The American Angus Association® and North Carolina State University (NCSU) will host a Cattlemen's Boot Camp Aug. 10-11 in Raleigh.

The 1˝-day educational event is open to all cattle producers and is packed with speakers, educational materials and hands-on labs.

Association, university and industry experts will present a variety of topics, including a business model in the beef industry; communicating a positive beef industry image; optimal nutritional management; improving reproductive performance; cattle behavior and handling; marketing through branded beef programs; and determining carcass value.

Other meat lab sessions will focus on evaluating quality and yield grades; as well as new beef products and value-added cuts.

A hands-on lab with NCSU experts will explore identification basics; cattle processing; DNA and blood collection; body condition scoring; artificial insemination and palpation; and phenotypic selection. A case study examining bull type at sale time is also scheduled, as well as a question-and-answer session with Association staff.

“The Association is pleased to partner with North Carolina State to bring this Boot Camp to the Southeast this summer,” Shelia Stannard, director of activities and events, says. “We have a great slate of speakers from the university and the Association as well as some guest speakers from the University of Georgia and University of Kentucky who will make this a must-attend educational opportunity for all cattle producers in the region.”

The Raleigh Cattlemen's Boot Camp, which is funded by the Angus Foundation, will be the Association's 13th such event since 2005.

Registrations, which are due July 20, cost $75 per person and include meals and educational materials. Late or walk-in registrations will not be accepted.

Hotel reservations may be made at Holiday Inn Brownstone, 1707 Hillsborough St., Raleigh, NC 27605, by calling 919-828-0811 by July 26. Be sure to ask for the Cattlemen's Boot Camp block for the negotiated rate of $87 plus tax.

Visit or contact the Association's Activities Department at 816-383-5100 to register or for more information.

The American Angus Association is the nation's largest beef organization, serving more than 30,000 members across the United States and Canada. It provides programs and services to farmers, ranchers and others who rely on the power of Angus to produce quality genetics for the beef industry and quality beef for consumers.

For more information about Angus cattle and the American Angus Association's programs and services, visit

Cattlemen's Boot
Camp Schedule
North Carolina
State University
Raleigh, NC
August 10-11, 2010

Tuesday, Aug. 10 – Beef Unit, Lake Wheeler Road

8 a.m. -- Registration

9 a.m. -- Welcome — Dr. M. Todd See, Department Head, North Carolina State University; and David Gazda, American Angus Association.

9:30 a.m. -- Using a Business Model in the Beef Industry, Dr. Curt Lacy, University of Georgia.

10:15 a.m. -- Communicating a Positive Image in the Beef Industry, Shelia Stannard, American Angus Association.

10:45 a.m. – Break.

11 a.m. -- Optimizing Cattle Performance through Optimal Nutritional Management,       Dr. Matt Poore, NCSU.

11:45 a.m. -- Improving Reproductive Performance, Dr. Scott Whisnant & Dr. Gary Hansen, NCSU.

12:30 p.m. – Lunch.

1:30 p.m. -- Understanding Cattle Behavior and Handling, Dr Mark Alley, NCSU.

2:15 p.m. -- Hands on Labs with NCSU,       Gary Hansen, Scott Whisnant, Gary Gregory, Matt Poore, Joe Cassady. Identification Basics; Cattle Processing; DNA and Blood Collection (Biopryn Test for Pregnancy); Body Condition Scoring; AI/Palpation; Phenotypic Selection-Cattle Evaluation;

5:30 p.m. -- Marketing through Branded Beef Programs, Mark McCully, Certified Angus Beef LLC.

6:15 p.m. – Dinner.

7 p.m. -- Case Study: Sale Time---Which bulls fit your needs, Bill Bowman, American Angus & Gary Gregory, NCSU.

Wednesday, Aug. 11 – NCSU Food Science-Schaub Hall

8 a.m. -- Evaluating Carcasses-Quality Grades and Yield Grades,       Dr. Dana Hanson, NCSU; Dr. Gregg Rentfrow, University of Kentucky.

9:30 a.m. – Break.

9:45 a.m. -- Determining Carcass Value (Cut out value in Carcass);       Dr. Dana Hanson, NCSU & Dr. Gregg Rentfrow, University of Kentucky.

10:45 a.m. -- New Beef Products and Value Added Cuts, Mark McCully, CAB and Dr. Dana Hanson, NCSU

11:45 a.m. – Lunch.

12:30 p.m. -- Q & A Session with American Angus Association Staff.


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