Executive chef of Bolingbrook Golf Club Chris Polo discusses why the club chose to go with the Bo Jackson’s 34 Reserve Program and what makes the cuts of meat different than others.
Jeff Carlson, assistant director of Sales & Marketing at Two Rivers, discusses the new Bo Jackson’s 34 Reserve line of products as well as the quick success the company has experienced.
Eight high-performing undergraduate students received a combined total of $20,000 to pursue degrees in animal, meat and food science, or in a culinary arts program.