Over the past 2 years, the Vermont Grass Farmers Association and the University of Vermont Extension have been profiling the flavor of grassfed beef available at Vermont grocery stores and farm stands. Sensory Specialist Roy Desrochers will take us through the results of the multiple sensory profiling panels completed by the UVM’s sensory team. We will talk about descriptive terminology and consumer acceptance specific to grassfed beef. We will taste four anonymous ground beef samples and Roy will lead a discussion about them. There will be plenty of time for questions and networking.

We are looking forward to hosting representatives from across the whole value chain of grassfed beef: farmers, butchers, processors, distributors and retailers/chefs. Everyone will have an opportunity to share their perspective on what future work can be undertaken to improve the viability of grassfed cattle production in Vermont.

Event Highlights:

• Presentation of the Grassfed Beef Sensory Analysis results

• Tasting of four anonymous ground beef samples with expert-led discussion

• Open forum for Q&A and insights on future research to enhance the viability of grassfed cattle production in Vermont

• Networking opportunities with farmers, processors, butchers, chefs, and others across the grassfed beef value chain

Tickets are FREE but registration is required. Please use the link below to register.

This is an industry event. Open to farmers, butchers, processors, distributors, retailers/chefs and service providers.