Dr. Chris R. Calkins is a Professor of Animal Science at the University of Nebraska. He earned B.S. and Ph.D. degrees from Texas A&M University and a M.S. degree from the University of Tennessee. He has several hundred refereed journal articles, book chapters and conference proceedings, holds 3 patents, and has received millions of dollars in research support. The primary focus of his research program is beef quality. Dr. Calkins was involved in muscle profiling research that led to new beef cuts, including the flat iron steak. Other research initiatives have included instrument grading for tenderness, retail beef operations, and innovative consumer marketing research which established the value of beef flavor and tenderness and supported U.S. beef export programs.

In 2012 Dr. Calkins received one of the highest awards given by the University of Nebraska – the Innovation, Development and Engagement Award (IDEA). A past president and fellow of the American Meat Science Association, Dr. Calkins was awarded their Distinguished Research Award. He earned the national Meat Research Award and the Industry Service Award from the American Society of Animal Science and was a key part of the research team which was awarded the International Meat Secretariate World Prize in Meat Science and Technology – the only time the prize has ever been awarded in the United States. The North American Meat Processors Association has named him Educator of the Year. Dr. Calkins is recognized around the world for his expertise in meat quality and value adding strategies for beef and has given numerous invited presentations in North and South American, Europe and Asia.