Pork Consistency and Value-Added Workshop
May 22, 2018
8:30 a.m – 2 p.m.
St. Paul, Minnesota
Registration Due, Friday, May 11
The Minnesota Pork Board and the University of Minnesota are hosting a Pork Consistency and Value-Added Workshop for Minnesota Meat Processors looking to gain more knowledge and experience in pork products and efforts looking to drive pork consumption.
This is a free workshop for Minnesota Meat Processors host at the University of Minnesota Andrew Boss Lab of Meat Science.
If you have questions about the workshop or need more information, contact Pam at the Minnesota Pork Office at (507) 345-8814 or email@example.com.
PORK CONSISTENCY AND VALUE-ADDED WORKSHOP
|8:30 a.m. Welcome and Introductions|
|8:45 a.m. Farmer Presentation||Wanda Patsche, C-W Pork, Welcome, Minn.
Wanda will talk about what happens day-to-day on a pig farm and answer any questions related to raising pigs and producing pork.
|9:30 a.m. Pork Quality Initiative||Dr. Steve Larsen, National Pork Board
Dr. Larsen leads the National Pork Board’s effort in emphasizing a consistent eating experience. He will explain the approach the National Pork Board is taking to drive consumption of pork through eating experience.
|10:45 a.m. Carcass Fabrication||Dr. Ryan Cox, UMN Meat Science
Dr. Steve Larsen, National Pork Board
Dr. Cox and Dr. Larsen will lead Carcass Fabrication demonstrations while discussing quality, grading, marbling, color, pH, water retention, and value-added cuts like loin and chops.
|12:30 p.m. Lunch||Chef Charlie Torgerson, Charlie T Foods
Chef Torgerson will discuss different cuts and techniques to prepare pork and demonstrate a specific cut and recipe for the group to eat during lunch.