Beef producers gathered at SUNY Cobleskill to hone their skills in a one-day Beef Cutting Seminar last week hosted by the College and Harvest NY, the first in a new series of meat production classes that will be offered throughout the year.

Led by SUNY Cobleskill faculty and specialists from the Harvest NY program of Cornell Cooperative Extension, the all-day class covered which cuts are most profitable, quality of meat, what products consumers want, and marketing strategies. Participants learned about the cuts of beef and marketing in a morning classroom session before applying that knowledge in the afternoon to cut a cattle carcass.

meatcutting1 meatcutting2

The event comes amidst growing consumer interest in the production and availability of locally sourced meat and meat products in New York. It is the first step in a partnership that will host classes for other meat producers, including lamb, pork, shelf stable, and charcuterie.