University Beef: NU program takes farm-to-table to a new level
By Tyler Ellyson, University of Nebraska-Kearney Communications
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Nebraska College of Technical Agriculture students raise and manage about 60 head of cattle at the Curtis campus and a 2,100-acre ranch located west of town.
Submitted photo
“We’re getting a higher-quality beef from Curtis that increases the value for students and improves their dining experience,” UNK Director of Business Services Michael Christen said. “Our chefs can tell when they’re using that beef. It has more flavor. It cooks better. And it tastes better.”
“Cereal rye management is very difficult for producers because it grows so fast. The quality gets away from them,” said Mary Drewnoski, beef s…
Nebraska College of Technical Agriculture students raise and manage about 60 head of cattle at the Curtis campus and a 2,100-acre ranch located west of town.
“We’re getting a higher-quality beef from Curtis that increases the value for students and improves their dining experience,” UNK Director of Business Services Michael Christen said. “Our chefs can tell when they’re using that beef. It has more flavor. It cooks better. And it tastes better.”
