Released January 27, 2010
LEXINGTON, Ky. -- In the middle of the 20th century, the traditional method of raising and finishing cattle on the farm gave way to a newer concept of Midwest-based feedlots that could take advantage of low priced grain and improved transportation to finish and market beef in vast quantities. But half a century later, the traditional production model is beginning to reemerge.
Beef producers watching consumers' growing demand for locally produced products, and in some cases, for grass-finished beef, might be considering finishing their own cattle and marketing it locally. A University of Kentucky two-part Pasture-Based Beef Finishing Workshop will help them analyze their operations and explore the financial potential for locally finished beef.
--article continued on University of Kentucky news
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