Penn State Beef Cattle Short Course Celebrates Another Year

Penn State University hosted the 7th annual Penn State Beef Cattle Short Course in October of 2022.

What is the Beef Cattle Short Course?

Each year, I, Dr. Tara Felix, organize the course with the help of Dr. Jonathan Campbell, Penn State Extension Meat Specialist; Ben Williamson, Livestock Judging Team coach; and Mr. Glenn Myers, Penn State Meat Lab manager. Educational efforts through the program are supported by nearly 100 years of combined Extension experience from these folks as well as long-time Extension Educators, Cheryl Fairbairn, Dave Hartman, and Dustin Heeter. These faculty and educators strive to ensure the two days spent at University Park provide quality content and take-home messages to those in attendance. The long-standing nature of this course speaks to the quality of education that producers can expect to receive from the course.

Since its inception, this course has been supported generously with funding from the Pennsylvania Beef Producers Working Group, and with dedicated time and teaching by the Extension faculty and educators previously mentioned. But at its core, the Beef Cattle Short course is a course designed with input from producers for producers. Many of the topics presented each year stem from comments in previous years' evaluations. However, one component of the course remains the same each year: participants evaluate live cattle and then see the carcasses from those same cattle the following day. Many producers do not have the opportunity to view carcasses from the cattle that they send to the butcher shop. This course gives folks that opportunity. Throughout the 2-day course, producers are guided step-by-step through cattle and carcass evaluation and the benefits and disadvantages of the live sale versus grid pricing structures.

In addition to the live animal and carcass evaluations covered each year, external speakers discuss topics relevant to the needs of Pennsylvania cattle producers. This year Dr. Robbi Pritchard, Annawan Cattle, LLC, of South Dakota shared his insights by reviewing his 40+ years managing and feeding cattle for beef production. Dr. Pritchard started by discussing calves at birth, pushing participants to think about the impact of colostrum quality on the young calf and how that impacts future beef production. His point being, if we expect the dam to raise a healthy calf for us, we need to be sure she has enough groceries, including protein, to produce a quality colostrum for that calf. While Dr. Pritchard spoke at length about feeding, he also encouraged producers to remember that feeding alone cannot be the sole priority of a birth to harvest program. To quote his presentation, "Feed can’t fix inadequate genetics". Producers raising beef for a custom program need to think about quality across the farm from genetics to feeds, and even aesthetics, in order to ensure repeat customers to the business.  

Two days away from the farm can feel like a long time when you have a to-do list as long as most farms. However, when one family, in their 3^rd year of attendance, was asked: Why do you keep coming back? They simply smiled and responded, "We learn something different every year! And, this was the best course yet. We can't wait for next year." The course is a commitment to producers and their profitability. The producers that come year after year, and even those that just come one year, have entrusted us with a precious 36 hours of their life. In my opinion, I cannot afford to let those producers down when they have made a more valuable commitment of their time.

If you have not yet taken the opportunity to participate in the Penn State Beef Cattle Short Course, look for the chance next October. The evaluations are in and folks say "It's worth it!", even when they are just raving about the food. Registration to the course is limited to 60 individuals, to ensure access to all hands-on aspects of the program. This year, the course was full 2 weeks before it was offered. Stay tuned and watch your Penn State Extension invitations by mail or email next year to be sure you do not miss out on this program.

Published first in Keystone Cattlemen's Magazine