The only place to hear about the meat industry.

We travel to the other side of the world to talk with Kenichi Kato who is a Wagyu Beef Processing Expert in Japan.   We discuss about the antemortem practices followed by producers in Japan to produce high quality meat.   This video is sponsored by U.S. Meat Export Federation®, Ultra Source® and EFA - Meat Processing Tools®.

On this episode, we go back almost two years to discuss why MeatsPad was born. We share some of the ins and outs of this project and its positive impact to help connect the meat industry. We flip the table and Dr. Francisco Najar and Dr. Phil Bass are interviewed by Collette Kaster, M.S. and Deidrea Mabry, M.S. from AMSA.

Today Drs. Francisco Najar and Phil Bass sit down with two magnificent meat industry leaders. Dr. KatieRose McCullough and MS. Cheyenne McEndaffer from the North American Beef Institute and the US Beef Export Federation, respectively, speak about their experience and career.

This week we have the pleasure to invite two friends, Thea and Amando Lopatka, CEO and Operations Manager for of UMAY DRY®️, respectively, to talk about how this brand was created. Thea also created DryAgePro®️, a company that provides solutions to meat processors and restaurants who are seeking to dry age at a commercial scale and at low cost using the special and original membrane bags.

This week we sit down with two outstanding food safety leaders in the meat industry. Dr. Randall Phebus and Dr. Darin Detwiler from Kansas State University and Detwiler Consulting Group, respectively, discuss about the evolution of Food Safety and HACCP.