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Meat

A seemingly never-ending cavalcade of Nebraska beef — all locally grown in Ashland, just 30 minutes from campus — was what was for dinner April 14 at the University of Nebraska–Lincoln’s Cather Dining Center. And the moving menu drew in herds of students, each hoping to graze on some of the best beef the Cornhusker State has to offer. April 14, 2022. Photo by Jonah Tran / University Communication.
220414 Steak Dinner 016
A seemingly never-ending cavalcade of Nebraska beef — all locally grown in Ashland, just 30 minutes from campus — was what was for dinner April 14 at the University of Nebraska–Lincoln’s Cather Dining Center. And the moving menu drew in herds of students, each hoping to graze on some of the best beef the Cornhusker State has to offer. April 14, 2022. Photo by Jonah Tran / University Communication.
220414 Steak Dinner 015
A seemingly never-ending cavalcade of Nebraska beef — all locally grown in Ashland, just 30 minutes from campus — was what was for dinner April 14 at the University of Nebraska–Lincoln’s Cather Dining Center. And the moving menu drew in herds of students, each hoping to graze on some of the best beef the Cornhusker State has to offer. April 14, 2022. Photo by Jonah Tran / University Communication.
220414 Steak Dinner 014
A seemingly never-ending cavalcade of Nebraska beef — all locally grown in Ashland, just 30 minutes from campus — was what was for dinner April 14 at the University of Nebraska–Lincoln’s Cather Dining Center. And the moving menu drew in herds of students, each hoping to graze on some of the best beef the Cornhusker State has to offer. April 14, 2022. Photo by Jonah Tran / University Communication.
220414 Steak Dinner 012
A seemingly never-ending cavalcade of Nebraska beef — all locally grown in Ashland, just 30 minutes from campus — was what was for dinner April 14 at the University of Nebraska–Lincoln’s Cather Dining Center. And the moving menu drew in herds of students, each hoping to graze on some of the best beef the Cornhusker State has to offer. April 14, 2022. Photo by Jonah Tran / University Communication.
220414 Steak Dinner 011
A seemingly never-ending cavalcade of Nebraska beef — all locally grown in Ashland, just 30 minutes from campus — was what was for dinner April 14 at the University of Nebraska–Lincoln’s Cather Dining Center. And the moving menu drew in herds of students, each hoping to graze on some of the best beef the Cornhusker State has to offer. April 14, 2022. Photo by Jonah Tran / University Communication.
220414 Steak Dinner 010
A seemingly never-ending cavalcade of Nebraska beef — all locally grown in Ashland, just 30 minutes from campus — was what was for dinner April 14 at the University of Nebraska–Lincoln’s Cather Dining Center. And the moving menu drew in herds of students, each hoping to graze on some of the best beef the Cornhusker State has to offer. April 14, 2022. Photo by Jonah Tran / University Communication.
220414 Steak Dinner 009
A seemingly never-ending cavalcade of Nebraska beef — all locally grown in Ashland, just 30 minutes from campus — was what was for dinner April 14 at the University of Nebraska–Lincoln’s Cather Dining Center. And the moving menu drew in herds of students, each hoping to graze on some of the best beef the Cornhusker State has to offer. April 14, 2022. Photo by Jonah Tran / University Communication.
220414 Steak Dinner 008
A seemingly never-ending cavalcade of Nebraska beef — all locally grown in Ashland, just 30 minutes from campus — was what was for dinner April 14 at the University of Nebraska–Lincoln’s Cather Dining Center. And the moving menu drew in herds of students, each hoping to graze on some of the best beef the Cornhusker State has to offer. April 14, 2022. Photo by Jonah Tran / University Communication.
220414 Steak Dinner 007
A seemingly never-ending cavalcade of Nebraska beef — all locally grown in Ashland, just 30 minutes from campus — was what was for dinner April 14 at the University of Nebraska–Lincoln’s Cather Dining Center. And the moving menu drew in herds of students, each hoping to graze on some of the best beef the Cornhusker State has to offer. April 14, 2022. Photo by Jonah Tran / University Communication.
220414 Steak Dinner 006
A seemingly never-ending cavalcade of Nebraska beef — all locally grown in Ashland, just 30 minutes from campus — was what was for dinner April 14 at the University of Nebraska–Lincoln’s Cather Dining Center. And the moving menu drew in herds of students, each hoping to graze on some of the best beef the Cornhusker State has to offer. April 14, 2022. Photo by Jonah Tran / University Communication.
220414 Steak Dinner 005
A seemingly never-ending cavalcade of Nebraska beef — all locally grown in Ashland, just 30 minutes from campus — was what was for dinner April 14 at the University of Nebraska–Lincoln’s Cather Dining Center. And the moving menu drew in herds of students, each hoping to graze on some of the best beef the Cornhusker State has to offer. April 14, 2022. Photo by Jonah Tran / University Communication.
