Activity
Time:
Dry-Aged Beef Workshop
Date:
8:00 am –
5:00 pm
Animal Sciences Complex
Room: B101
Additional Info: ANSC
Contact:
Sherri Pitchie, (402) 472-2907, spitchie1@unl.edu
Topics include:
The science of dry aging
A summary of current industry practices
Factors influencing quality outcomes
Flavor development
Product sampling
Yield testing
Innovations
Participants should contact Sherri Pitchie (spitchie1@unl.edu or 402-472-2907) for registration information. There will be a $25 cost for the day-long program. Space is limited.
The science of dry aging
A summary of current industry practices
Factors influencing quality outcomes
Flavor development
Product sampling
Yield testing
Innovations
Participants should contact Sherri Pitchie (spitchie1@unl.edu or 402-472-2907) for registration information. There will be a $25 cost for the day-long program. Space is limited.