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:
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
WHO SHOULD COME?
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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