Question: Have you ever butchered animals, such as while hunting or at a farm or ranch?

Meet Phil Bass (go.uidaho.edu/3XubJdD), associate professor of meat science in the Department of Animal, Veterinary and Food Sciences (go.uidaho.edu/4kpnzjc) at University of Idaho. Whether as hamburger, filet mignon, ribeye or T-bone, beef is a staple on many American dinner tables. Listen as Bass discusses the growing size of cattle, the creation of dry-aged beef and the impact of the meat industry on the economy.

Visit our website uidaho.edu/vandaltheory. Email us at [email protected]. Learn about Idaho’s premier research university, University of Idaho, at uidaho.edu.

Music

“Young Republicans” by Steve Combs (go.uidaho.edu/3U3MNHs) via freemusicarchive.org, not modified (go.uidaho.edu/3Q6LeY5).

“Drive ’Em” by Sam Cardon (go.uidaho.edu/4hgikzn) via soundstripe.

(0:00) Introduction

(1:18) Have you butchered an animal?

(1:37 Introduce Phil Bass

(3:35) Why beef?

(4:15) What is meat science?

(7:36) Cows have gotten bigger

(12:28) Dry aged beef

(17:37) Meat economics

(22:45) Why go into meat science?