Jones Retiring From Work in Extension Meat Science

Auburn, Dec. 17, 2003 --- In his spare time, Dr. Bill Jones, a meat scientist with the Alabama Cooperative Extension System, enjoys hunting, fishing and playing golf. But one talent he has developed is a little surprising to some.

It seems logical that a man who has spent his career devoted to the meat industry would at least know how to grill a steak, but Jones’ abilities go further.  

“Someone once asked my wife how I started cooking, and she said, ‘It’s easy, he gets hungry,’” Jones said. “But I think people in meat science need to know how to cook.”

It’s this type of thinking and a background in agriculture that have made Jones responsible for the success of the Extension meat science program in Alabama. Now after 28 years with the System, Jones will retire this month.            

Jones grew up in Port Gibson, Miss., on a small farm that produced cotton, cows, peas and chickens.   Jones was active in 4-H as a teenager.

After high school, he joined the Navy. He met his future wife Janice Westmark during his military service.

After completing his military commitment, Jones graduated from Mississippi State University with a degree in animal science. Jones said he became interested in the field because of a county Extension agent who mentored him in livestock and forestry judging in 4-H.

He received his master’s degree from Virginia Polytechnic Institute and State University in 1970 and earned his Ph.D. there in 1972.

After completing his doctorate, he became Pennsylvania’s first Extension meat scientist when he joined the Extension Service at Pennsylvania State University.  He worked extensively with meat packers and did some teaching and research as well.

Three years later, Jones came to the Alabama Cooperative Extension System. He has spent the last 28 years developing the Extension meat science program, working with meat processors, producers, consumers and 4-H youth.   He is the author or co-author of more than 100 Extension and research publications.

Jones initiated Auburn University’s meat selection and grading class in 1977. A few years later, he began a class for hotel and restaurant management majors, called commercial meat management. Other classes he has taught include advanced meat judging, advanced animal evaluation and marketing, meat selection and grading,  and live and carcass evaluation.  He has also chaired or served on the committee of 35 graduate students.

Jones has been the faculty adviser for the Auburn University Meats Lab and has been responsible for the Auburn University Meat Judging and Evaluation teams.

Jones has taken the State 4-H Meat Judging Team to the National 4-H Meat Judging Contest in Kansas City four times, and to the National Western Meats Judging Contest in Colorado five times.   Alabama judging teams won the National 4-H Contest this year and the National Western Meats Judging contest in 2002.     

Jones said the county agents who coach the teams are the ones who do all the work, but he had his share of responsibilities, including serving on or as chair of the national contest’s committee.

Tom Bonner, an Auburn University graduate student, has known Jones since he was his undergraduate adviser. Bonner worked closely with Jones on the AU meat judging team, which Bonner has coached for the past two years.

“He’s great,” Bonner said of Jones. “He’s got a laid-back attitude, but he’s very passionate about what he does. He puts a lot into both the 4-H and collegiate meat judging teams.”     

Dr. Benjy Mikel, Extension meat scientist at the University of Kentucky, has known Jones since 1981. He said that teaching and working with youth are what Jones does best.

“He will more than likely be best remembered for his commitment to the youth of Alabama,” Mikel said. “Not only is he probably the winningest 4-H meats coach in the nation, he has spent countless hours working with others to make sure that no matter what, these youth excelled in life and felt good about themselves. His ability to guide young faculty and collaborate across disciplines and state lines has had a great impact on many people.”

Jones said he has enjoyed all of his work, but some of his best memories are of working with Extension faculty in Auburn’s animal science department. Recently that has involved working on the Beef Quality Assurance program.

Jones said he will not completely leave the working world yet. He plans to teach for one more year and participate in a pork project in Italy.

Jones and his wife will be married 40 years next August. He said part of the reason he is retiring is to help her with her business, designing custom Santa Clauses. He also plans to spend more time with his mother and other family members.

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