Summary
With local production of grass and grain fed beef becoming a growing topic in many communities a workshop aimed at teaching Extension Agents, agriculture professionals and farmers the fundamentals of producing locally grown beef was held on May 4, 2010, at the UGA Meat Science Technology Center (MSTC) in Athens, GA. This workshop was funded by the Sustainable Agriculture Research Education Professional Development Program and was designed to be a train the trainer program in cooperation with Mrs. Julia Gaskin, UGA Sustainable Agriculture Coordinator. The program had a total of 42 participants from north Georgia and represented Extension Agents and farmers who had a wide range of experience producing and finishing cattle for local customers.
Situation
The beef cattle industry in Georgia is an over $367 million dollar industry predominantly comprised of cow/calf operations. Cattle farms can be seen from the mountains of North Georgia to the plains of South Georgia. However, many people do not see or understand the daily routines for these farms. Typically, on most Georgia beef cattle farms, calves are sold at weaning, 5-7 months of age, to auction barns throughout the state. The calves are bought, grouped and shipped to the Midwest to graze at backgrounding/stockering operations until they can be placed in feedlots to be finished and sold to meat packers. In Georgia, there has been a movement of the concerned consumer to buy their meat locally grown. Farmers have adapted to this new demand to provide a product to these consumers. However, cooperative extension agents, agriculture professionals and farmers are not familiar with the management needs in stockering, finishing, processing, and selling a locally grown product such as beef.
Response
University of Georgia Cooperative Extension Agents Clay Talton and Lucy Ray, organized a workshop aimed at teaching Extension Agents, agriculture professionals and farmers the fundamentals of producing locally grown beef on May 4, 2010, at the UGA Meat Science Technology Center (MSTC) in Athens, GA. This workshop was funded by the Sustainable Agriculture Research Education Professional Development Program and was designed to be a train the trainer program in cooperation with Mrs. Julia Gaskin, UGA Sustainable Agriculture Coordinator. The workshop was a full day course and provided in depth education in the nutritional and forage needs of cattle in the stockering and finishing phases of beef production with presentations by Dr. Dennis Hancock, Forage Extension Specialist and Dr. Lawton Stewart, Beef Extension Specialist. Also, Dr. Alex Stelzleni, Assistant Professor of Animal and Dairy Science, demonstrated the use of ultrasound technology to determine finish condition and presented information to the group on muscle and frame scoring of cattle to assist growers in determining optimal finish conditions and weight. Lunch was served and followed with a video of the beef harvest process at the University of Georgia Meat Science Technology Center. Participants were then educated on Quality and Yield Grading by Dr. Dean Pringle, Associate Professor of Animal and Dairy Science, and Mr. Russell McKeith, Graduate Student of Animal and Dairy Science. Immediately following, a cut yield and fabrication demonstration was given by Mr. Ryan Crowe, MSTC manager, Dr. Dean Pringle and Clay Talton. To conclude the program, participants watched a presentation from the Georgia Department of Agriculture (GDA) and engaged in discussion on rules and regulations with Dr. Rex Holt and Mr. Glen Echols who represented the GDA.
Impact
The program had 42 participants, two states and 17 counties and represented Extension Agents and farmers who had a wide range of experience producing cattle for local customers. In a post survey, 78% of the workshop participants plan to increase their productivity based on the knowledge gained from this workshop. Of the participants, 69% acknowledged finishing and yield and quality were areas in which more education is needed. The program was well received and comments included, “the program was excellent” and “all of it was informative and enjoyable.” Overall, the first annual Locally Produced Beef Workshop was a huge success for Cooperative Extension as the attendees gained a considerable amount of information to expand their operations and gain a better understanding of the product they are producing. Extension specialist that participated in the discussion ranked this program as the most educational and informative program he has ever been a part of. Plans are being made to make this an annual program for locally grown beef producers.
State Issue
Agricultural Profitability and Sustainability
Details
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Year:
2010
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Geographic Scope:
Multi-State/Regional
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County:
Clarke
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Program Areas:
- Agriculture & Natural Resources
