genetic changes on forage efficiency
• (13:25) Cow size and grazing systems
• (16:18) Addressing sustainability in beef
• (23:12) The future role of AI
• (31:06) Final Questions

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