Tour attendees will visit John Wood's forage finishing business in Canton. A founding member of US Wellness Meats, Wood grazes cattle in 30- to 45-day grazing cycles using a variety of forages.
He says his greatest challenge is "to be competitive in an era of high-priced grain and to make better use of forages in the winter. Seven-dollar corn changed everything."
Wood advises producers interested in direct marketing to market to their local communities. He prides himself on marketing his beef products on their merits, not by negativity toward producers who use conventional cattle feeding methods.
The final tour stop will be at Terry and Marilyn Little's TL Ranch in Monticello. Terry Little started in the cattle business with his grandfather in the 1950s. Now he is a semi-retired Angus breeder who promotes continued breed improvement.
"The greatest thing to happen in the Angus industry was when open AI began in 1972," said Little. "Before that happened, the popular thought was purebred Angus were a thing of the past."
Now he believes using sexed semen is the prime opportunity for improving the Angus breed or any cow herd in general. "Buy the best cleanup bull you can find," he advises. Having been in the business for more than 50 years, Little provides an interesting perspective.
A beef dinner will wrap up the tour
Visitors will tour the TL Ranch facilities and hear Little and other speakers on the past, present and future of genetic improvement.
A beef dinner will conclude the event at TL Ranch. During dinner, participants will have another opportunity to converse with all the owner/operators and guest speakers.
For more information, contact Zac Erwin at 573-767-5273 or email@example.com, or Daniel Mallory at 573-985-3911 or firstname.lastname@example.org.
Source: University of Missouri Extension