The Science Behind Beef Grades

Dr. Phil Bass, Assistant Professor and

Learn the difference in USDA

Meat

Dan Hale talks about USDA

Grain finished vs grass finished

Dr. Hale analyzes the aspects and factors for determining

A story of quality. Canadian

Aging

Cattle

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Have you ever wondered how the different

Penicillium nalgiovense for days!

Cue the cow

Introduce your students to

Brief description of

Science Behind Steak

Gone are the days where

Chef Liz Bramwell of The Studio Kitchen shows you all the basic

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The program was organized and moderated by Bernie O'Rourke, Extension Livestock Specialist, UW Madison Animal & Dairy ...