Penn State Extension workshop focuses on quality of sheep and goat meat products
UNIVERSITY PARK — Are you curious about meat-quality characteristics and how to improve the meat produced by your sheep or goats? Would you like to learn more about how to add value to meat products produced by your farm? Find out more at the Sheep and Goat Meat Quality and Value-Added Products Workshop.
The five-hour event will be held from 9:30 a.m. to 2:30 p.m. Friday, Feb. 28, at the Penn State Extension office in Westmoreland County, 214 Donohoe Road, Greensburg.
The workshop will include sessions on wholesale and retail cuts and factors that impact carcass quality.
Jonathan Campbell, Penn State Extension meat specialist, will give a cutting demonstration and explain how to navigate regulations for selling meat cuts. The workshop will conclude with a look at ways to add value to meat products produced by sheep and goats.
“The workshop is a great way for producers to learn more about meat cuts produced by lambs and goats and to look at options for adding value to meat products,” said Melanie Barkley, livestock extension educator based in Bedford County, who is coordinating the workshop.
There is no cost to attend the workshop, which is co-sponsored by the Pennsylvania Department of Agriculture, Fayette County Community Action Agency and Republic Food Enterprise Center, but registration is requested by Feb. 21. Registration includes lunch and educational materials.
Register at https://extension.psu.edu/meat-quality-and-value-added-products-workshop or call 877-345-0691. For more information about the workshop, contact Barkley at (814) 623-4800 or email@example.com.