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

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February 16, 2013 4:38 PM

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

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