Featured Content
Meat Quality Panel
Presentations and a panel discussion with Dr. Ty Lawrence, Dr. Rhonda Miller, and Chef Scott Brinker, with a focus on the fundamentals of how beef carcasses and cuts are evaluated and how those evaluations relate to consumer preferences.
Selling Meat Direct to Consumers from the Ranch or Farm
More and more, customers want to know where their food is coming from and how it’s raised. Selling beef right off the farm or ranch allows producers to get feedback directly from their customers. There is no substitute for fresh beef. Selling beef off the ranch utilizing the custom exemption option is a great way to develop new customers in your community.
