Welcome to the SGF podcast! Our mission is to help create a healthy planet and people through profitable grass-based livestock production.
Anibal is a rancher/researcher from Argentina with a Ph.D. from New Mexico State University who has spent many years researching the nuances of grassfed beef. His research covers animal nutrition, production systems, feeds and feeding, and beef quality on grazing. Speaking engagements have taken him throughout South and North America, to France and Scotland. He has published numerous scientific papers and articles and is a frequent contributor and presenter for the StockmanGrass Farmer. With his family he runs two farms of 1200 acres total with 260 cows in a cow-calf and stocker finishing program. 240 steers and heifers are grown and pasture finished each year in a 27-inch annual rainfall area using an improved perennial and annual pasture forage base.
This episode comes from SGF’s Grazier’s Production School with Anibal. This is part 3 of 4 from the section “Quality & Attributes of Forage Fed Beef (Part 1)”.
Allan Nation argued that the biggest problem for the grassfed industry is the huge range in eating quality, and that what matters most in consumer choice is the flavor and the tenderness of the beef!
Do you want to download SGF's 7 Common Sources of Off-Flavors? Our list list is intended to help you address and eliminate one of the biggest problems of the grassfed industry.
(BTW, the list is from the 125 page workbook that comes with The Grazier’s Production School).
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Or learn more about The Grazier’s Production School?
The two and one half day school was designed for graziers who want to compete based upon exceptional flavor and tenderness.
Graziers attended said:
- "Excellent school. Anibal is a wonderful resource." ....Duncan B.
- "Anibal was great. He really added practical knowledge to research data and made the experience usable and applicable." ....Charles B.
This in-depth school takes you from birth to finish on grass and is designed to teach low-cost cow-calf, stocker and grass finishing using common perennial grasses and legumes.
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Grassfarming is a 24-7 job and you can’t always get away.
So we’ve put together this podcast, so that you can listen while you work (or whatever you’re doing) but always on your schedule. Whenever and where ever you want.
This is a companion discussion topic for the original entry at https://www.stockmangrassfarmer.digital/podcasts/the-stockman-grassfarmer-podcast/episodes/2147681599