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Agricultural News

Oklahoma Beef Quality Summit Registration Now Open

Thu, 12 Jul 2012 13:22:02 CDT

What 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?

Answers to these questions and many more will be provided at the Oklahoma Beef Quality Summit classes which are scheduled for October 1-3 and October 3-5, 2012 on the Oklahoma State University campus in Stillwater. (The program begins at 4 p.m. on Day 1 and concludes at 1 p.m. on Day 3) 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.

Online registration is available by clicking here.



   

 

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