This introductory course in beef production addresses topics including marketing and price-making forces; the biological cycle of the beef cow; reproductive management of cows, bulls, and heifers; principles of nutrition; beef genetics and the application of genetic principles to beef herd breeding programs; and animal health issues. Offered every third year.
School of Agriculture Plant and Animal Sciences
Agriculture and Animal Science (AGR)
1 hour of lecture, 2 hours of lab per week