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Ag Reactions to Paris Accord

Opinions vary among the agricultural community on President Trump’s withdrawal of the United States from the Paris climate accord.

On June 2, President Donald Trump removed the United States from a nonbinding climate change pact, called the Paris climate accord, among nearly 200 countries.

According to the Associated Press, the White House indicated it would follow the lengthy exit process outlined in the deal. That means the United States would formally remain in the agreement for three and a half more years.

Under former President Barack Obama, the Associated Press explains, the United States had agreed under the accord to reduce polluting emissions by more than a quarter below 2005 levels by 2025. The national targets are voluntary, leaving room for the United States and other countries in the agreement to alter their commitments. Read more.

Jeff Mafi

Jeff Mafi

Association Perspective

Age and source premiums on the horizon with final China beef trade deal.

Beef trade negotiations between the United States and China finalized June 12 after a 14-year absence. Here are a few of the aspects of the agreement according to the USDA Food Safety and Inspection Service.

China will accept U.S. fresh, chilled and frozen products, including bone-in, boneless and ground beef. China will not accept synthetic hormones in beef and plans to test beef upon arrival. If traces of naturally occurring hormones are above those naturally occurring in cattle, the beef will be rejected.

The agreement also included “bookend” traceability. Cattle must be traceable to the U.S. birth farm using a unique identifier, or, if imported, to the first place of residence or port of entry. Also, beef and beef products must be derived from cattle less than 30 months of age. Read more.

Beef Genetics Survey, Random Drawing for $100

As part of USDA-funded research, the University of Missouri is conducting a study of attitudes and beliefs regarding genetics and technology in the beef industry. Participants who complete the survey will be entered in a drawing for five $100 Visa gift cards. For more information and to participate, visit

Justin Sexten

Plan to have it made in the shade.

It’s been an interesting year for climate, as we could tell halfway through the spring. A parade of wind storms, fires, blizzards and floods moved swiftly by, leaving every cattle farm and ranch to cope with those and the peculiarities of an early or late spring, with too little or too much moisture. Still, cattle are one of the most adaptable food-animal species, proven by their thriving herds in operations across North America in heat, humidity, cold, wet and everything in between.

Seasonal stocking rates for a cow-calf pair vary from less than two acres to more than 80. Feed and forage options are just as variable, depending on the ranch environment and local resources. Despite these differences, cattle remain the best option to convert solar energy into the most flavorful protein. Read more.

Net Farm Income Rebounds,
But Ag Economy Continues to Slump

Economist says it’s more important than ever for farmers to know financial position.

Kansas average net farm income somewhat rebounded last year to $43,161 from a dismal stretch the previous year when income fell to $6,744 — the lowest in 30 years. The improvement in 2016 was supported by higher crop yields and a decrease in crop production input and machinery costs, according to data from the Kansas Farm Management Association’s (KFMA) annual summary of member farms.

Not all Kansas farms are KFMA members, but the annual summary can be helpful in identifying trends in agriculture across the state, said Kevin Herbel, KFMA executive director. The 2016 summary information is based on member data from 1,024 farms, including a range of operations such as dryland crop production to irrigated crop production to various types of livestock production businesses. Read more.

What’s Inside …

In this June edition of the Angus Beef Bulletin EXTRA, you'll find valuable articles devoted to the management, marketing, and health and nutrition of your beef enterprise. Select from the tabs at the top of the page to access this month’s entire offering by category. A few select features include:

News Briefs …

The American Angus Association and its subsidiaries generate a wealth of information to keep members and affiliates informed of what's happening within the industry, as well as with the programs and services they offer. Click here for easy access to the newsrooms of the American Angus Association and Certified Angus Beef LLC and the Angus Journal Daily archive available in the API Virtual Library.

Sue and Settle Testimony

Rancher calls on Congress to address ‘sue and settle’ abuse.

If family ranching operations and rural economies are going to survive another generation, Congress must address the problem of so-called “sue and settle” abuse. That’s the message that Darcy Helmick, land manager for Simplot Land & Livestock, stressed to Congress in subcommittee testimony May 24.

Helmick testified before the House Committee on Oversight and Government Reform; Subcommittee on Intergovernmental Affairs; and Subcommittee on the Interior, Energy and Environment during its hearing to examine how environmental advocacy groups and federal agencies regulate through consent decrees using citizen lawsuit provisions in environmental laws, which is known as “sue and settle.” Read more.


Your Health

USDA Encourages Use of Food Thermometers
to be Food Safe this Summer

The only way to know harmful bacteria have been killed is to use a thermometer.

Summer is a time for family vacations, backyard barbecues and plenty of outdoor activities with food as the centerpiece. Before those steaks and burgers go on the grill, the USDA Food Safety and Inspection Service (FSIS) wants to remind consumers to keep their family and themselves safe from foodborne illness by using a food thermometer to ensure meat and poultry is cooked to the correct internal temperature.

“The best and only way to make sure bacteria have been killed and food is safe to eat is by cooking it to the correct internal temperature as measured by a food thermometer,” said FSIS Administrator Al Almanza. “It is a simple step that can stop your family and guests from getting foodborne illness.” Read more.