A lab in the Ropp Agriculture Building processes meat for the purpose of research and teaching, according to Justin Rickard, assistant professor of animal and meat science. All the meat handled in the lab comes from the ISU Farm in Lexington. Most of the processing is done in the spring, with the bulk of the meat being pork and beef. On occasion, there is also lamb. Most of the lab’s research is done on beef, Rickard said. The lab can produce country hams, brats and sausages (both in several varieties), bacon, ground beef, ground pork, chops, steaks, and roasts.
Inside look: Meat science lab
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