The series will be hosted on Zoom and is open to the public. Pre-registration is required.
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Part II: The Science Behind the Grade – How biology and physiology impact production, performance, and carcass quality and acceptance
Tuesday, December 1, 2020, 7:00 pm – 9:00 pm Eastern Time
Presenters: Dr. Jennifer Martin, Colorado State University, and Dr. Bucky Gwartney, USDA-AMS
In this session, participants will explore the fundamental biological and physiological factors which influence cattle grade, yield, and meat quality. We will discuss concepts related to skeletal structure and development, muscle growth, and fat deposition and how these principles impact production variables, carcass performance and, ultimately, meat quality and yield. This session will allow participants to take a deeper dive into the science behind the grade—information that can be used to make more informed production decisions. View the Speaker Bios (pdf)