– Dr. Greg Halich, Associate Extension Professor, Livestock/Forages and Grain Crops Management, University of Kentucky
There has been a quickly growing consumer demand for Pasture-finished beef and the corona virus has added to this demand. Opportunities to direct market a higher value product is appealing to many producers. However, getting adequate growth to reach a “finished” state and addressing market issues can be major challenges. The workshops are led by Greg Halich at the University of Kentucky, and Ed Rayburn at West Virginia University. Both are extension specialists and long-time producers of pasture-finished beef. A producer panel on the last night will offer insights from the full-time producers’ perspective. Participants will receive a pasture-finished beef production manual and copies of all presentation materials. Hard copies of materials will be mailed to participants in VA, WV, and KY, and if available to other states. Electronic versions of the materials will be made available to everyone.
No Cost but need to REGISTER at: https://vaforages.org/event/pasture-finished-beef/
Workshop Details: Three concurrent sessions, 7:00 pm – 9:00 pm Eastern Time each day:
August 11:
- Pasture-finished beef production overview; Greg Halich, University of Kentucky
- Forages and grazing management; John Fike, Virginia Tech
- Marketing and processing
August 12:
- Cattle selection and winter management; Ed Rayburn, West Virginia University
- Marketing and processing; Kenny Burdine and Greg Halich, Univ. KY
August 13:
- Producer panel
- Putting it all together – Systems Approach; Greg Halich and Ed Rayburn