Promoting the cattle and resources of the Sandhills since 1938!
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Valentine, NE 69201
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Mon, Apr 17
|Ainsworth
Steers for Students Tour
Steers for Students is a our educational program geared toward the youth of the Sandhills. This program will allow students an educational opportunity to evaluate and grade carcasses of locally grown beef, observe how a packing plant operates! Join us this year at Husker Meats LLC in Ainsworth, NE!
Time & Location
Apr 17, 2023, 8:30 AM – 5:00 PM
Ainsworth, 740 Old Hwy 7, Ainsworth, NE 69210, USA
Guests
About the Event
Jim Pinney of Husker Meats and a group of industry professionals will offer local students and producers a chance to learn about carcass evaluation while experiencing how a packing plant operates. Certain schools that have had producers donate calves will receive Sandhills raised ground beef to have in school lunches!
Steers for Students
Apr 17, 2023
Husker Meats @ Ainsworth, NE
Itinerary
Group 1 - Thedford - 25 Bassett - 17 = 42 Students plus chaperones
8:45 am – Group 1 Arrives, Checks-In
9:00 am – Split Group 1 in half! 1 Half goes with Jim other goes with Nicolas.
Tour of Husker Meats - Jim Pinney
● Walkthrough process of harvesting animals (from the arrival of animals to the sale of meat, description of each step can be done as we walk through the plant).
● Emphasis on the purpose of equipment in each room, the value of proper animal handling/humane harvest, proper storage/ventilation, description of tools during fabrication, how/why we package and label products, and why inspection is valuable.
Description of Carcass Assessment/Provide Carcass Data – Nicolas Herrera
● Speak about how we assess Quality and Yield Grade.
● Parameters for QG/YG, why they are points of emphasis when assessing these grades? ● Why QG/YG is important.
● Describe the breakdown of Beef Primals (Chuck, Rib, Loin (Full/Short), Round, Plate, Flank, Shanks).
● Identify cuts found within each primal and value contribute to beef carcass value.
Student Interaction
● Allow students to practice assessment of QG/YG determination, and answer questions from students/chaperones/supervisors.
11:00 - Group Dismissed
11:30 pm - Group Pictures & Lunch for 1 & 2!
Group 2 - Stapleton & Valentine - 39 plus chaperones
12:00 pm – Split in half! 1 Half goes with Jim other goes with Nicolas.
Tour of Husker Meats - Jim Pinney
● Walkthrough process of harvesting animals (from the arrival of animals to the sale of meat, description of each step can be done as we walk through the plant).
● Emphasis on the purpose of equipment in each room, the value of proper animal handling/humane harvest, proper storage/ventilation, description of tools during fabrication, how/why we package and label products, and why inspection is valuable.
Description of Carcass Assessment/Provide Carcass Data – Nicolas Herrera
● Speak about how we assess Quality and Yield Grade.
● Parameters for QG/YG, why they are points of emphasis when assessing these grades? ● Why QG/YG is important.
● Describe the breakdown of Beef Primals (Chuck, Rib, Loin (Full/Short), Round, Plate, Flank, Shanks).
● Identify cuts found within each primal and value contribute to beef carcass value.
Student Interaction
● Allow students to practice assessment of QG/YG determination, and answer questions from students/chaperones/supervisors.
2:00 pm - Group 2 Dismissed
Group 3 - Dunning - 25 plus chaperones (dinner served as they leave.)
2:00 - 4 pm - Same Program as before.