The Texas Cow-Calf and Stocker Beef Safety and Quality Assurance Handbook was compiled by Drs. Ron Gill, Todd Thrift and Ted McCollum, livestock and beef cattle specialists with Texas AgriLife Extension. Some of the material in this handbook was adapted from Beef Quality Assurance programs in Nebraska, Arkansas, Oregon and from the Texas Cattle Feeders Association.

The handbook was reviewed by a subcommittee of the Beef Practice Committee of the Texas Veterinary Medical Association, which included Drs. Floron “Buddy” Faries, Tom Hairgrove and Milton Risinger, with input from Dr. Gordon Brumbaugh. Producers and staff representing the Texas Beef Council and Texas and Southwestern Cattle and Raisers Association and Dr. Dan Hale, Extension meats specialist, also assisted in review.

The handbook was designed by Linda Splinter and edited by Sharla Ishmael, both with the Cattleman magazine.

You will need Adobe Acrobat Reader in order to view each of the segments of this helpful handbook. 

Section 1 - Introduction / HACCP 

Section 2 - Food Safety Control Points 

• Injection Site Management
• Residue Avoidance
• Foreign Object Avoidance

Section 3 - Record Keeping for Beef Quality Assurance

Section 4 - Quality Control Points 

• Breeding and Genetic Selection
• Utilization of Animal Health Products and Practices

Section 5 - Processing/Cattle Handling 

• Nutrition
• Culling Management

Section 6 - Environmental Quality Control Points

• Forage Management
• Soil Fertility
• Pesticide Use
• Water Quality
• Dead Animal Disposal

Appendix