By Linda Geist
Beef producers can learn fall and winter grazing options after a lack of fall moisture and how to improve meat quality during a free workshop March 20 at the University of Missouri Southwest Research, Extension and Education Center near Mount Vernon.
The workshop covers other timely grazing topics such as warm season forage options for growing and finishing beef during summer heat, says MU Extension state forage specialist Carson Roberts.
The workshop begins with coffee and networking at 8:30 a.m., a catered lunch and presentations and a producer panel that end at 3:30 p.m. After the classroom portion of the workshop, attendees can take a field trip to a farm to see the benefits of cover crop grazing and an operation with 100% grass-fed steers.
Presentations include:
• Meat tenderness and juiciness. Jacob Tuell, assistant professor at Northwest Missouri State University, will discuss how producers can improve meat tenderness and juiciness through proper grazing.
• Grass-fed beef customer preference market research. Adam Boman, Missouri Forage and Grassland Council, will give results of the council’s research.
• Grass-fed beef nutrient density testing. Boman will give a report on research from Utah State.
• Lack of fall moisture/fall stockpiled fescue. Carson Roberts, MU Extension state forage specialist, will discuss options for fall and winter grazing.
• Producer panel. Southwestern Missouri producers will give warm-season forage options for growing and finishing during summer heat.
The workshop is free, but registration is required. Register at https://extension.missouri.edu/events/grassfed-gathering-advanced-grassfed-beef-production-workshop.
Source : missouri.edu