In today's episode, Dr. Phil Bass interviews Sierra Jepsen about her research project on the top sirloin, a subprimal cut of the beef loin primal. Sierra's project aims to identify other stakeable and grillable items that can be created from the top sirloin, whose four muscles are sometimes not fully utilized as standalone steak cuts.

The conversation also highlights the value of identifying added margin cuts for small-scale processors. Moreover, the discussion highlights new consultation opportunities with a mobile meat school start up company.