1. Overview of Pasture to Plate Program 2016 DARRH BULLOCK UNIVERSITY OF KENTUCKY

2. Purpose Educate farmers on all post-weaning phases of cattle production ◦Receiving/Starting ◦Finishing ◦Carcass ◦Consumer

3. Purpose Educate chefs, butchers, industry leaders and consumers ◦Basic beef production ◦Basic feedlot management ◦Carcass characteristics ◦Healthfulness

4. Purpose In-service education ◦ANR ◦FCS ◦4-H, including volunteers Youth education opportunities

5. Procedures Purchase weaned feeder calves from varying backgrounds; various breeds include examples of dairy Feed in confinement from approximately 800 pounds to 1300 pounds

6. Procedures Still photo and video will be collected on all cattle at all stages of finishing and processing Cattle will be weighed and performance monitored at all stages of finishing

7. Procedures Slaughter cattle at same time point – this will likely result in some cattle being optimally finish, some being over finished and others being under finished Process example carcasses into wholesale and retail cuts

8. Procedures All carcasses will be graded to determine their USDA Yield and Quality grades Sample steaks will be collected from each carcass for sensory taste panel evaluation

9. Educational Program Educational classes will be held at the onset, midpoint and finish of the feeding period. Instruction on feeding, health evaluation, general management, environmental stewardship and marketing will be covered

10. Educational Program Educational classes will be help post- slaughter on carcass evaluation, carcass valuation, consumer preferences and trends and health facts on beef consumption

11. Target Audience ANR, 4-H/Volunteers and FCS Agent In-service Beef Producers ◦Conventional ◦Retained Ownership ◦Local Market Consumers – Chefs, Butchers, Industry

12. Take Home Messages - Understand proper feeding techniques and management to finish cattle - Understand basics of feeder and finished cattle evaluation - Understand basics of carcass evaluation - Understand consumer preferences - Beef part of a healthy diet

13. Logistics Locations: ◦Eden Shale ◦Princeton ◦Morgan County Must Register: http://www.kybeefnetwork.com/pasture-to-plate.html http://www.kybeefnetwork.com/pasture-to-plate.html Grouped based on interest if numbers allow

14. Session 1 - Receiving Dates: Princeton - April 14 Morgan - April 19 Eden Shale - April 20

15. Session 1 - Receiving Receiving Health Receiving Nutrition Receiving Processing Feeder Calf Purchasing Feeder Calf Evaluation

16. Session 2 – Midpoint (Early July) Health/Nutrition overview Ultrasound/Live Animal Evaluation Environmental Stewardship Live-animal Evaluation

17. Session 3 – Final Live (Mid September) Overview of Yield Grade and Quality Grade Assessment in Live Cattle Marketing Live-animal Evaluation

18. Session 4 – Carcass Evaluation (Late September) Yield Quality Grading Carcasses Sensory Taste Panel Evaluation Whole carcass cutout demonstration (Bone, Muscle, Fat) Carcass Evaluation

19. Summary Banquet (Evening of Session 4) Beef in a Healthy Diet Summary Report with visuals

20. Registration http://www.kybeefnetwork.com/pasture-to-plate.html Additional Information: Jake Gankofskie at jgankofskie@kycattle.org or 859-278-0899 jgankofskie@kycattle.org

21. Cooperating Entities University of Kentucky Ag Development Board Kentucky Beef Network Kentucky Cattlemen’s Association Kentucky Beef Council Kentucky Department of Agriculture USDA Forage Animal Production Research Unit

22. Questions? Darrh Bullock University of Kentucky dbullock@uky.edu