Still time to sign up for our last farmer meeting of the season, Saturday morning, April 15th. We will discuss how to assess the quality of beef through determining yield and grade; yield referring to the assessment of fat externally and grade referring to the assessment of fat in the internal muscle structure, i.e. marbling. We will give a facility tour showing what our whole process looks like, stopping in the cooler to demonstrate how we determine yield and grade.
Quality yields and grades are what we look for in Alliance members, so if you are interested in learning about opportunities to sell your product through our Food Hub, come learn about our Alliance Program. We need farmers who grow quality meat and at the meeting we will share how we can work together to get your product out to people who want to buy fresh, local meat. The quality of meat is determined by how animals are raised on the farm, so a local grain distributor will also give a short presentation and will answer questions.
We hope to see you there!
RSVP requested to email@example.com or call 765-324-2161