Oregon State University's Steer-a-Year program: Integrating classroom learning and hands-on experience

• Published in: Journal of animal science 2002-10, Vol.80 (10), p.2764-2769
• Main Authors: Ackerman, C. J, Weber, D. W, Dickson, R. L
• Format: Article
• Language: English
• Subjects: Agriculture - education; Agronomy. Soil science and plant productions; Animal Feed; Animal Husbandry - education; Animal Husbandry - methods; Animals; Biological and medical sciences; Cattle; College students; Curriculum; Food Handling; Fundamental and applied biological sciences. Psychology; Generalities. Biometrics, experimentation. Remote sensing; Generalities. Information. Documentation. Research; Humans; Male; Oregon; Problem-Based Learning - methods; Students
• ISSN: 0021-8812; 1525-3163
• DOI: 10.1093/ansci/80.10.2764

The Steer-a-Year course is designed to provide classroom and hands-on experience, industry-student interaction, and student group problem-solving opportunities. It is a cooperative agreement between the Department of Animal Sciences and the Oregon Cattlemen's and Cattlewomen's Associations. Steers are donated to the program by beef producers, fed a high concentrate ration to a target BW and condition, and marketed as either carcass or retail beef. After feed and management expenses are deducted, the Department of Animal Sciences retains one-half of the profit to be used for beef facilities improvements, and the other half is distributed to the donor's choice of either the Oregon Cattlemen's or Cattlewomen's Association. Approximately 30 steers have been donated to the program annually each of the past eight years. The donor receives updates regarding steer performance during the feeding period and carcass data following harvest of the animal. Students and instructors feed and manage the steers. The instructor uses classroom time to provide information to enable students to make informed management decisions. Officers are elected from within the class each term. Student officers are responsible for ensuring that cattle are managed and fed appropriately, and they lead the class in writing and sending producer updates. An evolving facet of the program is processing and marketing. Steers are sold locally through the Clark Meat Science Center. Students are encouraged to participate in a separate course in which they process the steers into retail product. In this manner, students can be involved in procurement, management, processing, and marketing. The course is challenging for the instructor since it requires management of lecture material, cattle health and feeding, producer and employee rapport, and student participation to ensure annual success of the program in terms of student learning and public relations. The course is very well received by students, most of whom have labeled it as a great learning experience.