Alexis Wivell grew up on her family farm in Smock, Pennsylvania; immersed in both beef and dairy sectors. Her involvement in 4-H, showing swine, sheep, and cattle, fostered a healthy admiration for agriculture, leading her to pursue a degree at the University of Wyoming.

During her bachelor’s program at UW, Alexis gained hands on experience in cow/calf, background/stocker, seedstock, and feedlot operations. All providing conventional and progressive insight to food animal production. Additionally, Alexis was on the livestock and meat animal evaluation teams, which piqued her interest in meat. Alexis followed this to Virginia Tech for her MS, where she delved into meat science, muscle biology, and practical hands-on training of meat processing, serving as the graduate assistant manager of the Virginia Tech Meat Lab. There, she helped students, employees, and stakeholders understand the practices of harvest, fabrication, and value-added systems, with food safety and product integrity at the forefront. Moreover, Alexis was integral to Virginia Cooperative Extension efforts in both livestock and meat production, serving as assistant coach for the 4-H all-star livestock judging team and the VT collegiate team. 

Throughout her master’s program, Alexis’ research aimed at better understanding effective strategies that promote both growth efficiency and meat quality, further driving her fascination for the nexus of live animal practices and their translation to resulting products. Of course, understanding the robust inputs that are required in today’s industry, coupled with feeding a growing population presents challenges. Specifically, increasing meat production by over 60% by 2050, with what will likely be constrained by less resources and stricter regulations is undoubtedly a “tall order.” Nevertheless, Alexis welcomes the challenge and is committed to relentlessly pursuing a sustainable approach to modern day agriculture. Capitalizing on cattle’s innate ability to encourage biodiversity, nutrient cycling, and carbon sequestration; all to establish the most sustainable and high-quality protein sources to date. 

Aside from her educational endeavors, Alexis enjoys traveling, sorting livestock shows, and maintaining her small herd of cattle on the east coast.