NCR-SARE 2012 R&E Proposal Cover Page
PROJECT TITLE: A Local Pasture-Based Beef Production System for Northwest Michigan.
PROJECT COORDINATOR
Name: Jason E. Rowntree
Organization: Michigan State University Phone: (517) 974-9539 Address: 2265D Anthony Hall Fax: (517) 432-0147 City, State Zip: East Lansing, MI 48824 E-mail: rowntre [email protected]
I have read the Call for Proposals and consent to the review process.
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October 7t\ 2011
Signature ofProject Coordinator Date
PRIMARY GRANTEE (Institution or Organization): Michigan State University
AUTHORIZED ORGANIZATIONAL REPRESENTATIVE (AOR)
Name, Title: Craig O'Neill, Manager
Organization: Michigan State University Phone: 517-884-4275 Address: 301 Administration Building Fax: 517-353-9812
City, StateZi~.:EastL. . g, ~II 48824-1.046 E-mail: [email protected]
...
t-~~~
i \ - 3 -\\Signature ofAOR Date
PARTNER ORGANIZATIONS:
PROJECT DURATION (maximum of36 months): _36 months_ _
PROPOSED START DATE: 1110112012
PROPOSED END DATE: 10/3112015
TOTAL BUDGET REQUEST FROM NCR-SARE ($200,000 maximum total, project costs +
IDC): Project costs + IDC
First Year Funding $ 53,359 Second Year Funding $ 96,689 Third Year Funding $ 31,294 Total Funding $ 181,342
TYPE OF PROJECT (check one): Research X Education/Demonstration
Total Project Budget (For use in Appendix 3, NCR-SARE 2012 R&E Proposal)
Project Title: A Local Pasture-Based Beef Production System for Northwest Michigan.
Craig O'Neill
AOR's Name, Title, and ~u.rr~e: '/7'?J . r . I
Sponsored Programs Manager
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Office of Sponsore~ Pr<;>9ramsMichigan State Ur nverslty
Personnel Year One SARE Funds X Year Two SARE Funds X Year Three SARE Funds X Total SARE Funds X 1. Salaries 20,633 21,016 1,500 43,149 2. Fringe Benefits 2,082 2,186 X 4,268 SUBTOTAL 22,715 23,202 1,500 47,417 t;tp;;;;n?!}} Non-Personnel X :: X X X nn I 3. Supplies 16,203 17,305 2,231 35,739 4. Travel 6,950 9534 6,585 23,069 5. Publications 840 840 6. Computer -I 7. Producer Grants 'c---o 8. Meats/Culinary Facilities 9. Online Curriculum Development (ap) 10. Participant Soil and Forage Testing 11. Advisory Participant Fees 1,440 1,200 30,000 500 1,440 1,200 1,400 9,975 1,200 30,000 1,900 9,975 2,880 3,600
12. Demonstration Proiect Costs 4,718 4,718 9,436 SUBTOTAL 48,508 87,899 28,449 164,856 Indirect Costs 4,851 8,790 2,845 16,486 TOTAL 53,359 96,689 31,294 181,342
A Local Pasture Based Beef Production System for Northwest Michigan, J.E. Rowntree
The Traverse Bay Economic Development Corporation and Michigan Good Food Charter are working to develop local food production and distribution systems to source 20% of the food for the Traverse City area within a 100-mile radius by 2020. The plan also states the meat portion of supply should be pasture-based. To achieve this pasture-based livestock supply, producer and culinary education must be greatly enhanced. The project goal is to develop a pilot for a
Northwest Michigan beef production system by connecting area beef producers, local processors, distributors and retailers in order to begin to meet the 20% benchmark. Two grass-finishing systems: an irrigated rotational system and a high stock density system will be demonstrated at Lake City Research Center to obtain economic and production data. Additionally, these data will be used in the formation of the Grand Vision Grass-fed Certification Program (GVGC) to
educate Northwest Michigan on sustainable beef production. To complete the value chain, grass finished beef carcasses from the Center will be used in demonstrations with a local packer, food distributors and area culinary experts to assess cutout and increase carcass utilization. Extension peer-reviewed media will be developed for grass finishing results and food system development. Twenty producers will be identified for GVGC, which includes on-farm assessment, pasture development, curriculum completion and the development of smartphone tools for grazing arithmetic. Carcass cutout and value-added beef cut preparation demos will be conducted. Other outputs include deriving budgets for two grass finishing systems along with carcass cutout. Short-term outcomes include participating producer grass finishing competency and increased awareness of value added beef cuts to increase whole carcass utilization. Intermediate outcomes include marketing 200 head of participating producer cattle through the pilot value chain. This will serve as an evidenced shift in distributor purchasing, retail counters and menus of
Plan of Work
Project Title. A Local Pasture-Based Beef Production System for Northwest Michigan. Project Outcomes.
The long-term condition change is sought for 20% of the beef consumed in the Traverse City region to be locally produced and pasture-based by the year 2020. Our proposal signifies the beginning point in food system development. Short-term outcomes include increasing knowledge, skills and acceptance of pasture-based beef among producers, distributors, and culinary experts through education. Behavioral change will be the intermediate outcome achieved through the creation of a value chain that pilots local and pasture-based beef into Traverse City retail.
To begin, pre-testing of grass finishing knowledge and attitudes will be assessed of the 20 core producers participating in the initial Grand Vision Grass-Fed Certification Program (GVGC). Blending education through grazing and grass-finishing schools combined with on-farm work, we expect an increased knowledge and skillset of raising pasture-based beef in our initial participants. This will be assessed by planned post-tests, farm consultations and focus groups. Additionally, there is a two-year demonstration of grass finishing systems planned at Michigan State University (MSU) AgBioResearch Lake City Research Center, Lake City, MI. By using this demonstration in the planned GVGC education programs and by hosting pasture walks and associated field days, additional short-term outcomes of increasing area awareness and
knowledge of grass finishing will occur. Added to this, we will derive economic outputs of both systems that will be included in educational discussions and included in Extension media to further support increasing knowledge and awareness.
Concurrently, we will survey attitudes of local, grass finishing, and value-added beef cut knowledge working with distributors and culinary pre- and post-trial as well. Based on our team’s experience with developing a similar pilot through a conventional Michigan State University value chain, high utilization of each carcass is crucial with respect to economic feasibility of local systems. Hence, we have developed two educational activities. First, a carcass fabrication session that teaches carcass merit assessment, tenderness ratings of cuts and highlights how value based cuts new to the beef industry are derived (year 2). Secondly, we will host an interactive session at the Culinary Institute at Northwestern Michigan College (year 3). The goal of this educational program will be to highlight beef value cuts from the chuck and round and have the chefs prepare dishes substituting existing cuts for those derived from the end meats. Therefore, additional short-term outcomes will be increasing knowledge of carcass fabrication, merit and how cut utilization impacts cookery and eating experience.
Intermediate outcomes include the development of the pasture-based value chain. To pilot the value chain, 200 head of cattle derived from the first graduates of the GVGC will enter the system. The 2010 U.S. Census Bureau indicates 166,952 residents in the 5 county region of northwest Michigan (U.S. Census, 2011). Using a common figure of 50-pound annual beef consumption per capita, this totals 8.35 million pounds of consumption annually. Combined with the 1.4 million tourists who visit annually we calculate 8.6 million pounds of beef are consumed
in northwest MI annually (estimating 3 oz of beef consumed per tourist/year). Therefore by the year 2020, 1.72 million pounds of beef must be locally produced. Using 600-pound carcass weights for grass-finished cattle with 70% red meat yield, each steer represents 420 pounds of utilizable product. Our 200 head pilot would then yield 84,000 pounds of product or 5% of the product needed locally for the 2020 goal. This outcome signals a shift in production practices, purchasing (conventional/non local to pasture-based and local), menu offering and culinary practices. Furthermore, in our initial conventional pilot, MSU changed from using
approximately 20% of a carcass to 56%, not including ground beef. When ground beef is included, MSU utilized 75% of the product. We envision a similar intermediate outcome in the proposed work herein. Finally, by working with the GVGC core producers, we also envision greater forage production, healthier soils, and reduced soil erosion.
