Beef Cattle Industry Terminology, Ranching Basics Explained, and Fundamental Meat Overview

Dr. Ronald Gill is professor and Extension livestock specialist for Texas A&M AgriLife Extension. In addition, he serves as Associate Department Head and Program Leader for Extension animal science faculty. Gill continues to provide leadership in Extension programming related to animal well-being and low-stress livestock handling and assists in providing leadership to statewide programming efforts for Beef Safety and Quality Assurance programming. Other interests include beef cattle and equine nutritional management and value-added marketing. Gill is a member of the beef cattle and equine sections in the Department of Animal Science. He earned his bachelor’s and master’s degrees from Angelo State University and his doctorate from Texas A&M University.

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Exploring changes in consumer behavior and how the Beef Checkoff is adapting messages and education to meet these evolving needs.

Director of Consumer Marketing for the Texas Beef Council

Senior Manager, Agriculture Communications & Education for the Texas Beef Council

The Beef Checkoff was established as part of the 1985 Farm Bill and is a $1 per head assessment on the sale of cattle. It’s a national marketing and research program funded by America’s cattle farmers and ranchers. Cattle farmers, ranchers and importers direct the national checkoff program, which uses funds toward research and promotion efforts designed to increase domestic and/or international demand for beef. The Cattlemen’s Beef Board and USDA oversee the collection and spending of these beef checkoff funds. Texas cattlemen and women voted in a referendum in June 2014 to establish a state-level beef checkoff program to further support Checkoff activities in Texas. The Texas Beef Checkoff program is funded through a $1 per head assessment on the sale of cattle in Texas. The funds are managed in accordance with Texas law by a council of 20 cattle producers, known as the Beef Promotion and Research Council of Texas (BPRCT). TBC serves as a contractor to the BPRCT. Collections for this program started in October of 2014.

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Livestock can be part of a climate solution, while continuing to feed a growing population. This story runs counter to mainstream narratives, but if we look at how methane actually warms the planet, we can see clear paths to how animal agriculture can not only stop contributing to climate change, but also help mitigate other sources of greenhouse gases.

Dr. Ronald Gill is professor and Extension livestock specialist for Texas A&M AgriLife Extension. In addition, he serves as Associate Department Head and Program Leader for Extension animal science faculty. Gill continues to provide leadership in Extension programming related to animal well-being and low-stress livestock handling and assists in providing leadership to statewide programming efforts for Beef Safety and Quality Assurance programming. Other interests include beef cattle and equine nutritional management and value-added marketing. Gill is a member of the beef cattle and equine sections in the Department of Animal Science. He earned his bachelor’s and master’s degrees from Angelo State University and his doctorate from Texas A&M University.

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How the outlook for beef and protein consumption and customer engagement changed in 60 days and how the industry is adapting now and planning for the future.

• Brick and Mortar
• E-Commerce
• Consumer Awareness
• Industry Advocacy

Matt Walters is the Director of Meat Procurement for H-E-B Grocery with 27 years of experience in the Meat industry starting as a meat cutter. He has since had roles in store operations, regional leadership, manufacturing leadership and procurement.

Join Chef Jess DeSham Timmons as she guides us through all things steak. Wood fire grilling, cast iron searing, seasoning, aging, and choosing the cuts that are exactly what you’re looking for. Don’t miss out on an opportunity to see your meal all the way from the hoof to your plate from someone that knows her way around a cutting room and a fire.

• Meat selection (what you look for and what does it mean grass-fed, wet-age vs dry age, etc.)
• What’s the different cut of steaks
• Insight into preparation
• Cooking & serving

Jess DeSham Timmons is the Chef/Partner of Cherry Block Craft Butcher and Kitchen. She attended the Culinary Arts program at Art Institute of Houston, and her career in the restaurant industry has spanned over two decades as the former Corporate Operations Manager at Landry's, Inc., President of The Republic Country Club, Partner at The Caboose BBQ and Owner/Chef of Camellia Monday Consulting. She is also a founding Member and part of the Advisory Board of Foodways Texas, which is a group that is committed to preserve and record the history and rich culture of food in Texas. Jess and her husband Johnny have two young men, Cooper and Carson (Chile to those that know), that are avid competitors on the baseball field. When you don’t find her in the restaurant, she’s likely in the bleachers somewhere along the Gulf Coast.

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How do I tell if my cows are getting adequate nutrition? Visual indicators to help you manage your cows.

• A demonstration on how to body condition score cows and use it as a tool to manage nutrition. Nutrition has the greatest impact on breeding rates in cows and can affect the bottom line.

Dr. Jason Cleere is associate professor and Texas AgriLife Extension beef cattle specialist, stationed at Texas A&M University in College Station, where he develops and implements Extension educational programs to increase production efficiency and profitability of Texas beef cattle producers. He also serves as coordinator of the Texas A&M Beef Cattle Short Course, which attracts more than 1,400 participants to campus each August. He is also a faculty member of the beef cattle section in the Department of Animal Science.

