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Producers Attend Beef Quality and Yield Grade Workshops
Ohio Ag Connection - 02/17/2020

The Pennsylvania Beef Council (PBC) hosted two workshops for producers to learn more about beef quality. Dr. Jonathan Campbell, Pennsylvania State University Meat Extension Specialist and Dr. Lyda Garcia, Ohio State University Assistant Professor in Meat Science were the headline speakers for the event. The goal was to bring producers together alongside meat scientists to understand the impact of genetics, feed, Beef Quality Assurance (BQA) practices and animal health can all have a hand in determining carcass quality. The speakers also covered grid-based pricing and how producers can achieve premiums on their beef.

With producer audiences in State College and Dunbar, Pa., the two speakers taught producers how beef carcasses are graded based on yield and quality.

Nearly 75 producers in total turned out for the workshops. Information provided helps producers make decisions on their operations to better meet the needs of their customers.

Dr. Garcia said, "it is important for you as producers to know what your customer is asking for. Not everyone wants a prime steak, but you must know what they want for you to meet their needs."

Both she and Dr. Campbell shared valuable tools for improvement based on their years of experience in the meat science industry.

Amanda Butterfield, a beef producer in Somerset County said, "My attendance at the Beef Quality Meeting has given a new perspective to take my beef operation to a new level. Dr. Lyda Garcia of The Ohio State University gave an enlightening presentation on focusing production on meat quality beyond our farm gate. Genetics, animal handling, animal welfare and diet all contribute to the dining experience and we must focus on our customer!"

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