STILLWATER, OKLA. — Oklahoma State University announced that its Robert M. Kerr Food and Agricultural Products Center (FAPC) will host two direct-to-consumers meat sales workshops. On Aug. 9, FAPC will hold the first in the workshop series at its facility. A second workshop will be held Sept. 12 at the Canadian County OSU Extension Office, El Reno, Okla.

“This workshop will educate livestock producers on need-to-know issues impacting their ability to directly market whole, half and quarter carcasses directly to consumers,” said Rodney Holcomb, associate professor and agribusiness economist. “At FAPC, participants have the unique opportunity to learn about these issues in an inspected meat processing facility.”

FAPC, a division of OSU’s Agricultural Sciences and Natural Resources, supports the growth of value-added food and agricultural products in Oklahoma by providing technical and business information.

During FAPC’s workshop series, participants will learn how to communicate the yield and value of different cuts of meat to consumers by observing firsthand how a beef carcass is processed. The workshops will also cover food safety and sales regulations necessary before embarking on meat sales.

“Producing and selling food to others is a big responsibility,” said Joel Jackson, FAPC meat pilot plant manager. “This workshop can help those interested in understanding the requirements of selling meat by the cut directly to the consumer.”

Jackson added that, as consumers seek more locally sourced foods, smaller-scale operations have an opportunity to meet the demand of consumers.