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Midyear outlook of where we are in the cattle market cycle and what to expect on the horizon. Also, trade and policy issues have definitely been a hot topic over the last 4 months

Dr. David Anderson is a Professor and Extension Economist in the Department of Agricultural Economics at Texas A&M University. His extension education and research activities are in livestock, and food products marketing and agricultural policy. He is the Texas A&M AgriLife Extension Livestock and Food Products Marketing economist. Dr. Anderson’s program has focused research on livestock markets and the impact of alternative farm programs on the livestock, dairy and crop sectors of agriculture. Recent extension programs have focused on livestock market outlook and farm programs. He currently teaches Ag. Econ. 614 which is an applied policy analysis course, primarily for M.S. students. Dr. Anderson received two degrees in agricultural economics at the University of Arizona and earned a Ph.D. in agricultural economics at Texas A&M University. Prior to returning to Texas A&M in 1996, he was a livestock economist at the Livestock Marketing Information Center for two years. He has received awards for Professional Excellence from the American Agricultural Economics Association, the Outstanding Extension Program Award from the Western and Southern Agricultural Economics Associations, and the TAMU Deputy Chancellor’s Distinguished Performance Team Award for Research and Extension.

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Discussion on how the nutrition in beef affects adolescent growth and how the industry can influence or increase consumption in our youth.

Randi Boleman, PhD, RD, LD holds three degrees from Texas A&M University; a B.S. in Animal Science, and M.S and Ph.D. in Food Science. During her graduate work, her primary focus was in processed meats, and her thesis and dissertation on predicting beef tenderness. Randi has been a volunteer with HLSR for 21 years and currently serves as Chair of the Communications & Special Services committee.

After the conversion of a steer to a beef carcass, how is it further converted into beef for retail and foodservice? How much of what is actually produced? Davey Griffin will lead a discussion on beef grading, fabrication yields and how cuts are utilized by different segments of the retail and foodservice industries and how that has changed in the last few months.

Professor & Extension Meat Specialist, Department of Animal Science, Texas A&M University
Dr. Davey Griffin is a professor, Extension meat specialist, and a member of the meat science section in the Department of Animal Science. After receiving his bachelor’s and master’s degrees from Texas A&M University, he accepted employment with Oscar Mayer Foods Corp. in Madison, Wis. In this position he conducted special projects for the quality assurance division and as a sales and marketing specialist in Montgomery, Ala. Griffin returned to Texas A&M University to complete his doctorate, and coached the TAMU Meat Judging Teams in 1983, 1984 and 1986.

Griffin serves as a liaison between industry, commodity groups, medical and dietary professionals and Extension personnel to provide research information and technology. His key program and interest areas include cutability and composition of carcasses associated with value-based marketing, current consumer issues concerning meat and meat products, youth development and cooperative research projects.

Professional memberships include the American Meat Science Association, the American Society of Animal Science and Phi Tau Sigma. In 2003, Griffin was elected to the board of directors for the American Meat Science Association. He also received the 2003 Vice Chancellor’s Award in Excellence for his contributions as part of the Extension Beef 101 Team.

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This presentation will provide a brief description of the management strategies that occur on a ranch throughout a year using an example ranch set in East Texas. Four key management plans for the ranch will be discussed. Additionally, a month by month guide of what is going on for the example used will be presented.

• Forage Management Plan
• Breeding and Calving Season Plan
• Herd health Plan
• Marketing Plan

Associate Professor and Extension Beef Cattle

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For Texas agricultural landowners, it is always a concern as to what liability may arise if someone is injured on the landowner’s property. This session will discuss landowner liability and offer steps that rural landowners can take to protect their operations.

Associate Professor and Extension Specialist in Agricultural Law
Tiffany’s focus is on providing legal information to Texans involved in the agricultural industry. Her primary focus includes landowner liability, agricultural leases, water law, estate planning, eminent domain, and Right to Farm issues.

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Roundtable discussion of Cattle Industry issues with leaders from the National Cattlemen’s Beef Association, Texas Cattle Feeders Association, and Texas & Southwestern Cattle Raisers Association. Discussion will be lead by Kelley Sullivan Georgiades.

• Kelley Sullivan Georgiades, Co-Owner - Santa Rosa Ranch, TSCRA Director and Board Member of the Texas Beef Council

• Collin Woodall – CEO, National Cattlemen’s Beef Association
• Ross Wilson – President & CEO, Texas Cattle Feeders Association
• Jason Skaggs – EVP & CEO, Texas & Southwestern Cattle Raisers Association

• Kelley Sullivan Georgiades, Co-Owner - Santa Rosa Ranch, TSCRA Director and Board Member of the Texas Beef Council

• Collin Woodall – CEO, National Cattlemen’s Beef Association
• Ross Wilson – President & CEO, Texas Cattle Feeders Association
• Jason Skaggs – EVP & CEO, Texas & Southwestern Cattle Raisers Association