Building Stronger Food Safety Systems for the Future
RMC Exchange Nutrition & Health
Advances in Muscle Biology and Meat Quality
Product Development Begins With the Need
The Next Decisions Shaping Meat Production
Meat Science Learning Beyond the Lab
The science continues to roll out, but we are still remembering all the fun we had in Amarillo and at West Texas A&M University. Enjoy this candid look back at RMC 2026, featuring memorable moments, video clips and appreciation for the sponsors
who helped make it all possible. Then mark your calendar for RMC 2027, June 13–16 in Madison, Wisconsin, hosted by the University of Wisconsin–Madison. We cannot wait to do it all again!
Miss a session or want to revisit a presentation? Many sessions from the 79th Reciprocal Meat Conference (RMC) were recorded and are now available to watch on demand.
Recordings include the Main Sessions, Concurrent Sessions, and Reciprocal Sessions held in the Classroom Building, making it easy to catch up on presentations you missed or review the latest meat science research and industry insights.
| Dr. Andy King is a Research Food Technologist in the Meat Safety and Quality Research Unit at the U.S. Meat Animal Research Center in Clay Center, NE, where he works with a multidisciplinary team to optimize carcass yield and palatability. His research focuses on reducing animal‑to‑animal variation in meat quality—particularly lean color, color stability, tenderness, and flavor. Dr. King’s work has reshaped understanding of meat quality by revealing genetic, metabolic, and mitochondrial mechanisms that drive the dark cutting condition and variation in color stability and tenderness, and by identifying practical biomarkers for those traits. He also contributes to the development of non‑invasive grading and prediction technologies, including systems now used to evaluate roughly 90% of U.S. fed beef carcasses. Collectively, his work offers important scientific insights supporting efforts to improve product consistency, reduce waste, and enhance value of meat production. |
· June 13-16, 2027 | Madison, WI
· June 18-22, 2028 | Rogers, AR
· June 24-28, 2029 | Boise, ID
· June 23-27, 2030 | St. Louis, MO