Beef is a commodity product sold by weight. Multiple factors influence pricing structure depending on the market. Quality grade, yield grade, carcass fabrication, and meat color all play a role. Understanding what influences these factors is important. Presentations by Dr. Adam Murray, Cornell PRO-LIVESTOCK Beef Cattle Extension Specialist
• Calculating quality grade and yield grade
• Carcass fabrication and beef aging
• Consumer perception of beef color
Dinner at 6 p.m. Presentations start at 6:30 p.m. Cost is $10 per person. Register by Dec. 6 by calling Kim Holden at 607-865-7090 or email kmh19@cornell.edu
The event will be held at Hobart Community Hall, 80 Cornell Ave, Hobart.
