|
Genetics Management For Quality Meat & Learning Visual Appraisal For Gourmet Beef taught by Gearld Fry
Friday & Saturday—Feb 10-11, 2006 Starting 8:00 AM Each Morning Hosted by Morris Halliburton at his farm near Bells, TX
Cost of school is $350 for an individual; bring your spouse for $150 more. The number we can accommodate is limited but we will reserve your space for $100 per person.
Send your $100 reservation deposit to:
Gearld Fry
We are referring to the Executive Inn as the
Headquarters Hotel. Be sure to ask for Debbie or Rocky and tell them you are
attending the "Gearld Fry Seminar" at Morris Halliburton's farm near Bells, TX.
Rate quoted is $40.00 plus tax for one room with two double beds and rollaway
beds available if needed, probably for a small fee. I don't think number of
occupants will affect the price if number is reasonable. If you want a newer property at a higher price, another choice is Holiday Inn Express, 801 US Hwy 75 North, Denison, TX , 903-464-0340 Their regular rate is $89.95 plus tax and I was quoted $69.95 plus tax. You will need to ask for the lower rate.
Denison and Sherman are about the same
distance in miles.
For more information contact: Gearld Fry Home Ph: 501-556-5040 Cell: 501-454-3252
www.BovineEngineering.com
or
Morris Halliburton Ph: 903-965-4509
Map &
Directions To
|
For the past 40 years the American cattle producers have been encouraged to pay no attention to any form of quality food production. The words describing quality food were used regular but with no application. If an animal had 4% levels of intra muscular fat that was/is considered as quality meat with no regard to tenderness and texture which is most important in keeping beef consumption at a high level. Fact is, recognizing genetics and their functionally for both utilization of grass and quality of meat produced has been highly discouraged by the feedlots and grain industry to produce a type of cattle that needed high energy supplements for finishing for table use. With hormone implants left out of the equation for grain finishing the feedlot steers would gain 2-2.5 pounds a day. Cattle that are phonetically put together (properly built) will gain 3 plus pounds a day on grass without hormone implants. These cattle work in the pastures and feed lots. The utilization factor of food is high with grass and grain. Fact is, producers can produce gourmet beef for the same energy or less than the average consumed by cattle that fill our pastures today. Recognizing those genetics and matching them at breeding time is paramount. Over the next 5 years the borders of Brazil, Argentina, Chile and other countries that produce beef for $.20 (20 cents) a pound will become more open to global trade. It will be hard for the American producer to compete with beef produced for those low prices thanks to world trade agreements like NAFTA & CAFTA. The American consumer desires a good tender steak, burger and roast. They will not get that from the beef that is exported to America from other low input countries. The only method I know that will keep the American beef producer in business is to produce a gourmet product with the cows he has. Those producers must then band together for market strength. If they refuse to band together they will be at the mercy of the market sharks. Survival will be hard.
Bull Selection & Linear Measuring The bull is the most important tool in your pastures; paternal selection is the highest priority. The bull clones himself in the sons he produces so selection is critical. Bulls must be rugged. Cow Selection &
Linear Measuring
Reproduction - Bull & Cow Femininity and its characteristics are the first characteristics of the cow being a sustaining helpmate for our way of life and well being.
Selecting For Gourmet
|
