A Few Thoughts by John Nalivka: The University of Idaho Meat Science and Innovation Center –playing a vital role in the meat industry
Over the past 3 years, the beef industry has offered ample topics for articles with market
outlook as the hot subject. However, today I wanted to present some information on the April 10th dedication of the University of Idaho’s recently completed Meat Science and Innovation Center Honoring Ron Richard on the Idaho campus. Ron Richard, who passed away in 2018, managed and contributed greatly to the success of the program for many years.
While this does not relate to market outlook, I passionately believe, as do others, that meat science has become an increasingly key area of study and research at many universities – the University of Idaho included – for many years.
First, I will be forthcoming for readers who may not know that I am a little biased as I have an Animal Science degree from the University of Idaho – 1976 – and I have been pretty involved since the new Center’s conception a decade ago. The plan for a new Meat Science Center was one of several put in motion by former Simplot Endowed Dean of the College of Agriculture, Michael Parrella who is now retired and replaced by Leslie Edgar.
The new center or “meats lab” is state of the art in every aspect from the humane cattle handling equipment for the cattle coming into the facility to cattle slaughter to fabrication of beef primal cuts.
The University of Idaho Meat Science Program has realized 100% job placement for its students enrolled in meat science coursework. Furthermore, it is one of the most popular programs in the College of Agriculture. This new Meat Science Center will only further support student enthusiasm for the program. This facility, the faculty, and the students are key to the ongoing success of this academic and “hands-on” learning program as well as Idaho agribusiness, and the U.S. meat industry. There is significant structural change taking place across the red meat industry, U.S. and globally, and a Meat Science and Innovation facility like this one are key to building a necessary workforce.
Robert Rebholtz, the CEO and President of Agri Beef, Northwest cattle feeding and packing company, indicated in his presentation at the dedication that he has many employees who graduated from the
University of Idaho meat science program.
One last note – sitting next to the new Meat Science & Innovation Center Honoring Ron Richard is the new Seed Potato Germ Plasm Laboratory and thus, the name Meat & Potatoes for the new research facilities sitting on the edge of campus proudly facing the University of Idaho Kibbe Dome.
