Penn State Extension

Learners will study cattle genetics, animal breeding, ruminant nutrition, cattle selection, reproduction, USDA beef grading, carcass fabrication, branded beef programs, and factors impacting consumer acceptance of beef.

This course includes topics about feeding cattle, antibiotic use, technologies in beef production, feedyards, sustainability, the nutritional value of beef in the human diet, and environmental considerations in the beef cattle industry. This online class will show the learner the path beef takes from the ranch to the plate.

Students will learn about the best cattle management practices to ensure food safety and provide a high-quality beef product for consumers. They will also learn cattle handling practices and procedures that enhance environmental stewardship. Upon completion, the participant will be considered BQA certified.

When evaluating cattle, it's important to know what to look for. Join beef cattle experts as they walk you through four modules of cattle evaluation, which include Structural Design of Cattle, Muscling of Cattle, Using Ultrasound to Determine Carcass Traits, and Movement and Balance of Cattle.

This course is for ranchers wanting to learn more about the many different aspects of beef cattle nutrition. After you complete the course, you will have a better understanding of ruminant nutrition, forages, grain, ration development, trace minerals, and supplementation.