Beef 706 Program
April 7-8, 2020
Register by April 1, 2020
At Texas A&M University Campus in College Station
Registration – http://agriliferegister.tamu.edu/Beef or 979-845-2604
This is a flagship educational activity of the Animal Science Department and the Texas Beef Council entitled BEEF 706. Each session of Beef 706 involves approximately 30-40 participants from various segments of the beef industry. They learn about the importance of producing a more consistent and high quality beef product through a series of hands-on lessons presented by various meat science faculty, staff and graduate students.
For example, the participants are divided into groups, allowed to select live cattle (through video) and then follow those cattle through grading and a hands-on cutting session which allows the participants a chance to experience first-hand the differences encountered in carcass composition and meat quality and profitability. Their resulting information is then evaluated in terms of the value differences calculated between animals. Participants will see cattle value from market steer to fabricated boxed beef.
In surveys, close to 100% of the 5000 attendees over the past twenty-six years responded that the information they learned in the course will save them or make them more money. They also regularly responded that they will change some management practices based on what they learned in Beef 706.
The Texas Beef Council pays for the majority of the course; therefore, you pay $50 to register in a program that costs over $500 per participant to conduct. Participants will be provided transportation via buses while at the Beef 706 Program. The workshop will be held at the Kleberg Center and Rosenthal Center on the Texas A&M University Campus in College Station. There will not be parking available for your car on campus. The deadline to register is April 1 and there is no walk-up registration.
Bring a sweatshirt to wear in the cooler area of the Rosenthal Center. Must wear long pants and closed toe work shoes. You will not be able to wear watches and jewelry during the meat evaluation and fabrication portions of the program.
