The only place to hear about the meat industry.

Why is Networking key these days for the meat industry? To address various questions from our listenership, we met with Isel Tejeda Urenda, a young meat science student and owner of Tejeda Cattle, who has made her way into the industry at a young age. Tejeda talks about her internship experience, at the same time giving us a clear example of the correct way to network which has led her to form a career within the meat industry.

In today's episode, we interview Dr. Barbara Masters and Dr. Mandy Carr Johnson about the history and future of beef safety. Our guests describe their roles in helping ensure food safety and how the Beef Industry Food Safety Council maintains a keen focus on progressing the excellence of beef safety in the United States. Meet our hosts: Dr. Barb Masters is the Vice President of Regulatory Policy, Food and Agriculture at Tyson Foods, Inc., where she provides regulatory vision and support for food safety and quality policies and procedures.  Dr. Mandy Carr Johnson is Senior Executive Director of Science and Product Solutions at National Cattlemen's Beef Association.

Dr. Robert Maddock is the Technical Assistance Officer at the American Meat Science Association. Some of the roles of Dr. Maddock are to assist new and expanding meat and poultry businesses with technical information and assistance.  Meat our guest: Rob received his B.S. in Animal Science at NDSU in 1995, a M.S. in muscle biology at NDSU in 1997, and a doctorate in Meat Science at Texas A&M University in 2000. Throughout this episode, Dr. Maddock speaks about the various programs where meat processors can obtain assistance if they are looking to expand their portfolio or open a new facility.

Today's episode features Drs. Stephan van Vliet Assistant Professor in Food Science at Utah State University and Jerrad Legako an Associate Professor in Meat Science at Texas Tech University. Our guests describe their current research and a broad overview of their studies in food science, as well as the composition of different foods and its interaction with meat.

Earlier this year, “the USA Poultry and Egg Export Council”, the National Association for Federally Inspected Meat Plants (ANETIF) in Mexico, in conjunction with the Department of Animal Science and Industry at Kansas State University, held the 8th Meat Processing Short Course in Manhattan, KS for meat industry professionals from Latin America.  The Illinois Soybean Association and the Kansas Soybean Association have strongly supported this meat science course since 2015.  Today, Dennis Hupe, Director of Field Services at Kansas Soybean Association, was invited on MeatsPad to speak about the strong relationship they have built with Mexico to maintain and increase bilateral trades and exports of US Soybean.