PULLMAN, Wash. — Adding value to cattle through creative marketing, including niche marketing, will be the focus of Washington State University’s Beef Information Day scheduled Sept. 24 at Moses Lake.
“Beef producers are accustomed to thinking of their product as a commodity,” said Art Linton, WSU Extension beef scientist. “The dynamics of the beef industry are changing, creating opportunities for cow-calf producers to earn more by marketing specialized products.”
Bill Mies, vice president of national account sales for eMerge Interactive, College Station, Texas, will lead off the day with a presentation titled: “The U.S. Beef Industry: Where Are We? How Did We Get There?”
Patti Brumbach, executive director of the Washington Beef Commission, will discuss how changing family size, working wives, affluence and concerns about human health and the environment have influenced demand and created niche markets.
Mark McCully of Certified Angus Beef will talk about how to add value for a premium product through a breed-based alliance.
Dave Billingsley of Natural Country Beef will discuss how his multi- state cooperative markets beef produced without the use of hormones or antibiotics.
Bruce Dulap, the operator of a mobile slaughter unit based on Lopez Island, will talk about how producers can direct market to consumers.
Aaron Canart of Agri Beef, a custom cattle feeder and packer, will talk about custom cattle feeding options for cattle producers who want to retain ownership of their cattle through finishing.
Willard Wolf, Crossroads Cattle Co., will discuss new marketing techniques, including video auctions and Internet bidding.
Mies will conclude the program with a forward look at how beef may be marketed five- to 10-years from now.
Beef Information Day is scheduled from 9 a.m. to 4:15 p.m. at the Best Western Lake Inn (formerly the Hallmark Inn), 3000 W. Marina Dr., Moses Lake, Wash. The $40- per person registration fee includes lunch.
Contact Linton at (509) 786-9268 or firstname.lastname@example.org for further information.
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