UW-Madison Meat Science

UW MSABD has arrived into Amarillo for !

We loaded thirteen people, including undergraduate & graduate students, recent graduates, and staff, up in two SUVs early Thursday morning. On our drive south, we toured five facilities that introduced our group to many sectors of the meat industry.

Thank you to all the people and companies who were willing to host us!!

JBT Marel (Des Moines, IA)
Kemin (Des Moines, IA)
Kansas City Sausage Company (Kansas City, MO)
Cargill protein Innovation Center (Wichita, KS)
Bar-S Foods (Clinton, OK)

We are very excited for another great RMC!!

Join our brand new workshop this June 9-11. The Artisanal Meat Processing Workshop makes its debut this summer.

Take a comprehensive look at “old world” meat products. Come explore traditional production of historical processed meat products, and how to marry it with modern manufacturing technologies and food safety requirements. Instructors (including award-winning sausage makers) will work alongside experts from industry and academia to share their knowledge about these unique products. The course will provide a comprehensive education on artisanal meat processing for attendees with diverse backgrounds, needs, and interests at any level of experience.

Register at meatsciences.cals.wisc.edu/artisanal-meat-processing-workshop