December 19, 2002

Fresh Meat Processing Class Scheduled

The Department of Animal and Range Sciences at North Dakota State University will offer the course, "Fresh Meat Processing," Tuesdays from 5:30 to 9:20 p.m. beginning Jan. 14 and continuing through May 6. NDSU meat scientist Marty Marchello will teach the course that will provide background in cutting beef, pork and lamb. Participants will learn about cuts of meat, fundamentals of meat safety and will receive hands-on experience. The class is fun and participants will learn how best to cut and process their own meat.

The course is open to NDSU students and to the general public. The cost is $242 for students who wish to take the course for 2 credits or $121 for those who wish to audit for no university credit. Students who wish to take the course for credit must register for "196 Special Topics." Preregistration is requested. Please contact Holly Erdmann at (701) 231-7513.

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Source: Marty Marchello, (701) 231-7682, mmarchel@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu