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STILLWATER, Okla. – Oklahoma State University’s Robert M. Kerr Food and Agricultural Products Center recently hosted the first Meat Mastery Program. Organized in collaboration with Osage Nation, this hands-on program was designed to educate participants on various aspects of multi-species meat harvesting and value-added meat product processing.
STILLWATER, Okla. – Oklahoma State University’s Robert M. Kerr Food and Agricultural Products Center recently hosted the first Meat Mastery Program. Organized in collaboration with Osage Nation, this hands-on program was designed to educate participants on various aspects of multi-species meat harvesting and value-added meat product processing.
OSU’s Robert M. Kerr Food and Agricultural Products Center (FAPC) is meeting the workforce demand.