Pasture Based Beef Finishing

Workshops

Photo of a cow named Melinda with other cattle in the background.

Pasture Based Beef for Local Markets Workshops

With increased demand for pasture-finished beef, the University of Kentucky Cooperative Extension Service is holding workshops designed to help producers understand how to finish cattle on pasture-based systems, both pure grass and grain-on-grass. Each workshop consists of two meetings per location. The first meeting is primarily an overview of the grass-finishing process and covers the areas of production, marketing, and processing. The second meeting goes into implementation details of the various production and marketing systems. It will be a hands-on workshop evaluating the different production and marketing systems from the standpoint of resource and skills requirements, potential profitability, and risk management.

Producing Beef for the Local Market on Kentucky Pastures

This workshop, conducted by University of Kentucky Extension Specialists, will cover all phases of pasture based beef production, including: animal nutrition, forage systems, production, economics and marketing.

Workshop Schedule

Region Date Location
Western June 2-3, 2010 Muhlenburg County

Registration

Registration is open for the Eastern Region Workshop. Registration Fee is $10.00 at the door. The fee covers meals and materials. Please use the registration form or contact Sarah Lovett by phone at 850-257-7272 ext. 281 or email at sarah.lovett@uky.edu.

Handouts

Handout 1 - Profitability Evaluation for Pasture-Based Finishing Productions This presentation evaluates the profitability of some basic production models for pasture-finished beef production. Both spring and fall calving herds are evaluated as well as low and high winter gains. Tables show breakdown of expected costs and revenues. Greg Halich. Febrary 18, 2010.

Handout 2 - Profitability Evaluation for Pasture-Based Finishing Production Scenarios II This presentation evaluates the profitability of more complex production models for pasture-finished beef production. These include improved cool-season perennial pastures, summer annuals, and alfalfa. Both spring and fall calving herds are evaluated as well as low and high winter gains. Tables show breakdown of expected costs and revenues. Risk (variance in estimates) is introduced and is incorporated into the production models. Greg Halich. February 25, 2010.

Handout 3 - Marketing Locally Produced, Grass Fed Beef This handout begins with a focus on the market opportunities for directly marketing a locally produced beef product. Product types and marketing strategies are presented, and the session ends with an introduction of market planning. Lee Meyer. Febrary 18, 2010.

Handout 4 - Marketing Locally Produced, Grass Fed Beef This handout helps direct beef marketers target specific types of customers and deliver the appropriate type of beef product to each psychographic market segment. The pros and cons of alternate market outlets are discussed and the session ends with an analysis of market risk. Lee Meyer. February 25, 2010

Handout 5 - Direct marketing your own beef, what to expect! This handout looks at what is needed to get your meat to market and how to sell it. Gregg Rentfrow. Febrary 18, 2010.

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Last Update: October 20, 2010.