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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

Main Point: Embrace Science and Tech

Today, an article I wrote appeared in BEEF Magazine's Cow-Calf Weekly.
Do we HAVE to cull genetic defect cattle? Science says no
In this article, I used genetic defects as a case study for what happens when we don't embrace the new opportunities science provides. Science now allows us to manage genetic defects differently than we did 50 years ago.

But, I fear with all of the baggage genetic defects bring, that my main point will be lost. My main point is simple.
Embrace science.
Embrace technology.
Embrace new approaches.

I love that Burke Teichert encourages us to be a constant learner searching for better practices. I have also tried to encourage people to embrace science.

In conclusion, I am not a genetic defects zealot. Manage them how you see fit. But, I am a science zealot! Please look for ways science and technology can benefit your operation. For different production systems and breeding objectives, how science is used will look differently. Science can improve all beef production systems.


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