This workshop provided New Mexico producers with a better understanding of grass finishing beef cattle. It reviewed all the factors that impact high-quality grass-finished beef while taking a closer look at how to build a quality program in the New Mexico environment.

Members can access materials from the workshop here.

Anibal Pordomingo is a world-renowned grassfed beef researcher. He is a senior researcher at the National Institute of Agriculture Research of Argentina (INTA). His background is in Agronomy with an emphasis in beef cattle production.  He received his Ph.D. in Animal Science from NMSU. Pordomingo lectures around the world on grass finishing and we are honored to have him here in New Mexico.

Target Audience:

  • Beef ranchers that want to properly finish cattle using rangeland, irrigated pasture, or stored forages.
  • Dairy producers and hay growers that want to either expand their beef grazing enterprise or add a grazing enterprise.

Learning Objectives:

  • For NM producers to better understand truly finished grassfed beef and the factors that affect flavor and meat quality
  • To better understand their forage chains and what production model is the best fit for them.
  • To leave with out-of-the-box marketing ideas on classes of livestock they can produce in their context. 

Curriculum Outline: 

  • Understanding the forage cycle of New Mexico rangeland and forage quality for finishing.
  • Perennial and annual cropping systems, and stored forage finishing programs.
  • Proper genetics for the NM environment and beef quality
  • Indicators of well-finished beef and factors affecting finishing 
  • Factors affecting meat quality and flavor
  • Markets for grassfed beef
  • Developing the program for NM: the animal, the forage base, and the system  
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