GOURMET GRASSFED BEEF PRODUCTION SCHOOL

Dallas , Texas January 26 & 27, 2007

Featuring Anibal Pordomingo of Argentina and Mike Lorentz of Lorentz Meats


If a reluctance to direct market has kept you from trying grassfed beef production, wait no longer! The market has now grown to the size where many more grassfed producers are needed by America’s top branded beef companies.

Prices for grassfed beef are soaring but so are quality standards. The era of “lean” grassfed beef is over. Today’s minimum is High Select and USDA Choice is even better. Many producers have learned how to do this completely on grass by following Anibal Pordomingo’s program and now you can learn it too.

This school is designed to take you on a step-by-step program from weaning the calf to a case-ready finished beef product.

Here are just some of the topics Anibal Pordomingo will cover at this school:

  • When and how to wean for the tenderest meat.
  • Minimum performance standards for the stocker phase and problems to watch for.
  • Minimum gain standards for marbled meat in the finishing stage and how to create them.
  • The best annual to start a forage chain with.
  • The easiest times of the year to grass-finish cattle to Choice grade and what months you should consider skipping.
  • Which forages produce off-flavors in the meat and which are the sweetest.
  • A year-around production program from one spring calving season.
  • The big difference in grass-finishing heifers and steers.

    Mike Lorentz has built an innovative abattoir in Cannon Falls, Minnesota, specifically designed to service over 250 small-volume, branded meat companies. There is probably no one who knows more about gourmet, niche-meat marketing and processing than Mike.

    At this school, here are just a few of the subjects he will cover:

  • How to evaluate an abattoir’s processing skills.
  • How to avoid being ripped off by an abattoir.
  • Why you may want to start with your culled cows rather than steers.
  • Simple valued added products that can double your profits.
  • What dry aging adds and subtracts from your meat.
  • Why you should direct market a portion of your production.
  • Gourmet meat products from bulls and from beeves that don’t marble.
  • How to know when you are big enough to own your own abattoir.

    WHO SHOULD COME?

  • Graziers interested in selling live cattle for $1000 to $1500 a head.
  • Direct marketers interested in selling grass-finished beef for $2500 to $5000 per head.
  • Custom graziers interested in earning double the commodity rate per pound of gain.
  • Seedstock operators interested in learning the details of a profitable new genetic niche.
  • Investors interested in getting in on the ground floor of the next hot thing.

    The cost of this school is $650 per person, but you can reserve your space now with a deposit of only $125. The school starts at 8 a.m. Friday, January 26th, includes a networking reception Friday night and concludes at 5 p.m. Saturday, January 27th.

    We have a discounted lodging rate of $115 (single or double) at the Embassy Suites DFW South where the event takes place. In order to get this special rate you must call the Embassy Suites DFW South at 972-790-0093.

    THE INVESTMENT IN THIS SCHOOL IS LESS THAN THE COST OF ONE GRASSFED BEEVE.



    $125.00 Reserve Space

    $650.00 Register for School

    $525.00 Balance Due for School

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