Welcome to the FACS Summer Conference! Please remember that classes below are subject to change. All classes are on a first come first serve basis and selecting a class for your schedule does not guarantee a seat will be reserved for you. The only exception is the limited seating classes; however, your seat will be given to the next person in line if you are more than 10 minutes late.

Thursday, June 15 • 10:10am - 10:55am
Back to Basics with Beef FULL

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Limited Capacity full
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Learn about the Utah Beef Council's beef cooking reimbursement lab plan and have a hands-on experience trying some of them out in the kitchen. Learn where different cuts of beef come from and the best method to cook them. Identify beef cuts that are interchangeable to maximize cost effectiveness.


Jacob Schmidt

Jacob Schmidt is a graduate of Utah State University with a Bachelor's Degree in Human Nutrition and Dietetics. Since June of 2002, he has worked as the programs director at the Utah Beef Council handling the marketing/advertising for the beef checkoff programs.

Thursday June 15, 2017 10:10am - 10:55am MDT
D119 Foods Lab