New York Beef Producers Gain Insights from Cornell Expert

By Blake Jackson

With global food demand on the rise, beef producers are confronting a range of challenges from adapting to climate change to managing higher production costs and combating public misconceptions about agriculture.

“The beef industry is complex,” said Adam Murray, beef cattle extension specialist with Cornell’s PRO-LIVESTOCK program. “Cattle require more land compared to other livestock like hogs, poultry or sheep. They’re bigger animals with greater nutritional needs, so efficiency is critical.” He noted that New York’s cold winters and shorter growing season further complicate cattle production in the state.

Murray, the first beef cattle specialist for PRO-LIVESTOCK, joined the program when it launched in 2024. PRO-LIVESTOCK connects Cornell's research and education to livestock producers through programming developed in collaboration with faculty and Cornell Cooperative Extension educators. It complements the long-standing PRO-DAIRY program, which has supported New York dairy farmers for over three decades.

Murray’s mission is to provide producers with practical insights from the latest research and market trends. “I want to create a centralized resource for producers that breaks down the latest research and market trends into an approachable form that leaves them with practical advice,” he explained.

Raised on a small Virginia cow-calf farm, Murray has hands-on experience with various cattle breeds. His academic background includes degrees in animal science and food science from Virginia Tech, a master’s in meat science and food safety from Texas A&M, and a PhD in ruminant nutrition from Virginia Tech. Murray studied beef tenderness and palatability and participated in the National Beef Quality Audit.

Alongside colleague Jessica Waltemyer and SUNY Cobleskill, Murray is planning a 2026 hoof-to-rail workshop to help producers improve carcass quality and animal finishing strategies.

“There’s so much misinformation about modern beef production and environmental impacts, but the beef industry is doing a lot to be sustainable while producing high-quality, safe products,” Murray said.

Active with youth programs like 4-H, Murray is building a collegiate livestock judging team at Cornell and remains passionate about helping New York beef producers thrive. “Supporting them with research and extension-based solutions while learning from their experiences is what makes this position so rewarding.”

Photo Credit: gettyimages-erdinhasdemir