COWS ARE SPECIAL. As ruminants, they eat grass and other plants that are inedible to people, transforming forage into steak and hamburgers and other tasty high-protein beef products.
Over the past few decades, the beef industry has made significant improvements in productivity—generating more food from fewer numbers of cattle. Better breeding and other innovations in animal science research have played a starring role in these advances.
Early results from research at the University of California, Davis, indicate that just a touch of the ocean algae in cattle feed could dramatically cut greenhouse gas emissions from California’s 1.8 million dairy cows.
