This comprehensive multiday workshop will include both live animal and carcass evaluations. Designed for a beef producer to manage the complexity of regulations and maximize marketing yield from their
animals. Participants will have a hand in fabricating finished cuts from a whole beef carcass within a federally inspected processing facility.

Topics covered in the workshop will include live animal evaluation, humane handling, assesing carcass traits and quality, processing regulations, marketing, and management.

The course runs 8 am - 4 pm Wednesday, May 18 through Friday, May 20. On-Campus housing is available for $20 per day. The course will be capped at 15 participants.