Want to learn more about food animal processing? Ohio State University extension meat specialists are offering a two-day workshop to help the current labor force face challenges brought forth by the 2020 pandemic.
What To Expect: Participants will have a better understanding of anatomy, muscle myology, cutting guidelines, food safety, meat quality, the role of processed meat and government regulated non-meat ingredients (i.e. salt, phosphates, nitrites, etc.) finalized by conducting hands-on cutting tests to understand the impact of yields on profit margins.
Interested? Email: Dr. Lyda G. Garcia, Extension Meat Specialist, firstname.lastname@example.org
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Workshops are Friday and Saturday from 8 AM – 5 PM
March 26 & 27
April 9 & 10
April 23 & 24
May 7 & 8
May 21 & 22
Who Can Attend: Anyone (18 years of age and older) interested, or currently, working in meat processing plants.
Cost: $125 (for both days)
Method of Payment: Credit Card
Location: OSU Animal Sciences Building, The Ohio State University Room 111 - Indoor Arena; 2029 Fyffe Court, Columbus, OH 43210
*In order to follow university and state guidelines, personal protective equipment (PPE) and sanitizers will be provided. Additionally, social distancing will be practiced.
*Lunch will be catered. Please note any food allergens during registration.