First unveiled in fall 2020, the Meat Science and Animal Biologics Discovery (MSABD) building is a state-of-the-art facility for research, teaching, and outreach. It […]

  Plant-based protein and “meat-alternative” products have streamed into the marketplace in recent years. This trend has been driven in part by world population growth […]

  Wisconsin has a Grade A past when it comes to the meat industry. It’s the birthplace of several iconic brands that made sausage and […]

  When the coronavirus pandemic started disrupting the nation’s meat supply chains in spring, UW–Madison’s swine program soon found itself among the affected operations. With […]

Matthew Bayer     Class of 2012 Matthew Bayer is the co-owner of Country Fresh Meats in Weston, Wisconsin, a family-owned and -operated meat processing plant that’s […]

Who appreciates burgers more than a college student—particularly if the student is interested in meat science? It made sense that Gilly’s Frozen Custard would turn […]

Meat crafter program promotes artisanship in meat.

Meat lab gives students a taste of the industry.