Beef 360

Ohio Beef Council Hosts Beef 360 Educational Experience at Ohio State University 

The Ohio Beef Council recently hosted its immersive “Beef 360” educational program on Tuesday, April 14, at The Ohio State University’s College of Food, Agricultural, and Environmental Sciences. The event brought together a diverse group of food and nutrition professionals for a comprehensive, hands-on look at beef production, processing, and nutrition.  

The Beef 360 program is designed to connect key attendees with the people, practices, and science behind beef production. Participants included school food service directors, culinary instructors, a restaurant chef, and a dietetic intern, each representing a unique role in shaping how consumers experience and understand beef.  

Program speakers included Dr. Lyda Garcia, associate professor and extension meat specialist at OSU, who provided insight into meat processing, carcass utilization, and factors influencing beef quality. Anna Gest, MS, RDN, LD, manager of nutrition education programs for Ohio Beef Council, shared beef production and nutrition information, highlighting beef’s role in a balanced diet.  

In addition, student employees from the Ohio State University Meat Lab led a live fabrication demonstration, where attendees observed the breakdown of a beef carcass half into subprimal and retail cuts. This hands-on learning experience provided a closer look at the craftsmanship, efficiency, and safety protocols used in modern meat processing.   

“The Beef 360 program creates a valuable opportunity for professionals across the food industry to deepen their understanding of beef from pasture to plate,” said Gest. “By engaging directly with experts and experiencing beef processing firsthand, attendees are equipped to menu beef more confidently.”  

The Ohio Beef Council is committed to strengthening consumer trust and beef demand by investing in educational programs like Beef 360 that connect foodservice professionals with how beef is raised and produced.