Grazier's Production School: A Seminar with Anibal Pordomingo & Allan Nation
This school was designed for graziers who want to compete based upon exceptional flavor and tenderness.
The two and one half day SGF School has been professionally video taped and is available online with the complete workbook used in the school.
If you are considering: grass finishing, hayless wintering, or changing calving seasons.....
This course...
Covers from birth to finish on grass.
Teaches low-cost cow-calf, stocker and grass finishing using common grasses and legumes.
Is online whenever and wherever you want to watch (or rewatch).
Is our first online production and we've priced it as such.
Topics Covered Include:
- Factors Affecting Beef Flavor & Tenderness
- Omega 3 & CLA in Grassfed Beef.
- Factors Affecting Grade and Carcass Yield: Argentine Style Butchering to Maximize Steak Cuts. Overview of Beef Genetics.
- Perennial and Annual Forages.
- Designing a program for your own Ranch.
- Maximizing Carcass Yield
- Heifers Versus Steers
- Cow-calf Versus Purchased Stockers
- Seasonal Versus Year-Around Production
- Haylage Versus Hay
- Choosing A Base Forage
- Cattle Genetics For Easy Finishing
- Forages For Long Periods of High Gains
- Successful Finishing On Stored Forages
- Maximizing Omega-3 And CLA Content
- Avoiding Legume Bloat
- Avoiding The Washy Pasture Syndrome
- Choosing The Best Calving Season
- Weight Gain Advantages From Delayed Weaning
The Grazier's Production School will be on sale at this Founders' price for:
(We're not sure when it will be released again)
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"In all my travels, I have not found anyone with as much expertise and grass finishing knowledge applicable to our harsh North American climate conditions as Dr. Anibal Pordomingo. Every time I hear him speak, I learn something new."
Allan Nation
former editor of Stockman Grassfarmer
This includes over 15 hours of seminar.:
Overview (0:49:29)
by Allan Nation
Quality & Attributes of Forage-fed Beef Part 1 (2:04:18)
by Anibal Pordomingo
Quality & Attributes of Forage-fed Beef Part 2 (2:08:46)
by Anibal Pordomingo
Argentine Beef Cuts (0:53:37)
by Anibal Pordomingo
The Forage Base Part 1 (3:19:38)
by Anibal Pordomingo
The Forage Base Part 2 (2:45:48)
by Anibal Pordomingo
4 La Elda (1:35:24)
by Anibal Pordomingo
Stored Feeds (1:05:27)
by Anibal Pordomingo
Conclusions (0:46:25)
by Allan Nation
plus: the 125 page workbook used in the seminar in PDF
The purpose of this school is
- To help you start with an easy-to-succeed program.
- To help you identify the "finishing window" in your perennial pastures.
- To help you discover forages that can extend this finishing window.
- To help you identify genetics that best match your grass and business plan.
- To show you the problems and possibilities inherent with stored forages.
- To help you identify sources of off-flavors in your animal's meat.
- To help you determine the ideal aging period, its benefits and drawbacks.
- To show you what produces differences in carcass yield.
- To show you why some animals marble and others don't.
- To show you product alternatives to hamburger.
- To help you deal with your fear of legume bloat.
- To give you an overview of finished beef economics.
- To help you produce a truly "grassfed gourmet" product.
The Reality of Gourmet Grassfed Beef
"Gourmet Grassfed" tickles the tongue alliteratively. It is a term that is frequently used in grassfed advertising but few of us can live up to the promise. In this seminar, Anibal and Allan give you the knowledge of how to produce such a product. It then will require a lot of patience and practice on your part to be able to consistently do it. So sit back, relax and try to suspend your disbelief. Gourmet grassfed beet is not a fantasy. It can be done, and Allan and Anibal discuss how.
You're protected with our
100% Risk Free Guarantee
If you don't feel we've delivered on this value, you can email our support team before 10 AM EST on Wednesday, September 14, 2019, and we'll issue you a full refund.
Frequently Asked Questions
The Grazier's Production School is only open for a very limited window of time. Registration for this round is open through 11:59 PM CST on Friday, August 30. Be sure you do NOT miss your opportunity to sign up for this opportunity.
There are two primary reasons for this limited release window:
1. This is our first online production so we don't yet know the interest. In many ways, this is a beta test for both us and the customers to find out.
2. Our team will be shifting from course creation and marketing to customer fulfillment.
Since this is our first online product and this is its first release, those that purchase the product will be Founders.
We don't know when the course will be released again, but we do know that it will be priced higher.
If you don't feel we've delivered on the value, you can email our support team BEFORE 10 AM EST on Wednesday, September 14, 2019. We'll issue you a full refund no questions asked.
The material is highly relevant for grass-fed beef production. It provides the basis for understanding and structuring the grass-fed beef program and business plan and is timeless.
Anibal J. Pordomingo
We have heard this question in various forms and believe that we have found the best solution. Email us at order@stockmangrassfarmer, let us know who it is for, how many versions you need, and we'll send you the necessary coupons so that each additional copy is $200.
This question is for you to consider...
The seminar has been selling for $1,000 on DVD. Buy the Online Version Now for:
$497
Lifetime Course Access
15 + hours of video
125 page PDF workbook used at the seminar
Updates of course for life
100% Risk-Free Guarantee
"Anibal was great. He really added practical knowledge to research data and made the experience usable and applicable."
Charles B.
"A lot of information in a short amount of time. Anibal is a very knowledgeable resource."
James S.
"Excellent school. Anibal is a wonderful resource. I appreciated the excellent quality of written materials in the binder."
Duncan B.
"I will be understanding this information for years to come. Layer upon layer of wisdom and knowledge."
