April 9 – 10, 2018 – Texas A&M University, College Station, Texas
Dear Texas Beef Producer,
Do you consider yourself a cattle producer or a beef producer? You may consider yourself both. But ultimately your cattle will be harvested, sold through a retail or food service outlet, and enjoyed by a consumer. Being a beef producer is not something we think about on a continual basis, but we probably should.
Beef 706 is a Beef Checkoff funded program available to you! You can learn about beef quality and safety issues and how they affect your operation. By attending Beef 706 you will have a unique opportunity to not just see, but to experience the quality challenges facing the beef industry. You will learn what factors affect beef’s palatability and get information to help you utilize your herd’s genetics, feedyard performance, and carcass characteristics. In addition, you will work with other Texas beef producers to fabricate a carcass with the help of a cutting instructor. By the time you leave the program you will have created a new network of industry professionals. I hope you will take advantage of this opportunity to learn more about your beef industry.
Jason Bagley, Texas Beef Council
This program is paid for by your Beef Checkoff dollars. There is no additional charge for this class or your meals. You are responsible for your lodging, if needed.
Please call (979) 846-0300, Ramada BCS, 506 Earl Rudder Fwy South, College Station, Texas. Ask for Texas Beef Council/Beef 706 room block to receive the rate of approximately $90.00/night plus tax. Reserve room by March 9, 2018.