Context, Background, Rational and Need.
Michigan’s animal based agriculture has experienced significant transformations during the last fifty years. In general, farms are larger in size, and specialized to a limited number of
commodities. The point of entry for new farmers is difficult. Hence, small to medium sized farmers are at risk. Northwest MI has a thriving tourism industry enjoying over 1.4 million visitors annually, and when combined with residents, spend $900 million on food and drink (Krieger, 2009). Although the region is four times more dependent on agriculture than the state as a whole, locally inflated land prices and subsequent land fragmentation poses a risk to the area’s rural economy and subsequent resident quality of life. Hence, environmentally suited localized food production and distribution systems must be explored to preserve the landscape and add value to the area’s agricultural base.
The Michigan Good Food Charter is committed to a goal of: 1) Michigan institutions,
consumers and retailers will source 20% of their food products from Michigan growers, producers and processors; 2) Michigan farmers will profitably supply 20% of all Michigan institutional, retailer and consumer food purchases while being able to pay fair wages to their workers. Currently, the Traverse Bay Economic Development Corporation, in conjunction with the Michigan Good Food Charter, are working with investors to refurbish a 60,000 sq ft building in The Village at Grand Traverse Commons into an animal protein processing center, which will also house incubator kitchens for product development and entrepreneurship. The developer’s initial goal is to process 2,000 livestock annually. The facility will expedite the supply for the area’s local food target, and will be an important center to the food-tourism industry in Northern Michigan. Ultimately, there is real opportunity to expand the region’s local agriculture base increasing opportunities for small to medium sized farmers. Within 100 miles of Traverse City, there is over 200,000 acres of low use land. Due to the beauty, tourism and environmental sensitivity of the area, pasture-based systems are a logical choice for animal production.
Michigan Beef to MSU Foodservice Model – In 2011, MSU Animal Science in partnership
with MSU Culinary Services piloted a project to route campus-raised cattle through food-safety-qualified commercial slaughter and processing channels back to MSU for use in various food venues on campus. The meat was delivered in August and served in September. The 2011 model system started and ended at MSU, and the plan is to continue to operate in this ‘closed
loop’ format in the future to meet campus demand for local beef. The vision is to expand this model to be a value-added, local, traceable commercial supply chain sourcing cattle from a wide range of Michigan cattlemen and serving both the foodservice and retail markets in the state and beyond. The diagram below illustrates again the multi-stakeholder and comprehensive approach to this model.
Lake City Research Center will serve as the education and demonstration center for our
proposal. As are most university beef experiment stations, until 2009, the research farm was managed under normal, high-input production practices with high-growth feedlot genetics. Beginning in 2010, Lake City Research Center was transformed into a center based on low input, forage based approaches and holistic management. One of the goals is to be a national leader for developing practical data for grass-finishing livestock. This was the outcome of working with four consultants in 2010-11: Mr. Doug Peterson, Missouri NRCS, high stock density grazing specialist; Mr. Terry Gompert, deceased, a certified educator for Holistic Management and accomplished cattle producer; Dr. Allen Williams, Tallgrass Beef Company and Mr. Jim Gerrish, American GrazingLands Services, LLC. Outcomes from consultant work are increased grazing acreage by 265 acres (previously hayed), a 60-90 day grazing season extension and marked decrease in equipment use. Also, the center replaced 130 Simmental/Angus commercial cows with 180 Red Angus cattle purchased from 5L Red Angus, Sheridan MT. Importantly, 5L genetics are sourced for Thousand Hills and Tallgrass Beef Companies. Finally, the center has
established two grazing areas: 1) a 64 acre intensive grazing setting equipped with portable K-Line pod irrigation and 2) a dedication of 500 acres to low-input, high stock density grazing to model potential grass finishing practices for the upper Midwest. Because of these decisions, our team believes that Lake City Research Center can be integral in stimulating the paradigm shift needed to meet the 2020 goal of Traverse City.
Because of the growing demand for local beef in Northwest Michigan, combined with the
environmental sensitivity (sandy soils) and beauty of the area (Sleeping Bear Dunes was recently voted the most beautiful spot in America by Good Morning America) and the dedication of the adjacent Lake City Research Center to pasture based agriculture this proposal is timely and certainly needed to initiate the value chain. For this proposal, we aim to promote the creation
of a pasture-based value chain for Northwest Michigan in a similar fashion as the local model developed for Michigan State University campus. The culmination of this project is for 200 head of locally produced, grass-finished steers to enter the marketplace in Traverse City beginning 2015.
The main challenge we envision is that our MSU The model is completely from within and production and product consistency is not a challenge. Alternatively, identifying 20 GVCC producers who will contribute10 grass finished steers/participant could be challenging.
Specifically, producers will have varying pasture health and genetic cattle bases and this could alter product quality. Therefore, we have developed an in-depth education program to work with core participants in preparation for the grass-finishing pilot. Our grazing team has experience in conducting grazing schools in 2010 and 2011 and has developed a curriculum covering all aspects of grazing. Also by developing a ‘grazing app’ we can provide our grazers with a handheld tool to help with pasture allocation and sub paddock fencing needs. We also have developed grass-finishing curriculum that orients attendees not only to grass-finishing practices, but also growth physiology, genetics and other pertinent beef production principles.
Additionally, the center’s demonstrative research will give producers opportunity to gain hands on experience in years 2013-14. We also aim to market the Center’s cattle through the same value chain to gain valuable information in processing, cutout and economics before the 200 producer cattle are grass finished. The economic information will be integral as we work through the pilot with producers. We too would like to recognize the SARE proposal being submitted by the Mott Group for Sustainable Food Systems and Susan Cocciarelli. Their approach for a farm- mentoring program would certainly overlap with our producer education component. We know of existing producers that are planning to participate in both programs.
The most successful component of our approach in the MSU model was the ongoing meetings between all components of the value chain. Producers, packing, processing, distribution, food purchasing and chefs continually came to the table to work through the challenges of a local model. Our approach of having team players representing each component of the value chain combined with our meat and culinary educational programs will prove valuable in ensuring this model will work. This was exemplified by MSU Food Service sourcing over 75% of the carcass into their menus versus approximately 20% prior. The formation of the advisory team
representing the value chain will also address challenges through the process. We are already meeting with our packer/processor and distributor (Ebels General Store and Cherry Capital Foods) and have formed a plan to move the product through the system. Both entities are
confident that we can move the 200 cattle through the local system. Our Extension team will be dedicated in working with the 20 core producers from a pasture development and genetics perspective. If necessary, Lake City Research Center will work to provide the proper genetics in order for producers to grass finish 10 head and the Traverse Bay Economic Development
Council has offered to supply low interest loans to help producer cash flow the pilot if necessary. Our proposal addresses the three broad-based outcomes of NCR-SARE. Through demonstrative research and working with farmers to implement grazing strategies that build soil, increase plant diversity and capture greater water retention we can improve sustainable community dynamics within the area while increasing profitability. Based on current feed prices, forage gain is considerably less expensive than grain. Also, grass-finished cattle are bringing a premium at a minimum of $0.10/lb when factoring in lower dressing percentages of grass-finished cattle versus grain (63% versus 60% for the grain and grass finished cattle, respectively). The University of Kentucky reported a $3.15 multiplier per dollar invested in beef cattle activities (An Evaluation of Agricultural Development Board Investments in Kentucky Agriculture 2001-2007 Executive Summary, 2008), suggesting that the net contribution of the beef value-chain will economically aid the community as a whole. Lastly, our approach offers a holistic model to enhance the quality of life of Northern Michigan residents. Michigan is severely depressed economically with unemployment rates exceeding 20% in areas, much of these areas are also classified as food deserts and 1/3 of the population is classified as obese. By increasing the health of the land through proper grazing, producing a product that is inherently healthier and generating economic incentive for young producers to enter the beef business, Northern Michigan can certainly benefit from our approach.
