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Beef Quality Summit

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.

Dates:

October 7-9, 2019
October 9-11, 2019

The program begins at 4 p.m. on the first day and concludes at 1 p.m. the last day.

Location:

Room 201 FAPC

Workshop Description:

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?

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.

Cost:

FREE

Registration:

Register Online

***YOUR REGISTRATION IS NOT COMPLETE UNTIL YOU MAKE YOUR HOTEL RESERVATION.***

Hotel Accommodations:

Hotel: Home 2 Suites by Hilton Stillwater
Booking Link: https://secure3.hilton.com/en_US/ht/reservation/book.htm?ctyhocn=SWOHTHT&corporateCode=0560028526&from=lnrlink
Company Name: FAPC
Price: State Rate