Making the most of current and future industry trends to maximize profit on your calves is the focus of the 2006 BEEF Quality Summit, set for Nov. 14-15, at the Clarion Convention Center in Oklahoma City, OK. Presented by BEEF magazine, the two-day program is aimed at instructing attendees on how to optimize profit in the new beef value chain.

The Nov. 14 program gets underway at 9:45 a.m. and focuses on new opportunities. Opening the session are reps of Wal-Mart Supercenters, McDonald's and Outback Steakhouse addressing the topic, "How do U.S. beef consumers define quality?" Next, BEEF magazine economist Harlan Hughes will address "Quality, profit and the cattle cycle;" followed by in-depth discussions on "International competition and opportunities for U.S. quality beef" and "Current international beef-trade opportunities." That evening a panel of producers will lead an open discussion on "How we are getting paid for the quality we produce."

The Wednesday program centers on how attendees can link their production into the new beef value chain. The day's topics include a discussion by Smithfield Beef Group's Travis Choat on "What to look for in selecting a marketing partner," followed by a workshop on value-chain production and marketing.

Wednesday afternoon, Colorado State University's Gary Smith will discuss "Why quality matters," followed by an opportunity with attendees to meet one-on-one with participating market-channel reps.

"This conference is designed specifically for producers and is focused on practical take-home information that attendees can use to capitalize on opportunities made possible by the new beef value systems," says BEEF editor Joe Roybal. "The entire meeting is focused on providing the background, the education, the tips and the connections for garnering more money for better cattle."

The registration fee of $195/person ($170 for a second person) covers the two-day conference program, tradeshow, Tuesday lunch, evening reception and dinner; and Wednesday's breakfast and lunch. To register, call 1-800-722-5334 or visit