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Beef management team holds beef sale

October 16, 2019

The Beef Management Team is focused on building the beef industry of tomorrow through working with faculty and farm staff to maintain the herd of beef cattle at Mann Valley Farm. The club hosts an annual beef sale.

What started as an idea in 2013 has now turned into an official student organization.  The team currently has 21 members. The team goes through a selective process in order to find those who are most qualified.  Any student interested in becoming a member must fill out an application with a resume and go through an interview process.

Quarters, halves, and whole amounts of premium beef are sold during the fall and spring semesters, through the team’s annual beef sale.  Once the order has been placed, the information goes to the processors at Sailer’s Food Market and Meat Processing in Elmwood, Wisconsin.  Sailer’s will contact the customers on how they would like the meat cut. Pricing is based off of hanging weight, meaning the weight after the meat has been harvested. Cash and checks are acceptable and are to be made out to the UWRF Beef Management Team.

Faculty advisor Brenda Boetel emphasized the importance that the beef sales have on the team. “All money goes back to the Beef Management Team, which allows us to fund tours and further their experiences,” said Boetel.

Club president, Annah Dobson, hoped to see the team attend more industry events this year. “We attend a few cattle events, but there are so many other opportunities to travel the nation and learn about the beef industry in general,” said Dobson.

Team member Brittany Renn said she valued the hands-on experience with all aspects of beef cattle, as well as networking with industry professionals.

The connections that Dobson has made through the BMT have been some of her favorite parts of being on the team. “I have learned just how important it is to meet and interact with new people every chance you get, you never know who your next co-worker or boss will be,” said Dobson.

Looking forward, Dobson will work to attend more industry events and continue to grow the club.