The only place to hear about the meat industry.

In today's episode, we are joined by Dr. Lynn Delmore, a Food Industry Consultant, to explore the journey of securing USDA approval for meat processing plants and delve into food safety aspects within the U.S. meat industry. Our conversation addresses critical topics like HACCP plans and SSOPs, highlighting the significance of keeping abreast of evolving regulatory demands. We also tackle the crucial issue of allergen control and the ever-changing regulatory framework in the meat industry.

In this episode, Drs. Francisco Najar and Phil Bass address multiple questions from small meat processes regarding meat quality. They also discuss about the balance between the use of growth promotants and marbling as well as how to monitor quality. In addition, they explain the importance of branding, value proposition and understanding your consumer.

In today's episode, we have M.S. Lauren Christensen delving into the vital topic of "Caring for Calves: Hygiene, Colostrum, and Navel Care." We also touch on key subtopics, including the significance of maintaining a clean environment in livestock management, the importance of colostrum in boosting calf immunity, and best practices for navel care to ensure the well-being of young cattle.

In today's episode, we're joined by Rod Sammon, Managing Director of Thompson Meat Machinery Pty Ltd, who will discuss about the principles of frozen meat grinding. We'll also touch on important factors such as machine power (horsepower), temperature role in product quality, and the means to consistently grind and process frozen meat blocks.

Today, we are sharing our microphone with Dr. Justin Kastner, a professor in the Department of Diagnostic Medicine/Pathobiology in the College of Veterinary Medicine at Kansas State University. We will delve into the beginnings of the meatpacking industry in the US, the US’s livestock and meat export trade with Europe’s, while focusing specifically on the Chicago area—where the fictional story of Jurgis Rudkus began. We will summarize the book “The Jungle,” authored by Upton Sinclair during 1904-1905, and discuss the repercussions of its publication and how it influenced the direction of sanitation and food safety regulation within the meat industry in the US. Enjoy the episode!