The University of Wisconsin Meat Science program is deeply rooted in the Wisconsin Idea. Historically, the faculty have worked closely with the meat industry to solve real-world problems while educating students to become industry leaders. As problems become more complex, a cross-campus, multidimensional approach is required while engaging the industry. This approach is supported by faculty and staff in food safety, engineering, veterinary medicine, animal agriculture and biology. At UW, teaching is about guiding students’ curiosity. Research is about freeing our curiosity – to see what everyone else has seen, but think about it in ways that no one else has. The department of Animal Science and the Meat Science program are currently delving into meat and poultry production research, food safety, improving livestock production & human health, and value-added animal co-products (adding value to the non-meat portion of a carcass). Additionally, outreach to the WI and USA meat industry is a long and cherished tradition at the Meat Science program. Whether it was finding the cause and solution to PSE, improving food safety by helping to define HACCP (Hazard analysis and critical control points) or developing extension programs like “Meat for Modern Living”, UW faculty and staff support the Meat Industry and consumers. Modern programs like Master Meat Crafters continuation this tradition – training forward-thinking professionals in today’s meat industry to grow their businesses and create new artisan products.