Beef cattle producers who want boost their profit potential and become more competitive in the cattle industry can learn how by attending the 2014 Ohio Beef Cattle School series Jan. 28, Feb. 18 and March 11, 2014, 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 factors that influence reproduction efficiencies and grazing, 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.
"We hope to equip producers with the information they need to keep them competitive in the beef cattle business and help them make their operations more profitable," Grimes said. "Right now, beef is a high-priced commodity because of supply and demand and producers need to implement production practices that will insure that the beef they produce is a good, quality product to eat.
"We want to help producers take advantage of the fact that because of supply and demand issues impacting the beef industry now, prices for beef are high and grains and feed prices are going down. We also want to encourage folks to remain in the business and expand where possible."
The program will be taught by Ohio State University 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. 28 with a presentation on how to improve efficiencies of the breeding herd through health and nutrition, Grimes said. The discussion will focus on emphasizing proper nutrition and vaccination programs that will optimize overall herd performance level.
Reproduction and genetics will be covered during the Feb. 26 program. The discussion will focus on how to produce more high quality calves in a shorter amount of time, he said.
Storage and grazing techniques will be covered during the March 19 program. The discussion will focus on storing forages economically, improving grazing efficiencies and how to extend the grazing season.
Participants who attend all three beef school sessions will receive adequate training to be certified for the Ohio Beef Quality Assurance Program, which is part of a national program that offers sound management practices and guidelines for beef cattle production, Grimes said.
The beef quality assurance training and certification, which includes livestock handling and animal welfare programs, provides cattle producers the tools they need to raise the safest, highest-quality beef they can while making their operations more efficient and productive, he said.
Beef school participants can get credit for their classwork by attending all three sessions, Grimes said. Participants wishing to become certified for the program will pay a $20 certification fee to complete the process.
