MSU Grass Fed Beef School

Date: February 26, 2018 - February 27, 2018
Time: See Description
Location: Kettunen Center, 14901 4H Drive, Tustin, MI 49688
Contact: Kable Thurlow, 989-426-7741, thurlowk@anr.msu.edu

Registration Cost

The registration fee is $80 per person for the two day school which includes two luncheon meals; refreshments, a pasture grazing stick, and a computer media flash drive containing all the speaker’s handouts. The second attending member from the same farm will be provided lunches and refreshments only for $45 per person. A student registration fee is $45.  Anyone that can only attend for one day will be charged $55. Late registrations at the door will be charged $115 per person for the two day event.

Agenda

February 26, 2018

8:30 – 9 a.m.        Registration
9 – 9:10 a.m.        Welcome & Conference Overview
                              Dr. Jason Rowntree, MSU Animal Science
9:10 – 9:45 a.m.    What is Grass-Finished Beef & How Is It Different 
                               Dr. Rowntree                       
9:45 – 10:30 a.m.  The Grassfed Beef Industry in 2018 & Beyond
                               Dr. Allen Williams via internet downlink, Grassfed Beef Industry Advocate, Consultant, & Farmer 
10:30 – 10:50 a.m. Break
10:50 – 11:20 a.m. Benefits of Grass Fed Beef
                                Dr. Rowntree

  • For the human diet
  • For the Michigan rural community
  • For the planet
  • For farm sustainability

11:20 a.m. – 12 p.m. MSU Research Results on Grassfed Beef
                                  Dr. Rowntree                                     

  • Growth, performance & carcass yield
  • Nutritional requirements
  • Frame size, management, maturity, harvest age, & their impacts on beef quality

Noon                          Lunch in Food Court
1 – 2 p.m.                  Grassfed Beef Cattle Genetics
                                  Kable Thurlow, MSU Extension Beef Educator

  • What research and our MSU SARE project have shown us                      

2 – 2:40 p.m.              Proper Soil Fertility for GF Beef Production and How To Get It
                                   Jerry Lindquist, MSU Extension Grazing Educator
2:40 – 3 p.m.              Break
3 – 3:45 p.m.              Measuring & Improving Soil Biology in Hay & Pasture Fields for GF Beef
                                    Paul Gross, MSU Extension Field Crops Educator                 
3:45 – 5:30 p.m.         Grazing Methods for Grassfeds

  • Managed Intensive Grazing – Kevin Gould, MSU Beef Educator
  • Tall Grass/MOB Grazing – Kable Thurlow
  • Leader/Follower – Kevin Gould
  • Multi Specie Forage Annuals to Extend Grazing – Jerry Lindquist
  • Supplemental Hay on Pasture – Doug Carmichael, MSU LC MGR
  • Winter Bale Grazing – Jerry Lindquist
  • Holistic Planned Grazing – Doug Carmichael

5:30 p.m.                 Adjournment for day one (lodging is available at Kettunen Center http://www.kettunencenter.org/ for a rate of $75/night or in the Cadillac area www.cadillacmichigan.com; dinner will be on your own but further networking over dinner will be encouraged)


February 27, 2018

8:30 – 9:30 a.m.         Production Economics of Grass-fed Beef
                                    Frank Wardnyski, MSU Extension Beef Educator 
9:30 – 10:15 a.m.       Forages for Grassfed Cattle                  
                                    Dr. Kim Cassida, MSU Forage Specialist                                                        
10:15 – 11 a.m.           Winter Feeding Strategies for Grass Fed Cattle
                                    Jerry Lindquist

  • Hay quality for grass feds
  • Dry hay, haylage, baleage, & green chop as feed sources
  • Using & understanding feed test analysis
  • Raising hay or buying hay
  • Ration strategies

11 – 11:15 a.m.               Break
11:15 a.m. – 12:15 p.m.  Grassfed Beef Carcass Merit & Meat Quality
                                         Dr. Jeannine Schweihofer, MSU E Meat Quality Educator

  • Dressing Percent
  • Yield Grade & Quality Grade (marbling score and maturity)
  • Tenderness & how to influence it
  • Live animal evaluation to determine finish & schedule slaughter
  • Carcass evaluation methods you can do & the tools you will need
  • Consumer survey results - consumer taste panels, restaurant owners, chefs, etc…

12:15 – 1 p.m.                 Lunch in the Food Court
1 – 2:15 p.m.                   Grass Feds Beef Slaughter and Post Slaughter Processing  
                                        Dr. Schweihofer

  • Picking a packer/processor
  • Understanding  government meat inspection regulations
  • GF beef labels
  • Hang time, cold shortening & why it matters
  • Retail Cuts: Expected cutout and carcass breakdown
  • Pricing Your Grassfed Beef Products

 2:15 – 3 p.m.                    Experiences in Marketing Grassfed Beef
                                          Blaine Hitzfield, SevenSons Family Farm via internet, Roanoke, IN

  • GF beef direct marketing to consumers
  • GrazeCart website platform for direct marketers

3 – 3:45 p.m.                    Panel Discussion on Marketing GF Beef in Michigan
                                         Moderator Kable Thurlow

  • Grassfed Beef Producers & Marketers from Across Michigan                          

3:45 – 4 p.m.                     Conference Questions & Answers 
4 p.m.                                 Adjournment

Register

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