The only place to hear about the meat industry.

Today we share our microphone with Master Butcher Kari Underly, founder of Range Meat Academy and author of the famous book "The Art of Beef Cutting". Kari shares her journey into the meat industry education over the years.

We continue visiting meat industry leaders at the IFFA show. Today we talk with Dónal Lock who is the Chef Executive at Kerry. He explains how Kerry has adapted to meet consumers demand.

We begin these series of episodes recorded at the IFFA show with global meat industry leaders in Frankfurt, Germany. Today we sit down with Volker Steinkamp who is the founder of Cliptechnik, a German firm created 15 years ago which provides clipping solutions for the global meat industry.

Today's episode features Drs. Andy King, Tommy Wheeler, and Steve Shackelford of the U.S. Meat Animal Research Center: USDA, who are very influential meat scientists in the meat industry. Our guests tell us about their work in research, improvement, and innovation of new meat-processing techniques. Above all, they provide us with a broad overview of the center's projects concerning methods for increasing the efficiency of livestock production.

On this podcast, Drs. Francisco Najar and Phil Bass discuss about a recent publication in Meat and Muscle Biology titled “Determining the longissimus lumborum and major beef steak color life threshold and effect of post-mortem aging time using meta-analysis” and its implications for the retail business.