How do I Apply for the RFSP Grant?
When can I submit an application?
Part IV: Carcass Grading CME Certification –USDA Beef Carcass Grading, the use of instrument Technology, and CME Carcass Certification
The series will be hosted on Zoom and is open to the public. Pre-registration is required.
Register for the Webinar
Part III: Live Cattle Evaluation – Factors for evaluating quality of live cattle, and the CME Live Delivery Process
The series will be hosted on Zoom and is open to the public. Pre-registration is required.
Register for the Webinar
Part III: Live Cattle Evaluation – Factors for evaluating quality of live cattle, and the CME Live Delivery Process
Tuesday, December 8, 2020, 7:00 pm – 9:00 pm Eastern Time
Presenters: Dr. Ty Lawrence, West Texas A&M University, and Mr. Jodie Pitcock, USDA-AMS
Part II: The Science Behind the Grade – How biology and physiology impact production, performance, and carcass quality and acceptance
The series will be hosted on Zoom and is open to the public. Pre-registration is required.
Register for the Webinar
Part I: CME Cattle Contracts – A look at cattle futures, the CME Rulebook, and CME Live Cattle and Carcass Specifications
USDA will host a series of evening webinars with guest speakers from all three USDA Cattle and Carcass Training Centers (CCTCs)—West Texas A&M University, Colorado State University, and the U.S.
Local Food Research and Publications
The Local and Regional Foods Division conducts research across a variety of agricultural market channels which aids in the development of increasingly resilient food supply chains. This division’s work aims to strengthen urban/farm linkages and business strategies within three main areas: farmers markets, food value chains, and food hubs.