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Wow-good read!!

Angus Cattle Shower

Well-known member
Explore quality, opportunity and profit at the 2006 BEEF Quality Summit, Nov. 14-15, in Oklahoma City, OK.

What do McDonald's, Wal-Mart, Outback Steakhouse, Japan and a $157 supermarket roast have in common? It is beef consumers who define the quality they expect by the way they spend their food dollars on beef.

Oh, I can hear the rumblings already. "Okay," you say, "I understand about the $157 roast and a good steak experience at Outback. But that $157 roast surely didn't come in a case-ready package from Wal-Mart. And what do you mean by "quality" beef at McDonald's? Quality is measured by marbling score and McDonald's doesn't buy well-marbled beef."

These are good questions -- and exactly why BEEF magazine is sponsoring the BEEF Quality Summit.

During the Nov. 14-15 BEEF Quality Summit, you'll learn what consumers are telling the beef industry about the products they want, the quality they expect, and the almost-limitless opportunities waiting for producers willing to link into the new beef value chain. Attendees of the two-day meeting in Oklahoma City, OK, will leave with strategies, answers and connections that will add value to the cattle they produce.

The Tuesday, Nov. 14, program will focus on how beef consumers define "quality," and the management changes producers need to consider to meet those consumer expectations. The program also will explore the profit challenges of the cattle cycle, the opportunities in domestic and export markets, and real-life examples from producers who have already figured out how to capture that additional value for their cattle.

Kicking off the morning-session discussion on how U.S. beef consumers define quality will be a keynote panel on quality and consumer expectations that, by itself, is worth the entire registration fee.

Serving as moderator for the morning session, Oklahoma State University meat scientist Brad Morgan will present the latest findings of the National Beef Quality Audit. In addition to his extensive work on the audit, Morgan has provided food-safety workshops to 90 raw-meat suppliers of McDonald's USA.

Robert Cannell, supply-chain director for McDonald's USA, annually buys $1.3 billion in beef and pork to supply 13,700 McDonalds restaurants in the U.S. He has degrees in animal and meat science, and has conducted beef checkoff-funded Injection Site and Beef Quality Assurance audits.

Steve Erickson, vice president and director of operations for Outback Steakhouse, is responsible for providing consumers at 791 Outback Steakhouse locations with beef-eating experiences they will want again and again.

Tony Ribble, senior buyer and beef category manager for Wal-Mart Supercenters, procures beef for 36 distribution centers that serve 2,300 supercenters and neighborhood markets.

After a lunch in the tradeshow, the afternoon session explores the challenges and opportunities in both U.S. and foreign markets. You will leave this session with specific information to determine which export markets your cattle may fit, and the requirements to get into those markets.

BEEF monthly columnist Harlan Hughes leads off with a discussion of "Quality, Profit and the Cattle Cycle." Next, BEEF senior editor Clint Peck, who specializes in international cattle trade and the dynamics of global beef production, details "International Competition and Opportunities for U.S. Quality Beef." Finally, Lynn Heinze, U.S. Meat Export Federation vice president, provides the latest picture on "Current International Beef Trade Opportunities."

The afternoon concludes with a reception in the tradeshow, followed by a beef dinner. During dinner, participants will have the opportunity to chat with representatives of marketing channel firms to begin "linking up" their cattle in the new value chain.

Following dinner, a special twilight session features producers sharing "How we are getting paid for the quality we produce." These folks have already figured out how to capture more value from their cattle. Each has made changes in genetics, management, record-keeping, identification, health programs, or other areas that have paid off for them in more profit and more satisfaction with their business. These panelists include:

Wayne Cockrell, manager of Carter Ranch at Oakwood, TX, a commercial cow-calf and stocker operation. He's worked closely with Cargill Beef to implement management protocols that create more value for his cattle.

Ted Davis, a first-generation rancher from Macomb, OK, has raised Wagyu cattle since 1990. Essentially all the Davis cattle are fed for export to the European Union.

Barb Downey, Wamego, KS, and Mary Ann Kniebel, White City, KS, will share their combined experience marketing quality beef through U.S Premium Beef and other markets, including exports. The pair also works with other producers on the record-keeping and management necessary to capture quality premiums and top dollar for their finished cattle.

Dan Schoenfelder and his son Jason operate Rainbow's End Ranch with Texas headquarters at Bastrop, TX. The commercial cow-calf operation focuses management on profitability by minimizing overhead and identifying trends early enough to have the practices working smoothly by the time premiums can be captured in the market.

The second day, Wednesday, features practical information on "How to 'link' your production in the new beef value chain." Like the Tuesday program, the speaker lineup is a "who's who" of the beef industry. If you can only attend one educational conference this fall, the BEEF Quality Summit is the one to attend!

Registration -- including all meals and giveaways -- is just $195, with a discounted rate of $170 for additional attendees from the same operation. Post-secondary students can attend for only $50. Rooms at the conference hotel are only $69 if reserved by Oct. 31. For complete conference info, including program, speaker biographies, lodging and registration, go to www.beefconference.com or call 1-800-722-5334.





$170 for a roast??? I want to start selling like that, and ill be able to go to college next year. :lol:
 

IL Rancher

Well-known member
Sure.. Look at Heartland steaks or Omaho beef at their standing Rib roasts..Those roasts can be awful big and they are priced high to boot... They add up quick... Heck, a Tenderloin Roast at 3.5 pounds can go for a lot of money if you are buying some off an animal that grades prime...

Even more so, go into a place and look at what Organic is bringing at places like Greatest Grains or Whole foods... 5 buck a pound burger.
 
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