BEEF BASICS HOME STUDY COURSES

Proposed by: Noel L.Mues

Presenters: Mues,* N.L. , Extension Educator, Furnas County, University of Nebraska-Lincoln, Beaver City, NE 68926
, , , ,
Bauer, D.E., Extension Educator, Brown, Rock, Keya Paha Counties, University of Nebraska-Lincoln, Ainsworth, NE 69210
Hay, P.C., Extension Educator, Gage County, University of Nebraska-Lincoln, Beatrice, NE 68310
Howard, L.F., Extension Educator, Cuming County, University of Nebraska-Lincoln, West Point, NE 68788
Pritchard, S.M., Extension Educator, Boone, Nance, Counties, University of Nebraska-Lincoln, Albion, NE 68620
Walz, T.M., Extension Educator, Custer County, University of Nebraska-Lincoln, Broken Bow, NE 68822

Beef producers need good research-based information to manage their operations effectively and efficiently so they can remain profitable. Time and expense of traveling to workshops and tours are limitations to many producers. Members of the Beef Basics Home Study Team initiated the home study series in 1993, in a format, so producers can study at their own pace and at a time that is convenient to their own work schedule. The courses include: 1. Beef Cow Basics-Plus – cutting edge information on nutrition, forages, supplements and economics; 2. Beef Basics II – breeding for profitability; 3. Beef Basics IV – beef as a business; 4. Beef Basics V – nutritional strategies for the beef cow herd; 5. Beef Basics VI – optimizing beef cattle production on rangelands; 6. Beef Basics VII – using corn co-products in the beef cow herd. Demand for these courses has been excellent with over 5600 enrollments from more than 40 states and several foreign countries. In a recent survey of producers who took one of the courses in the last four years, thirty-seven percent indicated that the information learned has resulted in a savings of $11 per head. Increased earnings averaged $6,843 per operation. Reported savings from the survey respondents on 10,570 head of cattle was $116,650 per year. The Beef Home Study Team has overall supervision of course materials including writing, reviewing, editing, and grading quizzes. Input from the beef industry is utilized in the development of the research-based curricula.

All Accepted Proposals