Riverside FFA members meet the butcher


Riverside FFA students in the Livestock Science class traveled to Jackson Center to learn how livestock animals are harvested, processed, and evaluated. Students also identified the wholesale and retail cuts of a steer and ranked beef carcasses with a quality (prime, choice, or select) and a yield grade (1,2,3,4). Lastly, students watched how wholesale cuts were made into retail cuts and learned how jerky and ground beef is made for the customer. Larry Edwards, owner of Curly’s Meats, gave the lesson

Riverside FFA students in the Livestock Science class traveled to Jackson Center to learn how livestock animals are harvested, processed, and evaluated. Students also identified the wholesale and retail cuts of a steer and ranked beef carcasses with a quality (prime, choice, or select) and a yield grade (1,2,3,4). Lastly, students watched how wholesale cuts were made into retail cuts and learned how jerky and ground beef is made for the customer. Larry Edwards, owner of Curly’s Meats, gave the lesson


Submitted photo

Riverside FFA students in the Livestock Science class traveled to Jackson Center to learn how livestock animals are harvested, processed, and evaluated. Students also identified the wholesale and retail cuts of a steer and ranked beef carcasses with a quality (prime, choice, or select) and a yield grade (1,2,3,4). Lastly, students watched how wholesale cuts were made into retail cuts and learned how jerky and ground beef is made for the customer. Larry Edwards, owner of Curly’s Meats, gave the lesson

Riverside FFA students in the Livestock Science class traveled to Jackson Center to learn how livestock animals are harvested, processed, and evaluated. Students also identified the wholesale and retail cuts of a steer and ranked beef carcasses with a quality (prime, choice, or select) and a yield grade (1,2,3,4). Lastly, students watched how wholesale cuts were made into retail cuts and learned how jerky and ground beef is made for the customer. Larry Edwards, owner of Curly’s Meats, gave the lesson
http://aimmedianetwork.com/wp-content/uploads/sites/13/2016/02/web1_IMG_3386.jpgRiverside FFA students in the Livestock Science class traveled to Jackson Center to learn how livestock animals are harvested, processed, and evaluated. Students also identified the wholesale and retail cuts of a steer and ranked beef carcasses with a quality (prime, choice, or select) and a yield grade (1,2,3,4). Lastly, students watched how wholesale cuts were made into retail cuts and learned how jerky and ground beef is made for the customer. Larry Edwards, owner of Curly’s Meats, gave the lesson Submitted photo