Texas A&M Launches Online Course for Direct Beef Sales
As direct beef sales continue to grow nationwide, Texas A&M AgriLife Extension Service has introduced an online course to help cattle producers navigate the complexities of selling directly to consumers.
The course, titled Where’s the Beef?: Legal and Economic Considerations for Direct Beef Sales, is designed to provide valuable insights into the legal, economic, and marketing aspects of this growing business model.
Course Overview and Benefits
This three-hour course, available online for $50 to the first 100 registrants ($75 thereafter), offers an accessible way for ranchers and cattle producers to gain expertise in direct beef sales.
Originally presented as in-person workshops, the course has been adapted to meet the needs of participants who cannot attend physical sessions.
According to Tiffany Lashmet, JD, an AgriLife Extension agricultural law specialist, the program has already received positive feedback from in-person attendees. “Several hundred people have already participated in the course in person, and 100% of them said they would recommend it to a friend,” she shared.
Course Content and Structure
The course includes three modules:
- Farm to Plate: An introduction to the direct sales process.
- Legal Considerations: A breakdown of the legal requirements, including permits and labeling.
- Economic Considerations: Insights into marketing avenues and economic strategies for success.
Instructors include Tiffany Lashmet, Davey Griffin, Ph.D., a meat specialist, and David Anderson, Ph.D., an economist specializing in livestock and food marketing. Participants who complete the course will receive a certificate of completion.
Additional Resources
The course is part of a broader effort to support direct beef sales, funded by the Southern Extension Risk Management Education Center.
Texas A&M also provides free resources, such as the Where’s the Beef? Handbook and a video series, to complement the paid course.
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