Beef 706 Courses Offer Hands-On Training in Beef Quality

By Kay Ledbetter

Beef 706, a two-day, hands-on educational activity aimed at consistent beef production, will be held Aug. 12-13 and Aug. 14-15 at the Rosenthal Meat Science and Technology Center, Bryan-College Station.

The goal of Beef 706, created over 30 years ago, is to teach cattle producers about the food side of the cattle business and how to use best management practices to improve beef quality and enhance profitability. The event is hosted by the Texas A&M AgriLife Extension Service and the Texas A&M Department of Animal Science and sponsored by the Texas Beef Council.

From the live animals to carcass cuts, learning about the factors that impact the quality of beef products can help beef industry leaders put a better product in front of the consumer, said Drew Cassens, Ph.D., AgriLife Extension meat specialist and assistant professor in the Department of Animal Science, Bryan-College Station.

“We are trying to provide producers with enhanced knowledge of beef production practices and how they relate to the end product; that’s the overall goal,” Cassens said.

Registration is $50 and can be completed online. Cassen said they invite ranchers, educators and allied business individuals to register for the educational program. Each session will be capped at about 40-45 people to allow for hands-on participation.

On the agenda

The various lessons will be presented by meat science faculty and staff from the Department of Animal Science.

The presenters and topics they will address are:

— Jason Bagley, Texas Beef Council beef resources senior manager, Austin: Beef Checkoff update.

— Dan Hale, Ph.D., AgriLife Extension associate director for agriculture and natural resources and meat specialist, Bryan-College Station: Eating appeal of beef, and finished steer to carcass on the grid.

— Cassens: Beef carcass grading, market cattle video.

— Jason Cleere, Ph.D., AgriLife Extension beef cattle specialist and associate professor, Bryan-College Station: Market cattle evaluation.

— Ray Riley, Rosenthal Meat Science and Technology Center manager, Bryan-College Station: Beef harvest floor demonstration.

— Davey Griffin, Ph.D., AgriLife Extension meat science specialist and professor, Bryan-College Station: Meat cutting, fabrication of the frontquarters and hindquarters, finished steer to boxed beef value.

— Ron Gill, Ph.D., AgriLife Extension beef cattle specialist and professor, Stephenville: Feeder calf beef quality management; different kinds of beef to market – defining traditional, freezer, natural, forage-finished and organic beef.

— Joe Paschal, Ph.D., retired AgriLife Extension livestock specialist and professor emeritus, Corpus Christi: Genetic selection tools for producing quality beef.