Virtual Aggie Beef 706
August 11 – 13
Free to Register
Participants learn about the importance of producing a more consistent, high quality beef product through a series of hands-on lessons, presented by various meat science faculty, staff and graduate students. Simulated live cattle selections (through video) and grading. A hands-on cutting session will allow participants a chance to experience first-hand the differences encountered in carcass composition. The resulting information is evaluated in terms of the value differences, calculated between animals, and how that translates back to value differences in the live animals that are not typically relayed to the producer under a traditional beef marketing scenario.
Click here to register for Aggie Beef 706.