Global demand for U.S. red meat products has been challenged by evolving issues associated with food safety, lack of transportation, inadequate levels of skilled labor and certainly with the onset of the CoVid-19 pandemic.  Colorado State University Trade Excellence Center (CSU-TEC) offers a plethora of science-based solutions to the issues that are faced by international customers serving to provide meat products to U.S. consumers.

The CSU-TEC Program focusing on Meat Science conducts and publishes applied and technical  industry research addressing significant and timely issues related to the global competitiveness of red meats, including red meat safety and product quality, and efforts to export more red meat products to international markets. Results and conclusions of these projects are beneficial to the red meat industry, consumers and regulatory agencies in the United States and around the world. Much of the technology developed through these efforts has a great impact on the safety, quality and market access of red meat products and, as a result, has been implemented extensively by companies to  provide sustainable, high-quality products on a consistent basis.