Canadian Angus Association and Certified Angus Beef Partner on Canada’s First Carcass Course

Angus Association Ad May 2014Canada’s first training program for beef producers focused on producing high-quality beef from breeding through processing, Carcass 101, will be held June 18 & 19 in Olds, Alberta. The course is hosted by the Canadian Angus Association (CAA) and Certified Angus Beef (CAB). Registration is $350 + GST per person and can be done online through http://www.cdnangus.ca.

“We are thrilled to offer this innovative course to Canadian cattle producers,” says CAA CEO Rob Smith. “It is the first event of its kind in Canada, offering cattle producers the chance to tie together all of the breed development tools and genomic information that they have access to, giving them a unique opportunity to evaluate and really think about the quality of the carcasses that they are creating.”

Carcass 101 takes place at Olds College, making use of the school’s recently upgraded meat lab facility that includes a state-of-the art meat laboratory and innovative processing equipment.

The agenda for the two-day course includes live cattle evaluation, identification of the parts and value of the beef cattle carcass, global differences in carcass utilization, a cutting demonstration and utilization of carcass data as well as discussions of genetics, genomic testing and opportunities for market growth.

“Carcass 101 is a comprehensive training program focused on producing high-quality beef, from breeding through processing. CAA and CAB will bring together all sectors of the beef industry to enhance open communication, knowledge transfer and ultimately produce a consistent and advantageous beef product,” adds Smith.

The event includes an industry dinner on Wednesday evening. Industry representatives will be attending to network and mingle with Carcass 101 students.

Agenda:

Tuesday, June 17th
6:00 p.m. Welcome Reception

Wednesday, June 18th
9:00 a.m. Welcome, schedule and overview
9:30 a.m. Evaluation of live cattle
11:15 a.m. Carcass parts and value
12:00 p.m. Lunch
1:00 p.m. Global difference in carcass utilization including new cuts
2:30 p.m. Coffee break
3:00 p.m. Demonstration of how to cut carcass, where different cuts come from
4:30 p.m. Day 1 wrap up
6:30 p.m. Evening meal

Thursday, June 19th
8:45 a.m. Welcome to day 2 – overview
9:00 a.m. Genetics of carcass traits
9:45 a.m. Ultrasound- Is it still important?
10:30 a.m. Coffee break
11:00 a.m. Utilizing carcass data for the cow/calf producer
11:45 a.m. Feeding Angus cattle
12:30 p.m. Lunch
1:30 p.m. How 50K tests worked
2:00 p.m. Evaluation of carcass/cuts from day 1
3:15 p.m. Coffee break
3:30 p.m. Growth of quality market & potential in Canada
4:30 p.m. Wrap up

Accomodation Options:

Pomeroy Inn and Suites at Olds College, 4601 46th Avenue
Use the code ANGUS when reserving. The group rate is $149/night and includes breakfast.
Book online and prepay the hotel for $143/night.
Toll-Free Number: 855.800.8815
http://www.pomeroyinnandsuites.com/hotels-olds-alberta

Best Western of Olds, 4520 – 46th Street
Phone: 403.556.5900
http://book.bestwestern.com/bestwestern/CA/AB/Olds-hotels/BEST-WESTERN-Of-Olds/Hotel-Overview.do?propertyCode=61039

Ramada Olds, 500 6700 46th Street
Phone: 403.507.8349
http://www.ramada.com/hotels/alberta/olds/ramada-olds/hotel-overview

Contact:

Cheryl Hazenberg
Canadian Angus Association
403-571-3580   chazenberg@cdnangus.ca

 

Advertisements
This entry was posted in AgriDigest Update and tagged , , . Bookmark the permalink.