A video course showing the processing of beef, pork and lamb carcasses into different meat cuts – and the correct cooking methods – is available from the University of Wyoming Extension.
The free course, 4-H Meat Fabrication, was developed to …
Interest in local sourcing for meat has increased during the COVID-19 pandemic, and a University of Wyoming Extension specialist reminds consumers that local ranchers have long been able to sell quarters and halves of animals to customers.
Buying local meat …
The caramelized and long-cooked leg of lamb, skewered marinated kabobs, chops and slow-cooked shoulder meat brought into the classroom was the tip of the iceberg in the animal science 4230 class at the University of Wyoming.
Officially “Advanced Sheep Production …