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Western Meat School, which runs for six weeks in November and December, will cover key topics in production, processing and marketing to produce high-quality meat and sell to diverse market channels.
When the fires started raging on Tuesday, OSU Extension employees started preparing barns and other buildings for animals, in addition to sorting through donations of food and water. Since then, they’ve been working day and night.
The new curated collection on the OSU Extension website runs the gamut for processing meat at home, from purchasing and slaughtering to storing and cooking.
Some shows virtual, using video clips or videoconferencing for showmanship and software for auctions, while others organized in-person events with strict social-distancing rules.