Penn State Beef Cattle Sale Generates More Than $lll,OOO
UNIVERSITY PARK (Centre
Co.) The first beef cattle sale
held by Penn State’s College of
Agricultural Sciences since 1990
generated $111,035, attracted
buyers from six states, exposed a
new class of students to livestock
marketing and renewed a time
honored tradition.
The Penn State Proud! Beef
Cattle Sale, held Nov. 7 at the
Beef-Sheep Center, included all
of the Angus cows in the univer
sity’s herd bom before 1999, their
calves, bred heifers and a
2-year-old bull. Commercial cows
in the sale included bred cows,
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bred heifers, heifer calves and
steer calves for a total of 99 head.
Voytus Angus Farm of Pennsyl
vania bought the high-selling lot
at $2,800.
“The most important reason
Penn State owns cattle is for their
educational value,” says John
Comerford, associate professor of
dairy and animal science and
beef cattle coordinator. “Sales
give us an opportunity to teach
students how to prepare cattle for
merchandising and allow us to
share Penn State genetics with
other beef producers. This sale
renewed the long-standing tradi
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tion of the prominence of Penn
State’s beef herd, while also put
ting emphasis on the future for
continued growth and develop
ment within the program.”
While the ample receipts from
the sale were welcome, the big
gest benefit was educational, say
organizers. “Marketing is the key
to financial success in production
of any agricultural commodity,”
says Karen Vines, an instructor
in the beef cattle marketing class
that prepared students to be in
volved in the sale. “The class
provided an opportunity to talk
about marketing from a livestock
perspective and gave the stu
dents exposure to activities in
preparation for the sale that they
may not have had otherwise. As
a result of this sale, the students
should have a greater under
standing of the complexity of
putting such a sale together and
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the attention to detail that is re
quired in the preparation pro
cess.”
Comerford expects this
month’s sale to be the first of
many. “Our department made a
strategic decision a few years ago
to begin having regular beef
sales,” he says. “We produced
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The appointees will serve on the
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more cattle to get ready for this
one. Sales allow us to control our
cattle inventory, to offer our
highly desired genetics to other
Angus breeders, to attract stu
dents and to reaffirm Penn
State’s reputation as an institu
tion that maintains a first-class
breeding operation.”
Authorized under the Mush
room Promotion, Research, and
Consumer Information Act of
1990, the council administers a
national program of research and
provides nutrition and industry
information to consumers. Per
sons who produce or import an
average of more than 500,000
pounds of mushrooms annually
for the fresh market pay assess
ments to fund the program.
USDA’s Agricultural Marketing
Service monitors the operations
of the Mushroom Council. The
council reimburses the federal
government for the cost of ad
ministering the program.
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