CORVALLIS - An overview of beef production technology, including live animal and carcass evaluation, carcass processing, and related food safety issues, is the focus of a three-day workshop at Oregon State University in Corvallis Nov. 4-6.

Called "Beef 101," the workshop is sponsored by the OSU Extension Service and the OSU Department of Animal Sciences. It is intended for beef producers who "have an interest in learning more about food safety, HACCP regulations and the technology of beef production from management of the live animal to delivery of beef products to the consumer," said Gene Pirelli, OSU Extension Service district livestock-forage agent based in Polk County.

Pirelli and Bob Dickson, manager of the OSU Clark Meat Center, organized the event.

"The workshop will be a hands-on experience for participants," said Pirelli. "They will evaluate different steer frame scores and body types by actually cutting and weighing the wholesale cuts from the beef carcass."

The workshop will begin with registration at 9:30 am on Wednesday, Nov. 4. Over the next three days participants will hear presentations on beef evaluation and beef quality factors, and take part in laboratory activities where they will fabricate carcasses and evaluate beef cuts from different steer types.

In addition to Pirelli and Dickson, presenters at the workshop include Tom Hill and Ron Hathaway, OSU Extension Service livestock agents; Don Hansen, OSU Extension Service veterinarian; and Carolyn Raab, OSU Extension Service food and nutrition specialist. Also speaking will be Dianne Byrne, Oregon Beef Council, and Jan Busboom and Susan Duckett, Extension meat specialists with Washington State University and the University of Idaho respectively.

The cost of the workshop is $100, which includes workshop materials and some meals. The registration deadline is Oct. 9, and space is limited early registration is encouraged. For more information call Bob Dickson, telephone: 541-737-3414; or Gene Pirelli, telephone: 503-623-8395; fax: 503-623-2731, email:

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Gene Pirelli, 503-623-8395