Unveiling the Truth: Exploring the Science and Sustainability of Beef Production through a WKU Presentation

On Wednesday, April 17th, from 12:45 to 2:25 PM, the WKU’s Hospitality Management and Dietetics program, in collaboration with The Kentucky Beef Council, will be hosting a presentation on “The Science & Sustainability of Beef Production” in Academic Complex 213. This interactive and educational session aims to provide students with a deeper understanding of where their food comes from by emphasizing that beef is a sustainable, nutritious, and humane food source.

Joe Lowe of Oak Hollow Angus will lead the presentation and discuss various aspects of beef production, sustainability, and the science behind it. Through this session, Joe Lowe and the Kentucky Beef Council seek to shed light on this topic and educate attendees on the intricacies of beef production.

The presentation will cover a wide range of topics, including beef sustainability, the evolution of production methods, and the differences between grass-raised and grain-finished varieties. Attendees will also learn about the nuances that distinguish locally sourced beef from mass-produced alternatives commonly found in supermarkets.

In addition to discussing the economic factors that influence the industry, Joe Lowe will provide insights into the costs involved in cattle production. This comprehensive overview will offer attendees an in-depth look at the science and practices behind raising beef for slaughter while exploring its sustainability as a protein source.

Those interested in learning more about beef production, sustainability, and science are encouraged to attend this event on April 17th. This event is made possible by The Kentucky Beef Council, an organization dedicated to promoting the beef industry while supporting its stakeholders. To learn more about The Kentucky Beef Council or for additional information about this event, please visit https://www.kybeef.com/ or contact Mr. Matthew VanSchenkhof at matthew.vanschenkhof@wku.edu for more details about WKU’s Hospitality Management and Dietetics program.

As attendees gain a deeper understanding of beef production through this educational session held on April 17th from 12:45 PM to 2:25 PM in Academic Complex 213 by Joe Lowe of Oak Hollow Angus with support from The Kentucky Beef Council’s promotion efforts towards their stakeholders they can make informed decisions regarding their food choices while appreciating how hardworking farmers contribute to our daily sustenance needs through their dedication towards producing quality meat products such as beef which is known for its nutritional value but often misunderstood due to misinformation around its environmental impact but when produced sustainably it is considered one of many ethical food sources available today.