Released September 1, 2010
COLLEGE STATION, Texas - Seldom does a cattle producer get an inside look at how their calves are processed and shipped to the retail meat case.
However, a group of producers recently got that unique opportunity - and came away learning a lot more about what happens to their cattle once they leave the ranch - at the recent Beef 706 program.
The program, sponsored by the Texas AgriLife Extension Service and the Texas Beef Council, had a group of Brangus producers come to College Station to learn how cattle are graded, fabricated and packaged before being sent to the retail meat case.
"Beef 706 is a program that helps teach cattle producers about the food side of their industry," said Dr. Dan Hale, an AgriLife Extension Service meat specialist and workshop coordinator. "The goal is to see transfer from steer to a carcass and finally as retail cuts sold to the consumer. They are taught during the process not only how to evaluate a live steer, but also carcasses. They follow a steer all the way through the process and learn where the value cuts are in an animal."
--continued on Texas AgriLife Extension news
--30--
