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Introduced in 2004, the OSU Master Cattleman Program uses a multidisciplinary A herd of cattle standing on a hill in a pasture.approach – drawing on the expertise of faculty and staff in many different fields – to equip participants with vital information on all aspects of beef production, business planning, risk management and marketing. The program includes an educational curriculum based on OSU’s internationally recognized Oklahoma Beef Cattle Manual and a producer-certification process. OSU Extension field staff help plan and organize ongoing Master Cattleman offerings.

 

Curriculum 

To be certified as a “Master Cattleman,” producers must complete a minimum of 28 hours of instruction from the Master Cattleman curriculum plus a final evaluation. The core curriculum consists of 4 hours from each of the following areas:

  • Business planning and management
  • Marketing and risk management
  • Nutrition and management
  • Quality assurance and animal health
  • Natural resources
  • Genetics and reproduction (stocker-only producers may opt out of this section and choose additional hours from other areas)

Additional hours of elective topics are required to meet credit requirements. Electives are additional hours from any chapters for 28 hours total instruction or completion of a project not previously undertaken, such as forage or soil testing, breeding soundness examination, financial plan developed with the assistance of Extension IFMAPS personnel, host a demonstration, etc. Selected chapters are considered core to the curriculum. View the  core requirements and electives for the program.

 

What Does It Mean to be an OSU Master Cattleman?

A group of men standing around a pick-up truck laughing.

The Oklahoma Master Cattleman:

  • Has knowledge of sustainable practices in production, business management, marketing, herd health, and natural resources
  • Has successfully completed the curriculum for the Oklahoma Master Cattleman program
  • Has demonstrated comprehension as evidenced by passing exams associated with each area.

 

Resources

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