WICHITA, Kan. – In the grocery store, standing at the meat case, is probably the most thought you'll give to any one item on your list.
But deciding which cut, color or flavor started long before the meat ever made it to the store.
"Theres a whole bunch of people behind what you eat," says Janet Bourbon.
Many of them work at Cargill Meat Solutions in north Wichita.
Katie Porter is a food scientist, she works with pork everyday.
"Cooking isn't easy and that's what we're trying to do is we're trying to make it fool proof," says Katie Porter.
At Cargill's pilot plant types of bacon and pork chops are developed before they go into production and into stores.
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