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Sources: Michael Dikeman, 785-532-1225,;
and John Unruh, 785-532-1245,
Web site:
News release prepared by: Beth Bohn, 785-532-6415,

Thursday, July 9, 2009


MANHATTAN -- Increasing and optimizing the value of beef is the objective of a special short course organized by meat scientists from Kansas State University's department of animal sciences and industry.

At K-State's Beef "505" Short Course, Aug. 14-15 in Weber Hall, participants will receive information and experience for enhancing their investment in beef, from cattle production to processing. Among the topics to be covered by the course will be selecting breeding cattle for carcass and meat traits; government yield and quality grading; evaluating cattle for carcass merit and value; and assessment of palatability of cooked beef.

Participants will be divided into teams for a friendly competition in such areas as market cattle evaluation, carcass grading and more. Participants also will get hands-on experience in getting select primal cuts and be graded on their work.

In addition, experts from different segments of beef cattle production and processing will lead a panel discussion on adding value to cattle, carcasses and beef cuts. Participants also will observe demonstrations on making today's new beef cuts and measuring beef palatability.

K-State's Beef Cattle Institute is a sponsor of the course, which helps the institute fulfill its mission to provide quality, relevant continuing education programs for Kansas beef producers and the allied industry partners. The course also is sponsored by the Kansas Beef Council.

More information, including the course schedule and registration information, is available at