Ohio's cattle ranchers are gearing up for a season of learning! The Ohio State University Extension Beef Team is hosting its annual winter webinar series, diving deep into best practices for producing high-quality, profitable beef targeted directly to local consumers.
Running from January to April, each session on the third Thursday of the month will tackle a critical aspect of the farm-to-table journey. Topics range from strategic genetic selection and planned calving schedules to optimizing feed for specific harvest dates and mastering the art of retail versus wholesale sales.
The series culminates in April with a unique producer roundtable, featuring four experienced professionals representing diverse approaches to local beef marketing. Attendees can glean valuable insights from:
Krysti Morrow (Rocky Knob Farms): Shipping pasture-raised and grain-finished meat nationwide, showcasing innovative direct-to-consumer strategies.
Brad Berry (Berry Family Farm): A seventh-generation farmer bringing grass-fed and non-GMO grain-finished options to central Ohio's farm markets.
Lindsey Hall (Maplecrest Farms): Transitioning from freezer beef sales to a full-fledged retail store offering diverse meats and groceries, including joining the prestigious Certified Angus Beef® program.
Dale Phillips (Phillips Meat Processing): Representing the processing side, this family-owned business employs virtual grading technology and boasts a wide range of fresh, smoked, and prepared meat products.
Whether you're a seasoned rancher or just starting your local beef venture, this winter webinar series promises valuable knowledge and networking opportunities. Don't miss out! Register today at go.osu.edu/beefschool24 and unlock the secrets to thriving in Ohio's thriving local beef market.
Photo Credit: Ohio State University
Categories: Ohio, Education, Livestock, Beef Cattle