We are extremely excited to launch the 2023 Ranching & Wildlife H Calf Program and announce the following activities which are open to all Houston Livestock Show and Rodeo Members and their guests who are age 21 and up, just pay the registration for each attendee. In order to register please click here or use the meu button for the registration page.
Saturday, July 22nd
9 am - 2 pm
R-C Ranch (620 Brit Bailey Blvd., Bailey’s Prairie, TX 77094)
R-C Ranch Butcher Shop (Houston Farmer’s Market 2520 Airline Drive, SUITE B-210 Houston, TX 77009)
Come out and learn about R-C Ranch’s beef program. Along with breeding and raising quality Wagyu genetics, R-C Ranch saw a need in building a locally branded farm to table beef program for safe high-quality meat delivered direct from the source. After we tour the ranch, we’ll then go to visit the R-C Ranch Butcher Shop at the famous Houston Farmer’s Market for some Texas craft meats demonstrations and a Wagyu beef lunch next door at Wild Oats. (bring a small cooler if you’d like to purchase any beef)
August 7th-9th
TAMU Beef Cattle Short Course, College Station, TX
We encourage everyone to attend the Beef Cattle Short Course at Texas A&M University to gain a deeper understanding of the beef cattle industry and current trends.
https://beefcattleshortcourse.com/
A dinner will be hosted August 8th at 5:30 pm for anyone participating in the R&W H Calf Program and attending the Beef Cattle Short Course. Please register for this dinner under the registration page and please be very mindful and respectful, as there is no cost to this dinner, so please don’t rsvp and not show up as we want to maintain a close working relationship with TAMU leadership and our show and program has a good reputation to uphold.
Saturday, August 12th
9 am - 2 pm
H Calf BBQU at Karbach Brewery
Attendees will have an intensive look at the traditions and practices of Texas barbecue. It is an opportunity to learn the science behind the food, and a rare chance to experience a short course on meat selection, trimming, seasoning, and cooking methods. We’ll learn about the anatomy and grading of beef, as well as the science behind muscle fibers and how the low and slow cooking process successfully impacts the finished product. Special guests include scientists and pitmasters.
