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Dr. Gregg Rentfrow: Advancing with the New Meats Lab | Ep. 168
In this episode of The Beef Podcast Show, Dr. Gregg Rentfrow from the University of Kentucky explains how retail beef cutting has evolved and why product size, convenience foods, and consumer cooking confidence continue to shape the beef marketplace. He also discusses Kentucky’s new Meat and Foods Industry Advancement Center and how it will support research, teaching, and extension. Listen now on all major platforms.
"A new meats laboratory must support industry evolution by offering adaptable spaces capable of meeting future processing, teaching, and research requirements."
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