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Upcoming 2-day “Beef 706” beef fabrication course at TAMU

Upcoming 2-day “Beef 706” Beef Fabrication Course At TAMU

Wagyu are known for producing the highest quality beef of any breed.  As Wagyu breeders, many TWA members are involved in the beef business, either directly or indirectly.  Therefore, knowledge of the beef carcass processing is important for many TWA members.  The Texas Beef Council sponsors a very high quality 2-day class on beef carcass processing titled “Beef 706”.  This program is paid for by the Beef Checkoff dollars, so no attendance fee is required and meals are provided at no charge.  The 2-day program is offered in two separate sessions, one August 8th-9th and the other Aug 10th-11th.  See the information provided by the Texas Beef Council below for further details.  To go directly to the website registration page on the Texas Beef Council website CLICK HERE.

Texas Beef Council – Beef 706


This program is paid for by your Beef Checkoff dollars.  There is no additional charge for this class or your meals.  You are responsible for your lodging if needed.

Aug 8 – 9, 2016
Aug 10 – 11, 2016

Register online at:




BEEF 706
A Hands-On Seminar about Beef Quality Excellence in TexasAug 8 – 9, 2016
Aug 10 – 11, 2016  
Texas A&M UniversityCollege Station, TX


What People Are Saying About
Beef 706
“I have attended the Beef Short Course several times as well as several cow calf clinics in various locations.  They all have given me a wealth of information about cattle operations; however BEEF 706 brings it all together in a hands-on atmosphere””It should be illegal to own cattle in Texas until you have attended the BEEF 706 program.””Beef 706 teaches producers how cattle are graded on the hoof; the processing operation; fabrication of meat; how to determine profits and losses on individual animals; and understanding what the consumer will experience.  In one intense short course, it shows the effect of everything producers do and how it will affect the final consumer so we can help provide a good eating experience for the final cosumer.  This is probably the best course I have attended relating to foods.  It has given me information that I can use to improve my opperation.”
Dear Texas Beef Producer,

Do you consider yourself a cattle producer or a beef producer?  You may consider yourself both.  But ultimately your cattle will be harvested, sold through a retail or foodservice outlet, and enjoyed by a consumer.  Being a beef producer is not something we think about on a continual basis, but we probably should.

Here’s what last year’s participants said:

  • 100% said that as a cattle producer they shared the responsibility for customer satisfaction of beef products.
  • 80% planned to stop an old practice based on what they learned at  BEEF 706.
  • 90% planned to adopt a new practice based on what they learned at BEEF 706.
  • 92% of producers said they would make or save money based on what they learned, with an average of $37/head of cattle.

Now that’s progress in the right direction and could have a huge economic impact for Texas ranchers!

Beef 706 is a Beef Checkoff funded program available to you!  You can learn about beef quality and safety issues and how they affect your operation.  By attending Beef 706 you will have a unique opportunity to not just see, but to experience the quality challenges facing the beef industry.  You will learn what factors affect beef’s palatability and get information to help you utilize your herd’s genetics, feedyard performance, and carcass characteristics.  In addition, you will work with other Texas beef producers to fabricate a carcass with the help of a cutting instructor.  By the time you leave the program you will have created a new network of industry professionals.  I hope you will take advantage of this opportunity to learn more about your beef industry.  


Jason Bagley
Texas Beef Council

BEEF 706 Agenda 

 DAY 1 

7:00 AM Leave hotel for Rosenthal Meat Science Ctr
7:30 AM Introduction and Purpose
Evaluation Beef Carcasses & Live Cattle
Review Video of the Market Finished Steers & Heifers
Beef Carcass Quality and Yield Grading
10:00 AM Break
Review the Beef Harvest Procedure
Introduction to Meat Cutting
NOON Lunch
12:45 PM Suit Up Beef Fabrication & Fabricate the Forequarter
1:30 PM Fabricate the Hindquarter & Value Added Cuts
5:00 PM Depart for Beef Center for dinner
6:30 PM Manage feeder calves for beef cattle quality


7:00 AM Leave hotel for Rosenthal Meat Science Ctr
Genetic Selection Programs & Tools for Beef Cattle Quality
Factors that Impact Marbling
10:00 AM Break
Evaluating Market Cattle Grid Buying & Branded Programs
Evaluating the Eating Appeal of the Beef Meat Products
NOON Lunch
1:00 PM Review – Market Value Finished Cattle to Boxed Beef
2:30 PM Program Adjourn

Hotel Accommodations

Please call (979) 846-0300, Ramada BCS, 506 Earl Rudder Fwy South, College Station, TX.   Ask for Texas Beef Council/Beef 706 room block to receive the rate of $90.00/night plus tax. Reserve room by July 15, 2016.




The Texas Wagyu Association works to grow awareness of Wagyu and provide its members with valuable contacts and resources. Join the association and enjoy the incredible growth as we continue to raise awareness about the best-tasting, most tender beef!

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