WICHITA, Kansas, September 30, 2008 – If you live in Kansas, you’ve probably heard of Cargill Meat Solutions or at least their products like Sterling Silver Beef or Honeysuckle White Turkey to name a few. And science meets good taste at their research and development center.

There’s a lot of science that goes into getting that steak from the ranch to your plate and the Cargill Meat Solutions Research and Development Plant located in north Wichita is where it happens. Food safety is a primary mission of these well-equipped galleys.

Cargill scientists replicate every step of the process to get meat to your kitchen table. Sometimes the products are stressed to the point of spoilage so scientists can create conditions to ensure they’re safe.

“This room is a lot about making sure that the products that get designed are gonna hold up and are gonna meet the expectations of the customers and the consumers,” said Scott Eilert, with the Cargill Meat Tech. Development Center.

It’s not all just science here. Four chefs work in a state-of-the art kitchen.

The Cargill Research and Development Center is where science and great taste come together. Chef Pete's job is to find tasty new ways for the end-user to get the best from Cargill meat products.

Chef Pete Goeghegan grilled up a tri-tip roast and slathered it with roasted garlic mustard coating. His recipe’s taste defines its simplicity.

“So, it's matching the flavors -- something fairly simple for most home cooks,” Chef Pete said.

The chefs at Cargill collaborate with their customers to create new and different ways to use Cargill products. It might be a restaurant chef who’s looking for recipes that fit the restaurant’s theme or perhaps it’s a wholesale customer who needs help with a new product.

Many of the recipes can be found at the grocery store display next to where you purchase your meat.