Beef is a commodity product sold by weight. Multiple factors influence pricing structure depending on the market. Quality grade, yield grade, carcass fabrication, & meat color all play a role. Understanding what influences these factors is important. Presentations by Dr. Adam Murray, Cornell PRO-LIVESTOCK Beef Cattle Extension Specialist.Dinner at 6 pm, Presentations start at 6:30 pm.
- Calculating quality grade and yield grade
- Carcass fabrication and beef aging
- Consumer perception of beef color
Call or email Kim Holden at (607) 865-7090 or [email protected] by December 6th to register.
