The Oklahoma State University Robert M. Kerr Food and Agricultural Products Center faculty and staff welcomed AAMP members to the OSU-Stillwater campus to tour the facility.
Oklahoma State University Meat Science Program is recognized for outstanding undergraduate instruction, applied and basic meat color and packaging research, along with an excellent meat judging program.
Oklahoma State University, an institution steeped in agricultural history, has continued a tradition of excellence through the Meat Science Program, housed within the Department of Animal Science.
Beef production in the United States is expected to decrease 4.8 percent in 2013, the second largest year-over-year decrease in 35 years, trailing only the 6.4 percent drop in 2004.
As the drought in Texas worsens, more and more ranchers are sending their cattle to slaughterhouses earlier than normal, due to the rising costs of trucking in hay from other states. As a result, the increase in beef supplies may lead to decreased costs for retail beef in the fall and winter, says the USDA.
