4-State Beef Conference scheduled Jan. 14-15 in four locations
Dec 4, 2008 9:19 AM
Kansas State University will team with Iowa State University, the University of Nebraska and the University of Missouri to present the 25th Annual 4-State Beef Conference Jan. 14-15.
The conference, which is designed to give beef cattle producers in Iowa, Kansas, Missouri and Nebraska an annual update on current cow-calf and stocker topics, will be held in four different locations so cattle producers can attend the location most convenient for them. The program will be the same at each location.
Speakers and their topics for the 2009 conference are: Rick Rasby, University of Nebraska - "Update on Storing Co-Products"; Darrel Mark, University of Nebraska - "Economics of Storing Co-Products"; Vern Anderson, North Dakota State University - "Drylotting Beef Cows"; Barry Dunn, executive director of the King Ranch Institute for Ranch Management, Texas A&M, Kingsville - "Whole Herd Management Strategies for Tough Times."
The conference is scheduled for Wed., Jan. 14 and Thurs., Jan. 15, 2009. The Wednesday morning session will begin at 10 a.m. in Washington, Kan. at the First National Bank, and the afternoon session will begin at 4 p.m. in Tecumseh, Neb. at the Community Building. The Thursday morning session will also begin at 10 a.m. in Lewis, Iowa at the ISU Armstrong Research Farm, and the afternoon session will start at 4 p.m. in King City, Mo. at the Eiberger Building.
The conferences provide a forum of Extension specialists from four of the leading beef cattle land grant universities in the United States.
The registration fee is $25.00 per person and reservations are requested by Jan. 9, 2009. The fee includes a meal and a copy of the conference proceedings. Reservations for the Kansas location can be made by telephone call to the Washington County, Kan. Extension office at 785-325-2121. Reservation can also be made by contacting any local county Extension office, or on online at: www.extension.iastate.edu/feci/4StBeef/.
(New Course)
