About 20 meat cutters with Albertsons Companies sharpened their skills during a recent training workshop that University of Idaho’s meat science team facilitated at the True West Beef plant in Jerome.

From sanitation SOPs to shrink control, meat department success depends on well-trained staff and consistent processes. A strong training program blends technical skills, safety, and customer service.

MSU scientists with the Mississippi Agricultural and Forestry Experiment Station prepare steaks on styrofoam strays at the university’s Meat Science and Muscle Biology Lab, where a new apprenticeship ...

With students learning meat cutting and processing skills just down the road, there is a direct pipeline of trained staff ...

STAPLES, Minn. — Parker Witulski grew up in agriculture in southeast Nebraska and wanted to find a way to stay in agriculture in his career path. When he turned 16, he landed a job at a local meat ...

The North American Meat Institute (NAMI) and the U.S. Department of Labor’s Occupational Safety and Health Administration (OSHA) on Friday signed a two-year alliance to provide Meat Institute members, ...

Professor David Block, an expert in fermentation technology with appointments in the Department of Chemical Engineering and Department of Viticulture and Enology, will lead a new NSF-funded project ...