With increased national attention concerning recent beef recalls, local beef consumers might be wondering where their beef is coming from.

The USDA recalled 143 million pounds of frozen beef in late February, marking the largest recall in U.S. history. Chino-based Westland/Hallmark Meat Co. violated regulations by failing to routinely contact veterinarians when cattle became immobile post-inspection.

Because of this, cattle did not receive proper inspection, compelling Food Safety and Inspection Services to require a national recall.

Local consumers would never see that lack of responsibility at Fresno State, said Randy Long, the Meat Laboratory student technician.

“We are not an industry representative and do not need to harvest hundreds of cattle a day to survive,â€Â Long said. “We do it for educational purposes, so we take out time and make sure things are done correctly and safely. Making sure the students are learning from it is our goal.â€Â

Fresno State beef is locally raised and harvested on the Fresno State campus. The animal production at Fresno State is vertically integrated, meaning the students and faculty control everything, from start to finish.

At Fresno State̢۪s beef unit, students help care for purebred Angus and Charolais beef cattle. They keep many of their heifers as replacements in the herd and their bulls are sold in an Internet auction. The cattle raised for breeding are fed a developing ration, which is made up of more roughage, to help them develop to full growth, according to the beef unit̢۪s student manager, Brie Whitt.

The beef sold at the Fresno State Farm Market for consumption are the feeder cattle raised for harvesting.

Depending on their stage of growth, the cattle are fed a developer ration or – to reach their market weight – they are fed a higher energy finisher ration. The ration consists of 80 percent corn, 10 percent alfalfa and 10 percent mol mix, which is a combination of molasses and supplements.

They are fed these rations twice a day and are watched carefully for improvements.

At the beef unit, cattle stay healthy and comfortable, and are watched closely during certain times of year when they are more susceptible to illness, according to Whitt.

Students and faculty members in charge of the cattle do their best to keep cattle comfortable by bedding and cleaning the pens and allowing them the proper amount of space in the corral. All cattle are vaccinated, dewormed and properly treated for illnesses.

The head of the beef unit, Dr. Randy Perry, said, “The consumer can be certain that our beef are raised in accordance with all industry regulation and standards.â€Â

The U.S. Department of Agriculture (USDA) observes the beef that is harvested on campus at the Fresno State Meat Laboratory. For every harvest, a USDA inspector is on site and carefully examines the process to make sure the procedure goes correctly.

John Raya, a USDA Consumer Safety Inspector for more than 37 years, said the Fresno State Meat Laboratory employees and faculty do an excellent job of teaching and performing the correct safety and harvesting procedures.

“Fresno State runs nothing but good cattle,â€Â Raya said.