Forage finished beef is of growing consumer and producer interest. Opportunities to direct market a higher value product appeals to producers. Healthier meat from animals raised on pasture appeals to consumers, and the ability to improve environmental outcomes appeals to both. Getting adequate growth to reach a “finished” state and addressing market issues can sometimes challenge, however. This workshop on forage finishing features expertise from Greg Halich (UKY ag economics) and Ed Rayburn (WVU forage specialist), long-time producers and marketers of forage finished beef. In addition to these guests, a producer panel will offer insights from the full-time producers’ perspective. Join us August 11, 12, and 13 from 7 – 9 PM EDT for these highly educational sessions.

This educational workshop will be three concurrent sessions, 7-9 pm EDT  August 11-13th.  Participants will receive a pasture-finished beef production manual and copies of all presentation materials.  Hard copies of materials will be mailed to participants in VA, WV, and KY, and if available to other states.  Electronic versions of the materials will be made available to everyone.

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