Literature Review.
After reviewing the SARE database, our approach is similar to Paine, et al. (2008), LNC08-303, who brought the grass-fed milk value chain together. We also exhibit similarity to Comerford et al. (2006), LNE06-236, who surveyed northeastern beef producers raising grass-fed beef for production practices and economics. However, the novelty of our approach is linking the
sustainable and pasture based production approach with a demonstration component to an entire food distribution pilot.
One of the greatest challenges with respect to food production is in general each part of the production chain is segmented from the other: farmers; packers/processors; distributors; food service/retail. We aim to lower the real and perceived barriers for marketing pasture-based, local beef to a sizeable mainstream scale by development of a model appropriate for replication that actively engages and benefits each participant in food production to consumption. This proposal mirrors recommendations from a recently released joint study between MIT Collaborative Initiatives (MIT-CI) and the Earth Institute, Columbia University
(http://collaborativeinitiatives.org/projects_nirf.html). To combat growing obesity and food deserts, the investigators promote development of regional based food processing and distribution systems. Professor Michal Conard of the Urban Design Lab, Earth Institute Columbia University recently stated, “Strengthening our regional systems (food) can be a key contributor to many of our most challenging environmental and health problems”.
Along with this, a recent publication in Science, “Transforming U.S. Agriculture”, indicated that transformative approaches are needed in agriculture including a “whole system-redesign” rather than just continued increases in technology. These recommendations stem from continued agriculture contribution to global greenhouse gases, biodiversity loss, natural resource
degradation and public health problems. The authors cite examples of innovative systems such as organic farming, alternative livestock production (e.g. grass-fed), mixed-crop and livestock systems and perennial grains (Reganold et al., 2011).
Steps, then, must be taken globally to engage challenges as it relates to agriculture. Thankfully, the knowledge base is available. The utilization of livestock on grasslands has the opportunity to convert sunlight to protein while improving greenhouse gas emissions, the primary culprit of climate change. Recent calculations by Franzluebbers (2010) indicated that properly managed grazing and conservation tillage of cropland have the opportunity to sequester 28 Tg carbon annually just in the southeastern United States alone. This represents a 0.3% change in worldwide anthropogenic carbon emissions. When using management-intensive grazing on orchardgrass, Conant et al., (2003) reported comparable carbon sequestration. As it relates to nitrogen, Rouquette and Smith (2010), reported legume biological nitrogen fixation can be as high as 180 lb nitrogen/acre. The Environmental Protection Agency estimates nitrous oxide emissions are 310 times more powerful than carbon dioxide on a per molecule basis. In a 2011
Agricultural Research article, a team led by Al Rotz, an ARS agricultural engineer, reported in a
simulated comparison between confinement and pasture-based dairies that ammonia emissions were reduced by 30% when dairy cows were kept outdoors. Although in the model, confinement cows had a higher milk yield/cow, the greater number of lighter-weight cows produced
comparable total milk yield, milk protein and fat content.
In all, there is a significant amount of literature to indicate that utilizing forages and livestock is a benefit to the land. When looking ahead and incorporating a mindset of sustainability, the
benefits of livestock grazing to the environment must be promoted and applied throughout society if we are to properly cope with the looming challenges of population growth and its environmental impact.Concomitantly, developing the regional food system to adequately deliver these pasture-based meats will be a huge challenge but can greatly lend to increased economical viability in urban and rural landscapes.
Outputs.
The formation of the Grand Vision Grass-fed Certification program will lend to several outputs. Our initial goal is to graduate 20 core producers. The education materials developed for the initial certification include a livestock grazing manual, grass finishing manual, a grazing calculator app for the Apple operating system and website for the Android operating system. We too will also conduct a grass finishing demonstration using an intensive system with irrigation and a leader-follow system in a high stock density approach. We will present data from the demonstration (cattle production, forage production, carcass merit and economics) in the form of applied Extension manuscripts, factsheets or bulletins and by hosting field days and pasture walks. Based on past outreach experiences we can expect a minimum of 80 participants at these events. Further, due to our on-farm work, we will generate beginning soil and forage data on 20 Northern Michigan farms. Also, our core producers will write innovation grants to employ one
rotational grazing strategy that will improve forage utilization, which in turn provides enhanced ecosystem services. Finally as a requirement, all 20 core producers must earn initial Michigan Agriculture Environmental Assurance Farmstead Verification (within 4 years of starting the certification) which identifies risk points for soil and water usage.
From a standpoint of meats and culinary, we will conduct a meats workshop for interested participating producers, food distribution and culinary and anticipate 20 participants. Attendees will visually see where different meat cuts are derived, learn their potential utility and also see how each primal is broken down to produce traditional versus new, value-added cuts. This workshop will be recorded for use in future webinars and other media. With this, cattle from our demonstration will also be routed through our cooperating USDA meat inspection facility, Ebels General Store. Thus, we will obtain carcass merit and cutout data (weight of the different
wholesale cuts) which can be used in the economic analysis. For the culinary workshop we will use specific grass-fed wholesale cuts from the chuck and round and provide a demonstration (including tenderness ratings and utility) to 20 meats and culinary professionals on end meat utilization. Using existing favorite beef recipes from the attending chefs, we will substitute the traditional meat cut for end meat value cuts ( e.g. Denver Steak, Sierra Cut, Flat Iron). Along with the value cut information we too will record the demonstration for future webinars and other media.
Lastly, our evaluation program includes surveying attitudes and knowledge of all included in the value chain. We too have focus groups planned for beginning and end discussions. This
knowledge will be published in appropriate journals such as Journal of Extension.
Approach, Activities, Methods and Inputs.
Utilizing on-farm activities, applied demonstrative research, grazing and grass finishing schools along with carcass fabrication and culinary workshops, our primary objective is to create a value chain in which 200 local and grass-finished steers will enter the northwest Michigan area in 2015-16.
From a production perspective we will use funding to create a “Grand Vision Grass-fed
Certification” (GVGC). Certification includes completing a grazing and grass finishing school,
each activity lasting two days. Our grazing school curriculum (year 1) involves practical soil and forage management, pasture allocation, fence and water-point strategies. The grass finishing school (year 2) will present advanced strategies on pasture allocation, specifically residual management along with forage chain and synchrony development. We too have genetics and animal management components to educate producers on the differences between grass-fed and grass-finished beef. For the auspices of this program, our working definition of grass-finished will be a diet composing of forages but can include hay, baleage, silage, molasses and soyhulls (similar protocols to Tallgrass and Thousand Hills Beef Companies). Cattle should have a minimum of 0.4 inches of back fat (assessed by ultrasound) before being considered for harvest. In the past three years, Michigan State University has assembled three new faculty with grazing emphasis, Dr. Jason Rowntree, Coordinator Lake City Research Center, Dr. Santiago Utsumi who coordinates the pasture based dairy program and Kellogg Biological Station, Hickory Corners, MI and Dr. Richard Ehrhardt, a small ruminant specialist. Furthermore, we have a
talented and dedicated Extension staff that will assist with the grazing and grass-finishing schools.
