Bedford – The Pennsylvania Beef Council (PBC)
hosted two workshops for producers to learn more about beef quality. Dr.
Jonathan Campbell, PSU Meat Extension Specialist and Dr. Lyda Garcia, Ohio
State University Assistant Professor in Meat Science were the headline speakers
for the event. The goal was to bring producers together alongside meat
scientists to understand the impact of genetics, feed, Beef Quality Assurance
(BQA) practices and animal health can all have a hand in determining carcass
quality. The speakers also covered grid-based pricing and how producers can
achieve premiums on their beef.
With producer audiences in State College and
Dunbar, PA, the two speakers taught producers how beef carcasses are graded
based on yield and quality. Nearly 75 producers in total turned out for the
workshops. Information provided helps producers make decisions on their
operations to better meet the needs of their customers. Dr. Garcia said, “it is
important for you as producers to know what your customer is asking for. Not
everyone wants a prime steak, but you must know what they want for you to meet
their needs.” Both she and Dr. Campbell shared valuable tools for improvement
based on their years of experience in the meat science industry.
Butterfield, a beef producer in Somerset County said, “my attendance at the
Beef Quality Meeting has given a new perspective to take my beef operation to a
new level. Dr. Lyda Garcia of The Ohio State University gave an enlightening
presentation on focusing production on meat quality beyond our farm gate.
Genetics, animal handling, animal welfare and diet all contribute to the dining
experience and we must focus on our customer!”
For more information, please visit
www.pa-bqa.org. For questions related to producer programming please
contact Courtney Gray, PA Beef Council’s Director of Producer Communications, firstname.lastname@example.org