South Dakota: ‘Beef 2020’ program rescheduled for Feb. 15
January 24, 2011
BROOKINGS, S.D. – The South Dakota Cooperative Extension Service’s hands-on, intensive “Beef 2020” training program is rescheduled for Feb. 15-17 in Brookings.
Originally planned for January, organizers rescheduled the training at the South Dakota State University Animal Sciences Complex, located on Campus Drive and Medary Avenue in Brookings. The class is limited to 30 participants, and the deadline to sign up is Jan. 24. Beef Bucks, Inc., will cover the cost of registration for the first 15 participants. The program costs $50.
Extension Beef Specialist Cody Wright, who is among the expert instructors of the Beef 2020 course, said the program’s goals are to give producers and workers in the industry strong lessons in producing and marketing high-quality, high-value beef.
“This program is one of the strongest in the state in terms of preparing producers, locker operators, and others in the industry to understand the necessities that go into producing high-quality beef,” said Wright. “The course is hands-on and intensive, but past participants have indicated that taking it was time well-spent.”
To sign up for the course, call Wright at 605-688-5448, or e-mail him at this address: Cody.Wright@sdstate.edu. Or you can send your payment and contact information to Dr. Cody Wright, SDSU Box 2170, Brookings, SD 57007. Fax your information to him at 605-688-6170. The full schedule of events and a registration form are available online at: http://www.sdstate.edu/ars/species/beef/2020/index.cfm.
During the classes, participants will take part in interactive demonstrations on evaluation of live market cattle and beef carcass grading and pricing. They also will learn feeding and management strategies to improve carcass quality, genetic prediction of carcass merit, along with information about marketing calf crops, meat and food safety technology, and factors that affect eating quality.
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Additional interactive demonstrations during the workshop will focus on beef carcass fabrication and a product taste panel.
In addition to the South Dakota Cooperative Extension Service, the South Dakota Beef Industry Council and SDSU’s Department of Animal and Range Sciences are sponsoring the workshop.