“Everything Beef!” is back in the Beef Area of New York State Fairground’s Dairy Building with a new program lineup courtesy of the New York Beef Producers Association — and the help of junior beef producer members. Meet Jean O’Toole, New York Beef Council’s new executive director. Check out the live cattle representing different breeds, pick up new expert tips on fitting and showing, and much more.

Junior beef producers take over Saturday’s educational program. And don’t miss “Face of our Farmers,” opportunities to talk with other beef producers and ask beef-related questions.

Here’s the educational program lineup:

Thursday, Feb. 23, and Friday, Feb. 24
● 10 a.m.: ABCs of EPDs, by Phil Trowbridge, Trowbridge Angus
● 11a.m.: Trace Minerals’ Role in Cattle Immune Systems, by Dr. Bob Gentry, Multimin
● 12 p.m.: (Thursday) Consumer Quality Expectations, by Jean O’Toole and Katherine Bronson, N.Y. Beef Council
● 12 p.m.: (Friday) Beef Up Your Marketing, by O’Toole and Bronson
● 1 p.m.: Johne’s Disease: What It Is and What Help Is Available, by Dr. Melanie Hemenway, N.Y. State Cattle Health Assurance Program
● 2 p.m.: Unraveling Official Animal Identification, by Dr. Jane Lewis, USDA/N.Y. Ag and Markets
● 3 p.m.: (Thursday) Beef Showmanship Clinic, by Robert Groom and Jeanne White
● 3 p.m.: (Friday) Cattle Fitting Clinic, by Robert Groom

Youths take over Saturday, Feb. 25

Saturday will be dedicated to presentations by junior beef producer members. The program leads off with an opening by NYBC’s new executive director, Jean O’Toole. Grab a bleacher seat and hear these individuals share their beef know-how and experiences:
● 10 a.m.: How to Master “Agvocacy,” by O’Toole and Bronson
● 11 a.m.: The National Livestock Judging Experience in Louisville, by Melissa Keller
● 11:30 a.m.: Three Ways to Get Involved With the Beef Industry, by Megan Cranwell
● 12 p.m.: What I Learned Through the Cattlemen to Consumers Program, by Jala Murphy
● 12:30 p.m.: Telling Our Story, and Why We Should, by Sam and Sarah Birdsall
● 1 p.m.: Steps to Becoming Socially Savvy in Our Industry, by Anna King
● 1:30 p.m.: Important County Fair Beef Project Sale Factors, by Daisy Trowbridge and Jayden Presher
● 2 p.m.: Primal and Retail Beef Cuts, by Loretta and Suzie Lippert

Engage in conversation with the “Face of Our Farmers” producers, and ask your beef-related questions. Youths may be especially interested in picking up scavenger hunt paper at the Beef Gazebo and reading “Face of Our Farmers” posters to get answers and win a prize. And, don’t forget to pick up beef recipes and beef-related industry information.

This hot beef sundae is a winner
The New York Beef Producer’s hot beef sundae always earns “best of show” honors. Bowls of buttery mashed potatoes on slow-roasted beef, topped with gravy plus cheddar cheese and a cherry tomato are sure to tickle your taste buds. Serving begins at 11 a.m. daily.