Approximately 82 Red Angus steers will be used for the grass finishing demonstration (year 1 and 2) representing two Northern Michigan systems. In the intensive-system grazing
demonstration, steers will be assigned to two different stocking rates: 1) eight 750 pound steers on four acres or 2) six 750 pound steers on 4 acres, three replications each. The pastures
primarily compose of cool season perennial grasses and legumes on a sandy loam soil. Steers will be rotated daily in a take half/leave half scenario. Each 4-acre paddock is subdivided into 18, 0.22 acre sub-paddocks. In each paddock, 4 of the 0.22 acre sub-paddocks are identified for intensive sampling. These areas are used for pre and post graze sampling (forage availability and quality) and dry-weight rank method botanical composition, which is taken in the spring and fall of each year. Each paddock is equipped with K-Line Pod irrigation and managed for 1 inch of moisture applied weekly. All cattle will be weighed pre, mid and post demonstration and will be grazed to a finishing last rib back fat of 0.4 inches as indicated by ultrasound performed by a certified technician. No fertilizer will be used in this scheme, but 9 pounds of a diverse legume mixture will be frost seeded using a no-till drill the spring before trial onset. To contrast the intensive grazing system, a leader-follow in a high stock density grazing system will be demonstrated on 500 acres of remaining pasture.
Beginning May of 2010, Lake City Research Center has employed a high stock density grazing system managed for a 150-200,000 pound stock density generally moving cows three times daily. This low input system is predicated on increased biodiversity gained from resting plants a minimum of 90 days, improved water cycling through increased soil litter and denser stands by grazing mature, seeded plants. There is a minimum of 200,000 acres of lowly used land in Northern Michigan and our team believes that high stock density grazing can be an effective means of reclaiming this land and have implemented this grazing method as a demonstration for our area producers. For the leader-follow demonstration, 42 steers will be pastured directly in front of cow-calf pairs in the high stock density system. The logic for this demonstration is to give the steers the most opportunity to select high quality plants in the paddock before the cow-calf pairs. Nine areas are identified by GPS for forage sampling methodology identical to the intensive demonstration. Like the intensive demonstration, steers will be weighed similarly and identified as grass finished when they reach an average of 0.4 inches of last rib back fat. Carcass merit will also be collected at Ebels General Store, Falmouth, Michigan. The demonstration will be conducted in years 1 and 2. Forage and animal response variables, carcass merit and
economics will be summarized in the demonstration and disseminated through the GVGC. An important aspect of the GVGC is that producers must apply for and receive an innovation
grant (year 2) to employ a grazing technology at their farm. We have requested $30,000
($1500/participant). This grant could be used for purchase of interior fencing (electrified tape or polywire, step-down posts, etc) or other supplies. In years 1 and 2 we will work on farm with each participant collecting soil and forage samples to establish beginning point for the resource base.
For the carcass fabrication demonstration (year 2), beef producers, chefs, and foodservice distributers will have the opportunity to learn about beef carcass fabrication, quality grades, yield
grades, basic tenderness ratings, and other pertinent information pertaining to beef. It is
important for both beef producers and those utilizing the end product to have an understanding of where different cuts come from on a carcass and how that relates to consumers having an
enjoyable eating experience. Additionally, it will be important to provide optimal carcass utilization that incorporates value beef cuts. Foodservice and restaurant facilities purchase meat according to North American Meat Processors (NAMP) specifications. There are several value beef cuts that have been developed in the past decade that originate from cuts in the beef chuck and round. Utilizing these cuts provides the opportunity for increased value to be added to each carcass while simultaneously offering new cuts to chefs and foodservice distributors and in turn increasing the economic feasibility.
Participants will observe one side of the carcass being fabricated into traditional cuts (steaks, roasts, ground beef, etc.) and the other side fabricated into value beef cuts (shoulder clod, chuck roll, top sirloin butt, bottom sirloin butt, sirloin tip, bottom round, eye of round, etc.). Beef quality and yield grading will be demonstrated and discussed. Basic tenderness ratings for various muscles will be discussed. Information related to injection site lesions will be presented to show the importance of implementing Beef Quality Assurance practices into producer operations management. Information presented will give chefs and foodservice a better
understanding of where different cuts originate from on a carcass and how this impacts cookery and eating experience.
For the culinary demonstration (year 3), we will work with meat distribution and chefs to devise strategies that utilize greater percentages of the beef chuck and round. This approach will ultimately lower the unit cost of various cuts of meat if a higher percentage of the total carcass can be utilized. This will increase the economic feasibility of the Grand Vision Grass Fed Beef Supply Chain. The presenter will participate in interactive demonstrations with various beef value cuts from the chuck and round to determine which cuts chefs and foodservice will utilize. Increased carcass utilization will also add value to the carcass for producers and processors. Value beef cuts will be presented according to North American Meat Processors (NAMP) specifications similar to how foodservice receives boxed beef cuts. Some of the meat will be sampled after simple preparation to expose the taste and texture of individual cuts or muscles. Additionally, recipe and cookery methods from participating chefs and foodservice institutions will be used. Cooking and taste testing of these different meat cuts will be used to determine if the value beef cut is comparable and consistent to the traditional cut used for each application. New applications for value beef cuts will also be developed in conjunction with chefs and culinary experts. Dr. Jeannine Schweihofer, Meats Quality Extension Educator, will coordinate both the carcass fabrication and culinary demonstrations.
Finally, we have assembled an advisory council, who will convene annually to aid in the formation of the GVGC and also review innovation grant applications from the 20 participants. Importantly, each core producer must provide a business plan as they each develop 10 steers for the 200 head pilot, which is the medium term outcome of our proposed work.
Evaluation Plan.
The main project goal is to create the value chain for a local pasture based beef production system for Northwest Michigan. Short-term outcomes include increasing participating producer
grass finishing competencies (knowledge, attitudes, skills and awareness) and increased awareness, knowledge and utilization of value added beef cuts by culinary counterparts. Thus, pre and post-measurements of grass finishing knowledge, attitudes and skills will be assessed from the 20 core producers using on-line instruments. Additionally, an assessment of the producers’ skills and behavioral changes regarding grass finishing will be conducted during the scheduled on farm visits. Concurrently, we will also survey attitudes of local, grass finishing and value-added cut knowledge working with distributors and culinary pre and post-trial as well. Furthermore, three focus groups are planned to gain a greater understanding of the attitudes and knowledge shifts developed through our project. The first focus meeting will be held with selected producers from the original 20 producers during year 1. Similarly we will also have an introduction focus group meeting including our participating distributor, Cherry Capital Foods and an assemblage of culinary participants during year 2. We too will ask for menus, and
distribution purchasing to identify current practices in order to monitor shifts in behavior. Finally at project conclusion, the initial focus group participants will convene together (producers, distributors and culinary) for an exit focus group. The final component of the evaluation will be the actual number of pasture-finished steers marked into the region. Furthermore a meta-analysis of menus as well as markets will be conducted in the area in order to ascertain changes in
behavior of local restaurants and local retailers in terms of using local pasture-finished beef. These data will be collected at the final joint focus group meeting.
