Beef & Beyond workshop offers an educational opportunity for beef producers to learn tips for staying profitable in an ever-changing cattle industry and to gain a better understanding of the link between the pasture, feedlot and the consumer's plate.
Academic and industry professionals will
put cattle producers through their paces at the Beef & Beyond workshop
March 21-22. Sponsored by the Illinois Beef Association (IBA) and the
University of Illinois (U of I), this interactive educational program offers
insight into all aspects of the cattle industry and management tips that can
help producers stay profitable. The program will take place at the U of I in
Urbana-Champaign.
Hands-on activities will offer participants a chance to learn
new skills and sharpen existing ones related to genetic selection, feed
efficiency, carcass quality, and general cattle management. Speakers will focus
on creating value through improved management techniques.
“We are excited to bring this educational opportunity to
Illinois cattlemen,” said Shelia Stannard, IBA director of industry programs.
“Beef & Beyond is designed for all producers, and the subjects covered are
vital for success in today’s industry. The workshop will also give producers
the opportunity to share ideas with one another.”
Skill-building at the Beef
Research Unit
A carcass grading selection skills lab will be held Friday
morning to allow producers to roll up their sleeves and evaluate live cattle to
determine quality and yield grades. Participants will also view various units
used to conduct beef research at U of I including the ultrasound station,
GrowSafe system, and metabolism lab.
Friday afternoon breakout sessions will allow producers to
learn more about genetic selection for carcass improvement, beef’s impact in a
global economy, and feed efficiency and research findings at the U of I.
Saturday morning brings exciting hands-on demonstrations
related to meat safety, carcass fabrication and new beef cuts, and determining
quality and yield grades on the rail.
A cattle handling demonstration will be held Saturday
afternoon.
Reinvest in the industry
It’s no secret that the nation’s cattle inventory and consumers
are feeling pinched. And as consumers’ purse strings continue to tighten it
could affect what they are willing to pay for beef.
As the industry is chasing “Choice” and looking for more meat
yield there are premiums to be earned on how cattle grade on the rail. It’s
important for producers gain an understanding of how herd and feedlot
management impacts their bottom line and the meat case.
“Rare is the opportunity for cattlemen to see beyond the farm
gate and experience how handled and evaluated at each step in the beef
production chain. Beef & Beyond will afford producers that opportunity to
witness our industry from multiple perspectives,” said Reid Blossom, IBA
executive vice president. “Right now, the beef industry is seeing record bids
for feeder calves and fat cattle. Knowledge is the best tool you can have to
put your operation in a position to capitalize on those high prices.”
Beef producers interested in expanding their knowledge of the
total beef industry should register by March 7. A $75 registration fee covers
the cost of meals and educational materials. Download the registration form at www.illinoisbeef.com and contact Shelia Stannard at
217-787-4280 with questions.
Hotel rooms are available at the Holiday Inn Urbana. To
reserve a room, call 217-328-7900 and ask for the IBA Beef & Beyond special
rate.
A schedule follows:
Friday, March 21
8 – 8:30 a.m. Registration
8:30 a.m. Bus
to U of I Beef Research Unit
9 a.m. Welcome
– Dr. Doug Parrett
9:15 a.m. Determining
Quality & Yield Grades on live cattle
9:45 a.m. You
be the grader – live animal evaluation 10:45 a.m. Tour
farm research units: ultrasound station,
GrowSafe system,
metabolism lab
12:30 p.m. Lunch
1:30 p.m. Genetics
for carcass improvement – Dr. Jon Beever
2:30 p.m. Beef
in a global economy – John Hinners, USMEF
3:30 p.m. Break
3:45 p.m. Feed
efficiency and research findings at U of I – Dr. Dan Shike
5 p.m. Social
6 p.m. Beef
production panel – Doug Parrett, Jon Beever, Dan Shike,
Tara Felix, Travis Meteer, Dustin
Boler, Anna Dilger
7 p.m. Dinner
Saturday, March 22 – U of I
Meats Lab
8 a.m. Arrive
on campus
8:15 a.m. Breakout
sessions
- · Meat Safety – what are the real concerns & how to prevent them
- · Cutting demo with focus on new beef cuts – Bridget Wasser, NCBA
- · Determining Quality & Yield Grades on the Rail
10:15 a.m. Break
10:30 a.m. Final
rotation
11:30 Wrap
up and Q & A
Noon Lunch
1:15 p.m. Cattle
handling demonstration at U of I Beef Research Unit
3:30 p.m. Return
to hotel & dismiss
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