SUNY Cobleskill, Harvest New York to Host Beef Cutting Seminar

SUNY Cobleskill and Harvest New York invite beef producers to hone their skills in a one-day Beef Cutting Seminar on May 25, the first in a new series of meat production classes to be offered throughout the year. The course will be taught by SUNY Cobleskill faculty, and specialists from the Harvest New York program of Cornell Cooperative Extension.
The all-day class is designed for producers who are selling to markets, would like to learn to cut their own meats, or are interested in learning about cuts of beef. It will cover which cuts are most profitable, quality of meat, what products consumers want, and marketing strategies. Participants will learn about the cuts of beef and marketing in a morning classroom session before applying that knowledge in the afternoon to cut a cattle carcass.
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.
“The partnership between Harvest NY and SUNY Cobleskill is wonderful. SUNY Cobleskill has the facilities to help Harvest NY meet its educational goals for meat processing education, while Harvest NY has the ability to grow the meat industry in the state. We are looking forward to a mutually beneficial long-term relationship,” said MacKenzie L. Waro, Livestock Processing & Marketing Specialist for Harvest New York.
Harvest New York’s goal is to expand and enhance Cornell Cooperative Extension’s regional agriculture programs to spur agricultural development in New York State. Harvest New York specialists develop educational programs that increase agricultural investments, profitability and sustainability.
The seminar will be held Wednesday, May 25 from 9 a.m. to 3 p.m. at SUNY Cobleskill’s new Meat Laboratory, in the College’s Center for Agriculture and Natural Resources. The cost is $50 per person, which includes lunch and classroom materials. Space is limited to 15 participants.
To register or for more information, call Linda Serdy, Office of Professional and Continuing Education (PACE), 518.255.5528 or

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Carli Fraccarolli

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