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Seminar to Discuss Quality Forages, Quality Meat for Producers

April 11, 2014
 
 

Forage and livestock producers who want to learn about the role forage quality plays in meat quality can attend the Indiana Forage Council seminar.

This year's seminar, Quality Forage-Quality Meat, will be held in conjunction with the Indiana Forage Council annual meeting April 24 at The Beef House Restaurant, 16501 Indiana 63, Covington.

The annual meeting starts at 4:30 p.m., followed by a dinner at 6 p.m. and the seminar at 7 p.m. Attendance at the annual meeting is not required for participation in the rest of the evening.

"The use of forages for the production of products, such as meat, milk and wool, from ruminant livestock, can be cost-effective if the proper quality of forage is being fed to the right class of livestock," said Keith Johnson, Purdue Extension forage specialist. "We will emphasize the role quality forage plays in calf and lamb weight gains."

Seminar speakers are Scott Royer of Royer Farm Fresh Beef, Lamb and Pork and Garret Miller of Hoosier Grassfed Beef. They will speak about how their businesses have succeeded in the production of meat for local and specialized markets.

Royer Farm Fresh, in Vermillion County, is a family farm that raises beef, lamb, chicken and eggs. The family continues to improve pasture productivity through rotational, multispecies grazing.

Hoosier Grassfed Beef, in Fountain County, is a family-owned farm that produces meat on fresh, green pasture whenever possible. Animals never receive grain or growth hormones, and the family uses no artificial preservatives for the meat.

Meeting and seminar participants should register by April 18 by contacting Lisa Green, lgreen06@purdue.edu or 765-494-4783. More information is available in the event flier, available online.

Source: Purdue University Extension

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