Pork Consistency and Value-Added Workshop

May 22, 2018

8:30 a.m – 2 p.m.

St. Paul, Minnesota

Registration Due, Friday, May 11



Dr. Ryan Cox

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 pam@mnpork.com.




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.


Pork Consistency Workshop