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Animal Sciences

Wagyu cattle. Courtesy Jerry Reeves
Spring 2016

Fine beef

It was a beautiful sunny day in May when six WSU chefs, decked out in their white uniforms, stood on a hillside 1500 feet above the Lower Granite Dam on the Snake River, squinting to make out cows grazing on the steep terrain across the valley. Looking like little black dots on the massive hills, Jerry Reeves looked through his binoculars, suddenly pointing and exclaiming, “There they are! Can you see them?”

A retired WSU animal sciences professor, Reeves was giving the chefs, four from Dining Services and two from WSU’s School of Hospitality, a tour of his ranch and pastureland located less than an … » More …

Ferdinands
Summer 2014

The scoop on Ferdinand’s murals

Visible clouds of breath hang about as we all look upon what remains of the original murals of the Ferdinand’s ice cream shop once located in the now deserted Troy Hall.

The first home of the dairy department, Troy is in the middle of campus and in poor condition. Roped off for safety, this 1920s brick structure has been on the University’s capital planning list for renovation for a few years now. It is currently in the design stage of what is expected to be a $40 million renovation so that it can be a suitable home for environmental sciences and chemistry.

As rotting … » More …

A member of the 3 Sisters herd
Spring 2012

How to cook lean beef

Most of us are accustomed to eating beef from cattle finished on grain. The finishing process builds up intramuscular fat and can result in tasty, fat-marbleized meat. But many of Washington’s small and medium-scale cattle ranches finish their cattle on forage and pasture, resulting in a much leaner beef with lower levels of fat and cholesterol. And this leaner meat requires a different approach to cooking.

Here are a few tips from 3 Sisters Cattle Company and the American Grassfed Association to achieving the best results with pasture-fed beef.

Because the meat has less fat, it … » More …