Beef after Dairy, tips for a successful transition
“Beef after Dairy,” an MU Extension workshop designed for dairy producers looking to transition to a beef production, will be held from 6-9 p.m., Sept. 17 at the Southwest Research Center, located at 14548 Hwy. H in Mt. Vernon.
“We’ve seen many dairy farms in SWMO, sell out over the past 18 months,” said Reagan Bluel, Dairy field specialist, University of Missouri Extension.
Many of these generational dairy farms seek to transition into a cow calf beef operation.
However, a dairy operation and a beef operation are very different enterprises.
“Although this is the last topic this dairy specialist would like to host, it is a much needed throughout the region to ensure financial success in the current agriculture marketplace,” Bluel said.
The evening begins with Eric Bailey, MU Beef Extension Specialist for the state, addressing the different dietary needs.
“Going from a cow making 60 pounds of milk to one who averages 20 – the feeding must have a radical change,” Bailey said.
Bailey will be followed by Joe Horner, Ag Economist specializing in beef and dairy for the MU Extension, presenting “Financial changes to expect – dairy to beef”.
The last half of the night, Eldon Cole, field specialist in livestock, will present “The top 5 questions I’ve receive as beef specialist for the past 54 years.”
The evening will wrap up with a producer panel of those who have made the transition and are willing to share their insights.
Pre-registration is required to ensure adequate dinner is available, however this event is offered at no cost through the help of MU Extension sponsors.
People may contact the Barry County University of Missouri Extension Center at 417-847-3161 or Reagan Bluel at BluelRJ@missouri.edu for more information and to pre-register by Sept. 12.
The University of Missouri Extension programs focus on the high-priority needs of Missourians. Each county extension center, with oversight by locally elected and appointed citizens, is the local link to practical education on almost anything.