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Alltech Annual International Symposium


REIMAGINING MEAT: BEEF

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Monday, May 21

1:00-1:05

Introduction
Chairs: John Thornton and Stuart McGregor

1:05-1:25

Global grain grab: How global forces, from ethanol to drought, affect market volatility and country/company behavior
Joseph Kerns, International Agribusiness Group, LLC, USA

1:30-1:50

Can we make better beef? Creating a program for branded, verified beef that consumers can trust
John Butler, Beef Marketing Group, USA

1:55-2:15

Building value along the supply chain: Forging a link between feedlot and processor
André Perrone, CMA - Companhia Monte Alegre, Brazil

2:20-2:50

Break

2:55-3:15

THE BIG BEEF CHALLENGE - Keeping Pathogens out. Pathogen intervention strategies.
Mindy Brashears, Texas Tech University, USA

3:20-3:40

Fetal programming: The next frontier in meat production
Amanda Weaver, South Dakota State University, USA

3:45-4:05

Using programmed nutrition to prepare the perfect steak
Karl Dawson, Alltech Inc., USA

6:00 Buses leave for Kentucky Night

Tuesday, May 22

8:30-8:35

Introduction
Chairs: John Thornton and Stuart McGregor

8:35-8:55

Beef to 2050 – a view of the future from a European perspective: What will drive us forward?
Stuart Roberts, Anglo Beef Processors UK T/A, UK

9:00-9:20

Strengthening links in the food chain - Supplier contact and consumer satisfaction
Mark Eganhouse, Wendys, USA

9:25-9:45

Making connections: Using the internet to inform, inspire and promote beef production and consumption
Miguel Cavalcanti, BeefPoint, Brazil

9:50-10:20

Break

10:25-10:45

Cow calf profitability: Matching breed to feed to optimize cost effectiveness
David Lalman, Oklahoma State University, USA

10:50-11:10

Regulating starch digestion: An ‘Amaizing’ response
John Wagner, Colorado State University, USA

11:15-11:35

Are cows environmentally efficient? Entering the debate with facts and smarter nutritional strategies
Frank Mitloehner, University of California-Davis, USA

11:35-12:00

Questions & Answers: Wrap up
A brief discussion with the speakers

12:00-1:25 Break for lunch