Meat Lab Short Courses Return

Tuesday, February 15, 2022

A strong interest in the beef processing industry is leading the Meat Science Laboratory at Iowa State University to offer its second "Fresh Beef Short Course" in less than a year.

The course, which is designed to offer a hands-on experience for participants who have an interest in expanding their knowledge of the beef processing industry, will be offered March 22-24 at the university's meat lab.

Interest in all types of meat processing remains strong following market disruptions caused by COVID, and the long-standing trend of consumers wanting to know more about the product they buy, said Terry Houser, associate professor and Smithfield Foods chair in meat science extension at Iowa State.

Meat processors across Iowa and the nation have experienced an unprecedented backlog of processing orders, and there is heightened interest in expansion and growth.

"If a processor can come in and do a good job and produce high quality products, I think they're going to have some pretty good consumer demand going forward," Houser said.

Although COVID may be temporary, he said consumer interest in their food and where it comes from is here to stay, especially among millennials.

"That generation isn't going anywhere and when they have their own kids, they're teaching them the same values about product quality, variety and where it comes from," Houser said.

In addition to the fresh beef course, the lab has more than a half-dozen other courses planned, covering fresh pork, sausages, snack jerky, food safety and more.

Course participants range from those looking to get into the meat industry, to those who may already work in the industry but want more education on the specifics of meat processing.

The cost for the fresh beef short course is $1,595 and includes course materials, hands-on education, three days of lunch and an evening reception.

Full course details can be found on the Meat Science Short Courses web page, including registration deadlines. Some registrations may be capped, to ensure the opportunity for participant interaction.

Courses planned through September include: