What physical traits enhance or detract fed cattle values? Why do some fed cattle sell for more or less than others? What opportunities did the latest beef quality audit find? These topics and more will be the focus of “Producing Quality Beef” workshops slated at four locations around the state in February and March.
These workshops are a cooperative effort with the Wisconsin Department of Agriculture Trade and Consumer Protection, University of Wisconsin-Madison Division of Extension, and Wisconsin Beef Council. Support is also being provided by Equity Cooperative Livestock Sales Association, American Foods Group and JBS.
The workshops are FREE to attend, and lunch will be provided.
