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Up coming Dates: Session I:
Session II:
The Summit is held during the spring, summer and fall of each year. To reserve your space for the next session, please contact the Oklahoma Beef Industry Council at 1-800-235-5403. http://www.oklabeef.org/ |
The Summit, gives producers, retailers, food service professionals, and packers information they need to improve and maintain a high standard of beef quality. They learn about live cattle yields, quality grading, and carcass evaluation from professionals in the field. Participants look at and evaluate different defects such as dark cutter, small ribeye, and blood splash. |
<>Safety gear and instruction is given before entering the fab room .The metal mesh aprons, cutting gloves, and wrist
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Carcass fabrication provides the attendees the oportunity to break the carcass into subprimals. Subprimals, bones, trim, kidney, fat and special trimmings are weighed. The weights are used to determine carcass value. |
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Dressing warm is key to working efficiently in the fab room where temperature are 34 to 35 degreesFahrenheit.