Role: Meat plant operations manager
Q: Describe your role in the Meat Science and Animal Biologics program.
As the manager of the USDA-inspected meat processing plant in the new building, my job is to make meat products, like steaks, pork chops, brats, bacon, sausage, and hot dogs. I provide guidance to the college students who work in the processing plant when they are not in class. We also have large and small companies come to the processing plant to run tests in our production rooms so that they can make improvements to their own products.
Q: You are new to the program — what attracted you to this position?
The new building definitely caught my attention, as it’s a reflection of where this meat science program is heading — it is clear we aren’t settling for “good enough.” A brand new, state-of-the-art meat science building is a big attention-getter for the industry, and the great faculty, staff, and students that fill this building make it come alive. It’s also hard to beat the opportunity to work at a world-renowned university and live in a beautiful area like southern Wisconsin.
Q: What is your favorite feature of the new building?
The four smokehouses are my favorite thing in the new building. I’m fascinated by thermal processing and studying cook cycles, plus at the end of each cook cycle you get to taste-test the product you just cooked. I’m excited to improve the cooking of our products so customers of Bucky’s Varsity Meats can enjoy them even more.
Q: How will the new building enhance your work?
This building has capabilities that far exceed the capabilities of the old meat lab. There is far more space and much more potential to help out the meat industry through its unique features and specialized equipment.