Press Releases



Efficiency, Profitability and Sustainability at Alltech’s Global Beef 500

[Dunboyne, IRELAND] - Beef consumption has fallen globally and weak harvests, drought and flooding have resulted in the cost of feed rising. This is a tough time for beef producers and farmers. Alltech’s Global Beef 500 will take place this December 4-5, 2012 in Lexington, Kentucky, USA. For the fifth year, leaders from the beef industry will converge to discuss these issues and how to move forward under the EPS principle – Efficiency, Profitability, Sustainability.

Steve Van Dyke, who owns a 600 cow/calf cattle operation near Brookings, South Dakota, attended Global 500 last year for the first time and would like to attend again.

“The Global 500 was different from other beef events I've attended because it offers a worldwide perspective on beef production, beef sustainability, and beef quality improvement,” said Van Dyke. “Alltech's Global 500 provides information to people in all phases of beef production, but always in an insightful way.”

This year’s agenda features a plenary session, including presentations on branding beef, the EPS principle, social media and getting the most out of your workforce. In addition, Global Beef 500 boasts a range of talks, featuring everything that you need to know about the future of the industry, tailored for the progressive beef producer and farmer. Highlights from the 2012 Global Beef 500 Programme include:

  • “Back to the Future”: What You Will Hear
    Why do we aim low? Why aren’t our beef animals 200 lbs (100 kilos) heavier three weeks earlier? Why isn’t your meat quality higher? Is the beef grading system dated? What are the barriers and obstacles to profitable beef farming?
  • Feeding the Machine: What We Must Understand to Maximise Productivity
    How do we keep pace with genetics? Why do we cull cows so early? Why is there such high infertility coming into the dairy herd? Why don’t we have greater feed efficiency from beef finishers? Do we understand what the new technology is and how to apply it?
  • The Gene Chip: A Breakthrough in Natural Nutrition
    What the gene chip tells us about personalised medicine for humans and its implications for feeding our animals. Tomorrow’s technology today!
  • The Mycotoxin Killer: Today’s Most Prevalent Problem
    As the hidden killer on farms today, what do we do when 2/3 of all grains are contaminated with mycotoxin? What do we do when distiller dried grain (DDG) has three times the mycotoxin levels and is now a major ingredient?
  • Beef Goals & the Marketplace
    High quality meat tastes better and is better. How can you raise efficient, high-producing animals that deliver what the market needs?
  • Fundamental Forage
    Home-grown forage: your cheapest material. How do you optimise it? Four simple things to look for.
  • From Conception to Consumption: The Beef Connection
    Raise calves that excel.  Can antibiotics be reduced while maintaining health and productivity? Can you gain 200.00 USD more per animal?
  • Prize Steak on the Menu
    Every steak should be perfect.  Is nutrition the key to a delicious steak?  A simple break-through.
  • Lyons Farm: Creating Our Own Model
    A branding exercise using the Lyons Farm model; could it work for you? What is required? What are the next steps? How we are implementing it.
  • Your Carbon Footprint: The New Reality
    What is a carbon footprint, and why is it important to you?  The New Zealand Government will subsidise emissions from farmers until at least 2015; how long will taxpayers subsidise the agri-sector which accounts for 50% of its carbon emissions?  As carbon footprint comes into the spotlight with consumers and Governments across the world how can we respond to address these challenges?

“As the global focus shifts to more green and sustainable production, the pressure is on beef farmers and producers to figure out how to comply, while still remaining efficient and sustainable. Even after implementing more sustainable practises it is then necessary to market products appropriately,” said Dr. Pearse Lyons, president and founder of Alltech. “This year at Global Beef 500 Alltech has developed a programme that will aim to address all of the current issues facing beef producers and will also look at future developments that will affect the industry and how to manage them.”

To take part in planning for the future of the beef industry, join us December 4 - 5, 2012 in Lexington, Kentucky. For more information on Global 500 and to register, please visit www.alltech.com/global500 and use the invitation code G124.