Beef 510 Program planned for March 23

The Ohio Beef Council, Ohio State University Extension and The Ohio State University Department of Animal Sciences will host a sequel to the Beef 509 educational program. Beef 510 will be a one-day event that features an elite group of well-known speakers covering industry topics, coordinated through the Ohio Cattlemen’s Foundation. Designed to accommodate a larger number of participants, Beef 510 will build on the original 509 program to enhance producer knowledge from the pasture to the plate.

Beef 510 will be March 23, 2013, at the Ohio State University Animal Sciences building. The program begins with registration at 8:30 a.m. and will include a barbeque beef lunch and plans to adjourn by 4 p.m.  Registration is $50 per person and is open to Beef 509 alumni and any interested individuals. Registration deadline is March 15 and early registration is encouraged as the program is expected to quickly reach its maximum of 75 participants.  Registration information is available at www.ohiocattle.org/events/beef-510, or by contacting Emily Griffiths of the Ohio Beef Council at egriffiths@ohiobeef.org or 614-873-6736.

510 Sessions Include:

Beef Industry Marketing – Past, Present,& Future

By Dr. Francis Fluharty, Ohio State University
This session will provide a look at domestic and global beef marketing from different historical perspectives. Trends in population, consumption, consumer demands, production, and processing will be addressed.

 

Carcass Value Exercise

By Dr. Henry Zerby, Ohio State University
Participants will evaluate a variety of beef cuts and quality grades as they would be presented at retail outlets. They will then see the cuts in their original quality and yield grades to demonstrate value differences and the economic importance of processing.

 

Chasing Marbling over the “Fiscal Cliff”

By Dr. Francis Fluharty, Dr. Henry Zerby, and John Grimes, Ohio State University Extension
The morning will conclude with a discussion about the important factors involved in creating highvalue beef carcasses. Nutrition, genetics, and fabrication individually and collectively will determine the ultimate value of the end-product. The importance of each cannot be underestimated.

 

Beef Industry Issues Management

By Season Solorio, Issues Management Director NCBA
Discussion on updated message testing language and resources available. Interactive “try this” language activity.

 

Meat Product Pricing

By Dr. Henry Zerby, Ohio State University
This session will provide participants the opportunity to match a variety of beef cuts and competing meat cuts with current retail prices. This exercise is designed to create an awareness of the pricing structure differences between cuts and between species.

 

The Market Place

By Dr. Henry Zerby, Ohio State University
The program concludes with an overview of the value differences of available proteins in today’s market. Discussion will focus on the many different outlets for meat products, value creation, and where beef fits in to the crowded and highly competitive battle for the consumer’s spending dollars.

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