He teaches undergraduate and graduate courses in meat science and technology, and he also conducts research on the quality, quantity, safety and usefulness of meat and meat products. His research is directed toward development of a rapid, accurate, objective method to predict the tenderness of youthful, grain-fed beef carcasses. He received the American Meat Science Association (AMSA) distinguished teaching award in 2005. He received his master’s degree and doctorate from the University of Nebraska-Lincoln and Texas A&M University, respectively.