The only place to hear about the meat industry.

In today's episode, we sat down with Kristi Block, the Strategy Director at the North American Meat Institute. Kristi is a leader in the meat industry and she explains her role in the Protein PACT initiative. Kristi explains how this initiative serves as a platform to find solutions for the meat industry, including the availability of balanced diets and the development of a new workforce.She also discusses her work on food waste, policy-making, and other areas throughout the meat supply chain, leading to significant contributions to sustainable animal agriculture in the US.

In today's episode, we share our microphone with Dr. Katherine Domenech, an Associate Professor in the department of Animal Science and Food Technology at the University of Puerto Rico. She speaks about the current challenges related to meat imports and their variation based on quality and price and their interaction in the local market. She also touches on meat quality and their ongoing efforts to improve quality through breeding programs.

In today's episode, our guest is Bobby Morrison, a butcher with extensive experience in the meat industry who will share his experience of butchery, his work in meat processing, wholesale cutting, and his apprenticeship that launched his career. During the interview, his participation in a learning program from a meat processors association is highlighted, as well as the importance of associations in the industry and how they provide support and knowledge among members.

On today's episode, we have Nathan Bingham from Bingham's Custom Meats to discuss their journey into the meat industry, starting as a meat department worker and eventually becoming a butcher and a business owner. Nathan shares his deep passion for the meat industry, highlighting his active involvement in the Butchers Guild and World Butchers Challenge.

Today, we are celebrating the accomplishment of reaching 100 podcast episodes dedicated to the meat industry. We are joined by Dr. Phil Bass and our colleagues from the American Meat Science Association (AMSA), Collette Kaster and Deidrea Mabry, who share their enthusiasm for conducting interviews and connecting with individuals in the meat science community. They share interesting anecdotes from notable interviews and emphasize the significance of graduate students and researchers. We express our gratitude to our supportive listeners and also mention upcoming events, including a gathering in Minnesota. This milestone represents the positive impact our podcast has had on the meat science community.