The Meat Counter Becomes a Training Lab at Mizzou

The opening of the new Mizzou Meat Market, integrated into the University of Missouri’s Michael L. Parson Meat Science Education and Training Lab, illustrates a model with clear relevance for meat craft and education: combining production, retail, teaching and product development in one place. The market began operating in mid-August and expanded its range of beef, pork, lamb and poultry, alongside value-added products.