Skip to main content

    Nutrition (Beef and Lamb)

    Key topics and learning outcomes covered by this course include:

    1. Why nutrition and the feeding balance
    2. Body condition scoring
    3. Feeding assessment
    4. Forages, concentrates and ration formulation


    Please contact the RAFT Office on 01765 645893 or to book a place or for further information about any of the courses.





    Delivery Partner

    RAFT logo

    Telephone: 01765 645893

    Cookies on the School of Sustainable Food and Farming website

    We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the website. However, you can change your cookie settings at any time.