Agenda

All times are MDT

Sessions marked with a red asterisk (*) will be available virtually.

Tuesday, August 24


CSU

Exclusive, Pre-Event Session
limited to 50 in-person attendees

8:00 a.m.

A Look Under the Hide

Step inside the Colorado State University Meat Lab for a hands-on carcass fabrication and a closer look at how the true value of a beef carcass is distributed across various primals. Examine current cutout values and how a Certified Angus Beef ® brand carcass adds value beyond Choice.

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11:00 a.m.

Registration opens

Kara Lee Speaker

Kara Lee

Assistant Director, Producer Engagement, Certified Angus Beef LLC

1:00 p.m.

Welcome *

Dan Basse Speaker

Dan Basse

President, AgResource Company

1:10 p.m.

Global Market Update *

The global marketplace is dynamic and volatile. Learn about the current state of commodity and financial markets around the world to help prepare for swings in the market and guide your risk management strategies.

Speakers

Panel Interview



2:00 p.m.

What Your Ultimate Customer Wants *

Cattlemen know what’s best for the livestock, but consumer expectations aren’t always as clear. Explore beef demand and shopping trends with leading retail and foodservice partners. Get a glimpse into the opposite end of the supply chain to make more informed decisions at the ranch and feedyard.

Speakers: Frank Vitale, Dale Zimmerman, Victoria Philips

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3:00 p.m.

Break *

Speakers

Panel Interview



3:20 p.m.

Packer Perspective *

The packer plays a critical role linking the cattle producer and beef consumer. Hear from JBS USA and the upcoming changes they anticipate in an evolving marketplace. Learn about how procurement methods are affected by cattle cycle trends and new technology that may advance beef value determination and efficiency.

Speakers: Nikki Richardson, Steve Williams

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4:00 p.m.

End of Sessions

Cocktail Icon
5:00 p.m.

Cocktail and social hour

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5:45 p.m.

Doors open for the Industry Achievement Award Banquet

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6:00 p.m.

Dinner Served

Keith Belk Speaker

Keith Belk, Ph.D.

Head, Department of Animal Science, Colorado State University

6:40 p.m.

Where Science is Taking Us *

University research shapes what the cattle industry knows and understands about many production practices. Through intense social dynamics, Colorado State University continues to pave the way in hot topics like animal welfare and meat science. Gain a better understanding of how the university’s position advances all sectors of the beef business.

Bob Smith Honoree

Bob Smith, DVM, MS, DABVP

Veterinary Research and Consulting Services, LLC

7:15 p.m.

Industry Achievement Award Presentation *

Join us as we celebrate Bob Smith, with guest presenter Tom Jones, Hy-Plains Feedyard.

The Industry Achievement Award was created in 2010 to honor individuals who have made an immense, positive effect on the cattle feeding industry and influenced how it looks and runs today.

Wednesday, August 25

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7:45 a.m.

Doors open for day two sessions

Kim Stackhouse Speaker

Kim Stackhouse, Ph.D.

Director of the Sustainable Livestock
Systems Collaborative and Professor
of Animal Science, Colorado State University

8:05 a.m.

What To Do About Evolving Demands *

Expectations throughout the beef supply chain continue to evolve. Hear about the shifting landscape of sustainability metrics from an industry expert and understand how they impact cattlemen. Learn more about what industry leaders are doing to address challenges and what this means for the future of the beef business.

Justin Sexten Speaker

Justin Sexten, Ph.D.

Strategic and Product Lead,
Performance Livestock Analytics

8:50 a.m.

Precision Livestock: Technology that Creates Solutions *

No two pens of cattle are the same and there’s much variety within each pen, so why don’t we adjust management accordingly? Take a closer look at the tools that are available today and the advancements that will change the future of profit-driven cattle feeding. Precision livestock farming is here and it’s growing.

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9:35 a.m.

Break*

Speakers

Panel Interview



9:55 a.m.

Beyond Marbling *

Marbling still matters most when it comes to Certified Angus Beef ® brand acceptance, but hot carcass weight, either too high or too low, creates challenges. Fresh data shows that the relationship between hot carcass weights and brand acceptance has changed over time. Join the brand’s production team as they explore the balancing point.

Speakers: Daniel Clark, Clint Walenciak

Brad Johnson, Ph.D. Speaker

Brad Johnson, Ph.D.

Professor, Texas Tech University

10:50 a.m.

Feeding Cattle During a Pandemic: What We Learned and What’s Next *

Cattle feeding norms were tested last year. Through the dramatic changes, cattle feeders sought new management strategies to enhance growth and efficiency while maintaining cost effectiveness. Are these new feeding techniques here to stay?

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11:30 a.m.

Wrap-up and closing comments *



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