Today, the meat science program works to provide the University of Kentucky community and the citizens of Lexington with local, high-quality fresh and processed meats made by UK students.
At the American Meat Science Associations' 71st Annual Reciprocal Meat Conference in Kansas City, Missouri, industry leaders discussed how genetics and consumer trends drive the desire for the best beef.
The 71st Reciprocal Meat Conference is a place for students to get involved and network with each other and professionals in the industry, and this year was no different!
