By Jayne Butts
What physical traits enhance or detract fed cattle values? Why do some fed cattle sell for more or less than others? What opportunities did the latest beef quality audit find? These topics and more will be the focus of “Producing Quality Beef” workshops slated at four locations around the state in February and March. Print the Producing Quality Beef Workshops flier for more location information.
The workshops will begin at 10 a.m. with a live cattle evaluation and discussion by a panel of cattle buyers representing packing plants that harvest fed cattle from Wisconsin and the upper Midwest. The discussion will include what type of cattle have the greatest demand based on consumer preferences and traits that add or lower fed cattle value. Adding to the cattle evaluation will be a discussion on how mud, manure and gut fill impact dressing percent, and impacts that mobility/fitness for transport have on cattle value.
A discussion of the latest National Beef Quality Audit will highlight improvements that have been made and where there are opportunities to better meet consumer demand. In addition, participants will be able to see a variety of quality defects that packing plants encounter and learn how that impacts the industry and cattle prices.
Following lunch, sessions begin with quality and yield grade discussions and a hands-on opportunity for participants to measure the ribeye, back fat and try their hand at assigning quality grades to some real beef ribs. There will also be discussions on feeding and management to produce finished cattle that the packers are seeking, and on pre-harvest factors that impact meat quality.
The workshops will begin at 10 am and wrap up by 3 pm. Lunch is provided, and there is no cost to attend. Pre-registration is requested 7 days in advance to ensure that plenty of food and handouts will be available for everyone. To register, go to to https://bit.ly/3GSZtuJ or call the Wisconsin Beef Council at (800) 728-BEEF (2333) or 608-833-7177.
These workshops are a cooperative effort with the Wisconsin Department of Agriculture Trade and Consumer Protection, University of Wisconsin-Madison Division of Extension, and Wisconsin Beef Council. Support is also being provided by Equity Cooperative Livestock Sales Association, American Foods Group and JBS.
Source : wisc.edu