Appendix 1
Expected Outcomes Outputs Activities Inputs Evaluation/Monitoring Plan Measurement Methods
Intermediate Outcomes: Creation of beef
value-chain
Suitable land and genetic base for grass-finishing production 30% increase in carcass utilization 5% of local beef supplied for 2020 goal GVGF Schools Grazing Demo Farm Visits Innovation Grants Pasture Walks Advisory Group Meats/culinary workshop MSU Faculty GVGC graduates Participating culinary personnel Ebels General Store (processing) Cherry Capital Foods (distribution) On farm assessment, number of cattle entering value chain, focus group meetings
Amount of grass finished beef entering value chain Willingness to purchase
product
Short-term Outcomes: Producers Increased knowledge, attitude-improvement, skill and awareness of grass-finished beef production Grazing/Grass-Finishing Curriculum 20 GVGC Grads Grazing Apps/website Demo production
data and value chain pilot Forage/Soil tests, farm improvements -MAEAP verification Extension media and journal articles GVGF Schools Grazing Demo Farm Visits Innovation Grants Pasture Walks MSU Faculty Lake City Research Center facility/cattle MSU Local Pilot GVGC members Advisory Group
Pre and Post Survey Focus Group Meetings On farm assessment
Short-term Outcomes: Food Distribution and Culinary Increased knowledge, attitude, improvement, skills and awareness of grass-finished beef marketing, purchasing, utilization and preparation
Value added cut information New recipe and
cookery methods Yield and quality
grade data Carcass cutout data Meats workshop Culinary workshop MSU Faculty MSU Local Pilot Participating culinary personnel Ebels General Store (packing)/NW CC Culinary Pilot grass finished carcasses
Pre and Post Survey Focus Group Meetings Pre workshop menu
Appendix 2
Comerford, J. 2006. Adoption of grass-fed beef management practices. SARE Project LNE06-236.
Conant, R.T., J. Six, and K. Paustian. 2003. Land use effects on soil carbon fractions in the southeastern United States: I. Management-intensive versus extensive grazing. Biol. Fertil. Soils 38:386–392.
Conard, M. and R. Plunz. 2011. National Integrated Regional Food System. MIT Collaborative Initiatives and the Earth Institute, Columbia University.
Franzluebbers, A.J. 2010. Achieving soil organic carbon sequestration with conservation
agricultural systems in the southeastern United States. Soil Sci. Soc. Am. J. 74:347-357. Infanger, C., R. Maurer and G. Palmer. 2008. An Evaluation of Agricultural Development Board
Investments in Kentucky Agriculture 2001-2007. University of Kentucky. Lexington, KY.
Krieger, D. 2009. Northwest Michigans’s Farm Factor. Michigan Land Use Institute, Traverse City, MI.
Paine, L. 2008. Working with farmers, dairy processors and chefs to build a market for grass-fed milk. SARE Project LNC08-303.
Perry, A. Putting cows out to pasture an environmental plus. 2011. Pages 18-19 in Agricultural Research, May-June. USDA.
Reganold, J. P., D. Jackson-Smith, S. S. Batie, R. R. Harwood, J. L. Kornegay, D. Bucks, C. B. Flora, J. C. Hanson, W. A. Jury, D. Meyter, A. Schumacher Jr., H. Sehmsdorf, C. Shennan, L. A. Thrupp, P. Willis. 2011. Transforming U.S. Agriculture. Science 332:670-671.
Rouquette, F.M., Jr. and G.R. Smith. 2010. Effects of biological nitrogen fixation and nutrient cycling on stocking strategies. Prof. Anim. Sci. 26: 131-141.
U.S. Census Bureau. 2011. Michigan Census Quick-facts.
Appendix 3 Year One SARE Funds Year Two SARE Funds Year Three SARE Funds Total SARE Funds Personnel X X X X 1. Salaries 20,633 21,016 1,500 43,149 2. Fringe benefits 2,082 2,186 X 4,268 SUBTOTAL 22,715 23,201 1,500 47,416 Non-Personnel X X X X 3. Supplies 16,203 17,305 2,231 35,739 4. Travel 6,950 9534 6,585 23,069 5. Publications 840 840 6. Computer - 7. Producer Grants 30,000 30,000 8. Meats/culinary facilities 500 1,400 1,900 9. Online Curriculum development (app) 9,975 9,975 10. Participant Soil and Forage testing
1,440 1,440 2,880 11. advisory honorarium 1200 1200 1200 3600 12. demonstration project costs 4,718 4,718 9,436 SUBTOTAL 48,508 87,899 28,449 164,856 Indirect Costs 4,851 8,790 2,845 16,486 TOTAL 53,359 96,689 31,294 181,342
Personnel
In order to collect production information of the two grass-finishing systems (forage samples, soil samples, performance) combined with assembling production, carcass and economic datasets, partial support for one graduate student is requested. Furthermore, the student will aid in planning and coordinating the grazing and grass finishing schools, developing the grazing calculator apps along with the meat workshop. The principal investigator (PI) has existing start-up funds to pay for the student’s tuition. The PI requests $21,215 in year one ($19,133 stipend and $2,082 health benefits) and $21,702 in year two ($19,516 stipend and $2,186 health benefits) totaling $42,917 for the graduate student. Finally, in each year $1,500 is requested by Dr. Matt Raven for student labor to help develop, collect and analyze evaluation instruments totaling $4,500. Across the three years we request $47,417 in personnel.
Supplies
In each year, focus group discussions are scheduled. In year one, a meeting will be scheduled at Lake City Research Center with 10 beef producers for discussion, $150 is requested for copying, postage and light refreshments to conduct this meeting. In year two, a beginning focus group meeting with meats/culinary representatives will take place in Traverse City, MI. In order to facilitate survey collection, two I-Pad 2 tablets are requested for $998 in order to use our online survey program, Qualtrix. Likewise, an additional $150 is requested to conduct the second discussion. In year three, the ten participants in each respective focus group meeting from years one and two will convene together in Traverse City for an exit discussion. $300 is requested for copying, postage and light refreshments totaling $1,598 in total supplies for evaluation.
For the demonstration at Lake City Research Center, $15,055 in both years one and two is requested to offset 75% of winter-feed costs for 82 steers. The research center will cover the remaining total with existing budget. The winter ration will comprise of 66.66% of high quality alfalfa baleage priced at $160/ton and 33.33% of average quality hay priced at $80/ton. Using a 20.4 pound intake for 180 days, this is 3,672 pounds of feed total. This totals $245/head feed cost. For 82 steers at $245/hd at 75% cost, the total is $15,055/year totaling $30,110.
For the meats demonstration, one grass finished beef carcass weighing 600 lbs priced at $2.25/ pound totaling $1,350 is requested. We also request $250 for supplies including packaging, hairnets, ribeye grids, etc to accompany the demonstration. With the meeting, we request $500 (25 participants at $20/per person) for refreshments and meals. In total, $2,100 is requested in year two for the meats demonstration.
For the culinary demonstration in year 3, $1,231 (using existing wholesale cut prices with a premium for grass finished beef) is requested to purchase two each: of 114C Beef Chuck, Shoulder Clod; 116A Beef Chuck, Chuck Roll; 184 Beef Loin, Top Sirloin Butt; 185A Beef Bottom Sirloin But Flap; 185B Beef Bottom Sirloin Butt Ball Tip; 185C Beef Bottom Sirloin Butt Tri-Tip; 120 Beef Brisket; 167A Beef Round, Sirloin Tip; 170 Beef Round, Bottom; 171C Beef Eye of Round. An additional $500.00 is requested to purchase marinade, additional ingredients, side dishes and drinks as no formal lunch is planned. Lastly, $200 is requested for
the purchase of packaging, hairnets and other serving equipment totaling $1,931 in supplies for the culinary workshop.
In total, the supply costs are $1,598 for evaluation, $30,110 for grass finishing demonstration, $2,100 for meat demonstration and $1,931 for the culinary workshop totaling $35,740.
