APRIL 2020
setting a new standard
The new Meat Science & Animal Biologics Discovery building at the University of Wisconsin-Madison explores the future of meat science education.
From left to right: Jeff Sindelar, Steven Ricke, Mitch Monson and Vanessa Leone, of the University of Wisconsin-Madison
Companies get opportunities to expand, though working within ever-changing regulations remains an issue.
Food companies and chefs get creative as they heat up their offerings.
Butcher training covers safety, yield and repetition.
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