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Central Oregon Meat Processing: From the Hoof to the Freezer Part 1
March 28 @ 5:30 pm - 7:00 pmFree – $25
About this event
Please join the High Desert Food & Farm Alliance and Oregon State University Extension Service for the upcoming workshop, “Central Oregon Meat Processing: From the Hoof to the Freezer. This is a two-part event. Click Here for the link to the second part.
The first class will held on Monday, March 28th from 5:30-7pm at the Clover Building at the Prineville Extension Office and will be taught by Scott Duggan, OSU Extension Livestock Field Faculty. A virtual option is available for this session. Class objectives include:
- Visualizing best practices for selecting market animals
- Being able to calculate dressing percentage on a carcass
- Understanding the differences between quality grade & yield grade
- Being able to explain the difference between primal & retail cuts