The combination of teaching, research, and extension makes the beef industry more efficient, profitable, and sustainable. That is because those three pillars provide farmers, ranchers, and students with the knowledge and tools they need to succeed – and take the industry with them. In this episode, Dr. Karl Hoppe discusses his experience working with beef production as a professor, researcher, and extensionist, and the way that can impact both the industry itself and society.

“Sometimes, you may not realize how much an organized academic environment of research, teaching, and extension work helps ensure food for our population – but it does." - Dr. Karl Hoppe

What you’ll learn:

• Highlight (00:00)
• Introduction (0:30)
• The way into beef production (4:02)
• Attending grad school and working full-time: challenges and opportunities (6:19)
• Extension work (8:50)
• SARE program and other insights (11:49)
• Research extension centers (19:46)
• How do we make an impact in our careers? (25:29)
• New ideas in the beef industry and their implementation in North Dakota (29:16)
• Cattle comfort and performance in the cold winter (32:53)
• Education of students of where their food comes from (38:23)
• Feedlot school (39:57)
• Three final questions (44:55)

Meet the guest: Dr. Karl Hoppe

Experience:

• Current: Extension Livestock Specialist (NDSU Carrington Research Extension Center)

Background:

• Ph.D.; Animal Science, Ruminant Nutrition (South Dakota State University)
• M.Sc.; Animal Science, Reproductive Physiology (South Dakota State University)
• B.Sc., Animal Science (South Dakota State University)

Connect with the guest on Social Media: LinkedIn

𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.