CORVALLIS - Steering a steady trail for Oregon's beef industry will be the focus of a workshop for cattle producers offered by the Oregon State University Extension Service in April.
The title of the workshop, "Steadying Up for the 21st Century," refers to the cattle producers' wish to resolve the upheavals that the industry has experienced in recent times, said Bill Zollinger, a beef specialist with the OSU Extension Service.
Although the United States produces the safest beef in the world, Zollinger said, Oregon cattle producers are concerned about the instances of bacterial contamination in undercooked beef and the overall decline in red meat consumption.
Workshop topics aimed at such concerns include: "How Can Producers Hit Target Consumers?" "How Can We Enhance Quality (and) Public Perception?"and "Issues of Public Safety."
Speakers for the workshop are Zollinger, Dr. Donald Hansen, an OSU Extension veterinarian; DeVon Knutson from the OSU Extension Office in Malheur County, and John Hays, the president of the Oregon Cattlemen's Association.
Hanson, Zollinger and Knutson will address the topical issues and answer questions about the how-tos of safe and quality beef production; cattle health; and tracking consumer satisfaction.
Hays will discuss the Oregon Cattlemen's Association plan to develop an Oregon-branded beef product.
The workshop is scheduled for Wednesday, April 19, in Rickreall, and Thursday, April 20, in Springfield. Each workshop runs from 9:45 a.m. to 3 p.m. A beef lunch is provided.
Although the lunch is free, reservations are requested by Monday, April 17, to plan for the meal. The workshop locations and reservation phone numbers are:
- April 19: Polk County Fairgrounds (Arts and Crafts Building) Rickreall. Call OSU Polk County Ext., 503-623-8395, for reservations.
- April 20: Hodge Podge Restaurant, 3350 Gateway, Springfield. Call OSU Lane County Ext., 541-682-4243, for reservations.
The workshop is sponsored by OSU Extension, the Oregon Cattlemen's Association, Oregon Veterinary Medical Association, the Oregon Beef Council and the Oregon Department of Agriculture.