We are featuring Abbie Uhlenkott and Brendan Negri who work in an American Wagyu beef processing facility in the Northwest. Abbie grew up around cattle in rural Idaho and graduated from the University of Idaho with a B.S. in Animal and Veterinary Science and a B.S. in Agricultural Economics. Our other guest, Brendan Negri, grew up in the outdoors of southern Idaho and earned his B.S. in Natural Resource Conservation at the University of Idaho. Abbie and Brendan work for Washington Beef in Toppenish, Washington as Management Trainees.
You will learn:
1. The uniqueness of processing Wagyu cattle
2. Worker safety
3. In-plant strategies to tackle COVID-19
4. Fat rendering
5. Early career in the meat industry
