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  • Gary Sullivan received his B.S. in animal science and international agriculture with a minor in economics from Iowa State in 2005. After receiving his M.S. in meat science from the University of Nebraska - Lincoln, he returned to Iowa State and received his Ph.D. in meat science and food science technology. During his time at Iowa State, he was involved with collegiate FFA, ag council, ag ambassadors, meat science club, and the livestock and Meat Animal Evaluation judging teams.

  • The Iowa State University Intercollegiate Meat Judging Team and Coach Caroline Downey travelled to Cargill in Friona, TX, to complete in the annual High Plains Contest on October 31, 2021. 2021 team members include: Kaitlyn Baerg (Stanley); Taylor Clark (Swan); Bergin DeBruin (Rock Rapids); Kayle Eivins (Winterset); Kayla Hospodarsky (Cedar Rapids); Charli Mosier (Tipton); Emily Saeugling (Atlantic).

  • The Iowa State University Intercollegiate Meat Judging Team and Coach Caroline Downey travelled to Nebraska Beef, Omaha, NE, to compete in the American Royal Intercollegiate Meat Judging Contest on October 17, 2021. Team members include: Kaitlyn Baerg (Stanley); Taylor Clark (Swan); Bergin DeBruin (Rock Rapids); Kayle Eivins (Winterset); Kayla Hospodarsky (Cedar Rapids); Charli Mosier (Tipton); and Emily Saeugling (Atlantic).

  • Animal science alumnus Robert (Bob) Walton, '61 PhD, recently finished volume one of his autobiography, View from the Bull's Eye. Dr. Walton is grateful for his time at Iowa State and or the influence of so many here. We continue to be thankful for the scholarships Bob provides our students in memory of his late wife, Janice; his brother, Chuck; his friend, Dr. Tom Sutherland; and his graduate professor and renowed animal scientist, Dr. Jay Lush.

  • Each fall, the Meat Science Club processes, cooks, and smokes holiday hams and ham hocks as a club fundraiser. Through this, club members gain hands on meat processing experience they may not get in their regular classes. The money raised helps our members travel and attend academic conferences, funds industry trip tours, and supports meat science club activities and events.

    Our club is busy processing our Holiday Hams, and we are now taking orders for 2021. Our club members are the ones who trim, inject, cook, smoke, and package our holiday hams and ham hocks. They are all vacuum packaged and would be an excellent centerpiece for any upcoming holiday celebration!

  • Four interns joined the team of meat science experts at the Iowa State University Meats Laboratory this summer to learn about meat processing and gain in-depth experience. Meat science is the intersection between animal science and culinary food science which attracted students from across the College of Agriculture and Life Sciences.

    The interns learned about animal harvest and proper meat cutting practices in the USDA inspected facility. They learned first-hand about high quality food safety and plant sanitation practices.

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