Agricultural News
Oklahoma Beef Quality Summit Around the Corner, Sign-Up Today!
Tue, 24 Sep 2013 03:47:30 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). We would like to invite you to attend the Oklahoma Beef Quality Summit, 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. As an attendee you will actually fabricate a beef carcass into wholesale meat cuts. Your tuition, materials and meals will be covered by beef checkoff-funding through the Oklahoma Beef Council. You will be responsible only for your travel to Stillwater and two nights stay in a motel
Due to limited space for this program (35 participants per session), we encourage you to sign-up today by clicking here.
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