WSC First Annual Carcass Challenge sees 17 donated calves | Williston State College

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WSC First Annual Carcass Challenge sees 17 donated calves

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WSC First Annual Carcass Challenge sees 17 donated calves

Posted: Jan 21 2011
WILLISTON, N.D. - Williston State College's first annual Carcass Challenge is going well, according to information released by Ag Instructor Kim Murphy.

"We ended up with 17 steers donated to the ag program," she said. "Each of the donors received a tax deductible receipt for their donation and will each receive a jacket for their participation as well."

Producers who donated a steer include Aaron Jacobson of Noonan; Lynn Grabow, Stanley; Debbie Weyer, Wibaux, Mont.; Kevin Harstad, Stanley; Garrett Lalim, Tioga; Mark Ellis, Williston; Chet Hill of Williston, who ranches near Lambert, Mont.; David and Gena Rolfsrud, Keene; Curt and Nancy Syverson, Cartwright; Wayne Johnson and Bill Whitmore of Palermo and Stanley; Kelly Hanson, Stanley; Lynn and Nathan Hovde of the Hovde Ranch, Arnegard; Bruce Johnson, Williston; Dan Kalil, Williston; Gary Martens, Ross; Kurt Hovet, Watford City; and Beau and Amber Anderson, Williston.

"We also have received a monetary donation from Northern Pulse Growers Association for our program, since our steers are being fed a Pea ration, which are a pulse crop," Murphy said.

The challenge, which will run through the spring, takes a donated weaned calf which is put in the Hovde Feedlot of Alexander. Murphy said that the calves are fed the same ration and are weighed once a month, giving the Average Daily Gain for each calf.

"The calf with the highest ADG at the end of the competition will be the winner in that category," she said.

When the challenge is over, the calves will be taken to Prairie Packing in Williston for processing, where actual quality and yield data on the carcasses will be taken, and then a winner in that category will be determined as well.

From beginning to end, this is usually a 200-day process, Murphy said. "Calves were donated in October and November and we should be finished and ready to process in May or June."

For more information on the Carcass Challenge, contact Murphy at 774-6226.

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