Ohio Beef School 2024 Session 3: Carcass Yield and Adding Value

The third session of the 2024 Ohio State University Extension Beef Team’s Virtual Beef School was hosted via ZOOM on March 21st. This year’s four evening Beef School sessions are taking a deep dive into production practices and factors that impact quality and profitability when it comes to producing beef to be marketed directly to consumers. This third Beef School session featured OSU Extension Meat Specialist Lyda Garcia and focused on adding value to beef carcasses, improving carcass yield, and utilizing cows and bulls in the supply chain. This third Beef School session begins as Extension Beef Field Specialist Garth Ruff introduces Dr. Garcia.