Olds College will be the site of a hands-on beef workshop Nov. 27 to 29.
The Canadian Beef School will allow producers, restaurateurs, food service reps and others to learn about the quality, fabrication and marketing of beef.
Topics will include animal evaluation, quality grade, yield grade, dressing percentage and cutability yields. Also on the agenda is the harvest process, a Canadian beef industry overview, beef palatability and sensory evaluation, and the factors that affect traits like leanness, tenderness and marbling.
“The Canadian Beef School workshop provides participants with hands-on learning activities involving live cattle and carcasses to effectively develop an understanding of those factors that create value differences among cattle and the various components and functions of the supply chain,” said Jim Hansen, an Alberta Agriculture and Rural Development business development specialist who focuses on beef.
Hansen said participants will even be able to assist in cutting up a side of beef from an animal that they earlier evaluated while still alive.
The workshop is being organized by Alberta Agriculture and Olds College. Further details and registration information can be obtained by calling Olds College at 1-800-661-6537 (Ext. 4677), or visiting its website.