2024 three-state beef conference in Syracuse Nebraska

By Scout Nelson

Beef producers and industry enthusiasts, mark your calendars for the annual Three-State Beef Conference. Scheduled for January 18, 2024, at the Otoe County Fairgrounds in Syracuse, Nebraska, this event promises an evening filled with expert knowledge and industry advancements.  

Starting at 5:30 pm, the conference brings together top researchers and industry leaders to discuss vital topics like corn residue grazing, heifer development, and managing cows for better longevity and profitability.   

This year's theme, “Reevaluating Today’s Management Practices for Future Success,” is geared towards equipping participants with the latest findings and practical applications.  

The conference features a trio of distinguished speakers who will cover critical aspects of beef production: 

1. Dr. Mary Drewnoski, a beef systems specialist at the University of Nebraska—Lincoln, will present “Corn Residue Grazing: Current Recommendations and Adjustments Based on New Data.” 
2. Dr.  Kiernan Brandt from Trans Ova Genetics will share insights on “Developing Heifers for the Future.” 
3. Dr. Thiago Martins from the University of Missouri will discuss “Managing Young Cows for Longevity and Profitability.” 

Spanning three states over three days, the Nebraska session in Syracuse is the concluding part of this insightful series. Prior sessions are held in Missouri and Iowa on January 16 and 17, respectively. 

Registration for the Nebraska event starts at 5:30 p.m. (CST), with the main presentations beginning at 6 p.m. Interested participants are encouraged to register by calling the Saunders County Extension Office at (402)-624-8007. 

The conference fee is $30, which includes dinner and a copy of the proceedings. Attendees are requested to pre-register by January 12. Remember to communicate any special accommodation needed during registration. 

This conference is an invaluable opportunity for beef producers to learn, network, and prepare for future success in the ever-evolving field of beef production. 

Photo Credit - gettyimages-sstajic