Adam Murray: Supporting New York's beef producers

Murray’s role is to support producers of all sizes through programming, research and marketing initiatives. “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. 

Teaching new and seasoned farmers strategies to improve cattle production and marketing is one of Murray’s passions. At the same time, he also helps them explore how management decisions across the lifecycle affect carcass quality and the beefeating experience.   

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.

Born and raised in northern Virginia, Murray’s connection to livestock began early. “I grew up on my family’s small cow-calf farm raising primarily Angus cattle, but, at times while showing, we had Simmental, Shorthorn and crossbreds as well,” he said. 

His hands-on experience inspired him to pursue degrees in animal science and food science from Virginia Tech, followed by a master’s degree in meat science and food safety at Texas A&M University and a PhD in ruminant nutrition at Virginia Tech. His master’s thesis was on beef sirloin tenderness, and for one of his PhD projects, he compared grass-fed and grain-fed beef to understand how different feeding systems affect tenderness, flavor components and overall palatability. 

Murray was also part of the National Beef Audit data collection team. “The National Beef Quality Audit is conducted every five years as a benchmark to document improvements in the beef industry and opportunities to capture more value throughout the beef supply chain,” he explained.

Murray’s diverse experience helps him connect research and practical application. Together with Jessica Waltemyer, PRO-Livestock small ruminant systems specialist, and the State University of New York, Cobleskill, he is planning a hoof-to-rail-style workshop for summer 2026. Attendees will learn strategies to finish cattle and sheep to optimize livestock growth and carcass value, while also ensuring an enjoyable eating experience for consumers. The workshop will utilize examples of cattle and sheep from different finishing strategies, then follow those same livestock through harvest so attendees can relate live evaluation to carcass characteristics. 

Murray also sees consumer education as a priority. “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,” he said. 

At the same time, Murray is excited to work with youth groups like 4-H. This month, he served as a judge for the Boome County Fair, and later this August, he will judge at the Delaware County Swine Show. 

At Cornell, he has collaborated with the Beef Cattle Club and the vet school to speak on topics unique to the beef cattle industry. Last spring, he helped organize an experiential learning trip centered around the National Western Stock Show in Denver where undergraduate students learned about large-scale cattle and sheep production firsthand. Currently, he is working with Cornell undergraduates to establish a collegiate livestock judging team that hopes to compete during the Fall 2025 semester.

Murray’s long-term goal is clear: to strengthen New York’s beef industry while improving the sustainability and profitability of local farms. He is enthusiastic about the possibilities his new role offers. 

“Every day, I get to work with people who are passionate about producing quality beef while caring for their animals and land,” he said. “Supporting them with research and extension-based solutions while learning from their experiences is what makes this position so rewarding.”  

Caroline Stamm ’24 is a communications assistant for the Cornell CALS Department of Animal Science.