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Dr. Jamie Courter is your Mizzou Beef Genetics Extension Specialist

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By Jared E. Decker Many of you have probably noticed that things have been a lot less active on the A Steak in Genomics™   blog, but you probably haven't known why. In January 2021, I was named the Wurdack Chair in Animal Genomics at Mizzou, and I now focus on research, with a little bit of teaching. I no longer have an extension appointment. But, with exciting news, the blog is about to become a lot more active! Jamie Courter began as the new MU Extension state beef genetics specialist in the Division of Animal Sciences on September 1, 2023. I have known Jamie for several years, meeting her at BIF when she was a Masters student. I have been impressed by Jamie in my interactions with her since that time.  Dr. Courter and I have been working closely together the last 6 weeks, and I am excited to work together to serve the beef industry for years to come! Jamie holds a bachelor’s degree in animal science from North Carolina State University and earned a master's degree in animal...
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Steak in Genomics Is Back: Putting Beef Genetics to Work

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 It’s been a while since I’ve written a Steak in Genomics article. Life has been busy, but in all the best ways. I’ve been working to get a research and Extension program off the ground at the University of Missouri, my husband and I bought a fixer-upper acreage, and, most importantly, we’ve been raising two toddlers. Somehow, somewhere in all of that, Steak in Genomics got pushed down the priority list. But I obviously haven’t stopped thinking about beef cattle genetics. A big part of my Extension work has been figuring out how to take the growing amount of information available through genetics and genomics and make it more useful for the people actually making decisions in a cattle operation. - Because there is no shortage of information.  We have EPDs, genomic testing, selection indexes, DNA tests, genetic trends and new technologies coming at us all the time. The challenge isn't necessarily getting more information. The challenge is knowing what to do with it. That has ...
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