Beef Fabrication 101 Workshop Provides Hands-On Learning Experience

Baton Rouge, La.- Approximately thirty-five participants attended the Beef Fabrication 101 Workshop on November 9, 2026, at the M. A. Edmond Livestock Arena Multipurpose Building and Mobile Processing Unit.

The workshop, presented by Felton DeRouen III, focused on beef fabrication and the processes involved in breaking down a beef carcass into smaller, marketable cuts of meat. Participants were introduced to the fundamentals of meat processing, including carcass breakdown, identifying primal and subprimal cuts, and proper meat-handling practices.

The presentation covered several important aspects of beef fabrication, including safety, sanitation, and the proper use and maintenance of meat-processing tools. Participants also learned about beef anatomy and muscle structure and how these characteristics influence the fabrication process and the tenderness of various cuts.

Additional topics included breaking down the forequarter and hindquarter, identifying retail cuts such as ribeye steaks, New York strips, and filet mignon, and techniques for trimming, deboning, grinding, and portioning beef.

Attendees also had the opportunity to gain hands-on experience with real-world beef processing techniques, allowing them to apply the information presented during the workshop and develop a better understanding of the beef fabrication process.

Dr. Tiffany Franklin, Vice Chancellor for Extension and Outreach, said the hands-on experience gave her a new perspective on the work involved in processing meat.

"Actually physically cutting through the meat brings about a new perspective and a newfound respect for what people do that we may often take for granted. When we walk into a store and purchase meat that has been processed and packaged by our local farmers, we don't always realize what they have gone through to prepare it," Franklin said.

Franklin said the experience also gave her a greater appreciation for small-scale farmers in the Southern Ag Center community who continue to process meat manually.

"I have a newfound appreciation for the small farmers we interact with in our local Southern Ag Center community who still have to manually do this work. It also highlights how the Mobile Processing Unit can further support and maximize resources for these farmers," she added.

The workshop also highlighted proper meat packaging, storage, and preservation methods, including vacuum sealing, butcher paper wrapping, wet and dry aging, and curing. Participants were introduced to meat pricing and valuation, including how different cuts and byproducts contribute to the overall value of a beef carcass.

The workshop was sponsored by Dr. James Gilmore of Happy Gilmore’s Farms in Baker, Louisiana.

The Beef Fabrication 101 Workshop provided participants with valuable information and practical experience in beef processing, meat utilization, and the importance of understanding the fabrication process from carcass to consumer-ready product.

For additional information on beef fabrication, contact Felton J. DeRouen III at 225-771-2234 or via email at felton_derouen@suagcenter.com.