This handbook has been created as a resource starting point for individuals wanting to have more information about grass-fed beef. It is the compilation from a series of the workshops that were held with a group of Ohio dairy and beef farmers The opportunity to do the workshops and this handbook came from a grant provided by the Agricultural Marketing Service’s Farmers Market Promotion Program, United States Department of Agriculture. The project was titled “ Building a Grass-Fed Beef Production Infrastructure To Support Marketing and Serve Consumers’ Demands. “
The suggested resources are designed to lead you to other information sites as you seek to learn about creating, processing, and marketing grass-fed beef. You may choose to use specific sections as questions arise or you may use the handbook as a guide to developing a grass-fed beef farm.
Small Farm Institute 2009
Grass-Fed Beef Notebook
Resource for Farmers Interested in Grass-Fed Beef
Section 1 Contributors Introduction
Section 2 Grazing Management Resources
The two additional publications are listed as follows: The first reference is called “How toDirect Market Your Beef” by Jan Holder. The Sustainable Agriculture Network has a pdf of the book at their site: www.sare.org at no charge.
The second reference is from National Sustainable Agriculture Information Service. It provides additional direct marketing and other resources for marketing beef. The website is http://www.attra.ncat.organd the article is “Beef Marketing Alternatives”.
Section 4 Processing & Added Value Cuts
Additional materials about Processing and Added Value Cuts can be found at www.beeffoodservice.com. This is called the Beef University- A Foodservice Guide to Beef. The beef check-off dollars have developed a series of modules that covers everything from grading to beef. The information is contains training modules on processing and added value cuts.
Section 5 This section is on Consumer Interest and Demand. The 2009 National Grocers Association-SupermarketGuru Consumer Panel Survey offers the a comprehensive view of consumers andwhat the demand is…: http://www.nationalgrocers.org/Art/021709-Consumer%20Panel%20Survey.pdf
Section 6 Nutrition, Carcass, Grading & Glossary
Sección 6 Ganado vacuno terminado en sistemas pastoriles
Alejandro Relling, MV, MSc, PhD
Investigador Asistente del CONICET
Profesor Adjunto del Departamento de Producción Animal Facultad de Ciencias Veterinarias, Universidad Nacional de La Plata
Telefono: 54 221 4236663/4 int 459