New York’s Beef Quality Assurance (BQA) is a program developed to ensure that beef and dairy cattle are produced and managed in a way that results in safe, wholesome beef products for consumer. Specifically, BQA is designed to enhance carcass quality by preventing residues, pathogen contamination and carcass defects such as injection site blemishes and bruises. The certification program is based on recommended national guidelines and scientific research.

BQA objectives are:

1. Set production standards that can be met or exceeded.
2. Establish recordkeeping system for medications; follow proper withdrawal times.
3. Provide hands-on training and education for participants to meet or exceed the guidelines.
4. Provide technical assistance through beef producers associations, BQA-certified veterinarians and university extension staff.

Producers that meet the objectives and sign a contract to abide by the BQA guidelines may become certified. They need to be recertified every two years. Trainings haven’t been conducted recently, but I would like to hold some training sessions in the fall. If you’re interested, please give me a call and we can set something up.

Food safety and animal welfare are the top issues for consumers when it comes to beef. And it doesn’t pertain just to beef cattle. About 15% of our beef supply comes from the dairy industry. The Hallmark, Calif., plant video should still be fresh in the minds of producers. What color was the cow in the video? Consumers associate the Holstein with meat and milk. That cow should have been culled sooner or euthanized. We all know that, but it reflects poorly on the industry.
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