Victoria Grafton

Dynamic leader with a proven track record at Ohio Wagyu Beef LLC, excelling in sales leadership and critical thinking. Spearheaded company-wide initiatives, driving business growth and fostering key stakeholder relationships. Demonstrates exceptional team leadership and decision-making abilities, ensuring strategic success and operational excellence.

• Graduate, Ohio State University Animal Science Graduate Student Association, 08/01/15, Present
• Assistant Coach, 2017 Ohio State Meat Science Quiz Bowl, 04/01/17, 06/01/17, College Station, TX
• Participant, AMSA Student Leadership Conference, Kansas City, MO, 03/01/16
• Undergraduate, Ohio State Meat Science Club, Student Council Representative, 08/01/14, 05/01/15
• Undergraduate, Ohio State CFAES Student Council, Social Committee Member, 08/01/14, 05/01/15
• Participant, Ohio State European Dairy Science Study Abroad, 05/01/14
• Team Member, 2014 Ohio State Meat Judging Team, 04/01/14, 12/01/14, Competed in 4 meat judging competitions across the country
• Member, Saddle and Sirloin Club, 08/01/13, 05/01/15
• Team Member, University of Findlay Intercollegiate Horse Show Association, 01/01/12, 05/01/13, Western Beginner and Intermediate Member, 2013 National Semi-Finals winner and national qualifier
• Captain, University of Findlay Show Cattle Team, 08/01/11, 01/01/12, Taught new members handling, grooming, and showman techniques, Developed and led in showmanship and fitting clinics

• V. R. Trbovich, H. Garza, L. G. Garcia, 2017, Temperature And Time Effects Of Sous Vide On Tenderness In Beef Semitendinosus Muscles, In Proceedings 2017 AMSA Reciprocal Meat Conference, Abstract Presentation
• K. J Feicht, V. R. Trbovich, M. N. LeMaster, S. S. Chauhan, E. M. England, 2017, Postmortem Titin Proteolysis In Beef, 2017 Ohio Agricultural Research and Development Center Annual Research Conference, Abstract
• V. R. Trbovich, H. Garza, M. P. Wick, E. M. England, and L. G. Garcia, 2016, Investigating The Effects Of Sous Vide Cooking On Tenderness And Protein Concentration In Young Fed And Cow Semitendinosus Muscles, In Proceedings 2016 AMSA Reciprocal Meat Conference, Abstract Presentation

• HACCP Certified
• Meat and Poultry Labeling Short Course, Dr. Knipe, Ohio State University

American Meat Science Association (AMSA)

• Graduate Research Assistant, Department of Animal Sciences, The Ohio State University, 08/01/15, Present, Dr. Lyda G. Garcia, Effects of Sous Vide Cooking on Tenderness and Protein Concentrations in Fed and Cow Semitendinosus Muscles
• Undergraduate Research Assistant, University of Findlay, Findlay, OH, 09/01/12, 04/01/13, Collected saliva from sows to measure cortisol levels, Recorded individual piglet weights to observe growth rates, Analyzed piglet and sow behaviors through video recordings