The only place to hear about the meat industry.

On today's episode, we have Nathan Bingham from Bingham's Custom Meats to discuss their journey into the meat industry, starting as a meat department worker and eventually becoming a butcher and a business owner. Nathan shares his deep passion for the meat industry, highlighting his active involvement in the Butchers Guild and World Butchers Challenge.

Today, we are celebrating the accomplishment of reaching 100 podcast episodes dedicated to the meat industry. We are joined by Dr. Phil Bass and our colleagues from the American Meat Science Association (AMSA), Collette Kaster and Deidrea Mabry, who share their enthusiasm for conducting interviews and connecting with individuals in the meat science community. They share interesting anecdotes from notable interviews and emphasize the significance of graduate students and researchers. We express our gratitude to our supportive listeners and also mention upcoming events, including a gathering in Minnesota. This milestone represents the positive impact our podcast has had on the meat science community.

In today’s episode we have Cansu Caliskan who is Expert for Premium Natural Dog Treats & Chews where she will talk to us about the global state of the industry, including the connection between the meat and pet food industries, regulations, and the industry’s steady growth. During the interview they also discuss the challenges faced by small meat processors in finding alternatives for pet food production and the need for communication between slaughterhouses and pet food companies.

In today's episode, we spoke with Dr. Elizabeth Boyle, a Professor and Extension Specialist at Kansas State University, with areas of expertise in HACCP, meat safety and quality, and processed meats. During the interview we cover the vital role played by the Kansas Meat Processors Association in educating and training meat processors in the region, with a particular focus on critical topics such as industrial safety and ingredient functionality.

In today's episode, Francisco and Phil speak about the main contributors to produce a consistent and high-quality product. They also pointed out some basic information for beef producers to consider when they create their own meat brand