Iowa State and Texas A&M Veterinary Medicine Have No "Beef" With Taking the Pigskin from the Gridiron to the Grill

Tracy Ann Raef, College of Veterinary Medicine, (515) 294-4602,

October 21, 2011

In recognition of the final time that the Iowa State Cyclones and the Texas A&M Aggies will meet on the football field as conference rivals, Dr. Lisa Nolan, the Dr. Stephen G. Juelsgaard Dean of Veterinary Medicine at the Iowa State University College of Veterinary Medicine, and Dr. Eleanor Green, the Carl B. King Dean of Veterinary Medicine at the Texas A&M University College of Veterinary Medicine & Biomedical Sciences, decided to take the rivalry from the gridiron to the grill with an exchange of specially packaged meats from their respective states.

"It’s great to enjoy a friendly rivalry with the Texas A & M College of Veterinary Medicine. We have two great schools; two great gifts; and all of us will be eating well while we tailgate," said Dr. Lisa K. Nolan, Dr. Stephen G. Juelsgaard Dean of Veterinary Medicine. "

Iowa is a leader in the pork industry as Texas is for beef production. While veterinarians educated and trained at both institutions address the health needs of all animals, they also play a critical role in food safety and animal welfare in the pork and beef industries. 

“Not only is this an opportunity to highlight the final match-up in conference play between our two schools,” noted Green, “it’s also a fun way to acknowledge each state’s unique flavors, and underscores the role that veterinary medicine plays in our nation’s food supply."

For Saturday’s tailgating activity, Dean Nolan will be grilling up Texas beef steaks sent by Texas A&M's Dean Green and cut and prepared by the Texas A&M University Rosenthal Meat Science Center; while Dean Green will be serving prime Iowa bacon and baby back ribs sent by Dean Nolan and donated by Webster City Custom Meats, Inc., Webster City, Iowa.

So as the final fight between these two conference foes plays out on the field, their truly is no “beef” between the schools as they enjoy their own version of the pigskin contest off the gridiron and on the grill.