Western Meat School, which runs for six weeks in November and December, will cover key topics in production, processing and marketing to produce high-quality meat and sell to diverse market channels.
Kym Pokorny |
Oct 28, 2020 |
News story
Photo: Lynn Ketchum, Oregon State University (Cropped from original)
The new curated collection on the OSU Extension website runs the gamut for processing meat at home, from purchasing and slaughtering to storing and cooking.