Travel
Travel reimbursement is requested for Dr. Matt Raven and focus group participants. Round trip distance from East Lansing to Lake City, MI is 282 miles at a reimbursement rate of $0.51/mile totals $143.82/year for three years. Round trip distance from East Lansing to Traverse City, MI is 356 miles totaling $181.56/year for years two and three. For participants, $100 per
participant/meeting is requested. We will invite 10 people to the first and second focus group meeting and 20 to the summary meeting totaling $4,000 in reimbursement. Thus, total travel requested for evaluation is $4,796.
Travel reimbursement is requested for two extension educators and the PI for participant farm visits and education curriculum across three years. For Kable Thurlow and Jerry Lindquist: 10 participant visits each at an average round trip of 130 miles totals $663 per educator per year. Because the agents live in different locations, travel to Lake City is slightly different. Thurlow’s mileage to Lake City totals 120 miles at a reimbursement of $61.20 per trip, five trips annually ($306/yr) for three years. Lindquist’s mileage to Lake City totals 108 miles, five trips annually ($275/yr) for three years. One trip per year for three years is requested for the educators to travel to Traverse City, MI, for meetings at $110/trip/educator for three years ($330/educator). Thus, overall travel reimbursement request for Thurlow and Lindquist totals $1,079 and $1,048/year, respectively, for three years. Jason Rowntree requests reimbursement of $1,079/year for three years. Five trips to Lake City, MI, from East Lansing, MI, ($143.82/trip totaling $719) annually for three years plus one annual trip from East Lansing, MI, to Traverse City ($182 in mileage plus $100 for one nights lodging and $78 per diem) totaling $360. In summary, Thurlow, Lindquist and Rowntree travel requests are $9,618 ($1,079 + $1,048 + $1,079 for the three participants, each year for three years) for the three-year project.
For participation in the grazing school (year 1) and grass finishing school (year 2) we ask for a total of $4,000 to reimburse 20 producers $100 travel each year for two years.
For facilitating the meat demonstration (year 2), Dr. Jeannine Schweihofer, statewide meats educator requests $402 for travel (440 miles; lodging at $100/night, $78 per diem) from St. Clair, MI to Falmouth, MI. As it relates to the culinary demonstration, she requests $453 for travel to Traverse City, MI (540 miles; lodging at $100/night, $78 per diem). We also request $2,000 to reimburse travel for participants traveling to the meat cutting demonstration (20 participants, $100 per participant). Because the culinary group resides primarily in Traverse City, MI, we do not request any participant travel for the culinary demonstration. For travel associated with the meat and culinary demonstrations, we request a total of $2,855.
Finally, each year our advisory council will convene and we ask for $100/participant; 6 participants for three years totaling $1,800. This total added to the evaluation travel: $4,796;
extension travel: $9,618; participant travel for grazing and grass finishing schools: $4,000; meats and culinary travel: $2,855 comes to a total of $23,069 requested for travel.
Publications
The PI requests $840 to cover manuscript publication costs for a case study in Professional Animal Science (8 pages priced at $105/page).
Computer
No computers are requested.
Other
An important component of working with core participants is the opportunity for each to plan and develop a change to their existing grazing system to enable higher efficiency. Thus, $30,000 is requested (20 producers, $1,500 average/producer) to facilitate the innovation grant portion of our project.
For utilization of facilities for the meats and culinary demonstrations, a total of $1,900 is requested. Ebels General Store, our USDA inspected packer, will be reimbursed $500 for their efforts in the meat demonstration in year two. Northwest Community College and the residing culinary institute will be reimbursed $1,400 for 1.5 day usage of their cooler/cookery/teaching facilities.
In order to develop an online grazing calculator as well as a smart phone application (app), $9,975 is requested. Our projected cost is $6,000 for development of an iOS app (iPhone, iPad) and an additional $3,375 for development of a mobile facing Web site to house the grazing calculator, which would accommodate non-iOS mobile users (e.g. Android and Windows) as well as standard computers. Additionally the Web site would serve as a distribution center for curriculum materials. An Apple development license is necessary to distribute the app totaling $300, and an additional $300 is requested for Web site maintenance.
In years one and two, $1,440 is requested each year totaling $2,880 in order to analyze soil and forage samples of the 20 core producer’s farms. Three forage samples at $10 per farm/year and three soil samples at $12 per farm/year combined with $6/farm/year for shipping totals $72/farm for 20 farms equates to $1,440 in both years one and two.
In each project year, we request $200/advisory participant fees as incentive to aid in project planning execution. Six advisory participants, with one meeting each year, total $3,600 for advisory cost.
To complete the demonstration project, $4,718 is requested in both years 2 and 3. $738 is projected to run 246 forage samples using NIR to assess forage crude protein, energy and fiber ($3/sample in house cost). $1,840 is requested for an ultrasound technician to scan 82 finishing
steers ($20/steer plus $200 in travel). Costs for carcass data collection are budgeted at ($20/carcass plus $500 in travel) totaling $9,436.
Total
Adding 10% indirect costs of $16,486 to the subtotal of $164,856 our three-year project request totals $181,342.
Appendix 4 Project Coordinator
J.E. Rowntree 2265D Anthony Hall East Lansing, MI 48824
J.E. Rowntree will be the coordinator of the proposed project. A new hire at Michigan State University, Dr. Rowntree coordinates the Lake City Research Station that has 650 grazeable acres and is dedicated to development of holistic managed grazing. He will coordinate the grass finishing research and also organize the value chain team and advisory board for the project. Dr. Rowntree just recently coordinated a pilot with MSU Animal Science, Ebels General Store (packing), Byron Center Meats (processing), Sysco that delivered campus raised beef into the MSU Food Services and Cafeterias. Beef entered food service this past fall.
Curriculum Vita Jason Edward Rowntree EDUCATION
Ph.D. Michigan State University, E. Lansing; Major: Nutrition, 2003
M.S. Mississippi State University, Mississippi State; Major: Nutrition, 1998 B.S. Texas A&M University, College Station; Major: Animal Science, 1994
EMPLOYMENT
May 2009 to present
Assistant Professor, Michigan State University, Department of Animal Science
(65% Extension; 35% Research) January 2004 to April 2009
Assistant Professor- Louisiana State University, Department of Animal
Sciences (80% Extension; 20% Research)
PROFESSIONAL ACTIVITIES AND MEMBERSHIPS
ASAS Beef Species Committee (2009-2010), Chair (2011)
ASAS Southern Section, Ruminant Nutrition Committee (2006-2007), Chair (2008) SERA 36 Activity Beef and Forages, Chairman (2007-2008)
Manuscript Reviewer (2005-Current) JAS, PAS, International Journal of Vitamin and Nutrition Research, Journal of Nutritional Biochemistry
American Society of Animal Science American Registry of Animal Scientists Michigan Cattlemen’s Association
National Cattlemen’s and Beef Association Michigan Forage and Grassland Council
National Intercollegiate Livestock Judging Contest, Superintendent Beef Cattle (2008-Present)
Cooperative Extension Activities
Michigan State University Local Beef Program, East Lansing, MI. Program Organizer. (2010 - Present).
MSU Farms to Food Service Pilot Coordinator. (2010-Present). MSU Local Beef Webinar. Statewide. Program Organizer. (2010-11).
Developing Novel and Local Beef Meat Production and Marketing Systems in Michigan. East Lansing, MI. Committee Member. (2010).
Grazing Team Co-Coordinator
Pasture Based Beef Program, Gladwin, MI. “Moving From Production to Profit”. Program Organizer. (2011)
Pasture Based Beef Program, St. Johns, MI. “The How To’s of Grass Finishing”. Program Organizer. (2011)
Lake City Research Center Grazing School. Lake City, MI. Program Organizer. (2010 – Present)
Pasture Based Beef Program, Lake City, MI. “Finishing Cattle on Grass”. Program Organizer. (2010).
