Credits: 6 credits
Delivery: Campus
Students develop skills related to beef cattle nutrition. Genetic parameters, finishing, processing, yield, product costing, and pricing will be explored. Students then create a herd-health, parasite prevention and marketing program specific to the beef enterprise on their ranch.
Prerequisite: Admission to the Applied Sustainable Ranching program. Individual courses may be taken by non-program students where capacity exists and with instructor permission.
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