Contact: Blair Fannin, 979-845-2259,b-fannin@tamu.edu

CAMERON - The 36th annual Central Texas Cow-Calf Clinic will be 8 a.m. to 3 p.m. Jan. 6 at the Milam County Youth Exposition Building, 301 S. Houston St. in Cameron.

Registration begins at 7:30 a.m. Cost is $20 and includes program materials and lunch. RSVP at 254-697-7045 for an accurate meal count.

The program is presented by Texas A&M AgriLife Extension Service offices in Milam, Robertson, Bell, Burleson, Falls and Williamson counties.

[Attachment]

The 36th annual Central Texas Cow-Calf Clinic will be 8 a.m. to 3 p.m. Jan. 6 at the Milam County Youth Exposition Building, 301 S. Houston St. in Cameron. (Texas A&M AgriLife Extension Service photo by Blair Fannin)

Program topics will include a beef cattle market outlook by Dr. Jason Johnson, Texas A&M AgriLife Extension Service economist, Stephenville.Dr. Jason Cleere, AgriLife Extension beef cattle specialist, College Station, will discuss cattle evaluation from the perspective of genetics, order buyers and sellers along with Kenny Mingus of Milam County Livestock Auction and Pete Scarmardo, Scarmardo Cattle Company, Caldwell. Dr. Joe Paschal, AgriLife Extension beef cattle specialist, Corpus Christi, will address new technologies and techniques in castration, dehorning and vaccination. Additionally, Cleere will give an update on the new Veterinary Feed Directive and Joshua Gaskamp, research assistant with the Noble Foundation in Oklahoma, will discuss feral hog control methods.

Brian Bledsoe, chief meteorologist of KKTV 11 News in Colorado Springs, Colorado, will discuss long-term weather trends.

-30-

Texas A&M AgriLife Extension Service published this content on 03 January 2017 and is solely responsible for the information contained herein.
Distributed by Public, unedited and unaltered, on 03 January 2017 21:42:06 UTC.

Original documenthttp://today.agrilife.org/2017/01/03/central-texas-cow-calf-clinic-friday-jan-6-cameron/

Public permalinkhttp://www.publicnow.com/view/B455CD53646567C6E216F9E2CEB254E3C1EE1A02