What is the second most-tender cut of beef in a carcass? What is vacuum tumble marinating? How is tenderness measured and is aging really that important? In total dollars, what is the most valuable product produced from the beef carcass? Why are steaks at the grocery store selling for $6/lb., yet fed cattle are only selling for 75 cents/lb.

To find out the answers to these and many more questions, the Oklahoma Beef Council (OBC), in cooperation with Oklahoma State University, is conducting a beef checkoff-funded program. The program allows producers, processors, retailers and foodservice operators to see and feel first hand the answers to those questions at the Oklahoma Beef Quality Summitt, an interactive hands-on course that lasts for two and a half days. The main emphasis on the course is the impact of producer management decisions on the quality and consistency of the end product.

The next Oklahoma Beef Quality Summitt classes are scheduled for Monday through Wednesday, February 24-26, and Wednesday through Friday, February 26-28, at the OSU campus in Stillwater, Oklahoma. The program begins at 4 p.m. on the first day and concludes at 1 p.m. on the last day. Using the National Beef Quality Audit as the foundation, the Beef Quality Summitt course offers participants the opportunity to see the causes and results of quality challenges facing the beef industry. Attendees will actually fabricate a beef carcass into wholesale meat cuts.

The Summit is formatted to assist the beef industry in maximizing profits by recapturing lost dollars and increasing beef quality.

The tuition, materials and meals are covered through checkoff funding. Attendees are only responsible for their travel to Stillwater and two nights stay in a motel (approx. $60 per night).

For more information, call Michael Kelsey at 800-235-5403. The sessions are limited to 35 participants and fill up quickly. ©