The only place to hear about the meat industry.

Today, we're excited to share an episode from the Practically Ranching podcast featuring an interview with one of our co-hosts, Dr. Phil Bass. In this conversation, we dive deep into the world of beef production and the cattle industry. Throughout the interview, Dr. Bass offers valuable insights into important industry topics, such as human nutrition, beef cattle genetics, livestock selection, value-based marketing, economics, animal identification, exports, public land use, and beef promotional efforts. The conversation also touches on meat science topics, including carcass weight, USDA grading standards, and portion sizes of steaks in today's market.

In today's episode, we are joined by Dr. Ranjith Ramanathan, a Professor at Oklahoma State University and fresh meat color expert. Together we discuss his recent research titled "Economic Loss, Amount of Beef Discarded, Natural Resources Wastage, and Environmental Impact Due to Beef Discoloration." This study sheds light on the economic and environmental implications of beef discoloration, revealing staggering losses and waste within the industry.

In today's episode, we're joined by M.S. Megan Eckhardt, a passionate Ph.D. candidate at WTAMU and advocate for the meat industry. Megan serves as the AMSA Student Board President and Student Representative for the IFT Muscle Foods Division. Throughout our conversation, we explore key topics such as leadership, community building, and the future of the meat industry. Megan shares insights on the importance of mentorship, empowerment, and hands-on learning in shaping the next generation of meat industry professionals.

In today's episode, we have Dr. Mahesh N. Nair, Associate Professor of Meat Science at Colorado State University, discussing food packaging, specifically Modified Atmosphere Packaging (MAP). He explores how MAP impacts meat color and shelf life, examining the use of gases like oxygen, carbon dioxide, and carbon monoxide in packaging. Dr. Nair also delves into the delicate balance required to achieve vibrant meat color while ensuring product longevity. We delve into consumer preferences in the US versus Europe regarding packaging atmospheres, the role of carbon monoxide in preserving the coveted cherry-red color, and the challenges of balancing tenderness and color in aged meats.

On today's episode, Dr. Pablo Manzano shares the mic with Francisco to uncover numbers and facts around the water use propaganda surrounding livestock. Dr. Pablo Manzano, an esteemed ecologist with expertise in grasslands, domestic and wild animals, at The Basque Centre for Climate Change (BC3) What is required to produce 1 kg of beef?