January 17, 2002

‘The Beef Starts Here’ Meat Quality Workshop Set for Feb. 11 - 13 at NDSU

An intensive three-day workshop on meat quality and consistency in the beef industry will be offered for cattle producers at North Dakota State University on Monday, Feb. 11 to Wednesday, Feb. 13.

"As the industry moves to more value-based marketing our cattle producers are becoming more interested in the consumer products that result from their animals," notes Lisa Lee, NDSU Extension Service Beef Quality Assurance specialist and one of the workshop organizers. "Participants in ‘The Beef Starts Here’ program tell us this is an excellent program that started them thinking about the carcass characteristics and quality of cattle that they raise."

Because of the hands-on nature of the workshop, the number of participants is limited. Registration and a fee of $100 is due by Feb. 1. For more information or to obtain a registration form, contact Lee at (701) 328-5134. More than half of the cost of the workshop is being underwritten by the North Dakota Beef Commission and the Cattlemen’s Beef Board with check-off funds. The NDSU Extension Service and its Beef Quality Assurance Program are additional sponsors.

The workshop will open at 2 p.m. on Monday, Feb 11, and will include information on market beef evaluation techniques and opportunities for participants to make live evaluations of cattle and discuss beef carcass grading and pricing. The program will run until 9 p.m.

The second day, Tuesday, Feb. 12, will feature demonstrations on ultrasound technology and applications for feeders, cow-calf producers and seedstock producers. Participants will learn about the beef slaughter process, innovations that are improving that process, and enhancing food safety. They will have an opportunity to process beef carcasses into retail cuts to better assess the carcass value. Specialists will also discuss cattle management strategies and genetic tools for improving carcass quality and value.

The last day, Wednesday, Feb. 13, will include presentations on factors that affect the eating quality of beef. Participants will also learn about and practice techniques for carcass evaluation. The workshop will conclude at noon.

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Source: Lisa Lee, (701) 328-5134, lisalee@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu