By Brad Kim, Department of Animal Sciences (1), Purdue University, West Lafayette, IN, and Phil Bass (2), Department of Animal Sciences, University of Idaho, Moscow, ID Adding value to beef has been an objective for many years. Beef can be a highly variable product resulting from the beginning genetics to how it was raised. Further, meat scientists have […]

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Registration is now open for the always popular Center of the Plate (COP) Training®, a three-day course covering the fundamentals of meat specifications. Attendees will be offered an in-depth, first-hand look at the processes involved in converting carcasses to meat cuts commonly available in retail and foodservice establishments. Presenters include: -Steve Olson, former Meat Marketing […]

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