The Angus cow herd calves in the spring from February-April. With close to 300 acres available to graze, the herd and flock have emphasized functionality and fleshing ability on forage to help minimize input costs. Artificial insemination and embryo transfer are utilized in the herd in addition to natural service. Purebred and commercial breeding stock is marketed to other producers through production and consignment sales as well as by private treaty. Yearling and mature Angus bulls are marketed by private treaty every spring. In 2011 Penn State celebrated 100 years of raising Angus cattle.
The flock consists of 75 mature ewes which are also maintained at this facilities and the adjoining Dill Farm. Half the flock is Dorset and half are black faced crossbred ewes. In the sheep flock, ewes are bred by natural service with quality stud bucks and are bred to lamb in both the spring and fall seasons. Purebred and commercial breeding stock is marketed to other producers through consignment or private treaty sales.
The main facilities consist of 3 cattle wings and 2 sheep wings. In addition to the wing pens there is a livestock arena/classroom that is utilized for hands on courses taught at the facilities, extension programs, field days, State 4-H and FFA Livestock Judging Contests, and the Angus Purebred Production sales. Student housing is available at the Beef and Sheep Complex. Ten students live in the dorms at the facilities and are a vital part of the daily operations with the herd and flock.
The primary mission and focus for the cattle and sheep at the center is education. The center serves as an important tool to help teach breeding, feeding, management, welfare, and merchandizing of quality livestock as well as to provide examples of livestock for selection and evaluation courses. The livestock produced at the center are utilized in numerous courses that are taught at PSU. In addition the center supplies market animals for the PSU Meats Laboratory that are used for meat science education and weekly meat sales.
For More Information
Contact Wendall Landis, Beef and Sheep Complex Manager.