Oklahoma State University - Robert M. Kerr Food & Agricultural Products Center
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Beef Quality Summit
Workshop DescriptionWhat is the second most-tender cut of beef in the beef carcass? How is tenderness measured and is aging really that important? In total dollars, what is the most valuable product produced from the beef carcass?
Oklahoma Beef Quality Summit classes are scheduled for October 1-3 and October 3-5, 2012, at the Oklahoma State University campus in Stillwater. (The program begins at 4 p.m. on the first day and concludes at 1 p.m. the last day.) Using the National Beef Quality Audit as the foundation, the Beef Quality Summit course offers participants the opportunity to see the causes and results of quality challenges facing the beef industry. Summit attendees from ranchers to processors evaluate live cattle in an effort to predict quality and yield then follow the cattle through the harvest and grading process. As an attendee, you will actually fabricate a beef carcass into wholesale meat cuts.
If you haven’t been to this outstanding educational event hosted by the Oklahoma Beef Council, Oklahoma State University and the Robert M. Kerr Food & Agricultural Products Center, now is the time to do so.
Details:
- First Class: October 1-3, 2012
- Second Class: October 3-5, 2012
Room 201 FAPC
Registration:
- Complete this online form to register.
- A block of rooms has been reserved at the La Quinta Inn & Suites (5285 West 6th Avenue, Stillwater, OK, 405-564-0599). Please use group name Beef Quality Summit and make reservations by September 7, 2012.
- Oklahoma Beef Council
- Online Registration
Hotel:
OSU is now a tobacco free campus. For more information visit http://tobaccostopshere.okstate.edu.
