The History and Science of Meat
South Dakota is big in beef production with over 15,000 cattle producers in the state. In fact, there are almost five times more cattle then people in South Dakota (SD Population: 853,175).
Many of us eat meat on a daily basis without ever wondering where it came from, or how it was processed.
Jeff Sindelar, Associate Professor, Department of Animal Sciences, UW-Madison, carves into the history of meat processing from ancient Roman times to present day, highlighting ways the industry developed in Wisconsin over the past 150 years.