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BEEF: Fulfilling Our Promise to the Consumer

Monday, June 6, 2011




Morning Sessions: BEEF is our Business!


BEEF and the Global Consumer
Dina Chacon-Reitzel, Executive Director
New Mexico Beef Council

Today's BEEF industry is dynamic and heavily driven by consumer demand and their preferences for a safe, wholesome, and consistent eating experience. Just what type of beef are consumer's seeking and where are markets expanding for U.S. beef? This general overview session sets the stage for BEEF day by providing participants with an overview of the global BEEF industry and their role as the Future Leaders of the industry.


The BEEF We Eat!
Dr. Jack Thomas, Extension Meat Specialist
Cooperative Extension Service, New Mexico State University

Have you ever wondered where your favorite cut of beef comes from? Camp participants will have the unique opportunity to fabricate a beef carcass into retail cuts that camp cooks will use to prepare a beef hardy menu for the week.


Managing the Quality of BEEF
Dr. John Wenzel, Extension Veterinarian
Cooperative Extension Service, New Mexico State University

Believe it or not, common sense management practices on the ranch are the key to producing safe, wholesome, and consistent beef. This session provides participants visual demonstration and discussion opportunities on the essentials of managing for better beef as outlined by the National Beef Quality Assurance Program.


Cowboyin' in the 21st Century
Dr. Manny Encinias, Extension Beef Cattle Specialist
Clayton Livestock Research Center, New Mexico State University

Reducing stress during handling has been shown to improve animal performance, health, and subsequently, beef quality. Participants will receive instruction on cattle handling techniques and system designs that promote improved cattle flow and reduce stress during gathering and handling on the ranch.


Afternoon Sessions: Building Better BEEF


We Are What We Eat
Dr. Eric Sholljegerdes, Assistant Professor Animal Science
New Mexico State University

A balanced nutrition program is an essential component of a beef cattle enterprise. At times, meeting nutrient requirements for beef cattle on ranches in arid environments can be challenging. This session will engage in discussion and demonstration of key points to develop a cost-effective nutrition program for the cowherd and weaned calves in the Southwest.


Welcome to the Future
Dr. Manny Encinias, Extension Beef Cattle Specialist
Clayton Livestock Research Center, New Mexico State University

Advanced technologies have, and will continue to provide BEEF producers a rapid route for genetic improvement. In this session participants will be exposed to the industry's most advanced, applied technologies (i.e. artificial insemination, embryo transfer, chute side ultrasound, and DNA testing) that promote the production of high quality beef to meet consumer demands.


Healthy Cattle Equals Better Beef
Dr. John Wenzel, Extension Veterinarian
Cooperative Extension Service, New Mexico State University

Producing healthy cattle improves production efficiency and profitability on the ranch. Participants will gain an understanding of how to build immunity in beef cattle, implement an effective vaccination program, and how to properly administer products to achieve the desired results.



Evening Sessions: Paving the Road

Stepping Up to the Plate
Kyra Grant, New Mexico Beef Ambassador
Fort Sumner, New Mexico

What is YOUR role as a future leader of the BEEF Industry? The National Beef Ambassador Program provides an opportunity for youth to educate consumers and students about beef nutrition, food safety, and stewardship practices of the beef industry. The current NM Beef Ambassador will close out a full day of sessions with a motivational and thought provoking presentation on 'Stepping Up to the Plate' to promote the BEEF Industry.