Beef Quality Excellence and Value from Cattlemen to Consumer

Conducted by Texas A&M University and Texas Beef Council

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Beef 808 is an advanced course designed to follow Beef 706. Beef 808 has more panel-based discussion with key industry and association leaders detailing the opportunities and problems associated with producing and marketing beef.

For more details regarding Beef 808, contact Dan Hale, Texas A&M or Scott McNeill, Texas Beef Council.

Day 1

• Beef 808 charge
• Factors that impact the quality of cow beef
• Review cow carcasses and cuts
• Quality from my side of the world
  • Retailer
  • Foodservice
  • Meat purveyor
• Flow of dollars through the industry
• Quality from my side of the world
  • Export world
  • Packer
  • Branded beef programs
• Quality and consistency in the production phase of the industry
  • Seedstock producer
  • Quality -- a change in mind set

Day 2

• Shopping for genes
• Quality programs in other countries
• Retail/food service cutting demonstrations
  • Commodity versus closer trim
  • Portion sizing
• Pluses and pitfalls in developing quality partnerships
• What now?