Meating Oklahoma's Needs
Tue, Aug 11, 2020
Changes have been seen on a global scale for the past few months. As consumers learn to adapt and adjust to the outcomes of the pandemic, producers and workers in the meat industry especially have been impacted. The Oklahoma State University Robert M. Kerr Food and Agricultural Products Center offers resources for meat processing opportunities.
Ferguson College of AgricultureFood and Agricultural Products CenterBeefFood Land and Natural ResourcesAgricultural Sciences and Natural Resourcesmeat processingcovid-19FAPCOSU Agriculture