Beef up on industry knowledge and experience

This course is designed to help producers analyse and make decisions about the management requirements of beef cattle. After completing the course you should be able to describe and explain the principles and practices of beef cattle husbandry and management. Topics covered include beef breeds, production systems, breeding programs, diseases, nutrition, herd management, economics and marketing.

To be able to analyse and make decisions about the management requirements of beef cattle. You should be able to describe and explain the principles and practices of beef cattle husbandry and management.

There are 10 lessons in this course:

1. Introduction to Beef Production and Beef Cattle Breeds
2. Beef Cattle Production Systems
3. Beef Cattle Breeding
4. Diseases in Beef Cattle (Viral and Bacterial)
5. Diseases in Beef Cattle (Parasites, etc.)
6. Nutrition for Beef Cattle
7. Commercial Herd Management
8. Feed Lot Management
9. Stud Herd Management
10. Management, Economics and Marketing

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.

• Describe the nature and scope of Beef Cattle Production.
• Compare different beef production systems
• Discuss beef cattle breeding and its significance to production.
• Develop a sound, but general introduction to animal health.
• Describe significant parasites that infect cattle and determine appropriate management of these and related problems.
• Recommend appropriate provision of feed for commercial beef production.
• Develop a management strategy for a commercial beef herd.
• Explain feed lot management for beef production.
• Explain Stud herd management for beef production.
• Determine significant management requirements for a beef production enterprise, in order to attain and sustain a viable economic performance

• Visit a range of enterprises which may include farms, agricultural shows, and suppliers of farm products in order to research, photograph, describe and specify facilities in the places visited as a basis, or part basis, of assignment questions
• Identify beef cuts on a labelled diagram of a steer's body
• Judge a beef animal according to commonly recognised commercial standards
• Choose two breeds suitable for beef production in specified climates
• Observe and report on common cattle husbandry tasks, including dehorning, castration, dipping, vaccination, and drenching
• Explain methods that are used to control beef cattle movements
• Prepare a production schedule or timetable of husbandry practices for a typical beef cattle property in your locality for a period of 12 months
• Attempt to determine the nature and scope of beef cattle breeding in your state or country
• Explain the differences between and advantages of pure breeding and cross breeding
• Describe and explain management and other factors that can affect calving percentage and calf weaning
• Visit a supplier of health care treatments for cattle to determine what products (eg. dips, medicines etc) are available
• Describe a significant viral disease, including its identification, symptoms and control