Two area residents were among 16 members of the Cattlemen’s Leadership Academy class, along with other Oklahoma Beef producers and Industry workers attending the Oklahoma Beef Quality Summit in Stillwater last month.

The summit, sponsored by the Oklahoma Beef Council and Oklahoma State University’s Food and Agriculture Processing Center, provided participants a first-hand look at the beef carcass fabrication process.

Gary Isbell of Braggs and Ruth Nelson of Wagoner were among summit participants who were split into groups and asked to select a heifer based upon live evaluation. The groups collectively graded the heifer on hoof and only a few hours later evaluated the same animal in the cooler. After evaluation and a crash course in beef carcass fabrication, groups were equipped with frocks, aluminum aprons, hair nets, gloves, hard hats and a knife. With supervision from OSU graduate students, each group fabricated half of a beef carcass and identified muscles and retail cuts.

“It’s valuable for beef producers, like me, to have this kind of a hands-on experience and to understand how our practices affect the value of the end product,” CLA member Mickey Caywood is quoted in a media release about the event.

Summit participants also gained insight on beef grading, the application of grades, beef economics and beef markets.

“The Oklahoma Beef Quality Summit really brings to light which cuts of beef carry the most value and how the Beef Checkoff is working to increase the value of those cuts that would normally be used for hamburger,” Caywood said.

The Oklahoma Beef Quality Summit was the fourth session of the 16th annual Cattlemen’s Leadership Academy. The final session will be held in February.

The Cattlemen’s Leadership Academy is a service of the Oklahoma Cattlemen’s Association.

Information: (405) 235-4391 or visit www.okcattlemen.org.