Gregg Rentfrow, left, and Ryan Chaplin worked this month stuffing and cutting sausage in the UK meat lab. The college has a complete USDA meat processing facility for slaughtering, butchering, processing and sausage-making.
Gregg Rentfrow, left, and Ryan Chaplin worked this month stuffing and cutting sausage in the UK meat lab. The college has a complete USDA meat processing facility for slaughtering, butchering, processing and sausage-making. Herald-Leader
Gregg Rentfrow, left, and Ryan Chaplin worked this month stuffing and cutting sausage in the UK meat lab. The college has a complete USDA meat processing facility for slaughtering, butchering, processing and sausage-making. Herald-Leader

UK ag and dining departments team up to provide fresh meat for students, public

February 16, 2013 04:38 PM

UPDATED October 26, 2015 02:11 PM

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