COVINGTON, Ind. — Forage and livestock producers who want to learn about the role forage quality plays in meat quality can attend the Indiana Forage Council seminar.

“Quality Forage — Quality Meat” will be held April 24 in conjunction with the  Indiana Forage Council  annual meeting at The Beef House Restaurant, 16501 Indiana 63, Covington.

The annual meeting starts at 4:30 p.m., followed by a dinner at 6 p.m. and the seminar at 7 p.m. Attendance at the annual meeting is not required for participation in the rest of the evening.

“The use of forages for the production of products, such as meat, milk and wool, from ruminant livestock, can be cost-effective if the proper quality of forage is being fed to the right class of livestock,” said Keith Johnson, Purdue Extension forage specialist. “We will emphasize the role quality forage plays in calf and lamb weight gains.”

Speakers are Scott Royer of  Royer Farm Fresh Beef, Lamb and Pork  and Garret Miller of  Hoosier Grassfed Beef . They will speak about how their businesses have succeeded in the production of meat for local and specialized markets.

Royer Farm Fresh, in Vermillion County, is a family farm that raises beef, lamb, chicken and eggs. The family continues to improve pasture productivity through rotational, multispecies grazing.

Hoosier Grassfed Beef, in Fountain County, is a family-owned farm that produces meat on fresh green pasture whenever possible. Animals never receive grain or growth hormones, and the family uses no artificial preservatives for the meat.

Meeting and seminar participants should register by April 18 by contacting Lisa Green at 765-494-4783 or at lgreen06@purdue.edu .

More information is available at  https://ag.purdue.edu/agry/Documents/Annual%20Meeting%20Flyer%202014.pdf .