News

  1. Cull Cow Study- OSU Meat Lab.

    Ohio Food Bank Association Benefits from Partnership with OSU – Meat Science Extension Research Project Led by Dr. Lyda G. Garcia

    Sep 18, 2023

    Dr. Lyda G Garcia, Associate Professor and Extension Meat Specialist with the Department of Animal Sciences at The Ohio State University conducted a cull cow study which benefited both the Ohio Food Bank Association and Beef Producers Nationwide. Dr. Garcia's  research  project studied two body types in cull cows (thin and normal) to determine the percentage of saleable product.  This study comes from a discussion at the National Beef Quality Audit Execute Summary in December 2022 where beef producers requested data showing impacts of body condition on percent saleable product. Dr.

  2. Dr. Lyda Garcia with Prairie View A&M University Students

    Students Benefit Through OSU Meat Science Extension and Prairie View A&M University Collaboration.

    Sep 18, 2023

    Through a collaboration with Prairie View A&M University, Ohio State University’s Associate Professor and Extension Meat Specialist, Dr. Lyda G. Garcia welcomed four undergraduate students for the month of July to learn and get hands-on experience working alongside OSU Meat Science Extension programs, County Fairs, and National Associations to name a few.

  3. Meat Judging Programs and Why They Matter

    Dec 5, 2022

    Dr. Lyda G. Garcia, Associate Professor – Meat Science / Extension Meat Specialist - Fresh Meat Processing, and Meat Judging Coordinator in the Department of Animal Sciences

    What is a Meat Judging Program?

  4. 2021 Buckeye Fresh Mini Meat Cutting Workshops

    Feb 22, 2021

    Want to learn more about food animal processing? Ohio State University extension meat specialists are offering a two-day workshop to help the current labor force face challenges brought forth by the 2020 pandemic.

    What To Expect: Participants will have a better understanding of anatomy, muscle myology, cutting guidelines, food safety, meat quality, the role of processed meat and government regulated non-meat ingredients (i.e. salt, phosphates, nitrites, etc.) finalized by conducting hands-on cutting tests to understand the impact of yields on profit margins.

  5. Selling and Pricing Freezer Beef

    Nov 12, 2020

    Selling and Pricing Freezer Beef

  6. Factors Impacting Total Pounds of Meat From Food Animals

    Nov 12, 2020

    Factors Impacting Total Pounds of Meat From Food Animals

  7. The Legal Side of Food Animal Processing on the Farm

    Jul 20, 2020

    The Legal Side of Food Animal Processing on the Farm

  8. Yes, We'll Have Plenty of Meat. No, It Won't Make You Sick

    Jul 16, 2020

    Will we run out of meat? Can we get the virus from eating it?

  9. Guidance and Education for Ohio's Meat Producers

    Jul 16, 2020

    When the COVID-19 outbreak hit Ohio, Lyda Garcia’s phone started to ring. Many of her contacts from Ohio’s meat-processing industry wanted to know what to do.

  10. Buying from a Local Meat Processor and Why it Matters

    May 19, 2020

    Buying from a Local Meat Processor and Why it Matters

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