3rd Annual Maine Cattlemen’s College
Friday, December 6, 2019
Social Mixer and Brisket Dinner
Location: Dr. Colt Knight’s Farm, 30 Jones Road, Garland, Maine. GPS will take you to the beginning of Jones Road. Drive ~800 feet down the gravel road, look for the big Red Barn on the left for parking. Signage will be placed to direct parking.
Dinner sponsored by: Heartstone Farm
Saturday, December 7, 2019
Cattlemen’s College and Prime Rib Lunch
Location: UMaine Extension Penobscot County, 307 Maine Avenue (by the airport), Bangor, Maine (plenty of free parking right beside the building!)
Lunch sponsored by: Diamond V
The Maine Cattlemen’s College will provide up-to-date information to Maine beef cattle producers and allow Maine beef cattle producers an opportunity to meet leaders in the industry and fellow producers to share ideas and innovations. All proceeds to benefit the Maine Beef Producers Association Scholarship Fund.
Join us for the 3rd Annual Maine Cattlemen’s College, sponsored by Diamond V. Our Keynote speaker is Dr. Josh Jackson. Dr. Jackson is a multi-generation beef producer and agricultural professor at the University of Kentucky, specializing in Livestock Systems and Engineering. Also, Chef Robert Dumas, former White House Chef, will be conducting an in-house demonstration on exciting ways to prepare lesser quality cuts of beef. Samples will be provided. Silent Auction and door prizes!
Friday, December 6
Dr. Knight’s Farm, 30 Jones Road, Garland, Maine
6:30 pm: Brisket Barbeque / Social mixer, to give attendees the chance to interact with other beef producers and speakers in a casual environment
Saturday, December 7
UMaine Extension Penobscot County, 307 Maine Avenue, Bangor, Maine
8:00 am: Welcome and Introductions, Dr. Colt Knight, UMaine Extension
8:15 am: What is happening on Campus? New Rumen Microbiologist, Dr. Sue Ishaq, UMaine
8:45 am: Facility Design with the small herd in mind, Dr. Josh Jackson, University of Kentucky
10:00 am: Break (Refreshments Provided)
10:15 am: USDA RFID requirements update, Maine Department of Agriculture, Conservation and Forestry — state veterinarian’s office
10:30 am: Bull Selection and Breeding Soundness, Dr. Colt Knight, UMaine Extension
11:00 am: Mark Anderson, Diamond V
11:30 am: Exciting ways to prepare less expensive cuts of beef (with samples), Chef Rob Dumas, UMaine
Noon: Prime Rib lunch Sponsored by Diamond V
12:45 pm: Producer Panel — Genetic selection of your herd
2:15 pm: Building a low-cost effective live-weight scale on farm, Dr. Josh Jackson, University of Kentucky
3:15 pm: Closing and evaluation
For more information, contact Melissa Babcock at email@example.com or 207.581.2788.
Chef Rob brings 20 years of experience in the hospitality industry and is a Certified Executive Chef with the American Culinary Federation. Chef Rob has a diverse background ranging from cooking for the President and first family to teaching culinary arts and meat fabrication at the New England Culinary institute. His current work with UMaine allows him to focus on his passion for local and seasonal food while working as a resource to the state’s agricultural industries.
Dr. Josh Jackson is a Livestock Systems Assistant Extension Professor in Biosystems and Agricultural Engineering (BAE) Department at the University of Kentucky. Dr. Jackson’s extension program focuses upon precision management of livestock systems which specifically encourage managing for the individual animal as opposed to the group to increase production goals. He completed his Ph.D. in BAE at UK. Additionally, he graduated from the Department of Animal and Food Sciences at the University of Kentucky for both his undergraduate and Master’s degrees. Currently funded research/extension projects for him include the evaluation of livestock and alfalfa with unmanned aerial vehicles.
If you are a person with a disability and need an accommodation to participate in this program, please contact Melissa Babcock at firstname.lastname@example.org or 207.581.2788 to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however all requests will be considered.