Seventy-two beef producers across Kentucky are better equipped to manage and market beef cattle for direct to consumer markets after attending the freezer beef short course that was hosted in western Kentucky (Todd, Logan, Christian Counties) and in Central, KY (Fayette County). The curriculum covered essential topics including: Nutrition and management of finishing cattle, facilities for finishing cattle, princing and economics of freezer beef production, basics of meat processing and working with processors, marketing strategies and brand development. 

Participant feedback highlighted the program’s strong impact:

• 100% of respondents rated the program as “very good.”

• On average, participants reported a 61% increase in knowledge after attending.

• Many producers indicated intentions to adopt changes in their operations, including updated feeding and nutrition practices and increased use of marketing and social media to promote their freezer beef products.

Through the freezer beef short course, extension specialists and agents helped producers enhance their skills and confidence, ultimately strengthening local beef markets and expanding consumer access to locally raised beef products.