Canadian Beef School - March 20-22, 2012
Our
students have high praise for the Canadian Beef School. |
Canadian Beef School is a 3 day practical forum for participants to gain an understanding of the factors and Interactions within the beef supply chain which ultimately determine and influence their effectiveness and profitability.
The supply chain from producer to consumer is complex and often fragmented. As a result the transfer of information between various levels of the chain may be limited, creating a barrier to value based production and customer satisfaction.
Canadian Beef School provides participants with hands-on learning activities involving live cattle and carcasses to effectively develop an understanding of those factors that create value differences among cattle and the various components and functions of the supply chain. This awareness will help participants identify areas of value and quality that can assist in the development of profitable production and processing practices leading to greater product consistency and customer satisfaction.
Registration Information
Location: Olds College
Fee: $435.00 (GST exempt)
3 classes
Date: March 20-22, 2012
Time: 8:00 a.m. – 6:00 p.m.
To avoid disappointment please register early.
More information Brad McLeod 403-556-4792
bmcleod@oldscollege.ca
Canadian Beef School Example Agenda
“A look under the hide”
Day I
8:00 – 8:15 Welcome and Course Objectives
8:15 – 9:00 Beef Industry Overview
9:00 – 9:45 Canadian Grading System
9:45 – 10:00 Break10:00 – 11:15 Live Market Animal Evaluation
11:15 – 12:00 Meat Cutting, rules,methods12:00 – 1:00 Lunch (provided)
1:00 – 1:45 Food Safety Exercise
1:45 – 2:30 Lab: Harvest and Drop Hides2:30 – 2:45 Break
2:45 – 3:45 Factors Affecting Tenderness
3:45 – 5:00 Lab, Grade and Yield5:00 – 7:00 Supper (provided)
7:00 – 8:30 Feeding and Management Strategies to Improve Carcass Quality
Day II
8:00 – 9:00 Meat Inspection
9:00 – 10:00 Carcass Anatomy & Beef Cut Identification10:00 – 10:15 Break
10:15 – 11:00 Maintaining Quality
11:00 - 11:30 Collect Quality and Yield Grade Carcass Data11:30 – 12:15 Lunch (provided)
12:15 – 2:00 Student Wholesale Cut Fabrication Lab (forequarter)
2:00 – 2:15 Break2:15 – 4:00 Student Wholesale Cut Fabrication Lab (hindquarter)
4:00 – 6:00 Supper
6:00 – 7:00 Utilizing Beef Muscles, New Cuts and Muscle Profiling
Day III
8:00 – 8:30 Results and interpretation of the food safety exercise
8:30 – 9.15 Beef Cutting Results, Differences and Pricing
9:15 – 10:00 Current Topics10:00 – 10:15 Break
10.15 – 11:45 Factors Affecting Beef Palatability and Sensory Evaluation
11:30 – 12:00 Question and Answer Period
12:00 Lunch (provided)
12:00 – 1:30 Workshop Evaluation and Farewell
