How meat scientists are getting in on the charcuterie trend
In this video interview, Dr. Phil Bass, meat scientist at Certified Angus Beef LLC, discusses how meat science can improve charcuterie and artisanal meats, during AMSA’s Reciprocal Meat Conference in San Angelo, Texas.
Andy Hanacek: One of the cool things you were talking about with charcuterie was it’s not a trend at this point. It’s a movement in the culinary food world. What do you mean by that? What makes it a movement versus a trend at least in your eyes?