Sign up now for January BEEF 20/20 sessionPIERRE — Beef producers interested in enhancing their understanding of the production and marketing of high-quality, high-value beef would be well served to attend the upcoming BEEF 20/20, according to Chad Blair, a two-time participant of the popular South Dakota State University Extension program.
PIERRE — Beef producers interested in enhancing their understanding of the production and marketing of high-quality, high-value beef would be well served to attend the upcoming BEEF 20/20, according to Chad Blair, a two-time participant of the popular South Dakota State University Extension program.
Blair, a Vale rancher, says his participation in BEEF 20/20 was well worth his time and effort. “I highly recommend it,” says Blair. “I think every beef producer should take advantage of the program.”
In its eighth year, BEEF 20/20 is an intensive, hands-on program, explains SDSU Extension meat specialist Dr. Keith Underwood. The event, he says, is not limited to beef producers but open to anyone affiliated with the beef industry — producers, allied industry representatives, locker operators, restauranteurs and retailers.
Topics covered during the Jan. 7-9 session at the SDSU Animal Science Complex in Brookings include: evaluation of live market cattle, beef carcass grading and pricing, feeding and management strategies to improve carcass quality, genetic prediction of carcass merit, marketing the calf crop, meat/food safety technology, beef carcass fabrication, factors that affect eating quality and a product taste panel.
“BEEF 20/20 gives you the perspective of what meat packers are doing with the products we raise,” says Blair. “I especially liked the session on the fabrication of carcasses. It gives you a better understanding of where the cuts of meat come from, especially some of the new cuts coming out of the chuck.”
Blair said participants actually had an opportunity to fabricate some of the cuts themselves.
“It helped me tie the entire industry together, from the cow/calf side of the business all the way through the chain to what the customer sees on the retail side.”
Blair’s response to the program is typical, says Underwood, adding, “In evaluations after last year’s program, participants stated that BEEF 20/20 greatly enhanced their understanding of beef carcass value and the management factors that impact carcass traits.”
The program, funded in part by the beef checkoff through sponsorship by the South Dakota Beef Industry Council, begins at 2:30 p.m. on Jan. 7 and ends at noon on Jan. 9.
Due to the intensive, hands-on nature of the program, registration is limited to the first 30 persons who sign up. Registration is $75 and the deadline is today. For more information, or to obtain a registration form, contact Keith Underwood at (605) 688-5439 or keith.underwood@sd state.edu