AGAM 2406 LIVESTOCK AND MEAT MARKETING

Course Syllabus

Spring 2009

I. TEXT:

None

II. COURSE DESCRIPTION

Relation of production to marketing, trends in marketing and consumption, meat processing and distributing, USDA activities, market outlets and procedure, beef futures, seasonal and cyclical influences in prices, selection of time and place to market, handling and transportation of livestock to improve weighing conditions and minimize losses, merchandising purebred livestock.

III. PREREQUISITES

In a course of this nature it is imperative that the student have an agricultural background. They must make arrangements for a personal interview with the director or assistant director of the program. The interview must be requested and completed between January 15 and May 1 for the class starting the following fall semester.

IV. COURSE OBJECTIVES:

General Objectives:

To address all aspects of marketing livestock, primarily cattle, and meat.

Specific Objectives:

· Explore the history of marketing, from trail drive days to present.

· Packers and Stockyards Act: History and provisions.

· Futures Market: Terminology, Chicago Mercantile Exchange, types of orders, hedging and options, technical analysis.

· Buying and Selling Cattle: Weigh up, prior nutrition of feeder and stocker cattle, purchasing cattle at livestock auctions, buying cattle through order buyers, selling feedlot cattle, buying commercial breeding stock, buying registered breeding cattle, the causes of shrink, types of shrink, ways to minimize shrink.

· Livestock Losses: causes, amount of loss, types of loss.

· Transportation: different types, problems, space guide for livestock.

V. INSTRUCTIONAL PROCEDURES

A. Lecture

1. Comments on and explanation of the topic under consideration.

2. Exploring all aspects pertaining to economics and practicality.

B. Lab

1. Visiting several ranches and feedyards within a 200 mile radius of Clarendon, Texas to study different herds and how they are managed.

2. Visiting major packing plants in the area to study the processing of our product.

3. Guest speakers from the Beef Industry pertaining to all aspects listed in the Course Description above.

4. Participation in TCFA Fed Beef, live cattle evaluation if held during the school year.

C. Individual guidance on assignments.

D. Discussion and questions.

VI. INSTRUCTIONAL MEDIA:

A. Overhead projection

B. Chalkboard

C. Slide projector

D. Video

E. Data Transmission Network (DTN)

F. Guest Speakers

G. Field trips

H. Power point

VII. STUDENT REQUIREMENTS:

See attached document:

VIII. TESTING:

See attached document:

IX. GRADING SYSTEM:

See attached document: