Western Meat School Short Course Offered for Meat Producers and Processors

A new direct-marketing short course for meat producers and processors will be offered in November and December. The Western Meat School is a collaborative effort of Oregon State University, Montana State University, University of Wyoming, Colorado State University, and Mesalands Community College. This six-week-long course for farmers, ranchers, butchers, and others will cover key topics in production, processing, and marketing to produce high-quality meat and sell to diverse market channels. Learn new ways to manage risk in your meat business and improve your profitability. Expert speakers, both practitioners and academics, will be beaming in via Zoom for six Wednesday evenings in a row in November and December. The course will be offered once each week in person in 12 locations across five states if COVID restrictions allow, and it will also be available for anyone to participate in at home via computer and a decent Internet connection. The organizers are making this short course as flexible as possible for those who want to meet and network in person or those who want to learn from home.