Husker Meats Hosts Area Students For Carcass Evaluation And Brat Clinic

Students from Valentine, Cody Kilgore and Hyannis attended the Carcass Evaluation and Bratwurst Clinic

According to Jim and Lisa Pinney, On Wednesday August 26th Husker Meats held a carcass evaluation and hands on bratwurst clinic. Area students including Valentine and Cody Kilgore and Hyannis were able to make and consume their own brats. There was also a student carcass judging contest over seen by Bo Garcia, UNL Extension Assistant Professor and Meat Judging Coordinator. The winner received $50 from Husker Meats.

Bo Garcia has been instrumental in the last 4 years at Husker Meats Carcass Evaluation and Judging Event providing his expertise in carcass evaluation and grading. Students gained insight into carcass yield and how it relates to consumer perceived beef quality. Bo has been a huge educational asset providing students with resources to determine the quality and meat yield of a beef carcass. The importance of marbling within the ribeye muscle and maturity of the animal and how that effects the consumer experience. The standard quality grades from Prime to Select were discussed as well as yield grading and how that relates to cutability.

Due to the success of the carcass evaluation program, UNL will hold an additional carcass educational program for area school students at Husker Meats in 2027, providing a biannual event allowing even more student participation.

Husker Meats thanks Valentine FFA Chapter for the beef used in the carcass evaluation.

All area schools are encouraged to participate in these events.  If your school would like to do something similar, you’re invited to call Husker Meats to put together a learning event for those students.