It’s time to get all primitive up in here. That’s right, it’s a Man Class about your favorite part of the food pyramid. Meat! It’s going to be you, a pig carcass and a professor who knows his ribeye from his rump roast.
• Taught by U of M Professor, Dr. Ryan Cox
• Learn all the cuts of meat and where they come from
• Learn the basics of meat color, tenderness and juiciness
• Learn the meat cooking fundamentals
• AND you get to take home the pork we carve up! (a $25 value!)
About Our Instructor:
Dr. Ryan Cox currently serves as Extension Meats Specialist and Associate Professor in the Department of Animal Science and the Department of Food Science & Nutrition at the U of MN. In addition to his roles in extension and research, Ryan serves as the faculty coordinator of the Meat Science Laboratory. Before joining the faculty at the U of MN in 2008, Ryan received his B.S. and M.S. degrees in Animal Science from Auburn University and his Ph.D. in Animal and Food Science from the University of Kentucky.
It’s time to get all primitive up in here. That’s right, it’s a Man Class about your favorite part of the food pyramid. Meat! It’s going to be you, a pig carcass and a professor who knows his ribeye from his rump roast.
• Taught by U of M Professor, Dr. Ryan Cox
• Learn all the cuts of meat and where they come from
• Learn the basics of meat color, tenderness and juiciness
• Learn the meat cooking fundamentals
• AND you get to take home the pork we carve up! (a $25 value!)
About Our Instructor:
Dr. Ryan Cox currently serves as Extension Meats Specialist and Associate Professor in the Department of Animal Science and the Department of Food Science & Nutrition at the U of MN. In addition to his roles in extension and research, Ryan serves as the faculty coordinator of the Meat Science Laboratory. Before joining the faculty at the U of MN in 2008, Ryan received his B.S. and M.S. degrees in Animal Science from Auburn University and his Ph.D. in Animal and Food Science from the University of Kentucky.