Beef 706

Do you consider yourself a cattle producer or a beef producer?  You may consider yourself both.  But ultimately your cattle will be harvested, sold through a retail or foodservice outlet, and enjoyed by a consumer.  Being a beef producer is not something we think about on a continual basis, but we probably should.Here’s what last year’s participants said:

  • 100% said that as a cattle producer they shared the responsibility for customer satisfaction of beef products.
  • 80% planned to stop an old practice based on what they learned at  BEEF 706.
  • 90% planned to adopt a new practice based on what they learned at BEEF 706.
  • 92% of producers said they would make or save money based on what they learned, with an average of $37/head of cattle.

Now that’s progress in the right direction and could have a huge economic impact for Texas ranchers!

Beef 706 is a Beef Checkoff funded program available to you!  You can learn about beef quality and safety issues and how they affect your operation.  By attending Beef 706 you will have a unique opportunity to not just see, but to experience the quality challenges facing the beef industry.  You will learn what factors affect beef’s palatability and get information to help you utilize your herd’s genetics, feedyard performance, and carcass characteristics.  In addition, you will work with other Texas beef producers to fabricate a carcass with the help of a cutting instructor.  By the time you leave the program you will have created a new network of industry professionals.  I hope you will take advantage of this opportunity to learn more about your beef industry.  
BEEF 706 Agenda June 8-9Monday June 8 Day 1 Rosenthal Meat Science Center

7:00 am   Meet the Buses at the Hotel

7:15 am   Arrive at the Kleberg Center TAMU Campus

Introduction  & Purpose – Jason Bagley

7:30 am  Evaluation Beef Carcasses – Dan Hale

8:15 am  Live Cattle Evaluation – Jason Cleere

9:45 am  Review Cattle Harvest – Ray Riley

10:3 am  Review Video of the Market Cattle – Dan Hale

10:45am  Hands-on Beef Grading – Dan Hale

11:15am  Introduction to Meat Cutting – Davey Griffin

12:1 pm  Lunch

1;00 pm  Suit-up and Begin Fabrication

1:30 pm  Fabricate the Forequarter – led by Davey Griffin

3:30 pm  Fabricate the Hindquarter – led by Davey Griffin

5:00 pm  Effective Stockmanship -Ron Gill

6:15 pm Prime Rib Dinner

7:30 pm  Buses Return to Hotel

June 9 Day 2 Rosenthal Meat Science Center

7:30 am  Meet the Buses at the Hotel

7:45 am  Arrive at the Rosenthal Meat Science Center

Genetic Selection Tools – Andy Herring

9:00 am   Factors Impacting Feeder Calf Quality -Ron Gill

10:00 am  Break

10:15 am  Eating Appeal of Beef – Rhonda Miller

11:30 am  Review Eval Cattle and

Grid Buying Programs – Dan Hale

12:00        Lunch

12;30 pm  Finished Steer to Boxed Beef Value – Davey Griffin

1:30 pm   Program Adjourn (Buses Returns to the Hotel)
Hotel AccommodationsPlease call (979) 846-0300, Ramada BCS, 506 Earl Rudder Fwy South, College Station, TX.   Ask for Texas Beef Council/Beef 706 room block to receive the rate of $80.00/night plus tax.

 

 

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