Ranch to Restaurant


School for Successful Ranching session follows calves from pasture to plate


By Katrina Huffstutler B


EEF 706, A JOINT VENTURE between the Texas Beef Council and Tex-


as A&M AgriLife Extension, gives cattle producers an in- depth look at all segments of the Texas beef cattle industry in an intense 1.5-day course. This April, Texas and South- western Cattle Raisers Asso- ciation (TSCRA) brought Drs. Dan Hale and Jason Banta to the 2016 Cattle Raisers Convention to take attendees through an abbreviated ver- sion of Beef 706. In their 2.5-hour “Ranch


to Restaurant” session, Hale and Banta followed 5 calves from the auction market to the rail in an interactive lesson where attendees made predictions about each animal’s ultimate value and worth — and found out how they fared.


From left are Drs. Dan Hale and Jason Banta.


set did not bring as much as you thought they would. Hale explains that in the 10- to 15- seconds a calf


In the ring Ever wonder why some of your calves bring more at the auction market? Less? Maybe the best looking


82 The Cattleman June 2016


or group of calves is in the ring, buyers have to predict quickly how they will perform. Part of that is based on phenotypical traits like frame size, breed type and muscling, but it’s also about guessing on future health and performance. What kind of information is available on them? Were they weaned and vaccinated?


See more at cattleraisersconvention.com thecattlemanmagazine.com


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