Steve M. Ensley received his Bachelor of Science in Biology in 1979 and Doctorate of Veterinary Medicine in 1981 at Kansas State University, Manhattan, Kansas. Later he received his Master of Science in Toxicology in 1998 and his Doctorate of Philosophy in Toxicology in 2000 at Iowa State University, Ames, Iowa. He has held several positions such as a clinician for Iowa State University Veterinary Diagnostic and Production Animal Medicine Department. He was also a senior research toxicologist for Bayer CropScience LP, Stilwell, Kansas and an  assistant professor University of Nebraska-Lincoln, Lincoln, Nebraska. His research areas are Adverse health effects of corn co-products, Environmental impact of feed grade antibiotics, Drinking water quality of production animals, and Metabolic profiles in production animals.

Ron Belyea is on the Animal Science Faculty in the College of Agriculture, Food and Natural Resources at the University of Missouri.  He studies and teaches Ruminant Nutrition. He received his PhD in 1974 at Cornell University.                                                     

Dr. Francis L. Fluharty was raised on a commercial cow-calf operation in Southeastern Ohio.  Following his bachelor’s degree, he worked as a feedlot manager for eleven years while pursuing graduate degrees.  He is currently a Research Associate Professor in the Department of Animal Sciences at The Ohio State University, located in Wooster, Ohio.  His primary research interests are determining the effects of energy and protein intake on animal growth, nutritional factors affecting site of fat deposition and carcass composition, and the nutritional requirements of stressed ruminants.  In addition to his research, Dr. Fluharty teaches Beef Production, and collaborates in a team-taught course on Branded Food Products in the Marketplace in the Department of Animal Sciences at The Ohio State University.  He is a co-inventor of 2 patents for genetic marker processes and DNA sequences to detect an animals’ potential for both marbling and tenderness, and he oversaw the development of an all-natural branded beef program, Ohio Signature Beef™.  He coordinates beef research and Extension activities in the Department of Animal Sciences, and he is the author of over 120 scientific and Extension publications regarding ruminant nutrition and cattle growth.