Another Show Me Beef University was held this week – a cooperative program between the University of Missouri, the University Extension and the Missouri Beef Checkoff. Producing higher quality beef – that’s the purpose behind Show Me Beef University. MU has partnered with the Missouri Beef Checkoff over the past several years to offer the class to not only producers but others interested in beef production. Missouri beef producers seldom get the chance to see the process through to the end product after their cattle leave the farm.
The event kicked off at the MU Bradford research facility just south of Columbia. Missouri Beef Industry Council director John Kleiboecher says participantss got to see the bigger picture – learning about genetics and feeding to make higher quality beef. The class got to see live cattle at the MU research farm and conduct carcass evaluations – later learning about meat grading. And they observed a slaughter demonstration. Participants learned about retail packaging and marketing options.
Kleiboecher says it was a diverse group of students enrolled this session – from cow/calf producers to those several who feed cattle and direct market producers in addition to food service marketers of beef products.
Dr. Carol Lorenzen, University of Missouri Professor of Meat Science organized and led the participants who heard from a variety of Extension experts about food safety and inspection, carcass and offal values, pricing possiblities, rules of meat cutting, beef preparation, reproductive management and meat quality and nutrition management as it relates to meat quality.
The program is held in January and May. And, yes, beef is the main course at Show Me Beef University meals.



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