BEEF 706 Agenda
Day 1 Rosenthal Meat Science Center
7:00 am Meet the Buses at the Hotel
7:15 am Arrive at the Kleberg Center TAMU Campus
Introduction and Purpose – Jason Bagley
7:30 am Evaluation Beef Carcasses – Dan Hale
8:15 am Live Cattle Evaluation – Jason Cleere
9:45 am Review Cattle Harvest – Ray Riley
10:30am Review Video of the Market Cattle – Dan Hale
10:45am Hands-on Beef Grading – Dan Hale
11:15am Introduction to Meat Cutting – Davey Griffin
12:15 Lunch
1;00 pm Suit-up and Begin Fabrication
1:30 pm Fabricate the Forequarter – led by Davey Griffin
3:30 pm Fabricate the Hindquarter – led by Davey Griffin
5:00 pm Load-up on Buses and Move to TAMU Beef Center
5:30 pm Effective Stockmanship -Ron Gill
6:45 pm Prime Rib Dinner
7:45 pm Buses Return to Hote
Day 2 Rosenthal Meat Science Center
7:30 am Meet the Buses at the Hotel
7:45 am Arrive at the Rosenthal Meat Science Center
Genetic Selection Tools – Andy Herring
9:00 am Factors Impacting Feeder Calf Quality -Ron Gill
10:00 am Break
10:15 am Eating Appeal of Beef – Rhonda Miller
11:30 am Review Eval Cattle & Grid Buying Programs – Dan Hale
12:00 Lunch
12;30 pm Finished Steer to Boxed Beef Value – Davey Griffin
1:30 pm Program Adjourn (Buses Returns to the Hotel)
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