Michigan Livestock Expo Sheep Chairman. State. (August 2009 - Present). Michigan Forage and Grasslands Council, Ex Officio. (June 2009 - Present). Michigan 4H Livestock Judging Contest. Referee. (2011).
National Intercollegiate Livestock Judging Contest, Louisville, KY. Beef Committee; Chair (2004 - Present).
Research Activities
Michigan AgBioResearch (2009-Present)
APPROVED CRIS PROJECT (Development of a Pasture Based Beef Production System for Northern MI;
The Influence of Irrigation on North MI Beef Production
Rowntree, J. E. and S. A. Utsumi. Forage availability assessment methods for ease and accuracy.
Rowntree, J. E., S. A. Utsumi and J. M. Siegford. Influence of irrigation on northern Michigan beef production.
Rowntree, J. E. Impact of high stock density grazing on soil, forage and animal performance.
Schweihofer, J. P., J. E. Rowntree and D. D. Buskirk. Development of a local value chain for beef.
Powers, W. J., J. E. Rowntree, and M. B. Chiavegato. Mitigating steer diets to reduce nitrous oxide in pasture and confinement situations.
Utsumi, S. A., J. E. Rowntree, D. K. Beede and K. Steensma. Foraging behavior of dairy cattle in a pasture-based, automatic milking system.
Raven, M. R. and J. E. Rowntree. Attitudes, perceptions and knowledge of pasture-based systems of various populations.
Utsumi, S. A., J. E. Rowntree, D. K. Beede and C. Nieman. Effects of forage or concentrate based supplementation and varying stocking rates on the performance and milk production in grazing dairy cattle in a pasture-based automatic milking system. Hamm, M. W., J. E. Rowntree, R. J. Bingen and D. C. Meeh. Multi-species pasture
rotation systems: an examination of the acreage and farm requirements to feed Michigan.
Major Participants:
J.P. Schweihofer will lead our meats and culinary demonstrations. Dr. Schweihofer has currently led the meats component of the MSU local beef program that has led to the dramatic increase in carcass utilization.
Jeannine Patricia (Grobbel) Schweihofer, Ph.D. Abbreviated Curriculum Vitae
1142 S Van Dyke, Suite 200, Bad Axe, MI 48413
Cell (989) 996-0684; Office (989) 269-9949; Fax (989) 269-7221
Education:
8/2004 – 8/2007 Ph.D. Kansas State University, Manhattan, KS
8/2002 – 8/2004 M.S. Kansas State University, Manhattan, KS
8/1998 – 5/2002 B.S. Michigan State University, East Lansing, MI Experience:
9/2007 – Present Meat Quality Extension Educator & Assistant Adjunct Professor
Michigan State University Extension & Department of Animal Science
Educational programming and research in meat science, HACCP, animal welfare
District Livestock Extension Educator (9/2007-8/2010) working with beef feedlots in environment and nutrient management, nutrition and management
8/2002 – 8/2007 Graduate Research Assistant, Kansas State University, Manhattan, KS
Teaching assistant for undergraduate and graduate courses – Meat Science Lecture and Lab, Animal Science Lab, Meat Technology, Processed Meats
Planned and conducted beef tenderness, color, and analytical research 6/2005 – 8/2007 Meat Chemistry and Color Laboratory Research Assistant
Coordinated laboratory scheduling, account ordering, research projects, laboratory safety, hazardous waste management, and undergraduate assistants
1/2006 – 7/2006 Coordinate Kansas State University’s part of Merial and Beef Marketing Group Project Lariat
Coordinated scheduling and assisted in collection of data on 20,000 head of cattle
Matched DNA samples with complete carcass data Oversaw data input and managed data submission weekly 4/2003 – 6/2004 Kansas State University Carcass Data Collection Coordinator
Scheduled collection of carcass data for feedyards, packing plants, and extension programs and assisted in collection of data
Compiled data, distribute to producers, and sent requisitions for data collected
6/2000 – 8/2002 Laboratory Assistant, Michigan State University, East Lansing, MI
Meat tenderness testing and evaluation in Meat Science and Muscle Biology Lab
Collected meat quality data, SDS PAGE, and general laboratory maintenance
2/2000 – 5/2000 Personal Assistant, Michigan State University, East Lansing, MI
Dr. W.N. Osburn – Depts. of Animal Sci. and Food Sci. and Human Nut.
Honors and Recognitions:
Presidential Citation – Michigan Association of Extension Agents (2009)
AMSA RMC/ICoMST Graduate Student Research Poster Competition 3rd place (2005) Gamma Sigma Delta Outstanding MS Research Award (2005)
K-State Graduate Research Forum – Agricultural Sciences 1st place (2005) Midwest Animal Science Academic Quadratholon Champion Team (2002) American Meat Science Association Undergraduate Travel Award (2001)
International Experience:
11/2009 Environmental Study Trip to The Netherlands, The Netherlands and
Germany
Studied various environmental technologies and applications of those technologies related to livestock manure management
8/2006 International Congress of Meat Science and Technology, Dublin,
Ireland
Presented poster and abstract
5/2005 – 6/2006 Food Processing, Technology, and Safety, Sonora, Mexico
Kansas State University Study Abroad
Toured food and animal science facilities, Spanish lessons
5/2000 – 6/2000 Food, Environmental, and Social Systems, Australia and New Zealand
Michigan State University Study Abroad
Toured farms, agribusinesses, colleges and studied their cultural and agricultural
Professional Memberships:
American Meat Science Association American Society of Animal Science Michigan Association of Extension Agents
National Association of County Agricultural Agents
Professional Development Training:
Issues Framing. Michigan State University Extension (2009)
Addressing Community Issues – Deliberation. Michigan State University Extension (2008) AdvanceVT – Transforming the Professoriate, VirginiaTech (2006)
Publications:
11 Peer reviewed journal articles
1 Invited presentation at Reciprocal Meats Conference with published proceedings 21 Extension publications
5 Trade Newspaper/magazine articles 11 Abstracts presented at scientific meetings
Dr. Matt Raven will oversee the evaluation component included the proposal.
Matt R. Raven EDUCATION
Ph.D. - Agricultural Education, The Ohio State University, Columbus. 1990. M.S. - Agricultural Education, Kansas State University, Manhattan. 1988.
Specialist and Single Subject Credential-Agricultural Education, Single Subject Credential-Life Science, University of California, Davis. 1984.
B.S. (Honors) - Plant Science, University of California, Davis. 1982.
EXPERIENCE
Professor, Department of Community, Agriculture, Recreation, and Resource Studies, Michigan State University, July 1, 2009 – present.
Director, Center for Teaching and Learning, Mississippi State University, January, 2006 – June 30. 2009.
Director, User Services, Mississippi State University, March, 1999 – June 30, 2009.
Professor, School of Human Sciences, College of Agricultural and Life Sciences, Mississippi State University, July, 2002 – June 30, 2009.
Associate Professor, Department of Agricultural Information Science and Education, Mississippi State University. June, 1994 – July, 2002.
Assistant Professor, Department of Agricultural and Technology Education, Montana State University. August , 1991- June, 1994.
Research and Evaluation Consultant, Division of Development Services, North Carolina Department of Public Instruction. January, 1991-August, 1991.
PUBLICATIONS (From 1999 – 2009 was in a full-time administrative position)
Refereed Journals & Presentations
Carskadon, Tom, Heiselt, April, Smith, Cade, & Raven, Matt R. (2008). Leadership begins with Day One: A combined residential, academic, and service-learning first-year community. 27th Annual Conference on the First-Year Experience, San Francisco, CA.
