Grass-fed beef conference scheduled May 2-3 in College Station
Dr. Davey Griffin, Texas A&M AgriLife Extension Service meat specialist, discusses carcass fabrication during a grass-fed beef conference at Texas A&M University. The next conference is set for May 2-3 at Texas A&M University in College Station.
Texas A&M AgriLife Extension Service photo by Blair Fannin

Production systems, nutrition, fabrication methods to be featured

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Dr. Davey Griffin, Texas A&M AgriLife Extension Service meat specialist, discusses carcass fabrication during a grass-fed beef conference at Texas A&M University. The next conference is set for May 2-3 at Texas A&M University in College Station.
Texas A&M AgriLife Extension Service photo by Blair Fannin

Consumer interest and demand for grass-fed beef continues, and beef producers can learn more about this aspect of production from pasture to plate during a May 2-3 conference at Texas A&M University in College Station. The conference will cover a broad range of important topics pertaining to grass-fed beef production and is open to both beef producers and consumers.

“This comprehensive program will cover all facets of grass-fed beef production,” said Dr. Jason Cleere, one of the conference instructors and Texas A&M AgriLife Extension Service beef cattle specialist in College Station.

“From discussing cattle types best suited to grass-fed beef operations to sustainable production systems, there will be lots of information to take home and apply,” said Dr. Ron Gill, conference instructor and AgriLife Extension beef cattle specialist, College Station. The conference will be at the Rosenthal Meat Science Building, 488 Olsen Blvd. on the Texas A&M campus. Topics to be discussed will be:
  • Overview of the U.S. beef industry.
  • Natural, grass-fed and organic production systems, where can you best fit?
  • Growing forage – production fundamentals of high quality grass finished beef.
  • Cattle types suited for grass-fed beef.
  • Forage-based nutrition for cattle. Can actively growing forages meet nutritional demands or will you need harvested forages?
  • Preventative herd health.
  • Handling cattle for wholesome beef.
  • Carcass fabrication…a demonstration. Understanding what you sell.
  • Consumers and their expectations.
  • Taste of Texas beef.
  • Marketing a unique product.
  • Sustainability.

Registration is $250 through April 15 and $275 after. To register online, visit https://agriliferegister.tamu.edu/Beef and enter keyword “grassfed.”

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