Sandy Pham, foreground, food science research associate, and Monil Desai, center, food science graduate student, assist Vikram Kurve, background, in taking steaks out of test kitchen ovens at the Garrison Sensory Evaluation Laboratory Tuesday. Kurve conducted a sensory panel on beef ribeye steaks as part of his graduate research project comparing the quality of steaks created from cows that grazed on three different varieties of grass. Students and staff were invited to take part in the sensory panel at the lab, comparing the prepared steak samples.