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.
Who Can Attend: Anyone (18 years of age and older) interested, or currently, working in meat processing plants.
Cost: $150 (for both days)
Method of Payment: Credit Card
Interested? Email:
Dr. Lyda G. Garcia, Extension Meat Specialist,
garcia.625@osu.edu
Register online here
*Lunch will be catered. Please note any food allergens during registration.