Cattlemen seek 'ins and outs' of their product

By MANDY SPIKES | Central Texas Edition

January 22, 2004 -- Producers wanting to gain information on the process of beef quality and consistency have the opportunity to do so through the informative Beef 706 program. This program, which is a joint venture sponsored by the Texas Beef Council and held at Texas A&M University, teaches participants every aspect of beef production.

"Our program targets not only producers, but those involved with the sale barns, feedlots, as well as some packers," explained Davey Griffin, one of the presenters of the program. Griffin, along with colleague Dan Hale and other presenters, discuss with participants different segments of the cattle industry.

"We feel that producers must know what is happening to their product when it leaves their farm. Producers are the experts of their given segment, but they might not have a better grasp of another segment. This helps give them some insight so that they can get a grasp on the bigger picture of this industry."

With recent information on mad cow disease being brought to light in the U.S., Griffin stated that they will eventually add another lecture to the program which will address this issue. At the present time, there is a small amount of information they are giving participants.

"Right now, we are just telling them the changes that are taking place to show the impact of this disease in terms of both product and money." He added since the information on mad cow keeps changing, they have not had an opportunity to build a part of the program for this issue.

Beef 706 is a great program, Griffin stated, because not only are producers learning more about the industry but they are able to discuss it during the program. "Discussion among the participants is just as important as the program itself.

"The Beef 706 program is a good place for producers to interact with other producers," he explained.

"Many producers who have attended the program in the past tell me that the best part of the program is that they get the hands-on experience in the cutting room. Most of them never have had the opportunity to do that.

"I feel that this is a great program, because we are really able to help producers in the state of Texas," Griffin said.