OSU Extension Offers Beef Cattle School Jan. 27, Feb. 10 and 24

OSU Extension Offers Beef Cattle School Jan. 27, Feb. 10 and 24

Beef cattle producers who want boost their profit potential and become more competitive in the cattle industry can learn how by attending the 2015 Ohio Beef Cattle School series Jan. 27, Feb. 10 and 24, taught by experts from Ohio State University’s College of Food, Agricultural, and Environmental Sciences.

The three-session program covers a broad range of topics including management decisions that a producer can make to take full advantage of the beef economic outlook in the present and for years to come, said John Grimes, beef coordinator for Ohio State University Extension and a member of the OSU Extension Beef Team.

The overall goal of the program, he said, is to help producers expand their beef operations and take advantage of the increasing consumer demand for high quality beef products.

“Rapidly changing forces are constantly shaping the beef industry's landscape, and successful producers need to stay abreast of changes to remain competitive,” Grimes said. “Lower corn prices, improved pasture conditions, smaller beef cow herds and increased domestic demand combined to help beef cattle producers experience record prices for beef this year.

“We want to help equip producers with the information they need to keep them competitive in the beef cattle business and help them make their operations more profitable.”

The program will be taught by OSU Extension and Ohio Agricultural Research and Development Center researchers and educators. OSU Extension and OARDC are the outreach and research arms, respectively, of the college.

The beef cattle school kicks off Jan. 27 with a presentation on “Capitalizing on the Historic Beef Economy” and “The Future of Antibiotic Use in Beef Cattle,” Grimes said.

“Sustainable Beef Production” and “Manure Management and Fertilizer Application Issues for Beef Producers” will be covered during the Feb. 10 program, he said.

“Beef Animal Handling and Facility Design” and “Forage Evaluation and Making Quality Dry Hay, Balage and Silage” will be covered during the Feb. 24 program, Grimes said.

Each workshop begins at 7 p.m. and will be broadcast via Internet and can be viewed at several host locations statewide and in one location in Indiana. The locations are listed below. Participants should contact the site they want to attend to determine whether there is any registration or fee required to attend.

Source: Ohio State University

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