New Meat School Coming to a Town or

Nathan Parker, Manager of the OSU Clark Meat Science Center

In October of last year, 50 farmers and introduce myself to the readers. My name is Randi Alexander-Rolison, I have recently joined Will Wise and Julie Hoffman in the administrative office of the Oregon Beef Council. Coming from a ranching background, I am honored to work with, and represent Oregon cattle ranchers and use my professional skills in marketing, social media, and communications to educate targeted consumers about purchasing and cooking various cuts of beef. Along with sharing recipes, I am focusing on promoting the efforts of cattle

and ranchers attended the first ever Meat School, hosted in person and online by Colorado State University (CSU) and the Niche Meat Processor Assistance Network (NMPAN), a program housed within the Center for Small Farms and Community Food Systems at Oregon State University. The school included six classes, which covered marketing, production and processing topics considered critical for direct marketing of high-quality meat. Inspired by the format and topics of the OSU Grass-fed Meat School held in Central Point in 2018, NMPAN and CSU adapted the school to serve a wider audience and be available online. Three different regional class sites were coordinated by CSU Extension staff for those that wanted

GET TO KNOW... RANDI ALEXANDER-ROLISON OREGON BEEF COUNCIL EMPLOYEE

Hello, I’d like to take a moment to attend in person and for folks that ranchers and commodity producers across the state as stewards of the land, and animals.

It has been a welcoming opportunity to become part of the staff for the Oregon Beef Council. As a teen I showed cattle in 4H and private competitions. As a young adult I owned a small farm in Central Oregon where we raised cows, pigs, chickens, and a small vegetable garden. As a firm believer that every child should get to experience life on a farm, even on a small scale like I did, to learn a work ethic, how to manage the land and animals, and taking on a responsibil

WRITTEN BY REBECCA THISTLETHWAITE, DIRECTOR OF THE NICHE MEAT PROCESSOR ASSISTANCE NETWORK

lived further away, they could attend from the comfort of their homes with a good internet connection.

Response to this pilot educational course was overwhelmingly positive. Producers really appreciated the opportunity to network at the in-person locations or to have the flexibility to still learn the course content from home. One Colorado grass-fed beef producer had this to say about the school, “Outstanding use of my time, rich learning experience, very targeted to the pressing questions and needs of my small, growing grass-fed beef finishing and direct marketing operation.”

NMPAN’s next goal is to take the Meat School to a much larger audience and to offer it every year in winter when producers have more time. With support from the Globetrotter Foundation and the Western Extension ity to raise/grow food for my family and community. I am able to bring that to the Oregon Beef Council office, and I appreciate the opportunity.

It is also my privilege to use social media platforms to help educate my fellow Oregonians about the dedication, love and sacrifice each ranching family makes as well as the benefits and nutritional value that comes from eating beef. Ramping up marketing efforts the last three months have proved to be beneficial in introducing beef as top protein choice for all stages of life to consumers across the state. The Oregon Beef Council Facebook page is primarily used for sharing beef recipes, nutritional components of beef protein, and how ranchers are stewards of the land. Instagram messaging is also primarily beef recipes and meal-time inspiration. We are also using it to highlight local busiRisk Management Center, NMPAN and project partners will be expanding the school to class sites in Oregon, Montana, Wyoming, Colorado, and New Mexico. They will also allow producers in other western states to take the course online as well. Locations in Oregon are still being confirmed and most likely will be at Extension offices in Central Point, Eugene, and Prineville. Please check the new Western Meat School website (www.westernmeatschool.com) this summer for full details and registration. The Western Meat School will also include a live beef animal evaluation and yield analysis demonstration with Nathan Parker of the OSU Clark Meat Science Center.

The Western Meat School is a modern, accessible, affordable, and a time-efficient way for producers to learn the most practical aspects nesses and restaurants that are giving back to their communities through the trying times of quarantine. A bi-monthly newsletter is also being published to the Oregon rancher and consumer, sharing national industry updates, beef tips and techniques and highlighting Oregon cattle ranchers. of producing and marketing meat while deepening their understanding of the full niche meat supply chain. The investment for the school will be modest, and all participants will receive a copy of the book “The New Livestock Farmer: The Business of Raising and Selling Ethical Meat,” written by project lead Rebecca Thistlethwaite. They will also gain access to a resource guide, recorded videos, and optional add on classes.

A deep thank you goes out to the Western Extension Risk Management Center (A program of USDA NIFA) and the Globetrotter Foundation for supporting the expansion of the Western Meat School.

For more information, please contact NMPAN Director Rebecca Thistlethwaite at thistler@oregon

Oregon Cattleman | www.orcattle.com state.edu. •

If you are not currently connected to the Oregon Beef Council via social media please follow us on Facebook and Instagram @oregonbeefcouncil, and if you would like to be added to the newsletter, or sign up to be a highlighted ranch, please email me at randi@orbeef.org. •

RANCHING WITH WOLVES

Written by Kevin Blakely, Wildlife Division Deputy Administrator Oregon Department of Fish and Wildlife

Wolves continue to increase in abundance and distribution in Oregon. At the end of 2019, there were 22 known packs and at least 158 wolves. Statewide, wolves are managed under the Oregon Wolf Conservation and Management Plan (Plan) and the U.S. Fish and Wildlife Service (USFWS), ODFW and USDA Wildlife Services work together, in their respective areas, to assist livestock producers with tools and techniques to reduce wolf-livestock conflict and investigate injured and dead livestock. Actions that can be taken on wolves are different in the western three-quarters and the eastern quarter of Oregon due to their federal legal status west of Highways 395-78-95 (see map).

Federally Listed Area

Wolves west of Hwy’s 395-78-95 are protected by the federal Endangered Species Act, therefore the USFWS is the lead management agency and makes all management decisions regarding harassment and take of wolves. At this time, the USFWS does not have specific authority to lethally remove wolves for chronic livestock depredation in Oregon.

However, the USFWS encourages livestock producers in Oregon

to haze or scare wolves away from their livestock as long as the actions do not significantly injure them. It is important to “educate” wolves and condition them to recognize that they are not welcome on private ranches where livestock are present. Effective ways to do this include shooting firearms in their general direction when wolves are detected (taking care not to actually hit one of them) or using noise-making devices to scare them. This can help deter them from becoming habituated to visiting a particular ranch or pasture.

State Managed Area

ODFW fully implements the Plan and makes all management decisions east of Hwy’s 395-78-95. Gray wolves are no longer listed under the state Endangered Species Act; however wolves are still protected by Oregon statute as a special status game mammal. Livestock producers are encouraged to haze wolves away from their livestock and there are additional options available for producers and ODFW in this area as noted below.

Harassment of Wolves: Livestock producers (or their agents), on