220414 Steak Dinner 004
A seemingly never-ending cavalcade of Nebraska beef — all locally grown in Ashland, just 30 minutes from campus — was what was for dinner April 14 at the University of Nebraska–Lincoln’s Cather Dining Center. And the moving menu drew in herds of students, each hoping to graze on some of the best beef the Cornhusker State has to offer. April 14, 2022. Photo by Jonah Tran / University Communication.
220414 Steak Dinner 002
A seemingly never-ending cavalcade of Nebraska beef — all locally grown in Ashland, just 30 minutes from campus — was what was for dinner April 14 at the University of Nebraska–Lincoln’s Cather Dining Center. And the moving menu drew in herds of students, each hoping to graze on some of the best beef the Cornhusker State has to offer. April 14, 2022. Photo by Jonah Tran / University Communication.
220414 Steak Dinner 001
David Velazco, a masters student in Animal Science, cuts a pork carcass Thursday. UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program process more than 1500 pounds of pork for the Food Bank for the Heartland in Omaha. This is the second donation being processed for food banks. The first donation went to the Lincoln Food Bank. Friends and family of Bill and Nancy Luckey of Columbus donated the pigs. The pigs were harvested and processed at the east campus meat lab. May 28, 2020. Photo by Craig Chandler / University Communication.
200528 Pork 369
David Velazco, a masters student in Animal Science, positions a pork carcass onto the cutting table in the meat lab Thursday. UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program process more than 1500 pounds of pork for the Food Bank for the Heartland in Omaha. This is the second donation being processed for food banks. The first donation went to the Lincoln Food Bank. Friends and family of Bill and Nancy Luckey of Columbus donated the pigs. The pigs were harvested and processed at the east campus meat lab. May 28, 2020. Photo by Craig Chandler / University Communication.
200528 Pork 355
David Velazco, a masters student in Animal Science, moves a pork carcass into the meat lab Thursday. UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program process more than 1500 pounds of pork for the Food Bank for the Heartland in Omaha. This is the second donation being processed for food banks. Friends and family of Bill and Nancy Luckey of Columbus donated the pigs. The first donation went to the Lincoln Food Bank. The pigs were harvested and processed at the east campus meat lab. May 28, 2020. Photo by Craig Chandler / University Communication.
200528 Pork 325
David Velazco, a masters student in Animal Science, cuts a pork carcass Thursday. UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program process more than 1500 pounds of pork for the Food Bank for the Heartland in Omaha. This is the second donation being processed for food banks. Friends and family of Bill and Nancy Luckey of Columbus donated the pigs. The first donation went to the Lincoln Food Bank. The pigs were harvested and processed at the east campus meat lab. May 28, 2020. Photo by Craig Chandler / University Communication.
200528 Pork 296
Calvin Schrock, Research Manager in Animal Science, cuts a pork carcass Thursday. UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program process more than 1500 pounds of pork for the Food Bank for the Heartland in Omaha. This is the second donation being processed for food banks. Friends and family of Bill and Nancy Luckey of Columbus donated the pigs. The first donation went to the Lincoln Food Bank. The pigs were harvested and processed at the east campus meat lab. May 28, 2020. Photo by Craig Chandler / University Communication.
200528 Pork 250
Labels are added to shrink-wrapped Pork Picnic Roast. UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program process more than 1500 pounds of pork for the Food Bank for the Heartland in Omaha. This is the second donation being processed for food banks. Friends and family of Bill and Nancy Luckey of Columbus donated the pigs. The first donation went to the Lincoln Food Bank. The pigs were harvested and processed at the east campus meat lab. May 28, 2020. Photo by Craig Chandler / University Communication.
200528 Pork 218
Gary Sullivan, Associate Professor in Animal Science, moves pork picnic roasts into the shrink-wrapping machine. UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program process more than 1500 pounds of pork for the Food Bank for the Heartland in Omaha. This is the second donation being processed for food banks. Friends and family of Bill and Nancy Luckey of Columbus donated the pigs. The first donation went to the Lincoln Food Bank. The pigs were harvested and processed at the east campus meat lab. May 28, 2020. Photo by Craig Chandler / University Communication.
200528 Pork 126
UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program process more than 1500 pounds of pork for the Food Bank for the Heartland in Omaha. This is the second donation being processed for food banks. Friends and family of Bill and Nancy Luckey of Columbus donated the pigs. The first donation went to the Lincoln Food Bank. The pigs were harvested and processed at the east campus meat lab. May 28, 2020. Photo by Craig Chandler / University Communication.
200528 Pork 107
Packaged meat is ready for donation. UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program process more than 1500 pounds of pork for the Heartland of America Food Bank in Omaha. This is the second donation being processed for food banks. Friends and family of Bill and Nancy Luckey of Columbus donated the pigs. The first donation went to the Lincoln Food Bank. The pigs were harvested and processed at the east campus meat lab. May 28, 2020. Photo by Craig Chandler / University Communication.
200528 Pork 063
UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program has donated more than 1300 pounds of processed pork to the Lincoln Food Bank. The pigs were donated by Niewohner Brothers of Albion, NE, and the pigs were harvested and processed at the east campus meat lab. May 26, 2020. Photo by Craig Chandler / University Communication.
200526 Pork 006
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