Join us at the University of Kentucky Meats Lab for a professional development opportunity to learn beef processing skills and techniques from beginning to end.  

2024 Gate to Plate Tentative Schedule and Overview 

This Professional Development is a joint collaboration between: 

• The KY Beef Council
• The Martin-Gatton College of Agriculture, Food, and Environment Agricultural Education Program 
• The Martin-Gatton College of Agriculture, Food, and Environment Animal and Food Science Department
• UK Meats Lab 
• Kentucky Department of Education Office of Career and Technical Education. 

Participants will have a three day professional development which includes demonstration and hands-on opportunities with a cow-calf operation which is most prominent in KY, harvesting animals, taking them from the pasture to the processing facility, and participating in meat processing. Participants will also participate in lectures and demonstrations on food handling safety, creating their own dry rub for cooking, and learning more about the HS BBQ Association through cooking challenges. The cost of the training includes housing (double occupancy), travel to farm visits, equipment, curriculum, and food. The information below is a TENTATIVE schedule subject to changing in times as we get closer to June 10. Please direct questions to Dr. Gregg Rentfrow (gkrent2@uky.edu), Dr. Rebekah Epps (rebekah.epps@uky.edu), or Mr. Bradon Burks (bburks@kycattle.org). 

Sunday, June 9th (Optional):

• Arrive at UK Dorm:
  • Woodland Glen IV

Monday, June 10th:

• Arrive at UK Dorm:
  • Woodland Glen IV
  • 7:30 AM to 8:30 AM
  • Receive room assignments, parking instructions, sweet treats for breakfast, etc.
• Travel to Eden Shale Farm:
  • Load bus by 9:00 AM
  • 9:00 AM to 10:00 AM 
  • Transportation provided
• Tour of Eden Shale Farm with Dan Miller, KBN:
  • 10:00 AM to 11:30 AM
• Travel to Blue Grass Stockyards:
  • 11:30 AM to 12:15 PM
• Lunch:
  • Provided
  • 12:15 PM to 1:00 PM
• Tour of Blue Grass Stockyards:
  • 1:00 PM to 2:00 PM
• Opportunities for Teacher’s/Youth through KBC and KCA:
  • 2:00 PM to 3:00 PM
• Beef Nutrition with Alex Scott, KBC:
  • 3:00 PM to 3:30 PM
• Beef Quality Care and Assurance with Jake Harrod, KBN:
  • 3:30 PM to 4:30 PM
• Final Thoughts/Wrap-Up Day One:
  • 4:30 PM to 5:00 PM
  • Load bus to return to Lexington by 6:00 PM
  • Dinner at ___________________ (Check with Braden)

Tuesday, June 11th:

• Welcome and Breakfast 
  • 8:30-9:00 AM 
• Harvest and Hanging of Steer, Market Cuts
  • 9:00-11:00 AM
• Meats Evaluation
  • 11:00 AM -12:00 PM

• Build a Burger Culinary Challenge 
  • Noon-1:30 PM
• Retail Cuts from Market 
  • 1:30-2:30 PM 
• Ribeye Expert Dr. Gregg Rentfrow
  • 2:30-4:00
• Rubs and Spices
  • Build a BBQ Rub Challenge
  • 4:00-5:00 PM

Dinner at _____________________ (Check with Bradon)

Wednesday, June 12th:

• Breakfast 
  • 8:30-9:00 AM

• Brisket Burnt Ends
  • 9:00-11:00 AM
  • Dr. Lyda Garcia, The Ohio State University
• Tri-Tip Triathalon and Cooking
  • 11:00-2:00 PM
  • Dr. Jimmy Klotz
• National HS BBQ Association and other culinary opportunities
  • 2:00-4:00 PM
  • Mr. Mike Erickson

• Wrap-up/Evaluation