Clarendon College

AGAH 1343

BEEF CATTLE PRODUCTION

Course Syllabus

Fall 2008

I. TEXT:

None

II. COURSE DESCRIPTION

Breeds, traits of economic importance, live animal and carcass evaluation, grading systems, genetics, breeding systems, nutrition, reproduction, and management practices.

III. PREREQUISITES:

In a course of this nature it is imperative that the student have an agricultural background. They must make arrangements for a personal interview with the director or assistant director of the program. The interview must be requested and completed between January 15 and May 1 for the class starting the following fall semester.

IV. COURSE OBJECTIVES:

General Objectives:

Student awareness of the many aspects of Beef Cattle Production with a practical and financially feasible objective in mind.

Specific Objectives:

* Become familiar with specific breeds of cattle used in the United States today.

* Ability to accurately determine Quality and Yield grades of live (fat) cattle.

* Become familiar with the current system of carcass grading and pricing, including ability to calculate Yield grades and estimate quality grades.

* Understanding of beef cattle genetics. Specifically qualitative and quantitative traits and the effects of inbreeding and outcrosses. Understanding of heterosis and its importance.

* Evaluation of different breeding systems and their effects on genetics and performance.

* Understanding of bovine nutrition.

* Understanding of bovine reproduction.

* Descriptions and discussions of different production phases and the management of these including, the wholesale packer and meat retailer, the cow-calf producer, the stocker producer, the feeder, the order buyer and dealer among others.

V. INSTRUCTIONAL PROCEDURES

A. Lecture

1. Comments on and explanation of the topic under consideration.

2. Exploring all aspects pertaining to economics and

practicality.

B. Lab

1. Visiting several ranches and feedyards within a 200 mile

2. radius of Clarendon Texas to study different operations and how they are managed.

3. Visiting major packing plants in the area to study the processing of our product.

4. Guest speakers from the Beef Industry pertaining to all aspects listed in the Course Description.

5. Participation in TCFA Fed Beef Challenge.

C. Individual guidance on assignments.

D. Discussion and questions.

VI. INSTRUCTIONAL MEDIA:

A. Overhead projection

B. Chalkboard

C. Slide projector

D. Video

E.Networked computers (1 per student)

F. Guest Speakers

G. Field trips

VII. STUDENT REQUIREMENTS:

See attached document:

VIII.TESTING:

See attached document:

IX. GRADING SYSTEM:

See attached document:

Mr. Laban W. Tubbs

Office # (806) 874-3571 ext. 143

Home # (806) 874-2486