The only place to hear about the meat industry.

We’re excited to welcome Dr. Lyda G. Garcia to ARMC Conversations on Meatspad. Raised in South Texas and now a Meat Science professor at The Ohio State University, Dr. Garcia shares her journey of breaking barriers in a male-dominated field. Her story is a powerful reminder of the importance of believing in yourself — especially as a woman pursuing a career in agriculture and meat science. Don’t miss this inspiring episode!

In this episode of MeatsPad, Dr. Frédéric Leroy joins us at RMC 2025 to explore the differences between meat production in Europe and America. We delve into the ongoing debate regarding food quality, the importance of proper processing, and the need to maintain nutritional value. Dr. Leroy shares insights on the human-animal bond and emphasizes the significance of science-based approaches to nutrition. We also discuss how various continents address their dietary needs through different strategies.

In this Meatspad episode, Dr. Amanda Blair from South Dakota State University shares insights on the U.S. bison industry. We discuss bison metabolism, meat quality, tenderness, sarcomeres, and protein differences. She also explains the unique flavor profile and how grass finishing influences the final product.

In this episode of MeatsPad, we’re joined by MSc. Rob Ames from Corbion to explore the growing world of pet food and how the industry is transforming meat by-products into high-value, nutritious products for companion animals. Rob shares insights on the science behind ingredient functionality, preservation, and how sustainability is driving innovation in the pet food sector. Discover how by-products are no longer seen as waste, but as key components of premium pet nutrition.

In this episode, we welcome Dr. Derek Vote, Head of Grading Operations for the Fed Beef Division, as we explore key insights into the use of video and photographic technology. Our discussion highlights how instrument-based technological tools are revolutionizing beef carcass grading. We break down how marbling, rib-eye area, and fat thickness are measured objectively through video imaging, data capture, and precision evaluation. Discover how these innovations are helping to standardize grading and enhance decision-making throughout the beef supply chain.