How the sausage is made: Mizzou Meat Lab and public market opens this July

KBIA’s Rachael Norden speaks with Dr. Bryon Wiegand, Division Director of Animal Sciences at CAFNR-MU on the long-awaited opening of the new Michael L. Parson Meats Education & Training Lab – or Meat Lab – and the long and winding journey that took this vision from its previous iteration as the Mizzou Meat Market, to the state of the art learning facility and public market that formally opens in July.