
Meat Sales
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Athens, Ga is a city thriving on the idea of what’s “Classic”. With weekly farmers markets and under the title of having a municipal scene with local and cultural flare, Athens has made it’s mark as one of the classiest college towns in the nation.
The University of Georgia, let alone, is one of the most significant artisans of Athenian culture. Within the University itself, there lies multiple entities of local influence that still survive that provide to the students of UGA. One of these lasting entities of local business still on campus is the University Meat Sales.
The UGA Meat Sales are held weekly every Friday afternoon from 1-5 PM in the Rhodes Animal and Dairy Science building right in the heart of ECV.
Ryan Crowe, professor and lab manager for the meat sales, promotes the local uniqueness of the sales within this interview. He discusses the technique of “dry aging” meats such as beef that gives an enhanced natural flavoring to it. He also points out how this very technique is uniquely provided by the UGA meat sales because it is a technique most conventional meat marketers do not utilize in the processing of their meat products.
Professor Crowe and Dr. John Bertrand sit down with me in two separate interviews to discuss the UGA meat sales. They discuss the meat itself, ranging from beef, pork, and even lamb. Lamb, however, is a rare meat and as Professor Crowe states it is more of a “seasonal” product.
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