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  1. 2021 Buckeye Fresh Mini Meat Cutting Workshops

    https://meatsci.osu.edu/news/2021-buckeye-fresh-mini-meat-cutting-workshops

    8 May 21 & 22 Who Can Attend:  Anyone (18 years of age and older) interested, or currently, working ...

  2. Karn Meats History

    https://meatsci.osu.edu/node/100

    was changed to Karn Meats Inc, to promote the fact that it did more than kill and pack beef. In 1990 ...

  3. Retail ID Key

    https://meatsci.osu.edu/node/232

    18 Pork Ham/Leg Center Slice 19 Pork Loin Butterfly Chop 20 Lamb Shoulder Arm Chop 21 Beef Loin ...

  4. Crock-tober Fest 2021

    https://washington.osu.edu/program-areas/family-and-consumer-sciences/crock-tober-fest-2021

    Angel's Vegetable Beef Soup October 23- Jambalaya October 22- Mississippi Pot Roast October 21- Bean Pot ...

  5. Advocating for Agriculture

    https://meatsci.osu.edu/programs/advocating

    3, 2014 Chicken Nuggets Jan. 6, 2010 Bacon Jan. 21, 2010 Cooked Ham Jan. 28, 2014 Country Ham ...

  6. Ohio Meat Industry Newsletter- May 2020

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-1/ohio-meat-industry-newsletter-may-2020

    HACCP for Meat & Poultry Processors August 20-21: Advanced HACCP September 21-23: Thermal Processing ...

  7. IRIDESCENCE IN RAW AND COOKED MEATS

    https://meatsci.osu.edu/node/96

    meats. Due to the fact that the iridescence is directly associated with the reflectance of light from the ... fact that under usual circumstances iridescence is only apparent in a few pieces of meat in ...

  8. 2024 Food Safety Training Classes

    https://washington.osu.edu/news/2024-food-safety-training-classes

    protection rule, 3701-21-25 of the Administrative Code, is to educate and train food personnel on effective ...

  9. 4-H Forms & Information

    https://washington.osu.edu/program-areas/4-h-youth-development/washington-county-4-h-forms

    Veterinary Feed Directive (VFD) Fact Sheet for 4-H Youth Livestock Producers and Families Pen Reservations ...

  10. Meat Judging Programs and Why They Matter

    https://meatsci.osu.edu/news/meat-judging-programs-and-why-they-matter-0

    21st CENTURY SKILLS Meat judgers acquire 21st Century Skills needed for the workforce. These include ...

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