Virginia Tech Beef Center
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The breeding of beef cattle began at Virginia Tech in the early 1900's. Angus was introduced on campus in 1923 with a donation of one bull and three cows from E.L. Hampton of Nashville, Tennessee. At that time, Professor E.L. Hunt and some of the finest cattlemen in the state went out to select cattle that would be suitable for Virginia Tech's beef program. Since then, Hereford, Limousin, Gelbvieh, Charolais, and Simmental cattle were established on campus in 1947, 1982, 1986, 1998, and 2000, respectively.
Dr. Dan Eversole, faculty coordinator of the Beef Cattle Center, has the cattle at Virginia Tech scheduled for fall and winter calving. The breeding and calving seasons are designed to coincide with Dr. Eversole's beef production class as well as to meet the teaching demands of the Department. Each student in his class is assigned a pregnant cow, monitors her calving, and assists with the processing and vaccination of the newborn. They also have to halter-break a yearling heifer within a certain time frame, which gives some relief to those who work at the Beef Center.
Christie McAvoy and Chad Joines manage the entire teaching herd. Christie began working at the Beef Center in 1981 and became the herd manager in 1990. Chad was hired as beef herdsman when he graduated from Virginia Tech in 1993. In addition, there are usually 2-4 students that help out at the Beef Center. Christie and Chad also rely on student volunteers to assist with the daily routines at the Beef Barn.
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Feed Mill adjacent to the Beef
Center
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All of the breeding that is done at the Beef Center is done by artificial insemination. Dr. Eversole selects the AI sires that are used in the planned matings. The bulls that are raised at the university are performance-tested and are sold private treaty. Some bulls are consigned to state BCIA Test Stations where they are later sold. Several heifers and cow-calf pairs are sold private treaty as well as through consignment sales such as the Virginia Beef Expo Sales, the Southwest Virginia Angus Association sales; area Hereford sales and the student-managed Hokie Harvest Sale. Virginia Tech also participates in state Charolais and Simmental sales.
Each fall semester, Dr. Dan Eversole teaches a Livestock Merchandising class, which is highlighted by the annual Hokie Harvest Sale of university beef cattle and horses. The 2002 Hokie Harvest Sale marked its eight-year of production where quality registered beef cattle, representing four breeds, were sold at public auction to purebred breeders in four states. For the sale, students were responsible for organizing the clipping and photography; halter breaking; sale ring preparation; clerking; registration; catalog preparation and mailing; sale management; budgeting; and providing a delicious, complimentary BBQ dinner to over 850 guests.
In the weeks leading up to the sale, Dr.
Eversole invited beef cattle industry leaders to talk to his class. This year's
guest lecturers included Mr. Martin Macqueen of High Road Photography, Mr.
Ken Brubaker of Virginia Angus Association, Mr. Jeff Marsh of Eurosport Auctions,
Mr. Greg Comstock of Comstock Cattle Services, Mr. Jeff Powers of Cutting
Edge Genetics, Mr. Mike Gothard of Cotton and Associates, Mr. Reggie Reynolds
from the Virginia Cattleman's Association, Dr. Terry Swecker from the College
of Veterinary Medicine, VA Tech; Mr. Norm Vincel of VA-NC Select Sire Power,
Inc. and Mr. Jim Sharp of Equine Marketing of Virginia, Inc.
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