Beef 706 programs focus on quality end-product

ALPINE AND LUBBOCK — Two Beef 706 programs were held this summer to provide cattle producers with information that could help them produce more consistent and high quality beef.


Clay Eastwood, animal science graduate student, instructs participants of the Beef 706 workshop on proper cutting. (Photos courtesy of Texas A&M Meat Science.)

The Texas A&M AgriLife Extension Service, the Texas Beef Council and Sul Ross State University conducted Beef 706 on the Sul Ross campus at Alpine on June 29-30. About 20 cattle producers, mostly from West Texas, participated in the program to increase their knowledge of the end-products of beef production. Participants were presented information ranging from live cattle evaluation to harvesting and from grading to fabrication as well as effective stockmanship.

“Delivering a safe, consistent, quality product is the best way to increase beef consumption. Producers should be aware that the day-to-day management of their cattle, whether we’re talking about branding, weaning, handling or even vaccination plans, all impact the quality and wholesomeness of beef,” according to Beef 706 promotional material.

Instructors were Dr. Dan Hale, Dr. Davey Griffin, Dr. Bruce Carpenter and Clay Eastwood from the Texas A&M University Department of Animal Science; Dr. Paul Will and Todd Sharron from the Sul Ross State University Department of Animal Science; and Jason Bagley, Senior Manager, Beef Quality and Exports with the Texas Beef Council.

The second program was designed for youth involved or interested in cattle production. The 2015 Youth Beef 706 was held at Texas Tech University in Lubbock on July 6-7. The program was sponsored by the Texas Beef Council and was conducted in partnership between Texas A&M University Department of Animal Science and Texas Tech University Department of Animal and Food Sciences.

The course welcomed 16 youth and adult participants who toured a feed yard, participated in hands-on live cattle and ultrasound evaluation, carcass grading, and carcass fabrication. Also, the youth participated in leadership development activities.


via Texas A&M Meat Science

For more information regarding news from the Department of Animal Science, College of Agriculture and Life Sciences, Texas A&M University, please contact Courtney Coufal at or (979) 845-1542.

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