RETAIL MEATS

Did you find yourself staring at an empty meat shelf at the grocery store last spring, wishing you knew more about the meat that was available to buy?

Maybe you’ve thought about buying direct from a local rancher, but aren’t sure how to go about it.

Or you’ve thought about raising a calf, lamb, or hog of your own, but have no idea what to request from the butcher come butcher time?

We’ve got you covered.

At this workshop, we’ll help take the mystery out of meat buying, processing, and preparing. We’ll cover primal cuts, but spend the majority of our time on the common retail cuts you will find at the grocery store, or local meat-market.

Beef

  • When it comes to beef, there are several questions you might be asking yourself.
  • Should I pay extra for “Grass Fed” beef?
  • Do I need Certified Angus Beef?
  • Can I buy from my neighbor?
  • Does the quality grade of the cut of meat matter?
  • What cut of meat do I need for this recipe?
  • Not all cuts of meat are created equal, and the “wrong” cut of meat, can decrease the quality and enjoyability of your dish.

Pork

  • Many of the same questions you might ask yourself regarding beef translate to pork, as well.
  • Is “Pastured Pork” really better?
  • Can I buy from my neighbor?
  • What can I buy that won’t turn out dry?
  • Can I substitute beef/lamb/pork/chicken interchangeably?

Chicken

  • Chicken is the number one species consumed by Americans.
  • What chicken cut is best for my dish?
  • Why is some meat dark, and some meat light?
  • How do I keep my chicken from getting dry or rubbery?

Lamb

  • Lamb, while a less common meat consumed, is a delicious option, and the staple for some cultural dishes.
  • Where can I buy fresh lamb?
  • How do I cook lamb?

No matter which species you prefer, you’re sure to walk away from this workshop with increased knowledge of meat products produced by each species. You’ll also be able to make informed decisions when it comes to selecting meat at your retail outlet of choice.

Labeling, food handling guidelines, and cooking recommendations will also be included in this workshop.

To enroll or for more information, please call 918-352-4517

Campus Dates Hours Days Times
Campus: Industrial and Safety Training Dates: TBD Hours: 2 Days: Th Times: 6:30p-8:30p