Introductions and class overview

Jeff Savell, Department of Animal Science -- Proposed United States Standards for Livestock and Meat Marketing Claims

Jason Cleere, Department of Animal Science --Beef industry size and scope, history and segments

Jason Cleere, Department of Animal Science -- Beef market classification, evaluation, and USDA grades of cattle

Color group assignments

Davey B. Griffin, Department of Animal Science -- Pork grid marketing and carcass grades -- Kleberg Center

Jodi Sterle, Department of Animal Science -- Swine and pork industry overview

Brazos Valley Livestock Commission, 6097 East State Hwy 21, Bryan, TX 77808, 979-778-0904 -- Blue and Green Groups

HEB Store tour, 1900 Texas Avenue South, College Station, TX 77840, 979-693-0361 -- Red and Yellow Groups

Team Work Day

Brazos Valley Livestock Commission, 6097 East State Hwy 21, Bryan, TX 77808, 979-778-0904 -- Red and Yellow Groups

HEB Store tour, 1900 Texas Avenue South, College Station, TX 77840, 979-693-0361 -- Blue and Green Groups

Kristin Nicholson, Department of Animal Science -- Country of Origin Labeling, Organic Standards, Animal ID

Exam A

Dan Hale, Department of Animal Science -- Humane Handling and Care of Livestock

Team work day

Davey Griffin, Department of Animal Science -- USDA Certified Beef Programs

Shawn Ramsey, Department of Animal Science --Sheep and goat industry overview

Jeff Savell, Department of Animal Science -- Lamb marketing and carcass grades

Jeff Savell, Department of Animal Science -- Export Markets

Spring Break

Spring Break

Jeff Savell, Department of Animal Science -- Beef grading and grid-based marketing

Work day

Amanda Lyles and Mary York, Texas Department of Agriculture -- GO TEXAN Program and other TDA marketing programs

Bill Mies, Elanco Animal Health -- Where do prices come from? Is your cow herd really making money? Cow-calf breakevens and raising versus buying replacement females.

Russell Woodward, Texas Beef Council -- The Beef Check-off

Bill Mies, Elanco Animal Health -- Theory behind breakevens, livestock breakevens, and risk management overview. (Bring your calculators.)

Jeff Savell and Davey Griffin, Department of Animal Science -- Grid pricing and beef cut-out value exercise at Rosenthal Center -- Blue and Green Groups

Jason Sawyer and Paul Maulsby, Department of Animal Science -- Value-Added Calf Programs. Discussion and review of alliances, Beef Quality Assurance/HACCP, and VAC-45 program at Kleberg Center -- Red and Yellow Groups

Jeff Savell and Davey Griffin, Department of Animal Science -- Grid pricing and beef cut-out value exercise at Rosenthal Center -- Red and Yellow Groups

Jason Sawyer and Paul Maulsby, Department of Animal Science -- Value-Added Calf Programs. Discussion and review of alliances, Beef Quality Assurance/HACCP, and VAC-45 program at Kleberg Center -- Blue and Green Groups

Individual projects due

Exam B

Student Presentations

Team 1's

Blue 1, Green 1, Red 1, Yellow 1

Student Presentations

Team 2's

Blue 2, Green 2, Red 2, Yellow 2

Student Presentations

Team 3's

Blue 3, Green 3, Red 3, Yellow 3