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PA BEEF COUNCIL HOSTING BEEF QUALITY AND YIELD GRADE WORKSHOPS

C. Gray | December 22, 2019

Bedford, PA – The Pennsylvania Beef Council (PBC) is hosting two Beef Quality and Yield Grade Workshops for beef producers. The workshops will be held on February 10, 2020 at the PSU Meats Lab, State College, PA and again on February 11th, in the Fiddlers Hall at the Fayette County Fairgrounds, Dunbar, PA.  Both events will begin at 6:00 pm and are free for producers to attend. Penn State University Meat Extension Specialist Dr. Jonathan Campbell will be presenting on the definition of beef quality and yield grades along with why their measurement is valuable to the beef industry.

In addition to Dr. Campbell, Dr. Lyda Garcia, Ohio State University Associate Professor in Meat Science will be presenting on the economic value of improving beef quality as well as the impact of quality defects. She will also be doing a sensory evaluation of quality grades, giving attendees a hands-on approach to understanding the importance of beef quality.   

Both speakers bring a unique perspective to the industry and will be a tremendous resource for producers who are interested in improving their bottom line. This is especially valuable for producers who are selling direct to the consumers.  

Producers are asked to pre-register for the event by contacting Courtney Gray, PA Beef Council. For more information on the events, please visit www.pa-bqa.org

To learn more about the BQA program, contact Courtney Gray at cgray@pabeef.org or 1-888-4BEEFPA   

Media Contact: Courtney Gray, PA Beef Council, cgray@pabeef.org  

Internal links within this document are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. 

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The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.