2025 RMC Coaches and Coordinators Clinic
"Mastering Lamb and Pork Cutability: Insights for Effective Decision-Making"
Planning Committee- Dr. Lyda Garcia, Dr. Loni Lucherk, McKensie Phillips, Dr. Chad Carr, Dr. Andrea Garmyn, Dr. Duane Wulf, and Dr. Randall Garrett.
Clinic Photographer: Dr. Elisabeth Huff-Lonergan
- Clinic Date: Saturday, June 21, 2025
- Location: The Ohio State University Meat Laboratory and Animal Sciences Building
- Location Address: 2029 Fyffe Rd, Columbus, OH 43210
- Timeline: 8:00am- 5:00pm
- Lunch Sponsored By: City BBQ
Clinic Objectives
- Understand the Fundamentals of Cutability
- Define cutability and its importance in the meat industry.
- Identify the factors that influence the cutability of lamb and pork, including carcass weight, muscling, and fat composition.
- Analyze the Evaluation Process
- Learn how to assess lamb and pork cuts for quality and yield grade.
- Hands-On Fabrication to Collect Product Data
- Understand the relationship between carcass composition and yield
- Develop Decision-Making Skills
- Learn to evaluate carcasses for optimal evaluation in an Intercollegiate Meat Judging Contest.
- Develop Coaches and Coordinators Mentorship Program
- Connect coaches with one another to help
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