By Blake Jackson
Cattle producers looking to enhance their knowledge of beef quality and market value will have the opportunity to attend the “Producing Quality Beef” workshops, taking place at three locations across Wisconsin in February.
These sessions will focus on the factors influencing fed cattle prices, findings from the latest National Beef Quality Audit, and strategies to improve beef production.
Each workshop will begin at 10 a.m. with insights from a cattle buyer on the characteristics that drive demand in today’s market.
Attendees will learn about physical traits that can either increase or decrease fed cattle value, as well as the impact of mud, manure, and gut fill on dressing percentage. Additionally, mobility and transport fitness will be discussed, emphasizing their role in cattle pricing.
A key segment of the workshop will review the National Beef Quality Audit, highlighting advancements in beef quality and areas where improvements are still needed.
Participants will also examine common quality defects encountered by packing plants and understand their effects on pricing and industry standards.
After lunch, sessions will focus on yield and quality grading, with a hands-on opportunity to measure ribeye area, back fat, and assign quality grades to beef ribs.
Discussions will cover feeding and management strategies that align with packer preferences, as well as pre-harvest factors affecting meat quality.
Workshop Dates & Locations:
- February 12: Bloomington Livestock Exchange, Bloomington, WI
- February 26: Altoona Equity Livestock Sale Barn, Eau Claire, WI
- February 28: Milwaukee Stockyards, Reeseville, WI
Workshops run from 10 a.m. to 3 p.m., with lunch provided. Attendance is free, but pre-registration is required at least seven days in advance. To register, visit https://bit.ly/3GSZtuJ or contact the Wisconsin Beef Council at (800) 728-BEEF (2333) or (608) 833-7177.
Photo Credit: gettyimages-sstajic
Categories: Wisconsin, Livestock, Beef Cattle