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UNIVERSITY PARK -- Beef cattle producers, beef cattle nutritionists and small meat packers interested in learning about the cattle meat production process may want to attend "Beef Cattle Short Course," a two-day workshop hosted by Penn State Extension with support from the Pennsylvania Beef Producers Working Group.
The event will occur from 8 a.m. to 5 p.m. Tuesday, Oct. 3, and from 7:30 a.m. to 3:30 p.m. Wednesday, Oct. 4, at various locations within Penn State's University Park campus, including the Snider Agricultural Arena and the Penn State Meat Laboratory.
Tara Felix, extension beef cattle specialist and associate professor of animal science in Penn State's College of Agricultural Sciences, noted that this year's program will focus on forage quality and inclusion of forage in growing cattle systems.
The event will begin with an evaluation of live cattle with Ben Williamson, assistant teaching professor of animal science in the college. Williamson will walk participants through a class of cattle and outline expectations of that class on the rail.
Following the live cattle evaluation, participants can learn about growing cattle for a beef market through workshops and guest speakers.
Finally, the cattle that were evaluated live on day one will be evaluated hanging on the rail on day two. Jonathan Campbell, meat extension specialist and associate professor of animal science in the college, will discuss the yield and quality of each animal and demonstrate breaking down the carcass.
Sessions will cover:
-- Forage quality.
-- Forage-related diseases.
-- Carcass quality.
Space is limited, so pre-registration is required. Participants must register by Sept. 27. The registration fee of $50 covers dinner on day one and lunch both days.
More information is available on the Penn State Extension website at https://extension.psu.edu/beef-short-course.