University of Nebraska-Lincoln
Dr. Chris Calkins is a Meat Science Professor at the University of Nebraska. A faculty member at the age of 25, Dr. Calkins has spent nearly 40 years in the meat science field. He was one of the leaders of the beef muscle profiling project. Dr. Calkins evaluated more than 5,500 muscle samples in the beef carcass, looking for untapped potential in beef cuts usually used for ground beef or roasts. Results provided comprehensive information about the muscles of the beef chuck and round. “We identified their potential and called the industry’s attention to muscles that are undervalued,” Calkins said. The flat iron steak is perhaps the best-known outcome of this muscle profiling research and much broader National Cattlemen’s Beef Association efforts to introduce new beef products.