I attended the Beef 706 held at Sul Ross in Alpine June 29 & 30th, 2015 in Alpine, Texas. Instructors Dr. Dan Hale and Davey Griffin did a great job covering the following topics:
- Evaluation Beef Carcasses & Live Cattle
- Review Video of the Market Finished Steers & Heifers
- Beef Carcass Quality and Yield Grading
- Review the Beef Harvest Procedure
- Video Plant Tours: Sam Kane & Cargill/Plainview
- Fabricate the Hindquarter & Value Added Cuts
- Managing Feeder Calves for Beef Cattle Quality
- Genetic Selection Programs & Tools for Beef Cattle Quality
- Factors that Impact Marbling
- Evaluating Market Cattle Grid Buying & Branded Programs
- Evaluating the Eating Appeal of the Beef Meat Products
It's a great program and as a restaurateur rarely do you get a chance to cut up a whole carcass, we are used to working with boxed beef. For more info on Beef 706 program http://meat.tamu.edu/extension/beef-706/#.VZK7PU2h2Uk
