The Cutting Edge: Innovative Beef Fabrication Techniques to Increase Profit
The Cutting Edge: Innovative Beef Fabrication Techniques to Increase Profit is a one-day practical workshop on beef carcass fabrication techniques.
The program is geared toward
- processors,
- meat fabrication personnel,
- and merchandisers
who are interested in capturing hidden value from beef carcasses.
Keynote
Our keynote presenter, Dr. Chris Calkins, University of Nebraska, will share the science behind the development of beef value cuts and, through practical instruction, will show you how to capture profits. You can’t afford to miss this event - mark May 10th, 2010 on your calendars!
Sponsor and Hosts
This workshop is sponsored by the Value-Added Meat program, and is being hosted by the Olds College Meat Processing Program and the Meat Research Program at the Lacombe Research Centre, Agriculture & Agri-Food Canada.
Agenda
8:30 AM - Registration and refreshments
9 AM - Welcome and purpose of workshop
9:15 AM - “The Science of Meat – What is Quality?” – Dr. Mick Price
10 AM - “Development of Beef Value Cuts” – Dr. Chris Calkins
10:45 AM - Break
11 AM - Carcass breakdown demonstration – Mr. Chuck Pimm
Noon - Lunch featuring flat iron steak
1 PM - Shoulder clod demonstration
- Chuck roll demonstration
- Hip demonstration
2:30 PM - Innovative portion cutting presentation – Mr. Brad McLeod
3:30 PM - “Meat Preparation and Eating Quality” – Dr. Jennifer Aalhus
Notes: Denver cut tasting
Innovative portion cut will use outside round, sirloin tip, prime rib and top sirloin
Registration and Information
- The workshop costs are $100 per participant.
- For further information please contact Mr. Brad McLeod at bmcleod@oldscollege.ca (403-556-4792).
