This Week’s Headlines
Va. Extension offering Master Cattleman courses
By JANE W. GRAHAM
(Sept. 13, 2016) Virginia beef cattle producers have the opportunity to participate in two separate Master Cattleman courses this fall.
One is the 2016 Master Cattleman Course for those who have not taken it.
The other is the 2016 Advanced Master Cattleman Meats Course for those who have completed the first course.
Virginia Cooperative Extension is offering the Virginia Master Cattlemen program at two locations in Southwest Virginia, Abingdon and Stuart.
The dates in Abingdon are Oct, 6, Oct. 20, Oct. 27, Nov.3, Nov. 10, Nov. 17 and Dec. 1.
The course will be taught in Stuart Oct.3, Oct. 10, Oct. 17, Oct. 24, Oct. 31, Nov. 7 and Nov. 14.
The class sessions run from 6:30 to 8:30 p.m. Cost of the course is $50.
Those interested in this program can call Washington County Extension Agent Phil Blevins at 276-676-6309 or Patrick County Extension Agent Travis Bunn at 276-694-3341.
The 2016 Advanced Master Cattleman Meats Course is offered Oct. 21-22 at Virginia Tech with events at the Alphin-Stuart Animal Science Arena and the VT Meat Center.
This workshop will center on the meat side of the cattle business and is entitled “It’s All about the Final Product.”
It is planned for those individuals who have been through the Virginia Master Cattleman Program. Cost is $50 per participant.
Friday’s session starts with registration at 8:30 a.m. and opens with Jason Carter of Virginia Cattlemen’s Association discussing “Our Beef Supply.”
Other topics for Friday and their presenters are as follows:
• “Beef Cattle Growth and Factors Affecting Carcass Composition”, Dr. Scott Greiner, VT Extension beef specialist
• “Fed Beef Cattle Evaluation,” Dr. Greiner;
• Demonstration of beef harvest and food safety procedures, VT Meat Center Staff;
• Federal beef inspection, Virginia Department of Agriculture and Consumer Services Inspector;
• Beef safety and handling exercise, Dr. Rob Williams;
• Beef carcass anatomy, VT Meat Center Staff;
• Beef carcass grading systems, Dr. Greiner;
• “What Can the Virginia Beef Industry Council (VBIC) Do for You?”, the VBCI; and
• Factors Affecting Beef Palatability and Sensory Evaluation.
Lunch and dinner are included in the schedule for the day.
The program day Saturday will start at 8 a.m. at the VT Meat Center.
• Topics include Beef wholesale cut fabrication lab (forequarter hands-on in teams;
• Collect quality and yield data on carcasses; and
• Beef wholesale cut fabrication lab (hindquarter).
Lunch is included in the schedule as well. The session ends at 3 p.m.
Organizers report the program is being held at Virginia Tech due to the need for slaughter and meat processing facilities and animals to use for the program.
Due to limited space the program is limited to the first 20 registrations received.
Checks are to be made payable to the Southwest VA Ag Assn. and mailed to Washington County Extension c/o Phil Blevins, 234 W. Valley St., Suite B, Abingdon, VA 24210.
The joint sponsors are the Virginia Beef Industry Council and Virginia Cooperative Extension.