Writer: D'Lyn Ford
LAS CRUCES - Ranchers, retail dealers, restaurateurs and others in the beef industry learned more about pricing live animals and carcass beef at a recent workshop at New Mexico State University in Las Cruces.
The three-day Beef 101 Workshop gave participants a chance to estimate quality grade and yield grade on live animals, and to gain hands-on experience in breaking beef cattle carcasses to both wholesale and retail cuts.
Workshop sessions were conducted by Charlie Fallon, Monfort, Inc., Dumas, Texas; John Spradling, Texas State Technical College, Waco, Texas; and Neil Burcham and Jack Thomas, both from NMSU. Topics included beef cattle growth processes, beef palatability, beef quality assurance programs and imports and exports.
"This was one of the most informative and fun workshops we've had the opportunity to conduct," said Ron Parker, beef cattle specialist with NMSU's Cooperative Extension Service.
"The course wouldn't have been possible without sponsorship from Pfizer Animal Health and the New Mexico Beef Council."
Feedback from those attending the workshop was positive, he said. People from different industries indicated that the workshop gave detailed instructions and provided an "excellent panel of experts."
Parker said the workshop may become an annual event.
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