Ronald Russell grew up on a small farm near Sturgeon, Missouri raising cattle.  Growing up in a family where his parents were both teachers, Ron developed an appreciation and passion for teaching at an early age.  He received his B.S. (1980) and M.S. (1983) degrees from the University of Missouri-Columbia. Ron’s thesis research was focused on: Delayed chilling and its effect on beef tenderness. After finishing his graduate program, he worked as a beef cattle research associate for the University of Missouri-Columbia at the North Missouri Agricultural Research Station for 16 months. He then accepted a lecturer position working in the Meat Science and Muscle Biology Laboratory in the Department of Animal Sciences at the University of Wisconsin-Madison. Ron retired as a Senior lecturer after 36 years of teaching and outreach service to the University.

Ron and his wife Alicia have six children. Ron’s passion for the livestock industry extended well beyond his position at the University of Wisconsin. At his home, he raised cattle and engaged all of his children in exhibiting multiple species of livestock.

During Ron’s tenure at the University of Wisconsin, he had a tremendous impact on hundreds of students, as well as colleagues, and the meat and livestock industry. Ron’s impactful courses spanned livestock production from conception through consumption and virtually every aspect in between.  His course offerings included Animal Growth, Composition and Evaluation; Introduction to Meat Science and Technology; and Meat-Animal Evaluation, Products, and Marketing. Ron was a magnet for students and it was a commonplace to see students in his office throughout the day.

He mastered a direct instructional approach through his in- and outside the classroom connections to facilitate teaching a continuum of animal agriculture while bridging the gap between on-campus science-based education and off-campus production. He used his relationships with livestock producers and meat processors from across the state to supplement teaching, provide hands-on experiences and contribute to student development. Ron always made the extra effort to take students on meat plant tours. Ron excelled in engaging students in both lecture and laboratory settings. From such outstanding commitment, Ron received the John S. Donald Excellence in Teaching Award, the UW College of Agricultural and Life Sciences Robert R. Spitzer Teaching Excellence Award, and the prestigious UW Madison Chancellor’s Hilldale Award for Excellence in Teaching.

Impressively with only a minor outreach appointment, Ron was one of the most visible and widely acknowledged individuals out in the state representing the Meat Science and Muscle Biology program. Ron was committed to serving as a livestock and carcass judge as well as collecting carcass data associated with county and state fair contests throughout Wisconsin. Ron’s commitment to youths was recognized by receiving the Meritorious Service Award from the Wisconsin Association of Extension 4-H Youth Development Professionals. During his time at the UW he assisted in the success of the National Meat Animal Evaluation Contest. He was also dedicated to the success of the Meat Animal Triathlon at UW.  Ron was engaged in coaching meat animal evaluation teams throughout his tenure and mentoring the Saddle and Sirloin Club.

Ron had international reach as a consultant involved with “Training on Animal Processing Techniques and Byproduct Utilization” for the Food and Agricultural Organization of the United Nations for St. Vincent, West Indies. He taught and consulted in Costa Rica and Russia, covering the full realm of livestock and meat processing.

Ron was dedicated to maintaining the success of the meat lab pilot plants by training student employees in all aspects of harvest through further meat processing and as well as supporting the daily operations of the meat lab associated with teaching, extension, and research. Even though Ron’s primary responsibilities centered around teaching, he also was a co-author on 21 publications and even helped secure a patent on sodium carbonate to control PSE in pork.

Ron Russell has had a lasting positive impact on an unprecedented number of individuals not only at the University of Wisconsin but also those out in the livestock and meat industry. His dedication to teaching excellence and his tireless contributions to outreach activities are so fitting for his induction into the Meat Industry Hall of Fame.