Beef Quality Summit Class Registration Now OpenThu, 22 Aug 2013 15:25:26 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? What drives the basic economics of the cattle and beef industry?
The Oklahoma Beef Council (OBC), in cooperation with the Robert M. Kerr Food and Agriculture Product Center at Oklahoma State University in Stillwater will be conducting a beef checkoff-funded program that allows participants (beef producers, feeders, processors, media, retailers and foodservice operators) to see and feel first-hand the answers to the above questions (and many more). The Oklahoma Beef Quality Summit is an extremely hands-on course that lasts two and a half days.
The next Oklahoma Beef Quality Summit classes are scheduled for Monday - Wednesday, October 21-23, and Wednesday - Friday, October 23-25, at the Oklahoma State University campus in Stillwater. The program begins at 4:00 pm on the first day and concludes at 1:00 pm 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 evaluate live cattle in an effort to predict quality and yield then follow the cattle through the harvest and grading process. Attendees will actually fabricate a beef carcass into wholesale meat cuts. Tuition, materials and meals will be covered by beef checkoff-funding through the Oklahoma Beef Council. Participants will be responsible only for travel to Stillwater and two nights stay in a motel.
Due to limited space for this program (35 participants per session), those wishing to participate are encouraged to sign-up today by clicking here or visiting www.fapc.okstate.edu/workshops/bqs.
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