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Beef Carcass Evaluation Workshop

As a 4-H member who is raising livestock, it is important to understand the quality and composition of the meat you are producing. You are not just raising animals for show, you are raising a food product for consumption. Consumers desire cuts of meat that are lean, nutritious, and possess desirable eating characteristics. Come learn from industry expert Randy White as he talks beef carcasses at Rogue Meats in White City. Randy will go over grading and anatomy of the carcasses, along with the physical and environmental factors that play into raising a high quality meat product. We encourage all 4-H members to attend, not just those raising beef projects. This information can be utilized in all livestock project areas! To register for the workshop, please RSVP by calling the office at 541-776-7371.

Saturday, January 26 at 10:00am to 11:30am

Rogue Meats (at Rainey's Market) 4865 OR-234, White City, OR


OSU Extension Service
Contact Name

Kylah Reynolds

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