2021 BUCKEYE FRESH MINI MEAT CUTTING WORKSHOP
Want to learn more about food animal processing? Ohio State University extension meat specialists are offering a two-day workshop to help the current labor force face challenges brought forth by the 2020 pandemic.
What To Expect: Participants will have a better understanding of anatomy, muscle myology, cutting guidelines, food safety, meat quality, the role of processed meat and government regulated non-meat ingredients (i.e. salt, phosphates, nitrites, etc.) finalized by conducting hands-on cutting tests to understand the impact of yields on profit margins.
- Dates: Workshops are Friday & Saturday, 8AM – 5PM
- Who Can Attend: Anyone (18 years of age and older) interested, or currently, working in meat processing plants.
- Cost: $125 (for both days) Method of Payment: Credit Card
- Location: OSU Animal Sciences Building, The Ohio State University Room 111 – Indoor Arena; 2029 Fyffe Court, Columbus, OH 43210
- View the tentative schedule here.
*In order to follow university and state guidelines, personal protective equipment (PPE) and sanitizers will be provided. Additionally, social distancing will be practiced. *Lunch will be catered. Please note any food allergens during registration.
Interested? Email Dr. Lyda G. Garcia, Extension Meat Specialist, at garcia.625@osu.edu
