Grass-fed beef conference set for May 31-June 1 at Texas A&M

Niche markets, consumer preferences, forage systems to be discussed

Writer: Blair Fannin, 979-845-2259,

Contact: Dr. Ron Gill, 979-845-3579,

COLLEGE STATION – Producers interested in learning more about grass-fed beef as well as potential marketing opportunities will receive in-depth instruction at a May 31-June 1 conference at Texas A&M University in College Station.

A carcass fabrication demonstration will be given at the upcoming grass-fed beef conference May 31-June 1 on the campus of Texas A&M University in College Station. Dr. Davey Griffin, Texas A&M AgriLife Extension Service meat specialist, discusses the different cuts of beef at a recent grass-fed beef conference. (Texas A&M AgriLife Extension Service photo by Blair Fannin)

“This is a comprehensive program covering all aspects of grass-fed beef production,” said Dr. Ron Gill, Texas A&M AgriLife Extension Service beef cattle specialist in College Station and conference instructor. “We will discuss cattle types best suited for grass-fed beef options as well as sustainable production systems.

“The highlight for me every year is the producer panel that discusses the process they have gone through to become successful at producing and marketing for a targeted clientele,” Gill said. “There will also be information and demonstrations presented on carcass fabrication and determining beef cutout value. Overall, this program allows attendees to take home a lot of information and put it to work.”

Topics to be discussed include:

              Understanding niche markets: What really constitutes natural, grass-fed and organic beef production.

              Forage-based nutrition for cattle: The fundamentals of growing forage in Texas.

              Bridging nutritional gaps in Texas due to deficiencies in forage quality or quantity.

              Managing pastures for improved cattle performance.

              Cattle types suited for grass-fed beef.

              Preventative herd health: Managing the health of cattle targeted for niche markets.

              Carcass fabrication … a demonstration.

              Consumers and their expectations.

              A Taste of Texas Beef: Marketing a unique product.

Registration is $250 through April 15 and $275 after. To register online, visit and enter keyword “grassfed” or call 979-845-2604.



Print Friendly, PDF & Email
Email this to someoneShare on FacebookTweet about this on TwitterShare on LinkedInShare on Google+Pin on Pinterest