UW-Madison has a history of producing industry leaders.
October 2, 2013
The Meat Science and Muscle Biology program at the University of Wisconsin – Madison has a long and rich history in conducting important basic and applied research, providing training for meat scientists at the undergraduate, post-baccalaureate and post-graduate levels, and disseminating information to various audiences including Wisconsin stakeholders.
Recently I have been reading a book by a philosopher who tells how the events in our lives that we may initially interpret as good may not turn out that way; similarly those events we initially see as bad may in fact lead to something good.
When I spoke to the chefs who helped with this month’s cover story about Austin, both mentioned the importance of finding meat that was natural, along with being locally, sustainably and humanely raised.
Check out the December 2016 issue of The National Provisioner, featuring our cover story on SugarCreek adding sous vide to its capabilities, the 2017 Economic Outlook for the meat and poultry industry, and much more!