Last year’s inaugural conference was attended by more than 60 beef producers, said Dr. Rick Machen, AgriLife Extension beef cattle specialist in Uvalde and conference coordinator.

“Judging by the comments from last year’s participants, it was a huge success,” Machen said.

“We’re excited about the lineup of speakers we will have for this information-sharing opportunity. As soil moisture improves and forages begin to recover, now is the time to re-evaluate forage and beef production systems.”

Machen said the conference will cover a broad range of important topics pertaining to grass-fed beef production and is open to both beef producers and consumers.

The following topics will be discussed:

  • overview of the beef industry
  • defining natural, grass-fed and organic beef
  • growing forage – the fundamentals
  • cattle types suited for grass-fed beef
  • forage-based nutrition for cattle
  • preventative herd health
  • handling cattle for wholesome beef
  • carcass fabrication
  • consumers and their expectations
  • marketing a unique product
  • economics and sustainability

“In addition to traditionally produced beef, products from natural, grass-fed and organic production systems are important contributors to the beef market. We welcome both the beef producer and interested consumers to attend this conference and learn more about this segment of the industry,” Machen said.


As a highlight, this conference will feature carcass demonstrations, allowing producers to learn about fabrication methods and retail cuts, Machen said.

Cost is $250 through May 15 and $300 after. The conference will be held at both the Rosenthal Meat Science Building and the Louis Pearce Pavilion on the Texas A&M campus. To register online, click here and enter the keyword “grassfed.”  end_mark

Dr. Davey Griffin, Texas AgriLife Extension Service meat specialist, discusses beef fabrication methods with participants at the 2011 grass-fed beef conference held at Texas A&M University, College Station. Photo courtesy of Texas AgriLife Extension Service; photo by Blair Fannin.