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  • The Iowa State University Sheep Teaching Farm recently sold several Hampshire rams through two different National Sheep Improvement Program sales events. The National Sheep Improvement Program (NSIP), launched at Iowa State University in the 1980’s, provides important genetic information to producers in the form of estimated breeding values (EBVs) for a multitude of traits. Sheep producers use EBVs to make educated breeding decisions that help create a more consistent product and more profitable industry.

  • The Iowa State 4H/FFA Meat Judging Contest returned to a face-to-face event on Saturday, August 28, 2021. Nearly 75 meat judgers, agricultural education instructors, and 4-H leaders, and volunteers filled the Iowa State University Meat Lab for a contest that included beef, pork, and lamb carcasses, as well as beef, pork, and lamb wholesale and/or retail cuts.

    In the FFA division, the South O’Brien FFA Chapter in Paullina, was named the champion team. Coached by Mr. Eric Kumm, members included Kyan Kruse, Hudson Oolman, Leo Sells, and Claire Wagner. They will represent Iowa at the National FFA Competition this fall in Indianapolis, IN.

  • The 74th RMC was held August 15-17, 2021 in Reno, Nevada. Iowa State University will host the 75th RMC June 12-15, 2022 in Des Moines Iowa. Check out our invitation video and hear reflections on the 25th and 50th RMC held at Iowa State University:

    The following Iowa State students were recognized at the 74th RMC for these achievements and awards:

    Logan Johnson

    Robert Cassens Ph.D. Scholar Award 2nd place Masters Student Research Poster Competition 8th place Individual Graduate Student Division Processed Meats Competition

    Grace Jakes

  • Animal Science Department is hosting the 2021 State 4-H and FFA Meat and Livestock Evaluation Competitions

    August 28 will bring over 300 youth from across Iowa to campus for the 4-H and FFA meat and livestock judging contests.   The meat evaluation event is hosted by the ISU meat laboratory under the direction of Dr. Olsen and the ISU meat judging team.  Participants will evaluate beef, pork and lamb carcasses and cuts, identify retail cuts and provide oral reasons. 

    The livestock judging event is lead by Dr. Chris Cassasdy and the ISU livestock judging team and is held at the Hansen Center. Participants will evaluate beef cattle, goats, sheep and hogs and present oral reasons. The champion senior teams in both events will represent Iowa at the national 4-H and FFA competitions later this fall. 

  • The International Conference on Swine Nutrition was held on August 11-12th in Ames, Iowa and showcased Iowa State University’s role as a world-leader in swine nutrition. The theme of this one-time event was Bringing the World of Swine Nutrition to Iowa.

    The 275 conference attendees represented pork producers, major feed companies, suppliers to the feed and pig industry, consultants, university faculty and graduate students. It was estimated that nutritionists attending the conference are involved in feeding at least 80% of total U.S. production.

    This conference brought together the best speakers from around the world to discuss the latest information on swine nutrition and to look at where it is headed in the future.

  • Logan Lafrenz received his Bachelor’s degree in animal science with a minor in general business in 2017. During his time at Iowa State, he was a member of Alpha Gamma Rho Fraternity, ACES Learning Community, Cardinal Key Honor Society, and served as President for the Block & Bridle Club. Today, he works as a District Sales Manager for Kent Nutrition Group in Southeast Iowa.

  • Megan Abeyta, animal science graduate student working with professor Lance Baumgard, was recently awarded the 2021-2022 John Brandt Memorial Scholarship through the Land O’ Lakes Inc. Foundation. This generous $25,000 scholarship is awarded annually to a student pursuing a dairy-related degree.

    Abeyta’s research work is important to understanding how dairy cow nutrition can alter animal health which provides an opportunity to challenge some important nutritional beliefs in the dairy industry today.

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