University of Kentucky College of Agriculture

Gregg Rentfrow

Dr. Gregg Rentfrow, Ph. D.

Associate Extension Professor - Meat Science
Appointment: 80% Extension/20% Instruction
205 W.P. Garrigus Building
University of Kentucky
Lexington, KY 40546-0215

Phone: (859) 257-7550
Facsimile: (859) 257-5318
E-mail:  Gregg.Rentfrow@uky.edu


Personal Narrative:
 
Dr. Gregg Rentfrow is a native of Central Illinois and grew up around animal and grain agriculture.  He was active in 4-H and FFA growing up before taking a job at a local grocery store as a meat cutter.  Dr. Rentfrow worked as a retail meat cutter and market manager for 3 different grocery store chains for over 10 years.  His appreciation for the meats industry was further developed when he entered into the University of Illinois and was a member of the Illini Meats Judging Team and the Meat Animal Evaluation Team.  He earned his B.S. and M.S. at the University of Illinois and a Ph.D. at the University of Missouri.  As a professor at the University of Kentucky, Dr. Rentfrow likes to combine the principles of science with practical hands-on skills.  He teaching reflects that philosophy, as his students understand and appreciate the science behind the skills.  Dr. Rentfrow strives to be an effective instructor and mentor, along with furthering the Commonwealth’s animal and meats industries.
 
Education:
 
2005, Ph.D., Meat Science and Muscle Biology
University of Missouri, Columbia
 
2000, M.S., Meat Science
University of Illinois, Urbana-Champaign
 
1997, B.S. Animal Science
University of Illinois, Urbana-Champaign
 
Professional Experience:
2006 – present, Extension Meat Specialist, University of Kentucky
 
2005 – 2006, Meats Specialist, Commercial Agriculture Program, University of Missouri, Columbia
 
2000 – 2005, Graduate Research Assistant and Meats Judging Team Coach, University of Missouri, Columbia
 
2002 -2003, Interim Meat Laboratory Manager, University of Missouri, Columbia
 
1997 – 2000, Graduate Research and Teaching Assistant, and Assistant Collegiate Meats Judging Team Coach, University of Illinois, Urbana-Champaign
 
1993 – 1999, Meat Cutter/Meat Cutting Trainer, Wal-Mart Supercenter, Mattoon, IL
 
1990 – 1993, Meat Market Manager/Zone Meat Manager, Super Value IGA, Mattoon and Charleston, IL
 
1987 – 1990, Meat Cutter, Johnston’s IGA, Shelbyville, IL
 
Major Extension Programs:
University of Kentucky Meat Cutting School – Trained over 750 meat cutters for various retail and small to medium sized meat processors.
 
Food Systems Innovation Center – A program designed to aid Kentucky’s small and medium sized food entrepreneurs develop and introduce new foods into the market place.
 
Farm to Campus – The local food movement is very popular in Kentucky; more and more UK students are demanding local food options on campus eateries.  This program aids farms to prepare themselves for entry into the market.
 
4-H Country Ham Project – Over 800 4-Hers representing 69 Kentucky counties participate in the 4-H Country Ham Project.
 
Research:
Dr. Rentfrow does not have a formal research appointment, but still remains active in meat quality research.  His areas of interest are how animal diet affects meat quality, genetic and carcass evaluation, food/meat safety, and country hams.
 
Teaching:
ASC 300 Meat Science, meets every fall.  ASC 300 marries meat science and muscle biology with practical hands-on applications.  Students will follow the live animals through the conversion of muscle to meat, and fabricate the carcasses into wholesale and retail cuts, along with sausage making and gain an appreciation for the culinary arts as it applies to meats.  
 
Awards:
2016 Associate Member of the Year, Kentucky Pork Producers
 
2014 Outstanding Extension Award, Midwest Division of the American Society of Animal Science
 
2011 Achievement Award, American Meat Science Association
 
2011 Outstanding Service to the Kentucky Beef Industry
 
2008 Outstanding New Extension Faculty Award, Kentucky Association of State Extension Professionals