Ever wondered exactly what quality grade is, or why it was a factor in the eating experience of beef?
What about yield grade . . . what differentiates a YG 2 from a YG 4?
Or, how do either of these factors affect value or profitability?
You will get the answers to these questions and more during this third and final session of the Ohio Beef School webinar series coming up on February 16. Better yet, the presenter – OSU Meats Specialist Dr. Lyda Garcia – will be speaking ‘live’ from the Ag Center in Fairfield County that evening.
Beginning at 7 p.m. Dr. Garcia will be presenting on beef quality grading, yield grade, and wholesale cut fabrication. During the recent Ohio Cattlemen’s Association annual meeting we had the opportunity to see a sampling of what she’ll be discussing that evening, and it’s very well done and would be beneficial for anyone wanting to understand what’s under the hide of a beef animal, and why not each one satisfies every consumer. The entire program will be ‘live’ from the Ag Center on the 16th with the exception of a pre-recorded portion on fabricating wholesale cuts. Anyone is welcome to attend . . . please invite your friends if they want to learn more about evaluating beef quality.
In addition, Dr. Steve Boyles, OSU Extension Beef Specialist, will be in attendance that evening. If you have any questions regarding ruminant nutrition, feeds, or feeding, feel free to bring those along and visit with Dr. Boyles during the break, or after the program.
The program is free, and refreshments will be provided compliments of the Fairfield County cattlemen. Please leave a message at 750-652-7265 or email smith.263@osu.edu and let us know you are coming. You won’t want to miss this opportunity!