Powered by The Oklahoman MainStreetOK.com Panhandle

Cattle fed distiller’s grains maintain flavor and tenderness of beef, according to a story by Kay Ledbetter of Texas A&M University for Southwest Farm Press.

The availability and use of wet distiller’s grains in beef finishing diets continues to increase as the ethanol industry expands and some Texas AgriLife Research scientists are trying to determine if that will affect consumers’ meat purchases. To read the story, click here.

This is also the topic of OSU’s Oklahoma Panhandle Research and Extension Center seminar Tuesday on using ethanol byproducts in beef cattle production in their facility at the OPSU Farm.