Beef Cattle Genetics Training School Information

Gearld Fry

School Is Over But Information Is Still Good
2 Day Training Seminar

 Genetics Management For Quality Meat
 &
Learning Visual Appraisal For Gourmet Beef
taught by Gearld Fry

  Friday & Saturday—Feb 10-11, 2006
Starting 8:00 AM Each Morning
Hosted by Morris Halliburton at his farm near Bells, TX

• Genetics, Cattle & Quality Meat Produced from Your Cows
• Creating Your Own Herd Bull From Your Very Own Cows
• Selecting Cows That Perform On Grass For Rebuilding Your Herd &  Quality Meat
• Evaluating Cows and Bulls For Quality Gourmet Beef
• Herd Bull Selection & Fertility
• Rebuilding & Selecting Calves That Utilize Grass & Finish On Grass
• Specifics on Protocol, Cuts, Processing and Humane Handling
• Evaluations of Cows, Steers, Heifers and Bulls for Tenderness and Quality of Meat with Ultrasound and Visual Appraisal
• Linear Measuring of Animals For Volume of Retail Product

     Cost of school is $350 for an individual; bring your spouse for $150 more. The number we can accommodate is limited but we will reserve your space for $100 per person. 

Send your $100 reservation deposit to:
Gearld Fry
193 Fry Road
Rose Bud, AR 72137

      We are referring to the Executive Inn as the Headquarters Hotel. Be sure to ask for Debbie or Rocky and tell them you are attending the "Gearld Fry Seminar" at Morris Halliburton's farm near Bells, TX. Rate quoted is $40.00 plus tax for one room with two double beds and rollaway beds available if needed, probably for a small fee. I don't think number of occupants will affect the price if number is reasonable. 

Gearld Fry Cattle Seminar
Room price quoted at $40.00 plus tax
Executive Inn
2105 Texoma Parkway
Sherman, TX 75090
903-892-2161

     This is an older property and used to be the Holiday Inn until a new 4 lane divided highway (US 75) was built a few blocks West. It is a full service property and nice but not as new as some of the more expensive places.

     If you want a newer property at a higher price, another choice is Holiday Inn Express, 801 US Hwy 75 North, Denison, TX , 903-464-0340  Their regular rate is $89.95 plus tax and I was quoted $69.95 plus tax. You will need to ask for the lower rate.

 Denison and Sherman are about the same distance in miles.

 For more information contact:
Gearld Fry
Home Ph: 501-556-5040      Cell: 501-454-3252
www.BovineEngineering.com
http://www.bovineengineering.com/itinerary.html  

 or 

Morris Halliburton
Ph: 903-965-4509

Map & Directions To
Halliburton Farms
North of Bells, Texas on Hwy 1897

On West side of highway 1897 just 2.7 miles North of US Hwy 82 intersection

   For the past 40 years the American cattle producers have been encouraged to pay no attention to any form of quality food production. The words describing quality food were used regular but with no application. If an animal had 4% levels of intra muscular fat that was/is considered as quality meat with no regard to tenderness and texture which is most important in keeping beef consumption at a high level.   

     Fact is, recognizing genetics and their functionally for both utilization of grass and quality of meat produced has been highly discouraged by the feedlots and grain industry to produce a type of cattle that needed high energy supplements for finishing for table use. With hormone implants left out of the equation for grain finishing the feedlot steers would gain 2-2.5 pounds a day. Cattle that are phonetically put together (properly built) will gain 3 plus pounds a day on grass without hormone implants. These cattle work in the pastures and feed lots. The utilization factor of food is high with grass and grain.

     Fact is, producers can produce gourmet beef for the same energy or less than the average consumed by cattle that fill our pastures today. Recognizing those genetics and matching them at breeding time is paramount.

     Over the next 5 years the borders of Brazil, Argentina, Chile and other countries that produce beef for $.20 (20 cents) a pound will become more open to global trade. It will be hard for the American producer to compete with beef produced for those low prices thanks to world trade agreements like NAFTA & CAFTA.

     The American consumer desires a good tender steak, burger and roast. They will not get that from the beef that is exported to America from other low input countries.

     The only method I know that will keep the American beef producer in business is to produce a gourmet product with the cows he has. Those producers must then band together for market strength. If they refuse to band together they will be at the mercy of the market sharks. Survival will be hard.

Bull Selection & Linear Measuring
     The bull you select or create is the key to changing the quality of beef, performance and utilization of grass. The process of linear measuring will teach you how to recognize genetic structural correctness, volume of meat and quality traits.

     The bull is the most important tool in your pastures; paternal selection is the highest priority. The bull clones himself in the sons he produces so selection is critical. Bulls must be rugged.

Cow Selection & Linear Measuring
     The cows carry the most quality genetics. Those quality genetics must be concentrated in our bulls. Selection of the cows that fill our pastures is as important as our bull. Linear measuring for selection of cows for their quality, performance and utilization of grass is as important as the bull. The cow clones herself through her daughters so selection is critical.

Reproduction - Bull & Cow
     Production and reproduction are tied together. You can’t have production without reproduction first. Masculinity and its characteristics are the first pre-requisite for high pregnancy rate in cows.

     Femininity and its characteristics are the first characteristics of the cow being a sustaining helpmate for our way of life and well being.

Selecting For Gourmet
     The ability to select for gourmet beef without the use of the ultrasound or other technical equipment is a must for the cattle producer. The evaluation of bone structure, hide and its texture, hair and its quality are the window into the quality, texture and eating quality. All this is done with the eyes and hands in the pastures and practice makes for perfection.