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BEEF
2020
Producing
and Marketing High-Value Beef
Purpose
Provide a valuable educational
opportunity for beef producers to develop or enhance their understanding
of the production and marketing of high quality, high value beef products.
Objectives
Provide beef producers with
hands-on learning activities involving live cattle and carcasses to
effectively develop an understanding of factors that create value
differences among beef cattle.
Present beef
producers with genetic, feeding, and management techniques that may be
utilized in the raising and marketing of high value beef cattle.
Explore
marketing options for cattle producers, including grids, alliances, and
direct marketing of beef to consumers.
Schedule
A
three-day programs will be held in the Animal Science Complex at South
Dakota State University on January 6-8, 2009. Due to space limitations,
enrollment will be limited to 30 participants.
The first afternoon session of the
program will involve live evaluation of cattle using visual and ultrasound
techniques. Discussions will be conducted to provide an overview of
various factors that affect value differences in live cattle and of
pre-slaughter factors that influence quality assurance.
The morning of the second day will
be devoted to discussions on selection, feeding and management practices
that influence carcass quality.
In the afternoon of the second day,
participants will partake in a hands-on fabrication of a side of beef.
Following the fabrication, each team will be asked to determine the actual
value of the wholesale cuts based on their yield of trimmed beef.
The evening of the second day will
be devoted to discussions of factors that influence palatability will
be conducted and participants will take part in a taste panel, where they
will be presented with steaks from carcasses varying in quality grade and
tenderness.
In morning of the final day,
participants will have an opportunity to view and evaluated the carcasses
from the live cattle that were evaluated on the first day.
Two evening meals and one lunch
will be served featuring innovative beef recipes or products. A $50
registration fee paid by the participants will cover cost of these meals.
The first 15 registrations will receive a $50 scholarship from Beef Bucks,
Inc.
BEEF 2020
is sponsored by the South Dakota Beef Industry Council and is presented by
the Department of Animal and Range Sciences and Cooperative Extension
Service at South Dakota State University.
DOWNLOADABLE
REGISTRATION FORM
DOWNLOADABLE SCHEDULE OF
EVENTS
FOR
MORE INFORMATION CONTACT:
Cody
Wright, PhD
South
Dakota State University
Box
2170
Brookings,
SD 57007
(605)
688-5448
cody.wright@sdstate.edu
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