UNIVERSITY PARK — Beef cattle producers and industry professionals can explore factors that influence meat tenderness at an upcoming Penn State Extension workshop, “Western Cattle Feeders Meeting.”

The workshop will be April 8 from 6 to 9 p.m. at the Westmoreland County office of Penn State Extension, 214 Donohoe Rd., Greensburg.

The two-part educational session highlights the latest research and practical insights from Penn State experts. Tara Felix, extension beef cattle specialist and associate professor, will share updates on current animal science research at Penn State, followed by newly-appointed assistant professor of meat science Sam Watson, who will explore carcass composition and muscle function, their effects on tenderness, and the aging process.

The session will conclude with a tasting demonstration featuring wet-aged steaks, offering participants a hands-on experience of how aging influences texture.

This event is made possible in part by funding from the Pennsylvania Beef Producers Working Group.

Opportunities are available to sponsor this event. Sponsor registration, which costs $250, includes two complimentary registrations and an exhibit table.

Organizers note that space is limited and encourage participants to register by April 7. The registration fee is $20.

More information is available on the Penn State Extension website at https://extension.psu.edu/western-cattle-feeders-meeting.