The US Meat Industry is known worldwide for producing a safe, high quality product.  However, it has taken a lot of advancements in the industry to get to that point. This episodes talks about some of the changes that have occurred throughout the years to bring us to where we are today. 

There were quite a few news stories about the meat industry this week. This episode will update you on all that is happening in the industry. 

This week I am joined by Dan Byers, body builder and owner/operator of 6 Pack Meats. We discuss his direct to consumer meat business and how animal proteins help keep him fueled. 

Tenderness is consistently rated the most important quality trait to consumers. This episode talks about what determines how tender a cut will be and what you can do to improve your eating experience. 

This week, we talk about what goes into yield and quality grading of beef and why it is an important part of the meat industry.  

This past week marked one year since I completed my M.S. in Meat Science from the University of Idaho. To celebrate, I visit with a great friend from school, Tanya Weber, about our experiences in grad school. 

This week I discuss a few of the common questions that I have gotten from family, friends and strangers in the airport when they find out I'm a meat scientist. These topics range from why there are differences in meat cooking temperatures to what is really in a hotdog.   

This past year has brought up a lot of questions about home harvest. This episode will discuss a few things to consider to help decide if it is a good option for you.

This episode introduces The Meating Room and shares the story of how I got involved in the world of meat science.