Paradigm shifts over the past 50 years have helped improve the beef industry to get it to where it is today, Bill Rishel, longtime Nebraska Angus producer, said at the online 52nd Annual Beef Improvement Federation Symposium. He challenged listeners to see change as an opportunity for progress.

“I want to stimulate a new way of thinking about the future,” he said, and that begins by appreciating the past. He acknowledged seven innovations that helped everyone from ranchers to beef consumers:

These seven innovations offered progress in genetics, efficiency and profitability at each level and also provide a “paradigm shift philosophy” for future management decisions, he noted.

“Perhaps we can apply some of that thinking to our business and industry as we charge forward into the next two decades," he said. "The central idea to these dynamic changes is the desire to improve genetics and improve our enterprises.”

Looking forward

Research proves that the industry is continually improving beef production, according to Rishel.

“I believe we are just scratching the surface,” he said, adding that there is no doubt that genomics are destined to play a much larger role, especially in areas like immunity, feed efficiency and carcass merit.

Beef quality is also a key focus, but Rishel said that must expand to other consumer connections.

“Producers are making strides in sustainability,” he said. Cattle graze land unsuitable for crops and “upcycle” forage into that nutritious source of protein that is beef.

Rishel suggested that producers should document conservation efforts that link livestock, wildlife, water and forage management.

“We have a great story to tell,” he said. “Many of our consumers, even the ones who really love beef, want to know that we are doing the right things for the environment and sustainability of our natural resources.”

Looking back on the industry in 20 years, what would be its biggest accomplishment? Rishel said, “I hope the greatest paradigm shift would be our ability to accept change.”