Green, Tina & Raven, Matt R. (2005). Deploying 5 WebCT instances and integrating with Banner simultaneously. Creating Futures Through Technology Conference, Biloxi, MS. Green, Tina & Raven, Matt R. (2005). An institution wide training model: Engaging and
supporting faculty. Creating Futures Through Technology Conference, Biloxi, MS. Green, Tina & Raven, Matt R. (2004). Overload: Deploying 5 WebCT instances and integrating
with Banner simultaneously. 6th Annual WebCT Users Conference, Orlando, FL. Kemp, Danny, Raven, Matt R., & Fulton, Deborah (2003, March). Mississippi State creates
new IT model with enterprise identity management system. T.H.E. Journal 30(8). Wingenbach, Gary J., Ladner, Damon M., Newman, Michael E., & Raven, Matt R. (2003).
AAAE members computer technology assessment. Journal of Southern Agricultural Education Research, 53(1), 28-39.
Ladner, Damon M., Wingenbach, Gary J., & Raven, Matt R. (2002). Internet and paper based data collection methods in agricultural education research. Journal of Southern
Agricultural Education Research, 52(1), 40-51.
Sexton, Julie, Raven, Matt R., & Newman, Michael (2002). A comparison of traditional and World Wide Web methodologies, in the in-service training of Mississippi 4-H Extension Agents. Journal of Agricultural Education, 43(3).
Reports
Raven, Matt R. (2007). Pilot test of Maroon Alert text messaging system. Final Report to the
Provost’s Office, Mississippi State University.
Raven, Matt R. & Carter, Michelle (2007). Mississippi State University audience response
system pilot study. Final Report to the Instructional Technology Advisory Committee, Mississippi State University.
Raven, Matt R., Carter, Michelle, & Green, Tina (2007). Technology classroom longitudinal
study. Final Report to the Provost’s Office, Mississippi State University.
Raven, Matt R. (2006). Mississippi State University faculty perceptions of Turnitin.com. Final
Report to the Provost’s Office, Mississippi State University.
Raven, Matt R. & Carter, Michelle (2006). Mississippi State University podcasting pilot: Phase
II. Final Report to the Provost’s Office, Mississippi State University
Raven, Matt R. & Carter, Michelle (2006). Mississippi State University podcasting pilot: Phase
I. Final Report to the Provost’s Office, Mississippi State University.
Raven, Matt R., Carter, Michelle, & Green, Tina (2006). Technology classroom longitudinal
Mr. Jerry Lindquist
Grazing & Crop Management Educator Michigan State University Extension 301 West Upton Street
Reed City, MI. 49677
Mr. Jerry Lindquist is the state grazing specialist, he will work with the Grand Vision Grass-Fed
Certification program. He has served as a Michigan State University Extension County
Extension Agent for 29 years based in Osceola County. Mr. Lindquist will work specifically in the grazing/grass finishing school component and on planning and execution of the on farm component of the trial. In his current role he serves as the state Grazing Educator for MSU Extension working with grazing dairy, equine, and livestock farms. His expertise is in forage management and beef cattle production. He holds BS and MS degrees from Michigan State University in Agricultural Education. He and his family operate a pasture based beef cattle farm selling freezing beef direct to consumers while also raising horses, goats, and just enough children to show them all at county fairs.
Mr. Kable Thurlow 555 W. Cedar Avenue Gladwin, MI 48624
Kable Thurlow grew up on a farm in northern Gladwin County that raised sheep and beef cattle.
This farm was started in the late 1800’s and is still in the family, The Thurlows are still raising cattle and sheep, and are direct marketing them to families in the area. He graduated from Michigan State University in 1997 with a BS in Animal Science, majoring in beef cattle
production. Kable’s career with Michigan State University Extension began in March of 1998 as a 50% 4-H Livestock Agent, and 50% Environmental Educator with a project entitled Patterns on the Land, working with Gladwin, Midland, Bay, and Saginaw Counties. In 1999 he became a 4-H Livestock and Agricultural Agent for Gladwin County. In January of 2007, he took the position of Extension Educator in Agriculture and Natural Resources for Clare and Gladwin Counties. Throughout his career, Kable has been working with Cow/Calf Producers in the central and northern Michigan area. Kable will assist with the Grand Vision Grass-Fed Certification program including the grazing/grass finishing school component and on planning and execution of the on farm component of the trial
Ebels General Store 420 East Prosper Rd Post Office Box 69 Falmouth, MI 49632
Ebels General Store, Mark Robert and Tom Ebels will serve as the participating packer for our
project. We have prior experience working with Ebel’s as it relates to the campus pilot project. Ebels is located 63 miles southeast of Traverse City and has the potential to slaughter 70 head of cattle/day. The store was established in 1920 at their current site. Because of their size, they still have the capacity to move drop, hides and render making the project obtainable. In 2004 a new butchering facility was constructed and completed. The facility is approved and inspected daily
by the USDA. As well the Ebels own and operate Little Town Jerky an added value meat company.
Cherry Capital Foods, LLC.
195 US 31 South Traverse City, MI 49684
Cherry Capital Foods, LLC, Evan Smith Senior Operations Manager. Cherry Capital currently
works with Ebels General Store on supplying meat to Michigan and in particular an area 100 miles in diameter to Traverse City. Evan Smith will work with the entire pilot distribution component and will utilize their existing retail clientele for identifying and interacting with culinary partners. Cherry Capital labors to act as a bridge or conduit between the farmers and the markets. Allowing farmers to do what they do best and minimizing vehicle miles while
providing a single delivery and invoice for multiple products. Cherry Capital Foods has been distributing food from farm to plate in Michigan for three years. With over 300 buyers,
representing chefs of small restaurants to large food services, Cherry Capital Foods considers the entire state to be "local".
Current and Pending Support
CURRENT & PENDING SUPPORT
Jason E. Rowntree
Instructions:
Who completes this template: Each project director/principal investigator (PD/PI) and other senior personnel that the Request for Applications (RFA)
specifies
How this template is completed:
Record information for active and pending projects, including this proposal.
All current efforts to which PD/PI(s) and other senior personnel have committed a portion of their time must be listed, whether or not salary for the person involved is included in the budgets of the various projects.
Provide analogous information for all proposed work which is being considered by, or which will be submitted in the near future to, other possible sponsors, including other USDA programs.
For concurrent projects, the percent of time committed must not exceed 100%.
Note: Concurrent submission of a proposal to other organizations will not prejudice its review by CSREES.
NAME (List/PD #1 first) SUPPORTING AGENCY AND AGENCY ACTIVE AWARD/PENDING PROPOSAL NUMBER TOTAL $ AMOUNT EFFECTIVE AND EXPIRATION DATES % OF TIME COMMITTED TITLE OF PROJECT Rowntree, J. Leep, R. Utsumi, S Siegford, J Active: Rood Trust/Michigan Animal Agriculture Initiative 130,000 January 2010-December 2011
20% Influence of Irrigation on Northern Michigan Beef Production
Powers, W Barbosa-Chiavegato, M and Rowntree, J Active: Michigan Animal Agriculture Initiative $57,998 January 2011-December 2012
3% Mitigating Steer Diets to Reduce Nitrous Oxide Emmissions in Confined and Pastured Systems
Rowntree, J and M. Hamm Active: USDA Sustainability Grant $30,000 July 1, 2010-June 30, 2012
5% Forage Efficiency Estimation Techniques Schweihofer, J., Rowntree, J., Buskirk, D., Active: Michigan Animal Agriculture Initiative $63,384 July 1, 2011 – June 30, 2013
5% Development of a Local Value Chain Model for Michigan Beef