Writer: D'Lyn Ford
LAS CRUCES - A Beef 101 workshop will give beef producers, restaurateurs, food editors and food service representatives an opportunity to study beef fabrication and marketing May 17-19 at New Mexico State University.
"The workshop is designed to help participants understand the entire process of producing and marketing retail cuts of beef," said Ron Parker, beef cattle specialist with NMSU's Cooperative Extension Service.
The fabrication portion of the workshop will focus on how the carcass is cut into primal and retail cuts. Participants will take part in breaking down the carcass and preparing the meat for the retail store, he said.
Marketing sessions will look at the total process of marketing a beef animal through marketing chains, Parker said. Topics include pricing and value of beef; marketing options for beef; and the role of cull cow and bull beef in today's market.
Other topics to be discussed will include live animal evaluation, beef cattle growth patterns, factors affecting leanness and tenderness, meat cutting rules and methodology, beef quality assurance program, beef carcass abnormalities, and an import and export discussion.
"We ask that those individuals planning to register expect a full-time commitment because there will be both day and evening activities," Parker said.
Sessions begin at 1 p.m. May 17 and conclude at 3 p.m. May 19. Registration for the workshop is $75, and participation is limited. For more information, contact Ron Parker at (505) 646- 1709.
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