Dr. Gregg Rentfrow, Professor and Extension Meat Specialist at the University of Kentucky will be doing the demonstration. He will be butchering a half of a Devon beef steer, describing the process and the cuts, and explaining the uses for each cut. The half carcass will be provided by Brookview Farm, the host for the event.

Dr. Rentfrow is an active member of the American Society of Animal Science, the American Meat Science Association (AMSA), the National Country Ham Association, the Mid-State Meat Processors Association and the Kentucky Country Ham Producers Association. He has received the Outstanding Service to Kentucky’s Beef Industry Award from the Kentucky Cattleman’s Association and the Achievement Award from AMSA. In his free time between receiving awards, teaching, extension work and speaking engagements, he rides a Harley-Davidson and competes in powerlifting meets in the Southeast and Midwest.

Dr. Rentfrow’s marquee programs are the University of Kentucky Meat Cutting School and the Food Systems Innovation Center. The Meat Cutting School has trained well over 450 people and the Center provides research and development for small and midsize food entrepreneurs.

With a combination of experience, knowledge, personality, and humor, he is one of the most sought after speakers in the meat industry. The Butcher’s Guild recently inducted him into their Hall of Butchers. When being interviewed before the induction he was asked what his favorite cut and preparation was. He answered “a well marbled beef top sirloin steak, cut a butcher’s inch thick, lightly seasoned with salt, fresh ground black pepper, and garlic powder, cooked on the grill just to the point where a good vet cannot save it”.

Information on Dr. Rentfrow was provided through The Butcher’s Guild and Jacob Owens.

Roy Doan